Food Service Manager

Position: Food Service Manager

Location: The School Center

Hours: 7:00am -2:00pm, Monday-Friday

The Cafeteria Manager is employed without regard to age, physical, mental or psychiatric disability, genetics, race, religion, sex, sexual orientation, gender identity, marital status, national origin, or military status.

NRSD welcomes employees with diverse racial, cultural, religious, class, and/or gender background and experiences.

Organizational Scope:

Reporting to the Director of Food Services and to the Building Principal, the Kitchen Manager works collaboratively with lunchroom staff to provide staff and students with nutritionally sound and safe meals in accordance with the established servicing schedules and regulatory standards governing the food service industry.

Position Responsibilities:

• Responsible for overall management and supervision of the kitchen;
• Responsible for oversight of meal preparation;
• Oversees the execution of planning activities, i.e. reviewing menus for item availability, ordering required menu inventories, ordering materials and supplies;
• Collects data and completes state and federal reports as required;
• Collects and deposits daily receipts;
• Ensures kitchen(s) meet sanitation requirements;
• Prepares daily/weekly/monthly reports as required;
• Tracks free/reduced lunch recipients;
• Supervises the kitchen staff and schedules; and
• Manages inventory and oversees monthly supply inventory.
• The omission of specific duties here does not exclude them from the position’s responsibilities if the work is similar, related, or a logical assignment to the position.

Job Qualifications:

At least five years of progressive kitchen experience, preferably in a school/institutional environment, and supervisory experience.

Must obtain and maintain ServSafe, Food Allergy and Choke certifications.

Knowledge of cleaning procedures, food preparation and proper food storage required. Ability to perform mathematical computations in taking inventory, preparing required reports, preparing food and accounting for meals.

Must be able to assist in the protection of students and school property, and assist in fire and other emergencies or emergency drills as required by law and School Committee policy.

The ability to work onsite in district schools and buildings is an essential function of this job.

Physical Demands:

Must be able to work in a confined, noisy, crowded, busy kitchen environment.

May require wearing gloves or other protective items such as hair nets or caps.

Ability to identify colors, to bend, crouch, grip with hands and fingers, and kneel.

Ability to occasionally lift/carry up to 60 pounds, pull, push, reach, sit, stoop, twist body and walk, and the ability to stand for long periods.

Ability to communicate with students and staff.

The work setting may include exposure to cleaners, dust, solvents, grease, water, pollen, and fumes.

Terms of Employment, Evaluation of Performance, and Salary:

The Cafeteria Manager is a Nashoba Regional School District Unit C position. Terms of employment, including evaluation and salary, are covered by the provisions of the Unit C collective bargaining agreement currently in effect.

Compensation is determined by the Unit C contract the salary scale based on a step system. Candidates will be reviewed based on experience and education.