cafeteria manager

South Carolina Department of Corrections

<div>
 
 Job Responsibilities
 
 
 
 <ul>
 <li>
 Interviews, hires, evaluates and terminates inmate food service employees.
 </li>
 <li>
 Trains and instruct all employees, i.e., cooks, bakers, kitchen and dining help in all phases of their duties. supervises all personnel in the performance of their daily duties.
 </li>
 <li>
 Acts as officer in maintaining internal security of cafeteria. works with inmate representative committee to resolve problems and complaints.
 </li>
 <li>
 Responsible for the accurate preparation of all food orders on weekly basis and accurate deliveries.
 </li>
 <li>
 Prepares cook's work sheet in strict accordance with SCDC master menu and maintains record for a 5-year period.
 </li>
 <li>
 Meets with health, fire &amp; OSHA inspections.
 </li>
 <li>
 Responsible for ensuring that all required maintenance/repair work is performed on cafeteria equipment.
 </li>
 <li>
 SERV safe manager or must attain certification within six (6) months of employment.
 
 
 </li>
 </ul>
 
 Must successfully complete four (4) weeks of SCDC Basic Training upon hire.
 
 
 
 
 Questions regarding the application process, this job posting or any other postings with the SCDC should be directed to:
 
 
 
 
 Recruiting and Employment Services
 
 
 (803) 896-1649
 
 
 Employment@doc.sc.gov
 
 
 
 
 Minimum And Additional Requirements
 
 
 
 
 State of South Carolina Minimum Requirements:
 
 
 
 Related food service experience.
 
 
 
 SCDC Minimum Requirements
 
 
 
 <ul>
 <li>
 Experience in quantity and quality cooking required.
 </li>
 <li>
 Must be certified as a ServSafe Manager or must attain certification within six (6) months of employment.
 </li>
 <li>
 Must be certified by South Carolina Department of Corrections Training Academy or must successfully complete SCDC basic training upon hire.
 </li>
 <li>
 Must successfully complete basic supervisory courses within eighteen (18) months of employment.
 
 
 </li>
 </ul>
 
 Preferred Qualifications
 
 
 
 
 Prior supervisory experience is preferred.
 
 
 
 
 Additional Comments
 
 
 
 The South Carolina Department of Corrections is committed to providing equal opportunities to all applicants and does not discriminate on the basis of race, color, religion, sex (including pregnancy), national origin, age (40 or older), disability or genetic information.
 
 
 Supplemental questions are considered part of your official application. Any misrepresentation will result in your disqualification from employment. Please complete the state application to include all current and previous work history and education.
</div>

Food Service Spec IV (#011924) Tyger River Correctional Inst, Enoree (SPARTANBURG) Level 2

<div>
 
 Job Responsibilities
 
 
 
 <ul>
 <li>
 Interviews, hires, evaluates and terminates inmate food service employees.
 </li>
 <li>
 Trains and instruct all employees, i.e., cooks, bakers, kitchen and dining help in all phases of their duties. supervises all personnel in the performance of their daily duties.
 </li>
 <li>
 Acts as officer in maintaining internal security of cafeteria. works with inmate representative committee to resolve problems and complaints.
 </li>
 <li>
 Responsible for the accurate preparation of all food orders on weekly basis and accurate deliveries.
 </li>
 <li>
 Prepares cook's work sheet in strict accordance with SCDC master menu and maintains record for a 5-year period.
 </li>
 <li>
 Meets with health, fire &amp; OSHA inspections.
 </li>
 <li>
 Responsible for ensuring that all required maintenance/repair work is performed on cafeteria equipment.
 </li>
 <li>
 SERV safe manager or must attain certification within six (6) months of employment.
 
 
 </li>
 </ul>
 
 Must successfully complete four (4) weeks of SCDC Basic Training upon hire.
 
 
 
 
 Questions regarding the application process, this job posting or any other postings with the SCDC should be directed to:
 
 
 
 
 Recruiting and Employment Services
 
 
 (803) 896-1649
 
 
 Employment@doc.sc.gov
 
 
 
 
 Minimum And Additional Requirements
 
 
 
 
 State of South Carolina Minimum Requirements:
 
 
 
 Related food service experience.
 
