Manager - Cafeteria

Job Summary

The Manager- Cafeteria plans, directs and coordinates the activities of the food services department which provides meal services for the Priests, employees, and guests of Regina Cleri.

Job Responsibilities

1. Responsible for day-to-day operations of food services department

2. Establish department regulations and procedures in compliance with administrative policies and Health Department regulations

3. Prepare general menus and dietary menus

4. Direct and supervise staff who plan, prepare, and serve food to the priests, employees and guests. Assume duties if necessary.

5. Direct and supervise handling and storage of incoming food and supplies.

6. Responsible to maintain staff records, work schedules, assignment of duties, inventory, purchase requisitions, food costs, and recipes.

7. Manages vendor relationships.

8. Ensure equipment is properly maintained. Schedule service calls and repairs.

9. Inspect prepared food to ensure quality, quantity, appearance, temperature, and taste.

10. Maintain a sanitary and safe work environment. Supervise clean up of kitchen area and equipment.

11. Manage and ensure all team members are vaccinated for Hep A

12. Communicate regularly with the manager of operations, senior and administrator about upcoming events and special dietary needs.

13. Direct and provide for the preparation and serving of food for special events such as priests’ birthdays and jubilees, the third Thursday social gatherings, employee special anniversaries, and other occasions as necessary.

14. In consultation with the manager of operations, senior, make appropriate staffing decisions for the dietary department. Interview and select new staff, train, supervise, counsel, discipline and conduct performance evaluations for dietary staff according to established policies.

15. Assist with updating job descriptions.

16. Assist in preparing and submitting an annual dietary budget. Approve and submit payroll and invoices for payment to the administrative assistant.

17. Attend professional meetings and conferences to keep informed of current practices and trends related to food service and to improve management skills.

18. Perform all tasks according to established safety guidelines and procedures.

19. Perform other duties as assigned.

Job Requirements

Knowledge and Experience Requirements

1. Safe Food Handlers Certification: ServSafe Certificate from the state of Missouri

2. Possess three or more years of dietary experience in restaurant or institutional cooking

3. Possess three to four years of supervisory and management experience

4. High school diploma required, some college courses in food service or nutrition desired

5. Possess some menu-planning experience

6. Be able to perform each of the above “Duties and Responsibilities” satisfactorily and possess the “Skills and Attitudes Required …” as listed below.

Skills and Attitudes Required for Success in Job

1. Establish department regulations and procedures in conformance with Regina Cleri guidelines and Health Department regulations

2. Ability to work independently as well as with staff and Priests

3. Enjoy cooking and being creative with food

4. Ability to create harmony and promote cooperation and encourage feelings of self-worth and acceptance among the employees. Be responsive to the needs of the Priests.

5. Attention to detail

6. Ability to balance multiple projects/responsibilities

7. Ability to maintain a high level of confidentiality

8. Ability to adapt to change and carry out plans as needed.

9. Good organizational skills with special emphasis on scheduling, budgeting and decision making

10. Ability to work a flexible schedule; some weekends, evenings, and holidays required

11. Ability to maintain the appropriate level of inventory.

12. Knowledge and use of a variety of kitchen equipment, including sharp instruments

13. Ability to communicate clearly and effectively, both verbally and in writing

14. Ability to read, write and follow directions.

15. Ability to

-stand for long periods with frequent walking

-stoop, squat, and bend

-lift, push, or pull 50 pounds

-be on call for emergencies