Food Service Floating Manager

Essential Performance Responsibilities

Under the direction of the Director, assists in the developing menu plans for the school based on nutritional adequacy, budgetary constraints, and federal standards and customer acceptance.

Provides information necessary for analysis of menuy choices to Diector upon request.

Forecasts and orders food and materials required for school, catering functions as necessary, according to established purchasing methods and procedures.

Maintains compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation and quality of food and HACCP.

Attends professional development events when possible to gain additional training, opportunities and identify new products.

Food Safety and Sanitation

Implements cleaning schedule for production areas and monitors daily sanitation inspections.

Demonstrates established standards, methods and procedures to employees for food safety at ERCSD (Exeter Region Cooperative School District), in accordance with USDA, HACCP and State & local health regulations and Food Services Department standards and procedures.

Maintains 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

Develops employee daily work load, defining specific tasks for each employee.

In concert with the director, monitors and recommends staffing levels for unit.

Orients and trains school food service personnel by approved standards, methods and procedures.

Evaluates performance of school food service personnel.

Recommends additions and reductions to staff hours or numbers.

Recommends changes in job assignments when necessary.

Make recommendations about new products, equipment needs and quality of vendors and suppliers.

Recordkeeping

Implements and monitors compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies.

Maintains records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA.

Equipment Knowledge

Complete knowledge of how to use all equipment within the school operation, such as Combi ovens, mixer, robot couper, dishwasher.

Travel Requirements

Travels to school district buildings and professional meetings as required.

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.
• Able to withstand a wide range of temperatures.
• Able to work in refrigerated areas.
• Able to read and follow recipes.
• Able 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 institutions feeding is strongly recommended.

Compensation

• Hourly Pay rate based on experience and budget approval.
• Range: 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.

Selection Procedure

All resumes will be screened and selected candidates will participate in a thorough interview process.

FLSA Status

Non Exempt