What does a high school cafeteria manager do?

I'm curious about the role of a cafeteria manager at a high school. What are their main responsibilities, and what skills are necessary for the job? I'm considering careers in food service and this seemed interesting.

A high school cafeteria manager is essentially responsible for the smooth operation of the school's cafeteria. Their tasks fall into several broad categories: supervision, food handling, inventory management, and administrative tasks.

Supervision involves coordinating and overseeing the actions of the kitchen staff, which includes chefs, assistant cooks, servers, and janitorial employees. Ensuring that these personnel work in harmony and follow all relevant guidelines is essential to maintaining a safe, efficient food service environment.

Skills related to food handling, such as knowledge of food preparation, safety standards, sanitation, and nutritional guidelines, are also crucial. The cafeteria manager must ensure the food served complies with dietary guidelines and standards set by the school district and federal government.

For inventory management, the manager needs to control food and supply ordering, receiving, storage, and usage to minimize waste and keep costs down. They often work very closely with suppliers to ensure the school has a regular supply of necessary ingredients and equipment.

On the administrative end, a cafeteria manager is tasked with budgeting, record-keeping, employee scheduling, and regulatory compliance. They must adhere to national, state, and local health and safety standards. In larger schools, they might also use management information systems to maintain records, track inventory, and create reports.

To succeed in this job, one must possess a unique blend of skills. Strong organizational and leadership skills are important, along with experience in food preparation or service. Because they'll be working in a school environment, it's beneficial to have excellent communication skills and a desire to contribute to the well-being of students. Basic math skills for managing budgets and food costs are also necessary.

Culinary expertise can be gained at a trade, technical school, or community college, while practical experience in large-scale food service establishments like a restaurant or hotel can also be valuable. And it's worth mentioning that some states require school cafeteria managers to complete specific coursework and pass an examination.

For instance, the School Nutrition Association offers a certification program for school nutrition professionals that includes food service directors, managers, and employees. The program requires continuing education credits every three years for renewal.