Cafeteria Manager

Food Service HQ

05/01/2026

07/15/2026

Yes

Non Certified

N/A

No

DESCRIPTION:
The Child Nutrition Cafeteria Manager leads and directs the operation of an important functional
area of the school, the kitchen. Strict health, nutritional and accounting requirements must be
met. The Cafeteria Manager leads the activities of child nutrition workers, provides daily
instructions to workers and maintains close supervision of the kitchen operations.
REPORTS TO: Child Nutrition Director and Assistant Director.
QUALIFICATIONS REQUIRED:
1. A minimum of a high school diploma or equivalent (GED) from an accredited institution.
2. ServSafe Manager Certificate (current; or to be obtained within 30 days from hire date).
3. Passing score on the Standard Math Exam administered by the Child Nutrition Director
and required by Mississippi Department of Education Office of Child Nutrition.
4. Attend “DECIDE to Succeed: An Orientation for New Managers” within the first year of
hire to receive State food manager certification.
5. Minimum of three (3) years’ experience in food service within public schools, preferred.
6. Capacity to lead and direct other people; communication skills; and knowledge of
quantity food preparation.
7. Good health and hygiene; reasoning and mathematical ability; financial responsibility,
computer skills including Word and Excel; record-keeping skills; food management
judgement; concern for children; knowledge of commercial kitchen equipment; initiative;
and patience.
JOB SUMMARY:
? Follows HACCP standard operating procedures (SOPs) contained in the HACCP manual.
? Makes adjustments to menu schedule as needed; pre-plans meals as necessary; makes
daily assignments of work to child nutrition workers.
? Prepares food according to the planned menu and standardized recipes, and determines if
the finished product is of best quality both in flavor and appearance before it is served.
? Receives meal counts; informs child nutrition workers of how much food to prepare;
maintains required financial records; makes daily bank deposit.

Updated: 7/23/2024
? Monitors and directs activities of child nutrition workers to insure timely and proper
completion of responsibilities; prepares time sheets; submits time sheets to Child
Nutrition Department.
? Completes weekly and monthly reports; submits all paper work to Child Nutrition
Director in the required time frame.
? Determines the need for groceries and supplies; prepares requisitions; receives deliveries;
checks quality of groceries; checks invoices; maintains proper files; and maintains
inventory of groceries and supplies.
? Unlocks the cafeteria each morning, turning on ovens; locks cafeteria each afternoon,
checking that equipment is turned off. In case of absence the manager may designate
someone to perform these tasks, such as the assistant manager.
? Fills in as needed so that all necessary kitchen tasks are performed; meet with child
nutrition workers as a group and individually concerning work matters.
? Maintains the highest standards of safety and cleanliness in the kitchen.
? Supervises and instructs kitchen personnel in the safe, proper and efficient use of all
kitchen equipment.
? Checks operation and safety of kitchen equipment; reports damage and wear to Child
Nutrition Department or designated supervisor; handles emergencies caused by
equipment breakdowns.
? Attends scheduled staff meetings during the school year and summer months.
? Checks the temperature on freezers and refrigerators during holidays and summer
months.
? Performs other duties as assigned by supervisor(s).
GUIDELINES USED:
Direction from Child Nutrition Director, monthly meetings of child nutrition managers, state
menu planning guide, food buying guide, menu production book, USDA standardized recipes,
child nutrition operating procedures, state health regulations, and personal experience.
CONDITIONS OF WORK:
Prolonged standing, crowded quarters, frequent deadlines, hazards of wet floors, potentially
dangerous equipment, warm temperatures, climbing ladder and heavy lifting (~ 50 lbs).
ANNUAL PROFESSIONAL STANDARDS REQUIREMENTS:
Program managers must obtain a minimum of ten (10) hours per year of professional
development continuing education. This is a State requirement and non-negotiable.
Program managers must complete a one (1) day annual recertification course developed as part
of USDA Professional Standards for all currently certified managers.
EVALUATION
Performance of this job will be evaluated at minimum one (1) time annually. Annual wage
increases are performance-based.