What are the responsibilities and job description for the Foodservices Director position at School Administrative Unit 16?
- Knowledge of Nutrition and Food Safety:
- Management Skills:
- Financial Acumen:
- Communication Skills:
- Problem-Solving Abilities:
- Technical Skills:
- Interpersonal Skills:
- Bachelor’s degree in Nutrition, Food Service Management, Hospitality, or a related field.
- Minimum of five (5) years of experience in foodservices management, preferably in an educational setting.
- Previous experience in a leadership role within a production kitchen or high-volume foodservice setting; banquet or large-scale event cooking; and/or in a school or institutional foodservice setting.
- Certification in food safety and sanitation (e.g., ServSafe).
- Strong computer skills.
- Possession of a current School Nutrition Special Certification, or the ability to obtain certification within one year of hire.
JobID: 1579
Position Type:
Administration/Director
Administration/Director
Date Posted:
2/27/2025
2/27/2025
Location:
Multiple Locations
Multiple Locations
Date Available:
07/01/2025
07/01/2025
Closing Date:
03/21/2025
DIRECTOR OF FOOD SERVICES03/21/2025
POSITION SUMMARY
The Foodservices Director is responsible for overseeing the planning, implementation, and management of the Exeter Region Cooperative and Exeter School District's foodservice program. This includes ensuring compliance with federal, state, and local regulations, maintaining high nutritional standards, managing staff, budgeting, and promoting student health and wellness through effective food service operations. In addition, the Director will work closely with other SAU 16 Foodservice Directors to ensure a quality transition for free and reduced meal applications, collaboration on policy and communications, and management of updates for administrative teams.
ESSENTIAL DUTIES
1. Program Management:
o Develop and implement menus that meets or exceeds USDA child nutrition standards and accommodate dietary restrictions.
o Ensure food service operations comply with all applicable health, safety, and sanitation regulations.
o Monitor and evaluate food service programs for quality and efficiency.
2. Budgeting and Financial Management:
o Ensure food service operations comply with all applicable health, safety, and sanitation regulations.
o Monitor and evaluate food service programs for quality and efficiency.
o Prepare and manage the foodservices budget, ensuring efficient use of resources and adherence to financial guidelines.
o Monitor foodservice expenses and revenues, providing regular reports to the superintendent or designee.
o Writing and managing grant awards.
o Keep administrators aware of student account balances on a regular basis.
3. Staff Management:
o Monitor foodservice expenses and revenues, providing regular reports to the superintendent or designee.
o Writing and managing grant awards.
o Keep administrators aware of student account balances on a regular basis.
o Recruit, train, supervise, and evaluate foodservices staff.
o Conduct and/or implement regular training sessions on food safety, preparation, and service techniques.
o Foster a positive work environment that promotes teamwork and professional growth.
4. Compliance and Reporting:
o Conduct and/or implement regular training sessions on food safety, preparation, and service techniques.
o Foster a positive work environment that promotes teamwork and professional growth.
o Ensure compliance with federal, state, and local regulations related to food services, including the National School Lunch Program, the School Breakfast Program, and any other program related to foodservices.
o Prepare and submit required applications, reports and documentation to governing bodies and/or state and federal agencies.
5. Health and Wellness Promotion:
o Prepare and submit required applications, reports and documentation to governing bodies and/or state and federal agencies.
o Manage the SAU 16 Wellness Committee to promote healthy lifestyle education.
o Implement programs that encourage student participation in school meals.
6. Community Engagement:
o Implement programs that encourage student participation in school meals.
o Establish partnerships with local farms and vendors to source fresh and locally grown products.
o Communicate with parents, students, and the community about foodservice offerings and initiatives.
o Collaborate with SAU 16 peers for special purchases from local farms.
7. Crisis Management:
o Communicate with parents, students, and the community about foodservice offerings and initiatives.
o Collaborate with SAU 16 peers for special purchases from local farms.
o Develop and implement emergency plans for foodservices in the event of unforeseen circumstances (e.g., pandemic, natural disasters, supply chain issues).
o Provide support to district crises management teams, when necessary.
o Provide support to district crises management teams, when necessary.
ADDITIONAL DUTIES
Performs other related tasks as assigned by the Superintendent or designee.
Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.
KNOWLEDGE, SKILLS AND ABILITIES
o Understanding of dietary guidelines, nutrition education, and safe food handling practices.
o Understanding and experience in culinary skills, particularly in institutional and large-scall cooking settings.
o Understanding and experience in culinary skills, particularly in institutional and large-scall cooking settings.
o Strong leadership skills to effectively manage a diverse team and promote a positive workplace culture.
o Ability to plan, organize, and implement multiple projects simultaneously.
o Ability to plan, organize, and implement multiple projects simultaneously.
o Proficiency in budgeting, financial forecasting, and cost control measures.
o Excellent verbal and written communication skills to interact with staff, students, parents, and community stakeholders.
o Strong analytical skills to assess issues and develop practical solutions.
o Familiarity with food service software and inventory management systems.
o Ability to build relationships and collaborate with various stakeholders, including students, staff, and community members.
PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS
Frequent standing and walking for extended periods (up to 8 hours), requiring mobility throughout the kitchen and dining areas. Ability to lift and carry heavy items (up to 50 pounds) such as bags of food, equipment, and supplies. Frequent bending, stooping, and reaching to access shelves, storage areas, and equipment. Skill in using kitchen tools and equipment, including knives, slicers, and other food preparation machinery. Occasional climbing on step stools or ladders to reach high shelves or equipment. Frequent use of hands for chopping, mixing, and serving food. Ability to follow recipes and guidelines precisely to ensure food quality and safety. Strong organizational skills to manage multiple tasks and prioritize responsibilities effectively, especially during peak meal times. Capacity to address issues that arise in food preparation and service, requiring quick and effective decision-making. Ability to interact positively with staff, students, and parents, conveying information clearly and effectively. Potential hazards associated with sharp knives, hot surfaces, and heavy equipment (e.g., ovens, fryers). Risk of slips, trips, or falls due to wet floors, spills, or cluttered work areas. Possible exposure to cleaning chemicals and sanitizers used in maintaining kitchen hygiene. Working in a hot environment due to cooking equipment, particularly during busy meal preparation times. Exposure to high noise levels from kitchen equipment, which may require hearing protection in some cases.
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 603.775.8400 to discuss your needs.
QUALIFICATIONS
