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CHRISTIAN HERITAGE ACADEMY

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Cafeteria Director

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Description

Description

Classification

Nonexempt

Accountability

This position reports to and is evaluated by the Director of Business

Date Updated:

September 29, 2023

JOB DESCRIPTION

Summary/Objective

The primary objective of the Cafeteria Supervisor is to ensure healthy, fresh meals are prepared and served for lunch on time to the Elementary and Secondary students. This position must agree with and support the Staff Member’s Covenant, Marriage, and Sexuality Statement and agree with/help fulfill CHA’s Mission Statement.

Essential Functions (Responsibilities and Tasks)

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

  • Supervise cafeteria staff under the direction of the Director of Business
  • Build team spirit and morale within the cafeteria staff
  • Oversee cafeteria budget with the direction of the Director of Business
  • Prepare and assist in serving lunch for the Elementary and Secondary Students
  • Clean and sanitize the cafeteria, including the kitchen and all equipment
  • Use FACTS SIS for lunch reports and to charge lunch to student accounts each day
  • Create, maintain, and update menus in FACTS SIS; ensure lunch ordering ability is turned on for parents to pre-order lunches using FACTS SIS
  • Order food as needed from restaurants
  • Place and receive large orders from vendors each week or as needed
  • Order t-shirts for cafeteria staff annually
  • Track inventory weekly
  • Ensure cafeteria workers are trained in food handling and safety and any other training needed to perform their job
  • Work with the Health Department as needed for inspections
  • Create a digital Legacy notebook that includes food safety training dates, inspections, vendor information, ordering protocols, nutrition information, and other pertinent information for the role and accreditation
  • Attends staff meetings, committee meetings, and all other meetings that are required
  • Attends Professional Development training and devotions throughout the year
  • Schedule kitchen staff and or substitutes as required
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