Food & Beverage Assistant Manager jobs at Fairmont Schools - 353 jobs

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Employee benefit card offering discounted rates in Accor worldwide, including Fairmont Hotels Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, Diversity & Inclusion initiatives Job Description BANQUET MANAGER - Fairmont Sonoma Mission Inn & Spa (Hotel) To assist the Banquet Director in insuring the set-up of and maintaining the cleanliness of the banquet rooms used for banquet functions. The banquet manager must be flexible with the type of work that is needed to be done as well as hours worked including, but not limited to, mornings, nights, weekends, and holidays. The banquet manager is responsible for organizing the team to ensure all standards are met and all events are successful What you will be doing: Building and maintaining extraordinary Guest Service Standards Outgoing and friendly personality (good guest and associate interpersonal skills), working knowledge of food and beverage, working knowledge of Catered events, on and off property. Maintain close guest contact and banquet staff contact. Able to clearly communicate verbally and in writing with Banquet staff, kitchen staff and other hotel departments. Able to make management decisions in the best interest of the hotel and the guest. Able to review and maintain high quality of set-up, service and follow-up for Banquet events. Able to accurately tally beverage consumption sheets in a timely manner. Able to accurately and efficiently process Banquet checks (post, client signatures, close and process). Able to own and follow up on requests from clients and staff. Able to abide by Banquet and SMI service standards. Able to direct multiple events at the same time. Able to make management decisions. Able to lead Banquet Servers, Housemen and kitchen personnel in teamwork. Able to patiently train and rigorously follow up on SMI service standards. Be proficient in practicing safe food handling skills - must be able to direct others in doing so Qualifications Your experience and skills include: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Speak clearly. Talk easily with all kinds of people to put them at ease. Use judgement and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service. Perform a variety of activities, changing activities frequently and sometimes without notice. Analyze and interpret established policies. Make business decisions based on banquet event orders and similar facts as well as on your own experience and personal opinions. Deal with the general public, customers, employees, and union officials with tact and courtesy. Plan and organize the work of others. Change activity frequently and cope with interruptions. Speak and write clearly. Accept full responsibility for managing an activity. Good organizational skills Consistent follow through Salary range of $73,000 - $76,650 Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Dairy Manager DEPARTMENT: Grocery REPORTS TO: Store Director and District Manager FLSA STATUS: Non-Exempt Responsible for managing the dairy department, ensuring that all products meet the highest standards of quality, safety, and customer service. This includes overseeing inventory management, merchandising, and daily staff operations. ESSENTIAL JOB FUNCTION: 1) Verify all deliveries against invoices and note any shortages or overages and report them to the appropriate personnel. 2) Responsible for price changes within the department. 3) Maintain an acceptable inventory level by using proper ordering techniques. 4) Plan and implement product displays, promotions, and layout designs to increase sales and improve customer experience, as directed by the Store Director. 5) Properly rotate products to control freshness and remove out-of-code items from the inventory system. 6) Maintenance of temporary price reduction of certain products. 7) Communicate temperature failure of cases, shelves, and storage areas to manager in charge. 8) Control damaged merchandise by calling in any damages and properly storing damages for sales representatives. 9) Maintain good customer relations. 10) Supervise and train dairy department staff. 11) Greet all customers to our store and be observant while working. 12) Abide by all company policies as stated in the Employee Handbook. SUPPLEMENTAL JOB FUNCTIONS: 1) Transport products to storage areas, and to sales floor. 2) Maintain shelves and cases to ensure customer satisfaction. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: 1) Ability to read and write to properly tag merchandise, ordering, and maintaining inventory levels. 2) Ability to follow written and verbal instructions. 3) Must be able to lift up to fifty (50) pounds thirty percent (30%) of the time. 4) Must be able to stand upright for most of your scheduled work shift.

