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At a glance
Requirements
Credentials this posting asks for.
Job overview
Plano ISD (TX) is hiring a Cafeteria Manager Floater. The Cafeteria Manager Floater is responsible for supervising, training, and managing campus food service operations. This role ensures appropriate quantities of food are prepared and served in a safe, friendly, and courteous environment, meeting Child Nutrition Program requirements and local, state, and federal regulations. The manager also promotes nutrition education and manages personnel.
Key focus areas include Conduct operational management and production management, Prepare and maintain production records, and Maintain accurate on-site reports of financial, production, and activity records.
Successful candidates bring High School Diploma Or Equivalent, Accredited Sanitation Course Certification, and Texas Association Of School Nutrition Level III Certification. Important skills include Kitchen Equipment Knowledge, Office Equipment Knowledge, Computer Applications, Money Handling, Mathematical Calculations, and Customer Service. Preferred (not required): Supervision, Training, Management, and Production Records Maintenance.
Skills & qualifications
Skills
Qualifications
Full job description
PAY GRADE: 430 (Min. $144.16/day) WORK DAYS: 185
Contact: [email protected] for any inquiries
PRIMARY PURPOSE:
Responsible for the supervision, training, and management of the campus food service operation on site. Ensure that appropriate quantities of food are prepared and served in a safe, friendly, and courteous environment. Meet requirements set forth in the Child Nutrition Program, as well as, local, state and federal regulations
QUALIFICATIONS
Education/Certification:
High school diploma or equivalent Complete and maintain an accredited sanitation course certification Complete manager training program Texas Association of School Nutrition (TASN) level III certified Ten hours of continuing education annually based on USDA standards Driving record that is insurable by Plano ISD's insurance carrier Special Knowledge/Skills:
Knowledge of kitchen equipment, office equipment, and various computer applications Ability to handle money efficiently and perform routine mathematical calculations Ability to deal with all people in a courteous and customer service focused manner Effective planning and organizational skills Knowledge of basic principles of quality cooking Experience:
One year of public school food service experience or three years of food service operation management MAJOR RESPONSIBILITIES AND DUTIES:
Compliance and Program Accountability:
Conduct operational management and production management Prepare and maintain production records that reflect an accurate report of planned meals, and food produced and discarded. Maintain accurate on-site reports of daily and monthly financial, production, and activity records Promote nutrition education by conducting student parent involvement activities at the campus site Input work orders for equipment maintenance needs and ensure work orders are completed in a timely manner Personnel Management:
Prepare and review daily work schedules to ensure proper scheduling of employees for efficient operations Manage employees at the school site, promoting employee growth, efficiency, morale, and teamwork Provide leadership to ensure school meals are served in a pleasant environment by courteous staff Food Production and Procurement:
Maintain all serving schedules Ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental guidelines Responsible for presenting quality food in an attractive manner Order food and supplies according to department schedules Ensure proper food items are on hand to prepare published menu Sanitation, Safety, and Security:
Maintain food production and storage that ensures the safety and quality of food per departmental guidelines and city health department requirements Ensure that food items are stored in a safe and hazard free environment Maintain a sanitary environment following food service and city health department codes and regulations Maintain a safe and hazard-free working environment Professional Growth and Development:
Follow all rules, regulations, and policies of Plano ISD and follow directives from supervisors Follow attendance policy as assigned by department Perform other functions that may be assigned by the administration and/or supervisor SUPERVISORY RESPONSIBILITIES:
Supervise, evaluate, and train employees at campus site Equipment Used:
Large and small kitchen equipment to include, but not limited to, electric slicer, institutional mixer, pressure steamer, sharp cutting tools, ovens, dishwashers, food utility carts, and computer WORKING CONDITIONS:
Mental Demands:
Work with frequent interruptions Maintain emotional control under stress Ability to learn and apply new methods in all areas Initiator Makes suggestions for improvements Physical Demands:
Frequent standing, stooping, bending, kneeling, pushing and pulling Prolonged use of computer and repetitive hand motions Occasional lifting up to 50 pounds Exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards Work with hands in water; work around machinery with moving parts Work on slippery surfaces Approved by: Greg Gaston , HR Director Date: 1/7/25
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