Foodservice Unit Manager

Foodservice Unit Manager JobID: 1822 Position Type: Food Services/Kitchen Manager Date Posted: 7/17/2026 Location: Cooperative Middle School Date Available: As soon as possible Closing Date: Until filled Additional Information: Show/Hide FOOD SERVICES MANAGER Position Purpose Under the general supervision of the Director of Food Services, has managerial responsibility for planning and supervising all food service activities in school. Work involves implementing specifications and standards to maintain quality control and efficient operation of the school's food service program, including the national School Lunch Program, School Breakfast Program, the a la carte programs, school and some district catering functions. Essential Performance Responsibilities Under the direction of the Director, assists in the developing menu plans for the school based on nutritional adequacy, budgetary constraints, and federal standards and customer acceptance. Provides information necessary for analysis of menu choices to Director upon request. Forecast and orders food and material required for school, catering functions as necessary, according to established purchasing methods and procedures. Monitors compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation and quality of food and HACCP. Participates in taste testing and evaluation of new products, recipes and methods of preparation. Attends professional development events when possible to gain additional training, opportunities and identify new products Food Safety and Sanitation Implements cleaning schedule for production areas and monitors daily sanitation inspection. Demonstrates established standards, methods and procedures to employees for food safety at ERCSD ( Exeter Region Cooperative School District), in accordance with USDA, HACCP and State & local health regulations and Food Services Department standards and procedures. Monitors and retrains employees on the implementation of procedures to maintain health, sanitation, HACCP and safety standards. Maintains clean, well organized storage areas, including freezers, refrigerators and dry storage areas. Certificate SERVSAFE current or must have within 60 days of hire. Food Service Personnel Management Develops employee daily work load, defining specific task for each employee. In concert with the director, monitors and recommends staffing level for unit. Orients and trains school food service personnel by approved standards, methods and procedures. Evaluates performance of school food service personnel. Recommends additions and reductions to staff hours or numbers. Recommends changes in job assignment when necessary. Make recommendations about new products, equipment needs and quality of vendors and suppliers. Recordkeeping Implements and monitors compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies. Maintains records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA. Oversees assignment of who will make a deposit to the bank. Responsible for financial controls of the schools revenue's coming into the school. Responsible for accurate preparation and timely completion of all required reports and records. Responsible for maintaining records through computerized programming; maintains POS and another method required. Coordinates and controls compliance with proper procedures for recording and reporting of meal counts. Trains and reviews staff on procedures as requires by federal and state regulations. Prepares and consolidates all production records information as required for accurate reporting. Maintains accurate time cards and associated requests for time off, reports of injury, when applicable. Maintains book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking…