Assistant Cafeteria Manager Duties
This is supervisory work in a medium to small food service unit,
managing a limited menu establishment or assisting in the
management of a medium to small cafeteria operation.
An employee allocated to this class of work is responsible for
supervision of food service supervisors, cooks, bakers and food
service workers engaged in the preparation and service of food
and the maintenance of facilities. The major responsibility of
work in this class is the assignment of work, training and
supervision of a number of food service workers to insure
prompt, pleasant and efficient service to customers.
Work is performed under the general supervision of an
administrative superior and is evaluated by observation of
results and customer reaction.
DUTIES AND RESPONSIBILITIES
Supervises or assists in the supervision of the operation of a
medium size food service unit.
Requisitions foods, cleaning materials, kitchen utensils and
Plans work schedules and assigns food service personnel duties.
Trains and supervises food service personnel in preparing meals,
arranging foods and serving customers.
Supervises cleaning of facilities and equipment.
Participates occasionally in cooking and serving of food.
Maintains records on inventory supplies; supervises storage of
meats and other food items; prepares weekly order of supplies
and produce needed.
Supervises preparation of facilities and serving of food for
Regularly inspects kitchens, dining rooms and equipment for
Performs related work as required.
EDUCATION AND EXPERIENCE
Graduation from a standard high school supplemented by two years
of college level work in home economics, including dietetics;
and considerable experience in a large food service unit,
including administrative and supervisory experience; or any
equivalent combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of food service management principles and
Considerable knowledge of foods and their preparation and of the
uses and care of dishes, implements and kitchen utensils.
Considerable knowledge of health hazards and of effective
Ability to supervise the work of others.
Ability to establish and maintain effective working
relationships with employees and patrons of the food service