CAFETERIA MANAGER

 DEFINITION:

 Under direction, is responsible for the management of a large
 cafeteria or of several small cafeterias; does other related
 duties.

 NOTE: The examples of work for this title are for illustrative
 purposes only.  A particular position using this title may not
 perform all duties listed in this job specification.  Conversely,
 all duties performed on the job may not be listed.

 EXAMPLES OF WORK:

 Supervises the preparation of meals in assigned cafeteria units.

 Plans counter displays of foods.

 Checks on unit receipts and takes inventory.

 Prepares requisitions and orders for food and other supplies, and
 checks incoming goods against requisitions.

 Checks food for appearance, preparation and flavor.

 Prepares work schedules.

 Assists in the development and testing of new menus.

 Instructs employees in the proper procedures of health,
 sanitation and safety conditions.

 May be responsible for the maintenance and general orderliness of
 the cafeteria or cafeterias.

 Conducts training for kitchen employees.

 Prepares and maintains reports, records and files.

 Establishes and maintains liaison with school administrators and
 other interested parties to insure a compatible coexistence of
 food service programs with other educational activities.

 Promotes good health in school children through desirable eating
 habits.

 Will be required to learn to utilize various types of electronic
 and/or manual recording and information systems used by the
 agency, office, or related units.

 REQUIREMENTS:

      EXPERIENCE:

      Two (2) years of supervisory experience in the preparation
 of food in large quantities in a large-scale food operation.

      LICENSE:

      Appointees will be required to possess a driver's license
 valid in NJ only if the operation of a vehicle, rather than
 employee mobility, is necessary to perform essential duties of
 the position.

 KNOWLEDGE AND ABILITIES:

 Knowledge of the methods and procedures used in a large-scale
 food operation, including the determination of costs, materials,
 and equipment.

 Knowledge of health, sanitation and safety procedures.

 Knowledge of food production, appearance, display, taste, quality
 and quantity of food.

 Knowledge of the methods used to prepare reports, schedules,
 inventories, and files.

 Knowledge of instructions and training of kitchen employees.

 Ability to provide assignments and instructions to kitchen
 personnel and supervise their performance.

 Ability to solve problems related to cafeteria units.

 Ability to prepare correspondence and reports.

 Ability to prepare schedules and inventories.

 Ability to utilize various types of electronic and/or manual
 recording and information systems used by the agency, office, 
 or related units.

 Ability to read, write, speak, understand, and communicate in
 English sufficiently to perform duties of this position.
 American Sign Language or Braille may also be considered as
 acceptable forms of communication.

 Persons with mental or physical disabilities are eligible as long
 as they can perform essential functions of the job after
 reasonable accommodation is made to their known limitations.  
 If the accommodation cannot be made because it would cause 
 the employer undue hardship, such persons may not be eligible.

 This job specification is applicable to the following title code:
Job
Spec
Code
Variant
State,
Local or
Common
Class of
Service
Work
Week
State
Class
Code
Local
Class
Code
Salary
Range
Note
00962
L
C
  
N/A
12
-

This job specification is for local government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.

 3/13/2001