Cafeteria Manager/Cook

General Description:

The Head of School hires the Cafeteria Manager / Cook (CMC) year-to-year to oversee all aspects of food preparation, service, and management within a cafeteria or food service facility. They ensure the smooth functioning of the cafeteria, maintain high standards of food quality, safety, and hygiene, and manage kitchen volunteers to deliver exceptional service to students and employees.

Ministry Description Summary:

The Houghton Academy CMC has a calling to serve God as a minister of the Gospel of Jesus Christ, who is assured of personal worth and professional competence, both being in balance with the Scriptures, who leads a consecrated life before the Lord, co-workers, students, and parents, and is a committed follower of Jesus Christ. The employee shows high professionalism and responsibility in fulfilling their ministry as an employee of Houghton Academy.

Reports to:

CFO/Boarding Program Director

Supervises:

Kitchen Volunteers (i.e., students and adults).

Evaluation:

Based on this job description, the CFO/Boarding Program Director evaluates the CMC’s performance regularly and annually.

Qualifications:

Proven experience in food service management, preferably in a cafeteria or institutional setting.
Strong culinary skills and knowledge of food preparation techniques and best practices.
Familiarity with food safety regulations and sanitation standards.
Excellent leadership and interpersonal skills, with the ability to motivate and inspire volunteers.
Effective communication skills, both verbal and written.
Strong organizational and time management abilities.
Ability to work well under pressure and handle multiple tasks simultaneously.
Flexibility to work evenings, weekends, and holidays as required.

Education:

High school diploma or equivalent (required).
Culinary school diploma or degree in food service management (preferred).

Certifications:

ServSafe Food Handler certification (preferred).

Additional certifications in food safety, nutrition, or culinary arts (preferred).

Primary Job Functions and Expectations:

Menu Planning and Development:
Develop and plan menus in accordance with nutritional guidelines, student/faculty preferences, and budget constraints.
Ensure variety and balance in menu offerings to meet diverse dietary needs and preferences.
Collaborate with nutritionists or dietitians to ensure menu compliance with health and wellness standards.
Food Preparation and Cooking:
Oversee and complete food preparation activities, including cooking, seasoning, and portioning.
Ensure all food items are prepared according to established recipes, portion sizes, and quality standards.
Monitor food inventory and order ingredients and supplies to maintain adequate stock levels.
Kitchen Management:
Manage kitchen volunteers, including recruitment, training, and scheduling.
Ensure compliance with food safety regulations and sanitation standards.
Maintain a clean and organized kitchen environment to prevent contamination and ensure workplace safety.
Customer Service:
Provide friendly and efficient customer service to students, employees, and guests.
Address customer inquiries, concerns, and complaints promptly and professionally.
Monitor customer feedback and adjust menu offerings and service procedures as needed.
Budgeting and Cost Control:
Manage food and materials costs within budgetary constraints.
Monitor expenses, analyze variances, and implement cost-saving measures where necessary.
Optimize menu and portion sizes to maximize profitability while maintaining customer satisfaction.
Regulatory Compliance:
Ensure compliance with local health codes, food safety regulations, and industry standards.
Keep abreast of changes in regulations and implement necessary adjustments to operational procedures.
Maintain accurate records of food safety inspections, temperature logs, and other compliance documentation.

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Employee Signature / Date