CAFETERIA MANAGER

Code: 00962 Local Competitive

Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

Definition

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

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.

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, skills 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.

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.