Although the early start (6 am) is a bit challenging for me, I really enjoyed the first week of my food service management rotation. I arrived on Monday morning ready to dive right in and I sure got my chance! An employee was off on a personal day and the kitchen where I am working was down a staff member so they were two workers short. I was amazed at how many responsibilities the cafeteria manager has to handle in one day. Before we were even finished unlocking the coolers and turning on the ovens we had to deal with the arrival of the milk delivery. Right after that we had a food delivery come in which pretty much put us at a pause to what we were doing. Checking the order is extremely important to make sure nothing was missed in the delivery. Finding out your cheese was not delivered the day before nacho day could lead to an extremely stressful situation, and one that could have been avoided if the order had just been checked.
Organization is key to running a food service operation. Aside from checking in orders as they come, the manager needs to keep daily production records, complete the bank deposit, make sure the food preparation for the next day is complete, submit weekly grocery orders, and so much more. If they are not organized then it could be very easy to miss something, which would throw the whole meal service off. I spent a lot of time this past week working the different positions in the kitchens and this week I will start to learn more about how the manager does her job. Learning this challenging yet rewarding job will keep me on my toes!
By: Amanda Bot
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