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ISC Cafeteria Manager - Enterprise - Cafe Operations JobID: 99059

+ Position Type:

School Nutrition Manager/ ISC Cafeteria Manager

+ Date Posted:

7/10/2025

+ Location:

Instructional Support Center

+ Date Available:

08/04/2025

Job Code: ISC Cafeteria Manager - 050083 Standard Hours: 40 Department: Enterprise - Cafe Operations - 322528 Empl Class: NA

Minimum Salary: $43,553.00/Annually

Maximum Salary: $71,672.00/Annually

Scheduled Days: 245

Target Openings: 1

License and Certification Qualifications: ServeSafe certification or equivalent National Food Safety Registry required. Certified Executive Chef (CEC) certification preferred.Education Qualifications: High school diploma or equivalent required. Specialized training in food service management preferred.Experience Qualifications: Three years experience in food service production and management as a manager required. Varied experience in food service production and management with a wide range of responsibilities and progressive levels of supervision required. Experience in state of the art point of sale and back office software technology experience preferred. Experience in full service catering preferred.Skills Qualifications: Ability to plan, organize, and lead a credible food service operation; ability to complete required forms accurately; ability to supervise, communicate, and empower personnel; strong organizational skills to deliver the expanding scope of the program; ability to manage multiple tasks, personnel, time, and deadlines; ability to be customer service oriented to internal and external customers; ability to communicate with others in an effective and tactful manner; strong computer skills with a working knowledge of Microsoft Office; ability to project and generate positive attitudes; and ability to work successfully with colleagues.Primary Responsibilities: Oversee the food service operation that provides quality meals at the Instructional Support Center (ISC) for Gwinnett County Public Schools (GCPS).1. Supervise and monitor food service operations to ensure an efficient and effective program.a. Oversee all Breakfast, Lunch and Catering operations for Caf? 437.b. Supervise all food production.c. Establish and maintain vendor relationships.2. Supervise and monitor all orders, delivery, and inventory procedures.a. Oversee the receipt of deliveries and ensure quality of items, proper temperatures of items, proper storage of items and accuracy of invoices.b. Ensure First In First Out (FIFO) is be utilized by all staff members.c. Ensure all ingredients needed to execute the planned menu are available. d. Monitor the inventory of products daily and complete a physical inventory at least monthly.3. Monitor revenue and expenditures to ensure a fiscally sound program.a. Manage food, labor, and operational costs.4. Provide excellent customer service for all customers.a. Continually model this behavior and train staff on this behaviorb. Ensure that serving lines and serving areas are clean and attractive throughout breakfast, lunch, and catering service periods.c. Gather customer feedback for continuous improvement.5. Provide catering services to the ISC.a. Oversee the catering calendar.b. Oversee catering menus to ensure that customer expectations are met.c. Oversee the execution of the centerings to ensure timeliness, accuracy, and acceptability.d. Ensure that caterings are properly invoiced in a timely manner.6. Monitor and supervise all food safety procedures.a. Ensure food safely practices and procedures are consistently followed and met.b. Work with staff to ensure all members are trained on food safety practices and procedures.c. Train and re-train staff as needed.d. Report injuries, accidents and/or food borne illness incidents in a timely manner.7. Monitor and maintain kitchen equipment.a. Train staff on the proper use and care of all equipment.b. Submit and monitor Maximo requests as needed for equipment repairs.8. Supervise and support the staff of Caf? 437a. Set goals and objectives for the Caf? team.b. Facilitate team meetings and training as needed.9. Perform other duties as assigned. Physical Demands:While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, touch and reach to move, push, pull, and position up to 30 pounds on a regular basis. Occasionally the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.