Position Type:
Support Staff/Cafeteria Manager
Date Posted:
5/21/2026
Location:
St. Andrew School
JOB DESCRIPTION
CAFETERIA MANAGER
Part-Time (4 hours per day)
City & State: Waynesboro, PA
School: Saint Andrew Catholic School
FLSA Status: Exempt
Nature of Position: Manages an individual school food service operation with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.
Reports to: Principal
Essential Functions:
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Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
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Evaluates prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by students and/or staff according to dietary guidelines.
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Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
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Inspects food and/or supply deliveries for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health requirements.
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Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring the availability of items required for meeting projected menu requirements.
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Maintains equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.
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Manages assigned site operations (e.g., supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, oversee cleaning procedures, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
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Monitors food service operations (e.g., kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards.
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Orders food, equipment, and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
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Orients new employees to work center and school site processes for the purpose of providing training and information regarding site operations and activities.
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Oversees the preparation, cooking, serving, and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
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Participates in unit meetings, in-service training, workshops, etc., for the purpose of conveying and/or gathering information required to perform job functions.
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Performs functions of other nutritional services positions, as needed, for the purpose of ensuring adequate staff coverage within the site's nutritional services operations.
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Prepares a variety of documentation (e.g., meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
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Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
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Reconciles transactions (e.g., meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures and makes daily bank deposits.
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Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
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Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
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Serves one or more items of food for meeting mandated nutritional requirements and/or requests of students and school personnel.
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Stocks food, condiments, and supplies for the purpose of maintaining adequate quantities and security of items.
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Supervises food service workers and other personnel as assigned (e.g., orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.
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Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services.
Job Requirements/Minimum Qualifications:
Skills, Knowledge, and Abilities:
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SKILLS are required to perform multiple technical tasks, with a potential need to upgrade skills to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
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KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
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ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider several factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem-solving is required to analyze issues and create action plans. Problem-solving with data requires independent interpretation of guidelines, and problem-solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.
Physical Demands: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 20% sitting, 70% walking, and 10% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.
Culture: Must be willing to respect the Catholic Church and follow our code of conduct.
Experience: Job-related experience with increasing levels of responsibility is required.
Education: High School diploma, GED, or equivalent.
Certificates & Licenses: Preferred to have Specified Safe Serve Certificate; Level 1 SNA Certification.
Clearances: Diocesan and State Background Clearances, mandatory training videos.
