SAU 16
Overview
Food Services Kitchen Manager role at SAU 16. Under the general supervision of the Director of Food Services, the manager has responsibility for planning and supervising all school food service activities. Work involves implementing specifications and standards to maintain quality control and efficient operation of the school\'s food service program, including the national School Lunch Program, School Breakfast Program, the a la carte programs, school and some district catering functions. Essential Performance Responsibilities
Under the direction of the Director, assist in developing menu plans for the school based on nutritional adequacy, budgetary constraints, federal standards and customer acceptance. Provide information necessary for analysis of menu choices to Director upon request. Forecast and order food and material required for school and catering functions as necessary, according to established purchasing methods and procedures. Monitor compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation and quality of food and HACCP. Participate in taste testing and evaluation of new products, recipes and methods of preparation. Attend professional development events when possible to gain additional training, opportunities and identify new products. Food Safety and Sanitation
Implement cleaning schedule for production areas and monitor daily sanitation inspection. Demonstrate established standards, methods and procedures to employees for food safety in accordance with USDA, HACCP and State & local health regulations and Food Services Department standards and procedures. Monitor and retrain employees on the implementation of procedures to maintain health, sanitation, HACCP and safety standards. Maintain clean, well-organized storage areas, including freezers, refrigerators and dry storage areas. Certificate SERVSAFE current or must have within 60 days of hire. Food Service Personnel Management
Develop employee daily work load, defining specific tasks for each employee. In concert with the director, monitor and recommend staffing level for unit. Orient and train school food service personnel by approved standards, methods and procedures. Evaluate performance of school food service personnel. Recommend additions and reductions to staff hours or numbers. Recommend changes in job assignment when necessary. Make recommendations about new products, equipment needs and quality of vendors and suppliers. Recordkeeping
Implement and monitor compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies. Maintain records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA. Oversee assignment of who will make a deposit to the bank. Responsible for financial controls of the school\'s revenues. Responsible for accurate preparation and timely completion of all required reports and records. Responsible for maintaining records through computerized programming; maintains POS and other required methods. Coordinate and control compliance with proper procedures for recording and reporting of meal counts. Train and review staff on procedures as required by federal and state regulations. Prepare and consolidate all production records information as required for accurate reporting. Maintain accurate time cards and associated requests for time off, reports of injury, when applicable. Maintain book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking ingredient or nutrient count information from the director. Equipment Knowledge
Complete knowledge of how to use all equipment within the school operation, such as Combi ovens, mixer, robot coupe, dishwasher. Coordinate and identify repair needs and maintenance within the food service area of the school kitchen. Travel Requirements
Travels to school district buildings and professional meetings as required. Knowledge, Skills And Abilities
Methods of preparing and serving a variety of foods from fresh, canned, dry or frozen. Use and care of kitchen equipment and utensils. Cleaning and sanitation methods used in a food service environment. Food storage methods. Basic arithmetic (addition, subtraction, multiplication, and division). Customer service experience. Prepare, assemble and serve a variety of foods. Work rapidly and efficiently in performing job duties. Work cohesively with peers, supervisors, school personnel, and students. Work in large groups and crowds. Apply and maintain standards of cleanliness, sanitation, and personal hygiene. Read, write, and communicate in basic English. Count money and make change accurately. Demonstrate customer service skills on an ongoing basis. Physical and Mental Demands, Work Hazards
Safely lift and carry up to 50 lbs. Able to bend, reach and stand for long periods of time. Ability to withstand a wide range of temperatures. Ability to work in refrigerated areas. Ability to read and follow recipes. Ability to learn the proper use of kitchen equipment and a safe and effective manner. Works in standard school cafeteria and kitchen environments. Experience
Prior experience in schools or institution feeding is strongly recommended. Compensation
Hourly pay rate based on experience and budget approval. Single Person Health insurance, NH Retirement System participation, and other benefits. Application Procedure
Please apply online Applications will be considered only when a cover letter, resume, three letters of recommendation, license and transcripts have been attached to your online application. Posted vacancies in SAU 16 have been approved by the School Board. It is the policy of SAU 16 not to discriminate on the basis of race, sex, gender identity, religion, national origin, color, homelessness, sexual orientation, age, or disability in its education programs, services, activities or employment practices. Selection Procedure
All resumes will be screened and selected candidates will participate in a thorough interview process. FLSA Status: Non Exempt Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Education Administration Programs EEO notice and related policy statements can be found in the original posting. Referrals increase your chances of interviewing at SAU 16 by 2x.
