Lead Foodservices Manager

Position Summary

The Lead Food Service Manager works under the supervision of the Director of Food Service and provides day-to-day operational support, training, and guidance to Food Service Managers and staff. The Lead Food Service Manager assists with maintaining consistency in food production, food safety, recordkeeping, inventory management, financial accountability, and department procedures across six school locations.

Essential Duties

• Provide operational support and guidance to Food Service Managers and food service staff under the direction of the Director of Food Service.
• Travel regularly between schools to support kitchen operations and maintain consistency throughout the Food Service Department.
• Staff Training & Support - Assist with onboarding and supporting new and existing food service employees. Provide hands-on training related to food preparation, standardized recipes, portion control, customer service, food safety, sanitation, recordkeeping, and department procedures.
• Operations & Meal Service Support - Consistent food production, meal service, portion control, presentation, and customer service standards throughout the six school locations. Monitor food and supply inventory levels and assist Food Service Managers with forecasting and ordering needs. Provide operational coverage and support during staffing shortages, vacancies, emergencies, special events, and other situations as needed.
• Compliance & Quality Assurance - Conduct regular kitchen visits to review food safety, sanitation, storage, organization, paperwork, inventory, and operational procedures. Assist with monitoring compliance with USDA, HACCP, state and local health regulations, and Food Service Department procedures. Assist the Director of Food Service with reviewing production records, temperature logs, meal counts, inventory records, receiving records, and other required documentation for accuracy and completeness. Identify operational, staffing, inventory, food safety, and compliance concerns and communicate them to the Food Service Director. Assist with implementing operational improvements and corrective actions under the direction of the Food Service Director.
• Financial & Administrative Oversight - Assist with maintaining financial accountability by monitoring food costs, inventory, meal participation, labor utilization, waste, and operational expenses.
• Special Events - Assist with district catering functions, special events, and other Food Service Department activities.

Qualifications

• Current ServSafe Manager Certification required or must be obtained within 60 days of hire.
• School Nutrition Association certification preferred.
• Valid driver's license required.
• Prior food service management experience required.
• School nutrition or institutional food service experience strongly preferred.
• Experience training and supporting food service employees preferred.

Compensation And Benefits

• Hourly pay rate based on experience and budget approval.
• Contribution to a single person health insurance plan.
• New Hampshire Retirement System participation.

Physical And Mental Demands, Work Hazards

• Frequent standing, walking, bending, reaching, sitting.
• Regular exposure to moving mechanical parts, high, precarious places, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, and vibration.
• Occasional exposure to wet and/or humid conditions, risk of electrical shock.
• Mental demands requiring decision making, analytical and organizational skills in order to achieve work objectives, draw daily operational conclusions, solve practical problems, use computer technology, and present information for use by administration in making decisions.
• Ability to safely lift and carry up to 50 pounds and to safely operate commercial food service equipment.
• Ability to travel regularly between six district school locations.