SUMMARY
Manage food service activities for the caf' ensuring that local, state, and federal standards are met, and are accomplished within budget parameters.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Provide food service to employees of all shifts at the Norway facility, including hot meals midday, accommodations for meals on second and third shifts, and snack foods. Assist Childcare Chef as needed to have supplies for breakfast, lunch and snacks for children, in accordance with the Department of Human Services guidelines. Ensures that cafeteria and kitchen areas are maintained in clean and sanitary manner in accordance with government standards. Balance all aspects of the cafeterias profit and loss statement, including pricing, labor, and food costs. Order food and supplies from outside vendors. Record daily sales, handle all cash within established procedures, and compile all necessary financial reports. Respond to verbal and written feedback from customers on food quality and service. Develop menu, plans, and organize company events as needed to ensure a successful provision of food and related services. Seek improved and innovative services that will enhance caf experience. Implement organic choices in all food choices possible, based on availability. Strive to reduce waste, recycle products whenever possible, and re-use resources when practical. Responsible for safety within the department. Actively assess hazards and find solutions to those hazards. Reinforces a safety culture: leads by example, reminds employees to work safely, praises good behavior and safe practices, encourages suggestions, communicates consequences for unsafe acts, holds employees accountable, disciplines employees when warranted. Work safely at all times, follow safety rules and policies, and participate in scheduled training. Report injuries and near misses promptly and in required detailed format; propose corrective action. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES
Directly supervises cafeteria employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Associate degree (A.A.) or equivalent from two-year college or technical school; and 2 to 3 years related experience; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to read and comprehend moderately detailed instructions, short correspondence, or memos; write simple correspondence; speak effectively in one-on-one and small group situations.

QUANTITATIVE SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, and volume; apply concepts such as fractions, percentages, ratios, and proportions to practical situations; use a computer to create spreadsheet and charts, and run reports.

OTHER SKILLS AND ABILITIES
Food Safe certified or ability and willingness to obtain. Ability to plan and meet deadlines. Working knowledge of Microsoft Word and Excel programs Knowledge of retail cafeteria/restaurant food operations and equipment. Knowledge of federal and state laws and regulations related to food preparation and service. Experience cooking for vegetarians.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and/or fingers to type, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to talk or hear. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl; and view a computer monitor or video display. The employee must occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include color vision, necessary to judge food quality, age, etc.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee is frequently exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions and moving mechanical parts. The noise level in the work environment is usually moderate.