Dairy Manager DEPARTMENT: Grocery REPORTS TO: Store Director and District Manager FLSA STATUS: Non-Exempt Responsible for managing the dairy department, ensuring that all products meet the highest standards of quality, safety, and customer service. This includes overseeing inventory management, merchandising, and daily staff operations. ESSENTIAL JOB FUNCTION: 1) Verify all deliveries against invoices and note any shortages or overages and report them to the appropriate personnel. 2) Responsible for price changes within the department. 3) Maintain an acceptable inventory level by using proper ordering techniques. 4) Plan and implement product displays, promotions, and layout designs to increase sales and improve customer experience, as directed by the Store Director. 5) Properly rotate products to control freshness and remove out-of-code items from the inventory system. 6) Maintenance of temporary price reduction of certain products. 7) Communicate temperature failure of cases, shelves, and storage areas to manager in charge. 8) Control damaged merchandise by calling in any damages and properly storing damages for sales representatives. 9) Maintain good customer relations. 10) Supervise and train dairy department staff. 11) Greet all customers to our store and be observant while working. 12) Abide by all company policies as stated in the Employee Handbook. SUPPLEMENTAL JOB FUNCTIONS: 1) Transport products to storage areas, and to sales floor. 2) Maintain shelves and cases to ensure customer satisfaction. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: 1) Ability to read and write to properly tag merchandise, ordering, and maintaining inventory levels. 2) Ability to follow written and verbal instructions. 3) Must be able to lift up to fifty (50) pounds thirty percent (30%) of the time. 4) Must be able to stand upright for most of your scheduled work shift. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

* Job Type: Officer of Administration * Regular/Temporary: Regular * Hours Per Week: 35 * Salary Range: $90,000 - $95,000 The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting. Position Summary Under the direction of the Assistant General Manager/General Manager, the Manager will provide full oversight to ensure all events are delivered in accordance with the department's standards for quality and consistency. The Manager is expected to help create a pleasant environment and experience for guests. The Manager will provide on and off-site supervision for all supported events and make recommendations for improving services, events policies, and procedures. Responsibilities Event Support - 30% * Oversees event setup by reviewing menus, coordinating timing with culinary staff, and ensuring successful execution. * Arranges temporary staff, room assignments, décor, and enhancements for events. * Trains and directs front-of-house staff to maintain UEM's service standards. * Prepares and adjusts work schedules to meet business demands, monitoring staff appearance and professionalism. Communicates daily activities to ensure seamless transitions and client satisfaction. * Ensures compliance with Federal, State, Local, and Columbia University sanitation and OSHA regulations. * Supports the General Manager/Assistant General Manager with event logistics, including coordination of staff, equipment, and transportation. * Manages event delivery for high-quality execution, reviewing event orders to determine staffing, setups, and décor needs. * Serves as primary liaison during events in the absence of the Assistant General Manager, handling issues and event closure. * Maintains housekeeping and equipment condition of event spaces. Recommends and implements operational improvements for efficiency and cost savings. * Plans and organizes materials and support needed for smooth event execution. Administrative Support - 25% * Supports the sales team in soliciting University and external events, collaborating to achieve sales goals and upselling menus and services. * Manages event staff scheduling and payroll. * Partners with the General Manager/Assistant General Manager to assess customer feedback and enhance services. * Prepares menu cards, signage, and printed materials for events. * Assists with onboarding and orientation of new staff. * Conducts regular walkthroughs to identify maintenance needs, report issues, and ensure timely resolution. Customer Service - 20% * Resolves client concerns diplomatically and follows up on service issues, communicating with the Assistant General Manager. * Collaborates on policies for UEM-managed spaces, including food service, AV, and outdoor events. * Delivers superior service to exceed customer expectations. * Maintains effective communication with all stakeholders to ensure productive relationships. * Engages respectfully with diverse clientele, departments, and student organizations to maintain a customer-friendly environment. * Performs other related duties and assists with special projects as assigned. Training & Development - 20% * Partners with HR to enhance staff performance through training, clear objectives, and professional development. * Reviews guest satisfaction results and trains employees to meet service standards. * Observes performance and provides constructive feedback to maintain high service quality. * Assists with corrective action plans and fosters a feedback-rich, collaborative work culture. * Proactively identifies opportunities to improve service and team performance. Marketing - 5% * Supports the sales team with event solicitations and upselling of services. * Assists the Assistant/General Manager with marketing initiatives. * Represents University Event Management at bridal shows and promotional events. Minimum Qualifications * Bachelor's Degree and/or equivalent experience. * Minimum of 3 years related experience in the hospitality field or equivalent experience preferred. * Ability to remain calm under pressure and maintain professionalism in all situations. * Flexible schedule, including evenings and weekends to support events year-round. * Valid driver's license. * Proficiency in MS Word and Excel. * Excellent customer service, communication, and interpersonal skills. Preferred Qualifications * Experience with Kronos Payroll System. * Experience with catering/event management systems (e.g., EMS). * Advanced knowledge of Microsoft Office Suite. Equal Opportunity Employer / Disability / Veteran Columbia University is committed to the hiring of qualified local residents.

