FY 26-27 CAFETERIA MANAGER

JOB TITLE: SCHOOL-WIDE CAFETERIA MANAGER

STATUS: Full Time (Non-Exempt), 210 Work Days

REPORTS TO: Director of Food Services

PROGRAM: Food Services (Pre-k – 12th)

Organization Overview

Vaughn Next Century Learning Center (“Vaughn”), located in Pacoima, is a large urban public school within the Los Angeles Unified School District (LAUSD). Since the early 1970s, low student achievement had been a pattern. In 1993, tired of being helpless and hopeless, Vaughn became the first conversion charter school in the nation and was authorized by LAUSD. The charter was renewed most recently in 2018. Vaughn has over 25 years of experience as a successful independent charter school serving the district’s low-income students. This previously failing elementary public school is now a full-service, community-based, K-12th charter school that assures all students are college/career ready, digitally literate, and globally competent. Vaughn operates five contiguous campuses under one charter.

Position Overview

Under general supervision, the Cafeteria Manager coordinates the operation and maintenance of a Pre-k – 12 school cafeteria; performs skilled functions in the preparation, cooking, and baking of a variety of soups, meats, vegetables, and desserts; deals with requisitions, receives, and stores supplies; keeps records and prepares reports; and performs other related duties as directed.

Primary Responsibilities

Essential Tasks – Management of Kitchen & Staff:

• Supervise, train, and direct kitchen staff, assign work schedules, and conduct performance evaluations.
• Participate in staff development activities and managers’ meetings.
• Ensuring proper protocols and health standards are followed.
• Ensure that kitchen equipment is kept in good condition initiating requests for repair or replacement.
• Receive, inspect, and confirm the quantity and quality of items delivered.
• Prepare and maintain a variety of reports and records, including inventory, sales, cash, receipts, requisitions, daily reports and production sheets.
• Plan food menus.
• Perform or supervise the counting of cash and the preparation of cash receipts.
• Maintain the cafeteria facility in a clean, safe, and sanitary condition.
• Open, close and secure kitchen facilities.

Essential Tasks – Program and Meal Preparation:

• Serve and sell a variety of foods in a Federal Meal Program to students and staff.
• Adhere to Federal Meal Program requirements.
• Participates in the preparation, cooking, and baking of a variety of foods in a Federal Meal Program.
• Supervise portion control, wrapping, arranging, and storage of foods to ensure the efficient use of food and supplies.
• Confer with Food Service representatives, principals, custodians, and vendors.
• Requisition foodstuff and supplies through district and outside vendors.
• Establish and order proper quantities of food and supplies.
• Meet schedules and time lines.

Essential Tasks – Working conditions and physical demands:

• Lift, carry, push, pull up to 50 lbs.
• Bend repeatedly, reach overhead, kneel, stoop, and twist or apply pressure with wrists or hands.
• Work inside area with changing room temperatures both hot and cold, up to 90 degrees Fahrenheit.
• Work with dangerous machinery with moving parts, hot ovens, knives, slicer, mixer and grater
• May be exposed to fumes, chemicals and odors.
• Use protective equipment such as disposable gloves, hair nets, aprons, and support work boots.
• Be in direct contact with students, staff, and public.