Objectives for the Position

To coordinate the effort to maintain and enhance the school environment and student experience by maintaining the physical plant, collaborating to enhance operational systems, planning and running events for the school community, supporting student meal service, and managing logistics.

Essential Job Duties

Facilities and Logistics 

• Collaborate and execute weekly operational system and infrastructure duties, and food services task checklists; organize meetings pertaining to these issues as needed.

• Manage a coherent and organized plan for facility maintenance, inventory management, and purchasing of supplies.

• Analyze consumption rate of service and custodial supplies to establish a regularized ordering schedule with quality, cost control, and inventory management in mind.

• Manage a staff/faculty work requests spreadsheet.

• Coordinate with administration to manage contractors/vendors onsite.

• Assist with planning annual school closeout at the end of each school year and furniture reset to facilitate the needs of the coming year.

• Receive and unpack deliveries/breakdown boxes and inform office staff of receipts.

• Perform a wide variety of maintenance duties and daytime cleaning checks related to school.

• Assist with the set-up of meeting rooms and other workspaces.

• Miscellaneous duties as assigned by the Director of Administration or Executive Director.

Food Service

• Manage working relationship with NYCDOE OSFNS and with local kitchen staff.

• Collaborate with NYCDOE OSFNS on proper accounting and reporting of meals served.

• Maintain certifications in Food Handler/Protection and safe service of student meals.

• Maintain and order inventory of supplies needed to serve student meals, student snacks, and food for events.

• Keep the kitchen, cafeteria and teacher/staff workroom well-stocked, clean and neat for users.

• Oversee events, including problem-solving, welcoming guests, directing event set-up, communicating with staff, organizing vendors, and managing take-down.

• Anticipate and plan for possible variations in the number of meals required for special events and field trips.

• Ensure a good working relationship with CSA operations, staff, students and vendors.