 
 
 SCDC Minimum Requirements
 
 
 
 <ul>
 <li>
 Experience in quantity and quality cooking required.
 </li>
 <li>
 Must be certified as a ServSafe Manager or must attain certification within six (6) months of employment.
 </li>
 <li>
 Must be certified by South Carolina department of corrections training academy or must successfully complete SCDC basic training upon hire.
 </li>
 <li>
 Must successfully complete basic supervisory courses within eighteen (18) months of employment.
 
 
 </li>
 </ul>
 
 Preferred Qualifications
 
 
 
 
 Prior supervisory experience is preferred.
 
 
 
 
 Additional Comments
 
 
 
 The South Carolina Department of Corrections is committed to providing equal opportunities to all applicants and does not discriminate on the basis of race, color, religion, sex (including pregnancy), national origin, age (40 or older), disability or genetic information.
 
 
 Supplemental questions are considered part of your official application. Any misrepresentation will result in your disqualification from employment. Please complete the state application to include all current and previous work history and education.
</div>

Food Service Spec IV (#012407) Tyger River Correctional Inst, Enoree (SPARTANBURG) Level 2

Food Service Specialist

Strategix Management LLC

<div>
 
 Description
 
 
 
 
 Position Summary
 
 
 
 The Food Services Manager oversees full operation of food service department, meal planning, preparation, and serving. Maintain clean, sanitary, and organized cafeteria, food storage, preparation, and serving areas. Ensure a quality customer service experience for program participants, staff, and visitors.
 
 
 
 Essential Functions
 
 
 
 <ul>
 <li>
 Follow strict documentation requirements for food storage, inventory, temperatures, cleaning, sanitation, and food disposal in compliance with Job Corps Policy and food service health and safety guidelines.
 </li>
 <li>
 Assign schedules and coordinate work of food service team to promote efficient operations and task completion.
 </li>
 <li>
 Establish and maintain a safe, congenial teamwork environment that rewards quality performance and eliminates unsafe practices.
 </li>
 <li>
 Inspect kitchen and dining areas, kitchen utensils, supplies, and equipment to ensure sanitary standards are met and maintained.
 </li>
 <li>
 Inventory, requisition and inspect foodstuffs to maintain stock levels and ensure quality standards. Track and maintain budget expenditures.
 </li>
 <li>
 Plan a variety of meals and snacks meeting nutritional needs of program participants. Publish menu calendar center wide.
 </li>
 <li>
 Interview and hire new employees. Supervise, evaluate, and train staff.
 </li>
 <li>
 Establish and maintain a Food Committee soliciting feedback and suggestions from students and staff. Work with the food and diversity committees to plan meals recognizing various cultures and special events.
 </li>
 <li>
 Maintain equipment and furnishing in working order requesting routine maintenance and repairs as needed.
 </li>
 <li>
 Establish a monthly calendar of cultural meals reflecting program population and introducing new food experiences to students.
 </li>
 <li>
 Provide on-call center support as warranted.
 </li>
 <li>
 Model positive behavior and a high level of conflict resolution skills at all times.
 </li>
 <li>
 Participate in department meetings and all mandated PRH and corporate training.
 </li>
 <li>
 Utilize information systems and handle student data in strict adherence to Job Corps and Strategix policies to protect student&rsquo;s personally identifiable information (PII) and reduce network security threats.
 </li>
 <li>
 Adhere to and model Strategix servant leadership culture values: Honor Others, Inspire Vision, Choose Integrity, People First, Balance Focus with Flexibility, Serve with Humility, and Innovate and Disrupt.
 
 
 </li>
 </ul>
 We are committed to being an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.
 
 
 
 Requirements
 
 
 
 
 Qualifications and Experience Minimum
 
 
 
 High school diploma or equivalent and three years&rsquo; experience working in food service management. Valid ServSafe Manager certification. Experience with institutional/school nutrition guidelines. Full knowledge and practice of food safety, storage, and inspection requirements. Good conflict resolution and verbal communication skills. Willingness to provide on-call center support as warranted.
 
 
 
 Preferred
 
 
 
 Post-secondary degree or certification in nutrition science or related field and four years&rsquo; experience in food service management.
 
 
 
 Other Duties
 
 
 
 Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. This job description is not intended to be all-inclusive. Employee may be requested to perform other reasonable related duties as assigned by the immediate supervisor and other management as required. The company reserves the right to revise or change job duties as business requirements dictate with or without notice. It is mutually agreed that the job description does not constitute a written or implied contract of employment. It is also understood that the company reserves the right to change work schedules as required, including overtime.
 
