REPORTS TO: Director of Child Nutrition Program and Building Principal

SUPERVISES: Kitchen staff as assigned

TERMS OF EMPLOYMENT: 195 DAYS, other terms as established by the Board of Education

PRIMARY RESPONSIBILITY: To administer the child nutrition program at the operational level in the schools.

Typical Duties And Responsibilities:

• Delegate and oversee all aspects of the school’s foodservice operation.
• Open kitchen every morning, Monday-Friday.
• Effectively execute and adhere to all district recipes and National School Lunch Program standards.
• Supervise the overall operation and ensure that the kitchen functions in a timely manner.
• Supervise all meal services, both on the serving line and in the cafeteria.
• Complete forecasting and all ordering for daily meal needs.
• Maintain established departmental and district policies and procedures, objectives, quality assurance program, health and safety standards and HACCP standards, including completion of all daily logs.
• Inspect the school lunch facilities on a regular basis to ensure that standards of diet, cleanliness, health, and safety are being maintained.
• Keep patrons informed of menus and services offered by the school cafeteria and of the health and educational benefits gained by children through participation in the school food services program.
• Regularly gather student feedback and complete daily chef journals.
• Perform monthly inventory, and report to Cafeteria Systems Coordinator.
• Responsible for all aspects of district’s cash handling policy.
• Assist in determining employee work schedules.
• Conduct monthly trainings with staff as needed.
• Oversee payroll, kitchen staff, and implement progressive discipline when necessary.
• Conduct employee performance reviews in conjunction with Food Service Manager.
• Encourage and facilitate cooperation, pride, and trust in working with others to achieve goals.
• Responsible for all tasks related to catering requests including, but not limited to, menu development, costing, set-up, execution, and break down.
• Perform recipe research and development with schedule determined by Food Service Manager.
• Represent food service department at district outreach events as determined by CNP Director.
• Perform such other related tasks as the Food Service Manager assigns.

Physical Demands:

• Standing: (Continuous) remain standing on one’s feet on hard surfaces.
• Walking: (Frequent) moving from area to area.
• Lifting: (Frequent) Raising or lowering an object 5lbs to 50 lbs.
• Pushing/Pulling: (Frequent) Exerting force upon an object to move that object to the desired location.
• Crouching/Squatting: (Frequent) to access food and materials from floor to waist level or counter.
• Carrying: (Frequent) transporting an object 5 to 10 lbs. by hand, arm, or shoulder.
• Climbing: (Occasional) Stairs and footstools and storeroom ladders.
• Reaching: (Frequent) extending the hands and arms in any direction.
• Coordination Balance: (Continuous) performing work using Eye/Hand/foot using any two.
• Grasping/Handling: (Continuous) seizing, holding, grasping, or otherwise working with one’s hands.

Occasional: 6-33% of the time Frequent: 34 – 66% of the time Continuous: 67% - 100%

Required Qualifications:

• High School diploma or equivalent.
• Minimum seven years of experience in institutional or commercial food service operation.
• Formal training in food safety and kitchen sanitation; certification required within 30 days of employment.
• Experience in developing detailed recipes in accordance with specific nutritional and financial guidelines.
• Experience in developing detailed recipes and training a team of people to consistently execute those recipes.
• Such alternative or additional qualifications as the Board may consider acceptable.

Preferred Qualifications:

• Formal culinary education.
• Experience in management in commercial kitchen.

New London Public Schools New London, Connecticut New London Public School District is an Equal Opportunity/Affirmative Action Employer. Candidates from diverse racial, ethnic, and cultural backgrounds are encouraged to apply.

• Administer child nutrition program at the operational level.
• Supervise kitchen staff and overall foodservice operation.
• Conduct monthly trainings with staff.
• Encourage cooperation, pride, and trust among team members.

• High School diploma or equivalent.
• Minimum seven years of experience in institutional or commercial food service operation.
• Formal training in food safety and kitchen sanitation; certification required within 30 days of employment.
• Experience in developing detailed recipes in accordance with specific nutritional and financial guidelines.
• Ability to train a team to consistently execute recipes.
• Experience in management in a commercial kitchen (preferred).