Are you looking for a serving position with a company culture you are proud to be a part of, delicious food, an amazing kitchen staff, and an excellent, team-focused front of house staff? Look no further! Join us at Red Oak Kitchen! Our management team is focused on providing our kitchen staff with the tools and training they need to succeed, and supporting them in doing so during each and every shift. Our kitchen staff is unparalleled in their execution, consistency and teamwork. Our front of house staff is held to the highest standard, and if hired, you will be welcomed into a solid team of professionals absolutely dedicated to not only providing a phenomenal experience for each of our guests, but also genuinely invested in contributing to an amazing team-oriented environment for everyone on staff. We strive to provide an unforgettable casual fine dining experience for each and every one of our guests, and a healthy and nurturing environment for each and every team member who joins us in our endeavor. Working in the Red Oak Kitchen, you can expect a supportive environment where you can strive for excellence, serving elevated and delectable cuisine. Our culinary program is well-renowned, and we can promise you that you will be proud of each and every plate you serve at Red Oak Kitchen. We do ask that you have all documents necessary to hire you upon interviewing, including a current food handlers license. Expect to be trained for approximately one week upon hire. After completing training, you can expect to excel in a truly unique and upscale workplace, with a stellar team-minded mentality. We are looking for dependable, enthusiastic, experienced, and focused individuals to join our back of house team! If this sounds like you, we'd love to hear from you! Thank you for your interest, and we hope to talk to you soon!

Salary: $1,000 per credit* Classification: Adjunct Faculty Reports to: Dean of Business & Technology Olympic College is recruiting adjunct faculty to teach Culinary Arts and Hospitality Management. Classes are offered in a range of delivery modes, including fully face-to-face, hybrid, and fully online. Most classes are applied and are taught in a hands-on kitchen environment. Information about the degree, certificates, and individual courses is online at ************************************* * Prepare and teach Culinary Arts and Hospitality Management courses. * Create engaging teaching and learning environments that facilitate student success. * Plan, develop and set up instructional classrooms, online environments, and labs. * Identify individual learning needs of students and make appropriate adjustments in learning environments and activities. * Utilize a variety of assessment activities to evaluate student learning and achievement. * Stay current in the information technology field through a variety of professional development activities. * Perform other related duties as assigned and/or required Minimum Qualifications * Associate Degree in Culinary Arts, related field, or equivalent experience * Competence and experience in a wide range of culinary arts and Hospitality Management topics Desired Qualifications * Experience as a chef at a full-service restaurant * Experience managing a hospitality enterprise * Bachelor's Degree in a related field * Successful college teaching experience * Competency-based curriculum development experience * Experience teaching online Successful Applicants will * Impart excitement and enthusiasm towards course content and the educational experience * Use a variety of methods and modes of instruction to ensure student success * Demonstrate a commitment to teach students with little or no background, as well as the experienced student desiring to further their career * Utilize a variety of assessment activities to evaluate student learning and achievement * Demonstrate success in incorporating accessibility and special needs accommodations via course materials and classroom activities * Communicate effectively both orally and in writing in the classroom and with other professionals to maintain effective and positive working relationships * Collaborate successfully with faculty, staff, and students as part of an educational team * Incorporate the use of technology in the delivery of course content and services, including the use of the College-approved learning management system Terms of Employment Please note that we are unable to sponsor visas for this position. Only candidates who are currently authorized to work in the United States will be considered. Faculty members must submit official, unopened transcripts to the Human Resources department within 30 days of their employment. Final salary contract will be determined based on educational qualifications and applicable credits. This is an adjunct faculty position contracted on a quarterly basis. Placement on the faculty salary schedule will be commensurate with educational background and experience. The salary listed is a range based on per quarter. A