Cafeteria Manager Trainee - External

General Definition of Work

The cafeteria manager trainee, under moderate supervision, performs intermediate-level work with limited decision-making discretion performing tasks designed to gain hands‑on experience and knowledge to perform the duties of a cafeteria manager. The focus of the training will be on rules and regulations, record keeping, and menu and inventory management for the CMS School Nutrition (SN) program. Incumbents will be guided by a training manager while they acquire skills needed for promotion to cafeteria manager.

Persons in this position will be given short‑term assignments to gain practical experience in applying the procedures learned during the training period. Assignments will vary in location and length of time.

Incumbents in this class serve under training conditions while acquiring the necessary skills and knowledge for promotion to Cafeteria Manager. Incumbents must successfully complete the training program within one year. Externally hired incumbents who do not successfully complete the program within one year will be terminated. Employee performs school‑based work to carry out Board of Education policies under the direction of the Executive Director of School Nutrition.

To perform this job successfully, an individual must be able to perform each essential function 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.

Cafeteria Manager Trainee - External, JC 3414

Cafeteria Manager Trainee - Internal, JC 3418

$22.34 Flat Hourly Rate/Full-time, 10 months

Executive Director of School Nutrition

The normal place of work is on the premises used by Charlotte‑Mecklenburg Schools. Charlotte‑Mecklenburg Schools reserves the right to require you to work at such other place(s) as it may reasonably require from time to time.

• Adhere to all state, federal, and local laws, policies, and procedures
• Collect data and learn to complete government reports
• Train on menu management
• Learn hazard analysis and critical control points (HAACP) procedures and Health Department regulations as they apply to school food service
• Learn food ordering process for all food and supplies needed for operation
• Learn how to use the point of sale (POS) system and other computer software
• Effectively use Microsoft Office or comparable word processing and spreadsheet programs, as well as email communication
• Learn to plan work schedules to assure the feeding of all students in a timely manner
• Learn the CMS payroll process
• Learn procedures for maintenance and repair of food service equipment
• Participate in quantity food production and meal service
• Perform related work as assigned or required

• Knowledge of use and care of all kitchen equipment
• Knowledge and understanding of the principles, practices, and procedures of quantity food procedures
• Knowledge of federal, state, and local regulatory requirements including Mecklenburg County Health Department regulations and HACCP procedures
• Knowledge of county and school board policies, procedures, and standards
• Skilled in communication, both verbal and written
• Skilled in computers and software including Microsoft Office and Google Workspace
• Ability to learn and navigate web‑based software programs as needed for position
• Ability to problem‑solve utilizing sound judgment
• Ability to establish and maintain positive relationships; work collaboratively within and across departments, external agencies, and the public
• Ability to respond appropriately to situations while maintaining a professional and personable demeanor
• Ability to use or learn specialized tools, equipment, or software
• Ability to implement local, state, and federal rules, guidelines, and procedures into daily business operations

• High School diploma/GED with additional specialized technical training or some college courses; bachelor's degree in Food service Management preferred
• Three plus years experience in Food service Management OR associate's degree and one plus years supervisory experience
• Equivalent combination of education and experience

• Serv Safe Certification or successful completion of Serv Safe certification during training
• Possess and maintain a valid driver's license or ability to provide own transportation
• Travel to school district buildings and professional meetings