(DO NOT APPLY THROUGH SCHOOL SPRING) - Apply via directions below: Submit a resume, cover letter, via email to hroffice@valleytech.k12.ma.us or via mail to the Human Resource Office at Blackstone Valley Vocational Regional School District, 65 Pleasant Street, Upton, MA 01568-1499 by the end of the posting period.Applicants are alerted that school systems are required to obtain all available criminal offender record information (CORI and SAFIS Background Check per 603 CMR 51.00) from the criminal history systems board (CHSB) of any current or prospective employee or volunteer of the school department. This position provides support to the Food Service Manager, Nutrition Educator and the School Business Official. Manage and supervise staff, food production, paperwork, student workers, freshman orientation, and daily activities. It requires the exercise of judgment in making decisions in accordance with policy and practices of the department and the ability to work directly with the Child Nutrition Program and other members of Valley Techs administrative staff as well as parents and vendors.
Much of the work involves handling confidential materials and messages. Any other additional duties may be assigned by the supervisor.Responsibilities and Duties: Performs administrative and managerial tasks1.Provides direct assistance and coverage to the Food Service Manager.2.Prepares correspondence, invoices, purchase orders, etc.3.Performs administrative tasks requiring the exercise of independent judgment.4.Performs administrative tasks relative to the POS (Point of Service) management software.5.Documents and tracks all parent questions and/or concerns.6.Prepares comprehensive reports as directed.Prepares and maintains items relative to the Child Nutrition Program1.Assists with ordering, generating purchase orders, tracking purchases, coordinating the receipt of inventory/supplies and invoice payment.2.Coordinate in conjunction with the Business office, the ordering of food and supplies to meet the requirements of the monthly lunch menus.3.Maintains inventory manually and electronically.4.Verifies orders for quality, quantity, and accuracy on invoices for incoming foods, paper and vending supplies. 5.Assists in compiling information relative to annual bids including, but not limited to food supplies, miscellaneous supplies and kitchen equipment.6.Assists in preparing cross-charges relative to special events (MCAS, school tours, Skills USA, etc.).7.Assists Nutrition Educator with maintaining binders containing all food labels.8.Works closely with the technology department to maintain computers and peripherals devices.9.Responsible for required monthly/annual reports such as FP-9s, inventory, profit & loss reports, cost per meal labor hour, participation analysis, nutrition and production record analysis, etc.10.Assists in planning, organizing and developing standard operating procedures.11.Participates in in-service training and other activities to stimulate professional growth. Attends training seminars as required.12.Manages training sessions on registers for new/temporary staff.13.Investigates and resolves complaints regarding food quality or service and student account balances.
14.Assists with oversight/management of student workers every day and assist with floor coverage as needed for staff and manager. 15.Works cooperatively with Culinary Arts to enhance learning opportunities for all students. 16.Responsible for coordinating and overseeing Freshman Exploratory Program.17.Assists with the interview, hire, training and oversight of new employees. 18.Assists with managing snack and beverage vending machines, including ordering and reconciling cash.
19.Opens kitchen in the a.m. and prepare breakfast options. 20.Assists with all catering functions in accordance with school policy and procedures. 21.Periodically audits POS transactions and cash drawers.22.Adheres and follows all policies of the Food Service Department and instructions from the Food Service Manager relating to safety protocol, HACCP sanitation practices, and personnel uniform standards.23.Other duties assigned by the Food Service Manager.Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1.Associates degree preferred (in Culinary Art, Business or Nutrition)2.Minimum of 5 years related experience, with at least 2 years prior supervisory experience (preferably in a school system setting). 3.Serve Safe Certification and allergen training certified. 4.Ability to plan, organize, assign, exercise good judgment in evaluating situations and making decisions.
5.Must have working knowledge of food service equipment.6.Must be able to interpret recipes, weighing, measuring and mixing. 7.Must have ability to establish and maintain satisfactory working relationships and interact with the public. 8.Ability to work effectively and safely with students (identifies and implements learning opportunities).9.Accepts new challenges and exhibits a willingness to learn.10.Knowledge and proficiency in computer applications including food service Point of Service (POS) systems, Microsoft Word, Excel or other database applications.11.Must be able to successfully communicate (orally and in writing) with internal staff and the public. Must be able to accurately compile data, analyze and summarize information and provide reports to the Food Service Manager, the Nutrition Educator and the schools business official.12.Must have the ability to work under the pressure of deadlines, interruptions, and the ability to interact with employees in a manner that promotes and maintains goodwill.
13.Must be able to respond appropriately to supervision and accept recommendations. 14.Must demonstrate sensitivity/understanding in interpersonal relations with persons of diverse cultures/backgrounds.15.Standing, sitting, walking, reaching, bending, and lifting up to 30 pounds with assistance as required. Must be able to work with various technology devices including but not limited to POS management and menu planning systems, student databases, state websites designed for reporting, etc.Terms of Employment: 1.Hourly salary based on qualifications and experience.2.School year assignment, plus up to one week before the opening of school and up to one week following the closing of school, and during school vacations as required 215 days, 37.5 hours/week. Regular schedule Monday through Friday (6:00 AM 2:00 PM), 7.5 hours/day plus a half-hour duty free lunch period.
Extended hours may be necessary at times to meet deadlines. Work schedule to be determined at the discretion of the Food Service Manager.3.The school district will provide necessary facilities, equipment, materials and supplies as needed to accomplish assignments.4.All benefits and entitlements available to School Year Support Personnel. Those include: Paid holidays, sick and personal leaveMedical/Dental/Vision/Life insurance, Flexible Spending Account, pension provisions, Long Term Disability, Identity Protection Plan and professional development.