#J-18808-Ljbffr
Food Services Kitchen Manager role at SAU 16. Under the general supervision of the Director of Food Services, the manager has responsibility for planning and supervising all school food service activities. Work involves implementing specifications and standards to maintain quality control and efficient operation of the school\'s food service program, including the national School Lunch Program, School Breakfast Program, the a la carte programs, school and some district catering functions. Essential Performance Responsibilities
Under the direction of the Director, assist in developing menu plans for the school based on nutritional adequacy, budgetary constraints, federal standards and customer acceptance. Provide information necessary for analysis of menu choices to Director upon request. Forecast and order food and material required for school and catering functions as necessary, according to established purchasing methods and procedures. Monitor compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation and quality of food and HACCP. Participate in taste testing and evaluation of new products, recipes and methods of preparation. Attend professional development events when possible to gain additional training, opportunities and identify new products. Food Safety and Sanitation
Implement cleaning schedule for production areas and monitor daily sanitation inspection. Demonstrate established standards, methods and procedures to employees for food safety in accordance with USDA, HACCP and State & local health regulations and Food Services Department standards and procedures. Monitor and retrain employees on the implementation of procedures to maintain health, sanitation, HACCP and safety standards. Maintain clean, well-organized storage areas, including freezers, refrigerators and dry storage areas. Certificate SERVSAFE current or must have within 60 days of hire. Food Service Personnel Management
Develop employee daily work load, defining specific tasks for each employee. In concert with the director, monitor and recommend staffing level for unit. Orient and train school food service personnel by approved standards, methods and procedures. Evaluate performance of school food service personnel. Recommend additions and reductions to staff hours or numbers. Recommend changes in job assignment when necessary. Make recommendations about new products, equipment needs and quality of vendors and suppliers. Recordkeeping
Implement and monitor compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies. Maintain records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA. Oversee assignment of who will make a deposit to the bank. Responsible for financial controls of the school\'s revenues. Responsible for accurate preparation and timely completion of all required reports and records. Responsible for maintaining records through computerized programming; maintains POS and other required methods. Coordinate and control compliance with proper procedures for recording and reporting of meal counts. Train and review staff on procedures as required by federal and state regulations. Prepare and consolidate all production records information as required for accurate reporting. Maintain accurate time cards and associated requests for time off, reports of injury, when applicable. Maintain book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking ingredient or nutrient count information from the director. Equipment Knowledge
Complete knowledge of how to use all equipment within the school operation, such as Combi ovens, mixer, robot coupe, dishwasher. Coordinate and identify repair needs and maintenance within the food service area of the school kitchen. Travel Requirements
Travels to school district buildings and professional meetings as required. Knowledge, Skills And Abilities
Methods of preparing and serving a variety of foods from fresh, canned, dry or frozen. Use and care of kitchen equipment and utensils. Cleaning and sanitation methods used in a food service environment. Food storage methods. Basic arithmetic (addition, subtraction, multiplication, and division). Customer service experience. Prepare, assemble and serve a variety of foods. Work rapidly and efficiently in performing job duties. Work cohesively with peers, supervisors, school personnel, and students. Work in large groups and crowds. Apply and maintain standards of cleanliness, sanitation, and personal hygiene. Read, write, and communicate in basic English. Count money and make change accurately. Demonstrate customer service skills on an ongoing basis. Physical and Mental Demands, Work Hazards
Safely lift and carry up to 50 lbs. Able to bend, reach and stand for long periods of time. Ability to withstand a wide range of temperatures. Ability to work in refrigerated areas. Ability to read and follow recipes. Ability to learn the proper use of kitchen equipment and a safe and effective manner. Works in standard school cafeteria and kitchen environments. Experience
Prior experience in schools or institution feeding is strongly recommended. Compensation
Hourly pay rate based on experience and budget approval. Single Person Health insurance, NH Retirement System participation, and other benefits. Application Procedure
Please apply online Applications will be considered only when a cover letter, resume, three letters of recommendation, license and transcripts have been attached to your online application. Posted vacancies in SAU 16 have been approved by the School Board. It is the policy of SAU 16 not to discriminate on the basis of race, sex, gender identity, religion, national origin, color, homelessness, sexual orientation, age, or disability in its education programs, services, activities or employment practices. Selection Procedure
All resumes will be screened and selected candidates will participate in a thorough interview process. FLSA Status: Non Exempt Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Education Administration Programs EEO notice and related policy statements can be found in the original posting. Referrals increase your chances of interviewing at SAU 16 by 2x.
#J-18808-Ljbffr