Processing Manager Nutrition Program SY 26-27

Rate of pay $24.00 per hour, 35 hours per week, year round position. Funded through a USDA grant. REPORTS TO: Nutrition Director / Assistant Nutrition Director JOB GOAL: Focus on processing local products for school lunch menus across the district in a safe, responsible and efficient manner. QUALIFICATIONS: 1. Demonstrates an attitude of flexibility in work assignments 2. Able to work in a fast-paced environment 3. Interacts well with students and staff 4. Kitchen experience required. 5. Accurately project needs for planning, execution and storage of products processed. 6. Experience operating food service equipment preferred. 7. Ability to adapt to change quickly and efficiently 8. Follow instructions with a focus on accuracy for safe meal preparation and State reporting. PERFORMANCE RESPONSIBILITIES: 1. Arrives and leaves work at appointed times. 2. Work in collaboration with the teams at the schools to expedite processing local products to be serve in the schools during the school year. 3. Maintain inventory levels, tracking products dates rotating efficiently and accurately to minimize product loss through waste. 4. Follow cleaning protocols and use for equipment used during the processing time frame. 5. Communicate to admins product needs and assist in development of an ordering system and quality control assurance measures. 6. Flexibility to work in close quarters with existing school staff to seamlessly flow in and out during the prep and lunch service hours at the school. 7. Adhere to Auburn School Department’s HAACP plan and follow strict protocols with cleaning and sanitizing including arriving to work in clean clothes, 8. Complete required (six) professional development hours annually at the dates and times set by the Nutrition Director. 9. Other duties as assigned including but not limited to filling in if the need arises in other schools if requested to out of necessity. TERMS OF EMPLOYMENT: At Will EVALUATION: Performance of this job will be evaluated during the 6 months and annually by the Nutrition Director. Work Year: 260 days, inclusive of 13 paid * legal holidays: July 4th, Labor Day, Indigenous Peoples Day, Veterans Day, Thanksgiving Day, Day following Thanksgiving, Christmas Day, New Year's Day, MLK day, President’s Day, Patriot’s Day, Memorial Day, Juneteenth. If a holiday falls on a Saturday, the preceding Friday will be treated as a holiday for leave purposes. * If a holiday falls on a Sunday, the following Monday will be treated as a holiday for leave purposes. • Sick Leave: 10 sick leave days per year accumulative to 120 days. •Earned Paid Leave: 5 days per year Maine Personal Retirement (PLD) option Health Insurance comparable to Kitchen Manager Rate, deductions based on 48 pays.