Description

At Purdue Polytechnic High School, we are committed to providing nutritious and delicious meals to our students. We believe that a well-fed student is a successful student. Our kitchen team plays a crucial role in ensuring that every meal served meets the highest standards of quality, nutrition, and safety. At Purdue Polytechnic High School, we are committed to providing nutritious and delicious meals to our students. We believe that a well-fed student is a successful student. Our kitchen team plays a crucial role in ensuring that every meal served meets the highest standards of quality, nutrition, and safety.

The Food Service Manager works with recipes to prepare a range of fresh and nutritionally compliant school meals. The Food Service Manager is a leader who will work together with the Food Service Director and a team of outside consultants to implement a new, self-operated school nutrition program. This position will manage network compliance, monthly reimbursement submissions, and food service workflows for multiple sites operating child nutrition programs (CN) under USDA regulations. In addition, this position will manage an on-site kitchen team preparing daily meals for high school students. 

This leader will know the ins and outs of managing a team, running a kitchen, and facilitating productive feedback loops with staff and upper management. Adherence to health department standards regarding cleanliness and sanitation of their workstations during food preparation is required and expected.

Knowledge of federal child nutrition programs is highly desirable but not required. Experience in multi-site operation with a keen eye toward efficiency, “customer” responsiveness, and strong leadership skills are all critical.

Requirements

This role will help establish and grow a for-scratch food service model for a multi-site school network, which means the ideal candidate will seek to consistently implement and improve processes as the team’s capacity grows.

• Be aware of and comply with Indiana Department of Education Child Nutrition program mandates. Prepare prep list, recipes, and in-service instruction as provided by the Food Service Director
• Implement and ensure compliance with child nutrition protocol across multiple sites
• Implement team building training for staff with third-party compliance support
• Approves invoices for payment and maintains accurate inventory records
• Complies with reporting requirements
• Participates in food service staff selection and orientation processes, ensures the equitable distribution of workloads, arranges for substitutes during staff absences as needed and assists in the hiring, transfer, promotion, demotion, or dismissal of food service workers
• Ensures dishes are prepared in a timely, efficient manner upholding standards related to presentation and quality
• Complies with nutrition, sanitation, and industry regulations, safety standards, and best practices in line with ServSafe guidelines
• Participates in the procurement process with the Food Service Director and creates order forms
• Arranges for substitutes when food service personnel are absent
• Is responsible for the purchase of food commodities
• Is responsible for the evaluation of food service personnel
• Coordinates food service department facilities and/or equipment use by staff or outside groups
• Ensures accurate daily reporting of production/sales
• Executes receiving procedures and food storage standards
• Executes daily service standards for each meal period
• Conducts accurate ordering based on inventory needs
• Sets regular cleaning standards for the kitchen and verifies that staff is maintaining sanitation levels
• Creates schedules for all kitchen staff
• Tracks kitchen finances to identify areas of potential waste
• Assigns daily production tasks
• A current, valid driver’s license for driving between campuses is required
• Must attain ServSafe Manager certification within first 30 days
• Manual dexterity able to operate cutting tools and kitchen utensils
• Frequent reaching, walking, bending, stooping, grasping and pinching, pushing, lifting and carrying, squatting, twisting or kneeling
• Must be able to work extended hours on feet
• Lift and carry food containers weighing up to 50 lbs
• Lift and empty trash cans weighing up to 100 lbs with assistance
• Frequent washing of hands
• Sanitation awareness and practice, to minimize cross contamination
• Drive to improve the minds and lives of students in and out of the classroom
• Evidence of self-motivation and ability to be a team player
• Desire to grow professionally
• Deeply rooted belief that children are capable of reaching the highest bars we set for them
• A background check is required once an offer is made