HIRING FOOD SERVICE MANAGERS FOR PUBLIC SCHOOL SYSTEM IN ALL BOROUGHS
Salary: $46,373 - $53,328 + Full benefits + pension
Register below to interview:
Monday, November 18th at 9:30 AM:
https://zoom.us/meeting/register/tJUpdO-srDIuHdEvhjFokNEHyg-RunRFUS1u
OR
Tuesday, November 19th at 10:00 AM:
https://zoom.us/meeting/register/tJIpf-2uqjIpH9FeDAiWzTc-Fnqmpx9-z3
We serve over 560,000 lunches daily along with 190,000 breakfast meals and a combination of 114,000 snacks and suppers supporting afterschool programs. The Food Service Manager plays an integral role in ensuring quality services to students by administering operations and food services administration within a grouping of schools. The Food Service Manager may perform the duties of the immediate superior in their temporary absence. Performs related work.
Responsibilities:
-Implements menus in school kitchens, created according to USDA regulations, including ensuring that OFNS offers students the correct portions and variety of components for meals.
-Participates in food services program planning and management, including breakfast, lunch, and afterschool meals.
-Manages special meal preparation such as breakfast in the classroom.
-Ensures compliance with proper food safety standards in kitchens, including proper storage, rotation of stock, and temperature maintenance of food.
-Schedules assignments; supervises and trains kitchen personnel; directs and evaluates work of subordinate staff.
-Participates in an advanced nutrition education program and/or a food service manager training programs.
-May assist teachers in developing and conducting instruction in nutrition and health education.
-Fosters relationships with principals and other stakeholders; serves as a point person for food services matters.
-Prepares required records and reports, e.g., food production, inventory records, participation regarding student meals.
Responsible for increasing participation in the breakfast and lunch programs.
Coordinates and participates in mandated nutrition education meetings, professional standards, and training.
Qualification Requirements:
A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or
An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full‐time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian.
Register below to interview:
Monday, November 18th at 9:30 AM:
https://zoom.us/meeting/register/tJUpdO-srDIuHdEvhjFokNEHyg-RunRFUS1u
OR
Register below to interview:
Tuesday, November 19th at 10:00 AM:
https://zoom.us/meeting/register/tJIpf-2uqjIpH9FeDAiWzTc-Fnqmpx9-z3