 
 
 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, stand, walk, talk, hear, operate a computer, hand-held learning device and other office equipment, reach with hands and arms, and must occasionally lift and/or move up to 25 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision.
 
 
 
 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. While performing the duties of this job, the employee is exposed to outdoor weather conditions ranging from cool in Winter to extreme heat in the Summer and Fall months, and occasional poor air quality. The noise level can vary from moderate to loud.
</div>

Food Service Manager

Aramark

<div>
 
 Job Description
 
 
 
 The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.
 
 
 Job Responsibilities
 
 
 Leadership
 
 
 <ul>
 <li>
 Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
 </li>
 <li>
 Ensure food services appropriately connects to the Executional Framework
 </li>
 <li>
 Coach employees by creating a shared understanding about what needs to be achieved and how to execute
 </li>
 <li>
 Reward and recognize employees
 </li>
 <li>
 Ensure safety and sanitation standards in all operations
 
 
 </li>
 </ul>
 Client Relationship
 
 
 <ul>
 <li>
 Identify client needs and effectively communicate operational progress
 
 
 </li>
 </ul>
 Financial Performance
 
 
 <ul>
 <li>
 Adopt Aramark process and systems
 </li>
 <li>
 Build revenue and manage budget, including cost controls regarding food, beverage and labor
 </li>
 <li>
 Ensure the completion and maintenance of P&amp;L statements
 </li>
 <li>
 Achieve food and labor targets
 </li>
 <li>
 Manage resources to ensure quality and cost control within budgetary guidelines
 
 
 </li>
 </ul>
 Productivity
 
 
 <ul>
 <li>
 Implement and maintain Aramark agenda for both labor and food initiatives
 </li>
 <li>
 Create value through efficient operations, appropriate cost controls and profit management
 </li>
 <li>
 Full compliance with Operational Excellence fundamentals, including food and labor
 </li>
 <li>
 Direct and oversee operations related to production, distribution and food service
 
 
 </li>
 </ul>
 Compliance
 
 
 <ul>
 <li>
 Maintain a safe and healthy environment for clients, customers and employees
 </li>
 <li>
 Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
 
 
 </li>
 </ul>
 Key Responsibilities
 
 
 <ul>
 <li>
 Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
 </li>
 <li>
 Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
 </li>
 <li>
 Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
 </li>
 <li>
 Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
 </li>
 <li>
 Recruits, hires, develops and retains front line team.
 </li>
 <li>
 Conducts period inventory
 </li>
 <li>
 Maintains records to comply with ARAMARK, government and accrediting agency standards
 </li>
 <li>
 Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
 </li>
 <li>
 May participate in sales process and negotiation of contracts
 </li>
 <li>
 Looks for opportunities to implement new products and services which support sales growth and client retention
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
 </li>
 <li>
 Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
 
 
 </li>
 </ul>
 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Requires at least 4 years of experience
 </li>
 <li>
 Requires at least 1-3 years of experience in a management role
 </li>
 <li>
 Requires previous experience in food service
 </li>
 <li>
 Requires a bachelor?s degree or equivalent experience
 </li>
 <li>
 Strong communication skills
 </li>
 <li>
 Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
 </li>
 <li>
 Ability to demonstrate excellent customer service using Aramark's standard model
 </li>
 <li>
 Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
 </li>
 <li>
 Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
 </li>
 <li>
 Must be able to stand for extended periods of time.
 
 
 </li>
 </ul>
 Education
 
 
 
 About Aramark
 
 
 
 
 Our Mission
 
 
 
 Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
 
 
 At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
 
 
 
 
 About Aramark
 
 
 
