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You are here: The Job Explorer > Job Description > Food Services > Assistant Cafeteria Manager Responsibilities

Assistant Cafeteria Manager Duties

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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.


Supervises or assists in the supervision of the operation of a medium size food service unit.

Requisitions foods, cleaning materials, kitchen utensils and related supplies.

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 special events.

Regularly inspects kitchens, dining rooms and equipment for cleanliness.

Performs related work as required.

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.

Considerable knowledge of food service management principles and practices.

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 precautionary measures.

Ability to supervise the work of others.

Ability to establish and maintain effective working relationships with employees and patrons of the food service unit.



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