Cafeteria Manager 1-5 Nutritional Services

Kckps (Frank MD, USA) 10 days ago

TITLE: Cafeteria Manager 1-5; Nutritional Services 

LOCATION: Nutritional Services

The Kansas City, Kansas Public Schools (KCKPS) is a nationally recognized urban school district that serves approximately 22,000 students. With a Head Start program, three preschools, 29 elementary schools, 7 middle schools, and 5 college and career academies/high schools, the district serves a wonderfully diverse mixture of students. A remarkable 62 different languages are spoken in the homes of our students. To serve those students, the district employs approximately 3,650 staff, including more than 1,600 teachers.

The vision of the Kansas City, Kansas Public Schools is to be one of the Top 10 School Districts in the Nation. Our goal is that "Each student will exit high school prepared for college and careers in a global society, and at every level, performance is on track and on time for success." To help our students achieve this goal, the district is implementing a district-wide initiative called Diploma+.

JOB GOAL: Function on the Nutritional Services leadership team with the Director, and oversee the planning and managing of assigned sites in the areas of food production, customer service, storage and distribution, staffing, food/occupational safety and sanitation, program accountability and nutrition education.


  • Implements all required regulatory agency guidelines
  • Attend and complete a minimum of 20 hours of continuing education including all required job related in-service and trainings
  • Supervise kitchen production area and employees
  • Ensures the quality and quantity of meals prepared and served
  • Trains and assists Nutritional Services staff with appropriate safety and sanitation procedures
  • Ability to compile orders, complete inventory, production records, accountability and other reports
  • Knowledge of money/cash handling procedures, front of the house point of sale software, and best practices.
  • Evaluates operational efficiency of personnel, assisting staff with production, work schedules and food production management
  • Make menu recommendations
  • Monitors monthly product inventory usage
  • Complete performance evaluations
  • Assess the compliance of assigned school in accordance with state and federal guidelines
  • Makes recommendations for the purchase and/or repair of equipment and supplies
  • Assists with the selection and product specification of menu items
  • Assists with the planning and customer service of district and department promotions
  • Performs additional tasks as assigned by Operations Manager of Nutritional Services and/or Director of Nutritional Services


Three years of institutional food service management experience, preferred

Strong written and verbal communication skills

Competent in all job related tasks within food production sites.

Must be familiar with basic food service equipment

Must be able to supervise and communicate effectively with others

Must be able to complete all assigned job tasks, within the specific time restraints, including those which may not be routine

Must have good computer skills with the ability to use e-mail, word, excel, point of sales and other software packages

Must have excellent customer service skills

Must have the ability to work with a diversity of individuals and/or groups

Must have the ability to lift a minimum of 35 pounds and 50 pounds with assistance

Must have the ability to stand for long periods of time

COMMUNICATION / ORGANIZATION: Maintains communication with school personnel, and parents/guardians to enhance cooperative action which will meet the educational needs of students.

Utilizes existing technology effectively in the performance of duties.

Performs other related work as required.

REASONING ABILITY: Often required to schedule a significant number of activities, meetings, and/or events; often gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances, work with data utilizing defined but different processes, and operate equipment using standardized methods. Problem solving with data frequently requires independent interpretation of guidelines; problem solving with equipment is limited to moderate.

LANGUAGE SKILLS:   Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; preparing and maintaining accurate records; training; customer service skills; written and oral communication; and financial accountability and fiscal planning.  Concepts of quantity cooking and nutritional analysis; child nutrition programs and requirements; food service equipment; effective evaluation of staff; and special dietary needs.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, walk, stand and talk or hear. The employee must occasionally lift items 35 lbs alone, with assistance of 50 pounds such as cases of cans and 50 lbs. bags of sugar or flour, or moving/rearranging appliances. Specific vision abilities required by this job include close vision, distance vision, and depth perception.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud and is a standard acceptable level for this environment.

OTHER SKILLS and ABILITIES: Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a department; supervising the use of funds. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.

REPORT TO:          Operations Manager of Nutritional Services

SALARY:                Based onKansas City Kansas Salary Schedule



PERFORMANCE EVALUATION: Performance of this position will be evaluated in accordance with the Board of Education policy on evaluation.


This job description has been approved by all levels of management:

Manager _______________________________________________

HR ___________________________________________________

Employee signature below constitutes employee’s understanding of the requirements, essential functions and duties of the position.

Employee _____________________________ Date ____________

Cafeteria Manager 1-5 Nutritional Services

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