Food Service-Manager/Cook-Mildred L Day School

Food Services Manager/Cook

RSU 21 – School Nutrition Services

Mildred L Day School-Arundel

Wage Range: $23.62 to $27.03/hour

Reports To: Director of School Nutrition Program (SNP)

Position Summary

As the Food Services Manager/Cook, you will deliver measurable results by overseeing the smooth and efficient operation of the Food and Nutrition Program at the school level. This position ensures that students and staff are provided with high-quality meals in an efficient, safe, clean, and welcoming environment.

Qualifications

The ideal candidate will have a passion for food service and enjoy the opportunity to lead a team while preparing meals in a high-volume school food service environment.

Required qualifications include:

• High school diploma or equivalent.

• Valid ServSafe Certification.

• Valid DOE fingerprinting certification.

• Basic computer proficiency, including working knowledge of spreadsheets, Microsoft Word, and email.

• Ability to work effectively in a fast-paced environment and manage the physical and operational demands of the position.

• Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Responsibilities

1. Safety and Compliance

• Ensure the school site complies with all applicable federal, state, and local laws, regulations, and policies.

• Maintain accurate and organized documentation to ensure accountability and compliance with all regulations and policies.

• Operate within established guidelines to provide a cost-effective program while maintaining high-quality standards.

• Ensure all standard sanitation practices are followed and that the highest standards of food safety, workplace safety, and cleanliness are maintained.

2. Accountability and Operations

• Ensure food service personnel practice safe work habits and maintain a safe working environment.

• Ensure all meals served through the school nutrition program meet current nutritional standards and meal pattern requirements.

• Order necessary food and supplies on a weekly basis.

• Follow proper food receiving, handling, storage, and inventory practices.

• Report faulty, damaged, or inferior-quality food products to the Director of Food and Nutrition Services.

• Attend required training sessions and professional development opportunities as determined by the Director of Food and Nutrition Services.

3. Communication and Customer Service

• Communicate effectively and professionally with supervisors, employees, school staff, parents, and students.

• Assist with planning and preparing special meals for district-sponsored events.

• Train and instruct food service personnel in the safe and efficient operation of kitchen equipment.

• Immediately report faulty or malfunctioning equipment to the Director of Food and Nutrition Services.

• Implement marketing and promotional strategies to increase awareness and participation in the school nutrition program.

4. Leadership and Supervision

• Assist the Director of Food and Nutrition Services with evaluating food service personnel.

• Assign, direct, plan, and supervise the work of food service personnel.

• Promote a productive, efficient, and positive team environment while maintaining high standards of quality and performance.

• Ensure meals are served in pleasant facilities by courteous, professional staff, with an emphasis on food quality and customer satisfaction.

• Perform additional related duties as assigned by the Director of Food and Nutrition Services.

Key Competencies

The successful candidate will demonstrate the following leadership qualities and professional competencies:

Team Leadership: Leads by example, models high performance standards, and supports a collaborative team environment. Makes decisions that reflect the best interests of the district, employees, and students.

Organization and Planning: Maintains an organized approach to daily responsibilities, supports overall program operations, and consistently follows established systems and processes.

Critical Thinking and Decision-Making: Applies sound judgment when addressing challenges, resolves difficult situations effectively, and recommends thoughtful, creative, and impactful solutions.

Commitment to Processes and Procedures: Establishes, follows, and continuously improves consistent practices and procedures. Encourages team accountability and documents solutions to operational challenges.

Accountability and Follow-Through: Demonstrates a commitment to completing tasks, meeting deadlines, and following through on responsibilities. Communicates progress and ensures that important details are not overlooked.

Calm Under Pressure: Remains professional, focused, and solution-oriented when challenges arise. Provides support, evaluates options, and delegates responsibilities as needed.

Diversity, Equity, and Inclusion: Values diverse perspectives, backgrounds, styles, and beliefs. Promotes an inclusive environment where all students and staff feel welcomed, respected, and supported.

Reasonable Accommodations

RSU 21 will provide reasonable accommodations to an individual with a disability, as defined by the Americans with Disabilities Act (ADA) or applicable law, who has made the district aware of their disability, unless doing so would cause an undue hardship to the district.

Terms of Employment

Salary and benefits will be provided in accordance with the applicable Collective Bargaining Agreement and Board policies. The district may use employer surveillance technology to monitor activity and communications.

Evaluation

Performance in this position will be evaluated annually by the School Nutrition Manager in consultation with the Building Principal.

Application Process

Apply through the RSU 21 application portal.

Internal Applicants:

• Submit a Letter of Interest by uploading it in the section designated for the resume.

• Resumes and letters of reference are not required; however, candidates are encouraged to submit a complete application package for consideration by the Hiring Committee.

External Applicants:

• Submit a current resume or CV.

• Provide three letters of reference.

Incomplete applications will not be considered.