Lead Foodservices Manager

Lead Food Service Manager SAU 16 is seeking an experienced and motivated Lead Food Services Manager to assist the Food Service Director with supporting the day‑to‑day operations of the Food Services Department across six school locations.

POSITION SUMMARY

The Lead Food Service Manager works under the supervision of the Director of Food Service and provides day‑to‑day operational support, training, and guidance to Food Service Managers and staff. The Lead Food Service Manager assists with maintaining consistency in food production, food safety, record‑keeping, inventory management, financial accountability, and department procedures across six school locations.

ESSENTIAL DUTIES

Provide operational support and guidance to Food Service Managers and food service staff under the direction of the Director of Food Service. Travel regularly between schools to support kitchen operations and maintain consistency throughout the Food Service Department. Staff Training & Support Assist with onboarding and supporting new and existing food service employees. Provide hands‑on training related to food preparation, standardized recipes, portion control, customer service, food safety, sanitation, record‑keeping, and department procedures. Operations & Meal Service Support consistent food production, meal service, portion control, presentation, and customer service standards throughout the six school locations. Monitor food and supply inventory levels and assist Food Service Managers with forecasting and ordering needs. Provide operational coverage and support during staffing shortages, vacancies, emergencies, special events, and other situations as needed. Compliance & Quality Assurance Conduct regular kitchen visits to review food safety, sanitation, storage, organization, paperwork, inventory, and operational procedures. Assist with monitoring compliance with USDA, HACCP, state and local health regulations, and Food Service Department procedures. Assist the Director of Food Service with reviewing production records, temperature logs, meal counts, inventory records, receiving records, and other required documentation for accuracy and completeness. Identify operational, staffing, inventory, food safety, and compliance concerns and communicate them to the Food Service Director. Assist with implementing operational improvements and corrective actions under the direction of the Food Service Director. Assist with maintaining financial accountability by monitoring food costs, inventory, meal participation, labor utilization, waste, and operational expenses. Special Events Assist with district catering functions, special events, and other Food Service Department activities.

ADDITIONAL DUTIES

Performs other related tasks as assigned by the Superintendent or designee.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of the National School Lunch Program and School Breakfast Program preferred. Knowledge of food production, food safety, sanitation, inventory management, purchasing, and record‑keeping. Strong leadership, communication, organizational, and training skills. Ability to work effectively under the supervision and direction of the Food Service Director. Ability to support multiple school locations and manage multiple priorities. Ability to review paperwork and operational records for accuracy and completeness. Ability to assist with monitoring food costs, inventory, labor, and operational expenses. Ability to establish and maintain positive working relationships with employees, administrators, students, families, and vendors.

QUALIFICATIONS PROFILE

Current ServSafe Manager Certification required or must be obtained within 60 days of hire. Valid driver's license required. Prior food service management experience required. School nutrition or institutional food service experience strongly preferred. Experience training and supporting food service employees preferred.

COMPENSATION AND BENEFITS

Hourly pay rate based on experience and budget approval. Contribution to a single person health insurance plan.

PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS

Physical ability to perform the essential functions of the job as outlined above, in addition to the following: While performing the duties of this position, the employee is frequently required to stand, walk, bend, reach and sit. The employee is regularly required to see, talk, and hear. The employee is regularly required to use hands to manipulate, handle, or feel. The employee is regularly required to reach with hands and arms, stoop, kneel, or crouch. Employee must occasionally move equipment and/or supplies. The job is performed for the most part in an office or school setting with regular exposure to outside weather conditions. The employee is frequently exposed to moving mechanical parts, high, precarious places, fumes or airborne particles, and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, extreme cold, extreme heat and vibration. The noise level is that of a typical school, but can be loud depending on the situation. Mental demands requiring decision making, analytical and organizational skills in order to achieve work objectives, draw daily operational conclusions, solve practical problems, use computer technology and to present information for use by administration in making decisions. Ability to safely lift and carry up to 50 pounds and to safely operate commercial food service equipment. Ability to travel regularly between six district school locations. We are committed to providing a supportive work environment for all employees. Accommodations may be made for individuals with disabilities or other needs to ensure a safe and inclusive work environment. If you require accommodations to participate in the application process or perform the essential functions of the job, please contact SAU 16 Human Resources at View phone number on click.appcast.io to discuss your needs. #J-18808-Ljbffr School Administrative Unit 16