Duties

General Responsibilities:  Manage the district’s food service program.
 
Duties: 

1. Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
2. Supervises and trains kitchen personnel in the overall safety and sanitation program of the school food service.  Supervises the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware and utensils.  Ensures that all standards set by the Boone County Sanitation Department are maintained.
3. Assures that acceptable procedures are followed in the preparation of all foods.
4. Orders and checks all food shipments.
   1. Make sure that proper quantities of items needed are ordered and received.  Replace food delivery shortages with like items from local grocery store.
   2. Assure that acceptable quality of product is received.
   3. See that all food and non-food supplies are stored properly.
5. Plans monthly school menu; submits for distribution to schools.
6. Prepares food according to planned menu with tested, uniform recipes, and determines if the finished product is of best quality in flavor and appearance before it is served.
7. Determines that proper food quantities are prepared per production record.  Make changes or adjustments as needed with input from head cooks.  Effectively utilize leftovers.
8. Standardizes the size of portions served as related to lunch type and age requirements.
9. Coordinates all food production so that food is ready at specified times for transport to satellite schools.
10. Maintains an inventory of all food, supplies and equipment.
    1. Records all food requisitions from the storeroom and records all meals served.
    2. Oversees locking of the storeroom, freezer and refrigerator.
    3. Submits recommendations to the Executive Director of Business regarding large equipment needs.
11. Develops a routine cost system for pricing all lunches.
12. Verifies all invoices and purchase orders before presenting them to the Business Office for processing.  Itemizes invoices according to budgeted accounts.
13. Ensure proper employee coverage and fill in with substitutes when necessary.  Certifies all employee time cards.
14. Assist Executive Director of Business with bidding process for any food products.
15. Review monthly financial reports and reconcile with daily deposit records.
16. Review and submit monthly State and Federal free/reduced lunch reimbursement reports.
17. Process free/reduced lunch applications district wide.
18. Completes annual NSLP application.
19. Prepare and submit annual Commodity Order form.  Check state website monthly for Commodity Allocations Delivery; update as necessary.
20. Visit all lunchrooms periodically to ensure that standards of service, cleanliness, health and safety are being followed.
21. Maintains awareness of changing policies regarding food service operations by the State Board of Education and all other agencies.
22. Complies with all District policies, regulations and procedures as established by the Board of Education.
23. Other duties as assigned.

Qualifications

Qualifications:

1. Four or more years of experience in a school food service setting
2. Demonstrated  understanding of school food service programs and nutritional programming
3. Qualified to pass state sanitation certification
4. Successful experience in supervising food service staff
5. Demonstrates human relations skills

Salary/Benefits

Salary:
To be determined by experience

Benefits:
Sick days, Personal days, Vacation days
Medical, Dental, Vison, Life insurance, IMRF pension

How to Apply

Apply online at nbcusd.org

Link to District/Third Party Online Application Web Page

www.applitrack.com/nbcusd/onlineapp/default.aspx

Email Address

rpannier@nbcusd.org

School District

https://www.nbcusd.org/

Position Website

https://www.applitrack.com/nbcusd/onlineapp/default.aspx?Category=Elementary+School+Teaching

City Website

https://www.poplargrove-il.gov/

ILearn Link

ILearn

Report Card Link

District Report Card