Food Service-Manager/Cook-Mildred L Day School

RSU 21; Maine; Vor Ort; USD 33.000 - 37.000; Vollzeit

Zusammenfassung

RSU 21 in Arundel, ME is seeking a Food Services Manager/Cook to oversee the school nutrition program at the site level. You will lead the food service team, ensure high-quality meals, and maintain safety, cleanliness, and efficiency.

Candidates should have a valid ServSafe certification and basic computer skills; the role reports to the Director of Food and Nutrition Services. This is a full-time, on-site position at the school site.

Qualifikationen

• Valid ServSafe Certification.
• Basic computer proficiency (spreadsheets, Word, and email).
• Ability to work effectively in a fast-paced environment and manage the operational demands of the position.
• Alternatives to the above qualifications may be acceptable per board policy.

Aufgaben

• Oversee compliance with federal, state, and local laws, policies at the school site.
• Maintain organized documentation for accountability and compliance.
• Ensure sanitation, safety, and cleanliness standards are met daily.

Kenntnisse

ServSafe Certification

Computer Proficiency

Leadership Potential

Ability to Work in Fast-Paced Environ.

Jobbeschreibung

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Food Service-Manager/Cook-Mildred L Day School

FOODSV Full Time Arundel, ME, US

Salary Range: $23.62 To $27.03 Hourly

Food Services Manager/Cook

Wage Range: $23.62 to $27.03/hour

Reports To: Director of School Nutrition Program (SNP)

Position Summary

As the Food Services Manager/Cook, you will deliver measurable results by overseeing the smooth and efficient operation of the Food and Nutrition Program at the school level. This position ensures that students and staff are provided with high-quality meals in an efficient, safe, clean, and welcoming environment.

Qualifications

The ideal candidate will have a passion for food service and enjoy the opportunity to lead a team while preparing meals in a high-volume school food service environment.

Required qualifications include:

Valid ServSafe Certification.

Basic computer proficiency, including working knowledge of spreadsheets, Microsoft Word, and email.

Ability to work effectively in a fast-paced environment and manage the physical and operational demands of the position.

Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Responsibilities

Ensure the school site complies with all applicable federal, state, and local laws, regulations, and policies.

Maintain accurate and organized documentation to ensure accountability and compliance with all regulations and policies.

Ensure all standard sanitation practices are followed and that the highest standards of food safety, workplace safety, and cleanliness are maintained.

2. Accountability and Operations

Ensure all meals served through the school nutrition program meet current nutritional standards and meal pattern requirements.

Order necessary food and supplies on a weekly basis.

Follow proper food receiving, handling, storage, and inventory practices.

Report faulty, damaged, or inferior-quality food products to the Director of Food and Nutrition Services.

3. Communication and Customer Service

Communicate effectively and professionally with supervisors, employees, school staff, parents, and students.

Assist with planning and preparing special meals for district-sponsored events.

Immediately report faulty or malfunctioning equipment to the Director of Food and Nutrition Services.

Implement marketing and promotional strategies to increase awareness and participation in the school nutrition program.

4. Leadership and Supervision

Assist the Director of Food and Nutrition Services with evaluating food service personnel.

Assign, direct, plan, and supervise the work of food service personnel.

Ensure meals are served in pleasant facilities by courteous, professional staff, with an emphasis on food quality and customer satisfaction.

Perform additional related duties as assigned by the Director of Food and Nutrition Services.

The successful candidate will demonstrate the following leadership qualities and professional competencies:

Team Leadership: Leads by example, models high performance standards, and supports a collaborative team environment. Makes decisions that reflect the best interests of the district, employees, and students.

Organization and Planning: Maintains an organized approach to daily responsibilities, supports overall program operations, and consistently follows established systems and processes.

Critical Thinking and Decision-Making: Applies sound judgment when addressing challenges, resolves difficult situations effectively, and recommends thoughtful, creative, and impactful solutions.

Commitment to Processes and Procedures: Establishes, follows, and continuously improves consistent practices and procedures. Encourages team accountability and documents solutions to operational challenges.

Accountability and Follow-Through: Demonstrates a commitment to completing tasks, meeting deadlines, and following through on responsibilities. Communicates progress and ensures that important details are not overlooked.

Calm Under Pressure: Remains professional, focused, and solution-oriented when challenges arise. Provides support, evaluates options, and delegates responsibilities as needed.

Diversity, Equity, and Inclusion: Values diverse perspectives, backgrounds, styles, and beliefs. Promotes an inclusive environment where all students and staff feel welcomed, respected, and supported.

Reasonable Accommodations

RSU 21 will provide reasonable accommodations to an individual with a disability, as defined by the Americans with Disabilities Act (ADA) or applicable law, who has made the district aware of their disability, unless doing so would cause an undue hardship to the district.

Terms of Employment

Salary and benefits will be provided in accordance with the applicable Collective Bargaining Agreement and Board policies. The district may use employer surveillance technology to monitor activity and communications.

Evaluation

Performance in this position will be evaluated annually by the School Nutrition Manager in consultation with the Building Principal.