 
 The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
</div>

Food Service Director

Shawafel Cafe

Front Desk &amp; Operations Assistant (Cafeteria)We are looking for a smart, energetic, and presentable female candidate to handle front desk operations and support daily activities in our cafeteria.Key Responsibilities:<ul><li>Handle customer orders and billing using POS system</li><li>Manage cash, basic accounts, and daily sales records</li><li>Deliver excellent customer service in a friendly manner</li><li>Coordinate with kitchen staff for smooth operations</li><li>Maintain cleanliness and organization of the counter area</li></ul>Requirements:<ul><li>Fluent in English and Hindi</li><li>Basic knowledge of POS systems and cash handling</li><li>Strong communication and interpersonal skills</li><li>Presentable, confident, and customer-focused</li><li>Able to work efficiently in a fast-paced environment</li></ul>Preferred:<ul><li>Experience in cafeteria, restaurant, or retail</li><li>Basic accounting knowledge</li></ul>Location: Dubai International City England ClusterSalary: Based on experience (1400 AED - 2000 AED)What We Offer:<ul><li>Accommodation and food provided</li><li>Visa provided for the right candidate (own visa also acceptable)</li><li>Friendly and supportive work environment</li></ul>Job Types: Full-time, PermanentPay: AED1,400.00 - AED2,000.00 per monthLanguage:<ul><li>Hindi (Required)</li><li>English (Required)</li></ul>Work Location: In person

Front Desk & Operations Assistant (Cafeteria)

Ascension parish School Board

<div>Ascension Parish School Board
Job Description 
<div><div><div><div>I. 
</div><div>JOB TITLE:
 </div><div>Child Nutrition Programs Technician
</div><div>JOB TYPE: 
</div><div>862 
</div></div> 
<div><div>POSITION REPORTS TO:
 </div><div>Cafeteria Manager / Satellite Cafeteria Manager
</div><div>PAY GRADE: 
</div><div>CN-2 (CN-1 for part-time) 
</div></div> 
<div><div>FLSA STATUS: 
</div><div>Non-Exempt 
</div><div>ASSIGNMENT PERIOD 
</div><div>180 days 
</div></div> 
</div></div><h1 class="jobSectionHeader">II. SUMMARY OF POSITION&rsquo;S PURPOSE 
</h1>Performs various activities related to the safe and sanitary preparation and serving of lunches for school facilities 
<h2 class="jobSectionHeader">III. MINIMUM QUALIFICATIONS 
</h2><div><ul><li>EDUCATION/CERTIFICATION &ndash; Prefer a High School Diploma or its equivalent. Must pass the SFS test.
</li></ul><ul><li>EXPERIENCE &ndash; 0 to 6 months of basic work experience
</li></ul><ul><li>SKILLS &ndash; Knowledge of basic cooking technology. Must possess positive human relations skills.
</li></ul>OTHER REQUIREMENTS - Must be physically capable of lifting in excess of 25 pounds on a continual basis. This position requires sustained manual dexterity with close mental/visual attention and the ability to perform job functions in a standing position for a majority of the workday. This position is exposed to environmental and temperature extremes, chemicals, and odors on a daily basis. Lifting, stooping, walking and reaching are required on a continuous basis. Must be free of any infectious or communicable diseases which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food. 
<ul><li>
</li></ul></div><h2 class="jobSectionHeader">IV. DUTIES AND RESPONSIBILITIES
</h2><div><ul><li>Prepares and serves food according to pre-established recipes and schedules. Ensures that the food served is nutritious and tasty and meets food service requirements. Operates kitchen equipment.
</li></ul><ul><li>Maintains a clean and sanitary lunchroom and kitchen facility to include proper disposal of waste materials. Collects breakfast/lunch money.
</li></ul><ul><li>Removes food from serving trays, warmers and refrigerator.
</li></ul><ul><li>Assists with stocking items in the storeroom, refrigerator, and freezer as needed.
</li></ul><ul><li>Provides courteous and prompt service to all internal and external customers including students, parents, co-workers, etc.. Prioritizes and addresses requests and assignments in a professional manner to develop cooperative relationships and to ensure that student and employee records confidentiality is assured.
</li></ul><ul><li>Identifies opportunities and recommends methods to improve service, work processes and financial performance, e.g. expense management. Assists in the implementation of quality improvement initiatives.
</li></ul><ul><li>Assists co-workers in the completion of tasks and assignments to ensure continuity of service. Orients new co-workers and actively supports teamwork throughout the school system.
</li></ul>Performs other services as required. 
<ul><li>
</li></ul></div>NOTE: This job description is a summary of the primary duties and responsibilities of the position. It is not intended to be a comprehensive listing of all duties and responsibilities. The Ascension Parish School Board reserves the right to change this description at its discretion. 
<div><ul><li>SIGNATURES: 
</li></ul></div><div><div><div><div>Supervisor 
</div><div>Date 
</div></div> 
<div></div><div><div>Employee 
</div><div>Date 
</div></div> 
</div></div>This job description was approved by the Ascension Parish School Board on: July 25, 2000.</div>

Food Service Technician

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