Cafeteria Manager

Website Springfield School District

Any employee hired throughout the 2021-2022 school year will receive retention incentives throughout the year in up to $750 increments (not to exceed $2,250 per year), based on hire date and full-time/part-time status.  For more information regarding these incentives, please review the Memorandum of Agreement between Springfield Public Schools and the Oregon School Employees Association (OSEA).

Position Summary
Coordinates and provides work direction related to school based nutrition services personnel. Prepares meals and ala carte servings including cooking, baking and other main dish items.

Assists in merchandising and marketing of food services designed to maintain and increase sales. Participates in the coordination of meal preparation in a timely manner and performs other related work as required. Maintains a clean kitchen and cafeteria and observes all Health Department regulations to ensure a safe and healthy work environment.


Supervisory Relationships

Reports to Nutrition Services Coordinator and cooperatively assists the District’s Nutrition Services Wellness Specialist in contributing to the efficiency of a kitchen, the fiscal stability of a food service operation, and the dietary requirements of a federal nutrition services program.

Provide technical supervision over the food service workers, substitute / temporary food services workers, and student helpers.


Essential Functions

Essential duties of this position include the following. Employees in this position perform some or all of the following tasks.  Other duties may be assigned.

Ensure all federal nutritional guidelines are met in the food services program; evaluate menus for compliance with the USDA Child Nutrition Program requirements.
Assist in developing marketing programs which contribute to increasing sales and maintaining the financial stability of the operation.
Prepare and cook meal components from recipe; adjust recipes to meet serving needs and projected demands.
Provide work direction, technical supervision, and participate in the cleaning and sanitation of cooking and serving areas, utensils, and kitchen equipment in compliance with sanitation regulations and standards.
Under direction, purchase required food and supplies. Provide for the proper storage and warehousing of supplies and inventories.
Perform administrative tasks in the area of records maintenance, including accounting for monies, USDA meal tickets, purchase orders, and other operations costs and revenues.
Ensures that food preparation is completed within timelines and as scheduled.
Oversees the technical work of the food service workers who assist in cooking, baking, and other food service tasks.
Responds to requests for special food service needs.
Implements school meal menus as created by Nutrition Services Office.
Schedules substitute cooks, kitchen personnel, as necessary.
Takes inventory, orders, receives and verifies supply deliveries and rotates into existing stock.
Stocks food as needed.
May count and deposit money and ensure all meal reports, totals and records are maintained electronically and in printed format.
Ensures the quality and portion control of food served.
Ensures a safe and clean work area,
Shuts off, breaks down, and sanitizes designated areas and items.
Regularly checks freezers, refrigerators, and dishwashers to ensure proper operating temperature is being maintained an sanitation standards are being upheld.
Other related duties as assigned.
Minimum Qualifications

High school diploma or General Education Diploma (GED).
Certificates, Licenses, Registration & Other Requirements

Possess Oregon Food Handlers’
Ability to obtain a valid First Aid/CPR
Ability to pass SafeSchools modules and Nutrition Services trainings as
Desired Qualifications

Related experience in an educational
Related experience in a food service
Knowledge, Skills & Abilities (May be acquired through education, training, and/or experience.) Knowledge of: District policies and procedures; modern office practices and procedures; letter writing, correct language usage; receptionist, telephone and record keeping/filing systems; computer hardware and software programs and their usage; modern office equipment; safety and first aid practices and procedures; Federal guidelines for the Child Nutrition Program; cooking techniques, scaling recipes, menu and recipe analysis, and nutrition values (including the USDA Child Nutrition Program guidelines); food ingredients and common food allergies; food service operations sanitation and safety regulations; purchasing policies, procedures, and practices; cost/budget control, marketing, and sales tasks.

Ability to: understand and apply District and school policies and procedures; maintain appropriate office appearance and attire; maintain attendance standards as outlined in OSEA bargaining agreement; greet stakeholders; maintain appropriate office appearance and attire; maintain regular and acceptable attendance and punctuality, as set forth in Board policy; provide information pertaining to area and/or District/School policies, procedures and other pertinent information; operate maintain and arrange for repair various office/school equipment; establish and maintain cooperative working relationships with those contacted during the course of work and from diverse backgrounds; interacts thoughtfully and courteously with students, staff, parents, and community


members and resolves conflict in a professional manner; maintain records; utilize keyboarding skills commensurate with the required functions for this position; communicate effectively both orally and in writing; utilize appropriate grammar and spelling when corresponding, make mathematical calculations accurately; follow oral and written instructions; adapt to work routines; be flexible in work assignment area, and perform work independent of direct supervision; accurately research various information and prepare related reports.


Physical Effort:

Employee is regularly required to stand, walk, bend, reach, grasp, talk, hear, and use hands for fine manipulation for prolonged periods of time. Employee is regularly required to handle, feel and reach with hands and arms.. Employee is frequently required to sit and occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 25 pounds and occasionally up to 50 pounds. The employee may occasionally taste or smell and climb stairs, or ladders.  Specific vision abilities required by this job include close vision, distance vision, ability to adjust focus and peripheral vision.

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