Ansonia Board Of Education
Overview
Position Type: FOOD SERVICES/ SITE MANAGER Date Posted: 9/29/2025 Location: Ansonia Middle School Date Available: ASAP Closing Date: Until Filled Essential Duties and Responsibilities
Cooperates with the Chef Supervisor, Director of Food Services, School principal, and administration in the implementation and execution of the School Food Service Program. Oversees and participates, up to and including cooking hot food, in the preparation and service of hot and cold meals. Follows standardized recipes to ensure accuracy. Attends meetings and trainings when scheduled. Responsible for procedures including receiving product, proper storage, rotation of inventory. Takes and records temperature of food and notifies person in Charge if corrective actions are needed. Helps complete and maintain all records, including but not limited to production records, meal count sheets, other associated logs. Adheres to sanitary and health standards as defined in the district HACCP plan and by local health department officials by maintaining a clean, organized environment. Instructs, trains and supervises kitchen personnel in: Proper food storage, preparation and serving of food in sanitary environment. Proper care and use of all kitchen equipment. Any other related tasks assigned by the Director of Food Service or Chef Supervisor. Ability to stand for extended periods of time and to assist where needed. Ability to physically tolerate temperatures from -10F to 40F for periods of time up to one half hour. Ability to lift and carry 50 lbs. May be asked to travel between schools as necessary. Qualifications
High School Diploma or GED In-service training as required Minimum of 3 years of experience in a school food service program or large volume production kitchen environment. Connecticut State approved certification in sanitation; Knowledge of Food Safety; Knowledge of Methods of food preparation; Knowledge of the operation and care of food service equipment 1 year of supervisory experience in a kitchen environment. Follow oral and written instructions and adhere to district and department policies and procedures and the ability to give clear and understandable instruction. Demonstrate flexibility in changes to assignments, task, procedures and regulations. Operate all kitchen equipment safely and according to instruction. Read and execute recipes to include all methods of food preparation. Properly store and rotate food items in storage locations. Manage the daily duties of cooks and food service workers. Use critical thinking skills to proactively solve problems. Reports To
Director of Food Services, Chef Supervisor Position Summary
Responsible for overseeing all operations of an individual school cafeteria kitchen. Maintains accurate record keeping, and ensures all safety and sanitation standards are being met. Establishes a relationship with customers, staff and building administration. Physical Demands
Ability to stand for extended periods of time working and assisting where needed. Ability to tolerate temperatures from -10F to 40F for periods of time up to one half hour. Ability to lift and carry 50lbs. May be asked to travel between schools as necessary. Other
Position Title: Site Manager
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Position Type: FOOD SERVICES/ SITE MANAGER Date Posted: 9/29/2025 Location: Ansonia Middle School Date Available: ASAP Closing Date: Until Filled Essential Duties and Responsibilities
Cooperates with the Chef Supervisor, Director of Food Services, School principal, and administration in the implementation and execution of the School Food Service Program. Oversees and participates, up to and including cooking hot food, in the preparation and service of hot and cold meals. Follows standardized recipes to ensure accuracy. Attends meetings and trainings when scheduled. Responsible for procedures including receiving product, proper storage, rotation of inventory. Takes and records temperature of food and notifies person in Charge if corrective actions are needed. Helps complete and maintain all records, including but not limited to production records, meal count sheets, other associated logs. Adheres to sanitary and health standards as defined in the district HACCP plan and by local health department officials by maintaining a clean, organized environment. Instructs, trains and supervises kitchen personnel in: Proper food storage, preparation and serving of food in sanitary environment. Proper care and use of all kitchen equipment. Any other related tasks assigned by the Director of Food Service or Chef Supervisor. Ability to stand for extended periods of time and to assist where needed. Ability to physically tolerate temperatures from -10F to 40F for periods of time up to one half hour. Ability to lift and carry 50 lbs. May be asked to travel between schools as necessary. Qualifications
High School Diploma or GED In-service training as required Minimum of 3 years of experience in a school food service program or large volume production kitchen environment. Connecticut State approved certification in sanitation; Knowledge of Food Safety; Knowledge of Methods of food preparation; Knowledge of the operation and care of food service equipment 1 year of supervisory experience in a kitchen environment. Follow oral and written instructions and adhere to district and department policies and procedures and the ability to give clear and understandable instruction. Demonstrate flexibility in changes to assignments, task, procedures and regulations. Operate all kitchen equipment safely and according to instruction. Read and execute recipes to include all methods of food preparation. Properly store and rotate food items in storage locations. Manage the daily duties of cooks and food service workers. Use critical thinking skills to proactively solve problems. Reports To
Director of Food Services, Chef Supervisor Position Summary
Responsible for overseeing all operations of an individual school cafeteria kitchen. Maintains accurate record keeping, and ensures all safety and sanitation standards are being met. Establishes a relationship with customers, staff and building administration. Physical Demands
Ability to stand for extended periods of time working and assisting where needed. Ability to tolerate temperatures from -10F to 40F for periods of time up to one half hour. Ability to lift and carry 50lbs. May be asked to travel between schools as necessary. Other
Position Title: Site Manager
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