collective bargaining agreement exists, and this position is covered by the Association for Higher Education (AHE). Flexibility is required to meet the needs of the department. Evening and/or weekend classes, instruction at satellite Olympic College campuses, and off-campus assignments including travel to clinical sites may be a part of the instructional load. Adjunct positions at the college are open continuously and reviewed on a quarter-by-quarter basis. Individuals who apply to the applicant pool are considered active for a period of 12 months from the application date and may be contacted when vacancies occur. Applying does not guarantee that a position will be available or offered. Adjuncts are not eligible for benefits upon their initialhire; Adjunct faculty must work 50 percent of a full-time load for two consecutive quarters to become eligible. Additional hours earned at other SBCTC colleges may count towards this requirement. The list of benefits that may be available after is as follows. Deferred Compensation Program (DRS) retirement savings plan; TIAA supplemental retirement savings plan, sick leave, Aflac, space available tuition waiver, Employee Assistance Program (EAP), fitness center, reduced rate and priority consideration on-site childcare on a space available. For more information regarding benefits, please visit our website here. Conditions of Employment * Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. In addition to the background check, candidates will be required to complete the Sexual Misconduct Disclosure Form as required WB HB 2327. * The employee must reside in Washington State and within a reasonable distance of the campus to respond to workplace reporting requirements at the time of hiring. Frequent travel to Olympic College campuses or other sites may occur. How To Apply To be considered for this position a candidate must apply online through the Olympic College website and submit the following required materials: * Olympic College Online Application * Resume * Cover Letter - in your cover letter describe how your experience sets you apart for this position. * Unofficial college transcripts. Official transcripts and copies of mandated certifications will be required of the successful candidate. EEO Statement Olympic College values equity and is an Equal Opportunity Employer and Educator. Olympic College provides equal opportunity in education and employment and does not discriminate based on race, color, national origin, age, disability, genetic information, sex, sexual orientation, marital status, creed, religion, or status as a veteran of war. Prohibited sex discrimination includes sexual harassment include but not limited to unwelcome sexual conduct. Provides reasonable accommodations for qualified students, employees, and applicants with disabilities in accordance with the Americans with Disabilities Act and Federal Rehabilitation Act. The following persons have been designated to handle inquiries regarding non-discrimination policies: Erin Pohl, Title VII and Title IX, building 5, room 528A, ************. Olympic College is a smoke-free/drug-free environment. This recruitment announcement does not reflect the entire job description and can be changed or modified without notice. Olympic College Human Resources 1600 Chester Ave Bldg. 5 - 5th Floor Bremerton, WA 98337 ******************************************

Benefits: Health Insurance Reimbursement Program IRA Retirement Savings Accounts Plus Match Competitive salary Flexible schedule Opportunity for advancement Paid time off Busy hospitality group with three locations is looking for a professional to fill our Maître D' position. This is a full time role. Could also potentially be a part time for the right person. This person will frequent multiple locations. IMMEDIATE HIRE The right person for the role has 10 + years of Banquet Experience and ample knowledge of Food and Beverage. The right candidate will work the floor, lead the team in set up, run the event, breakdown, and reset. We're looking for a hands on professional who leads by example, and has their finger on the pulse. The Maitre D is responsible for coordinating and managing all day of event operations. The Maitre'D is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, host training, and operational procedures. The Maitre'd will ensure that our staff deliver attentive, courteous and efficient service to guests throughout. The Maitre D will also be responsible for event sales by conducts tours of the facility with potential clients. The Maitre'd will communicate regularly with key vendors contacts, and other industry support. This role requires Weekends & Evenings Responsibilities: Supervising and directing all aspects of the service, catering procedures, organizing, and setting up the dining room, execution of event Manage Staff: To include Staff Scheduling, interviewing, hiring, and training new applicants and employee development of service staff Inventory and Ordering Conduct Sales Tours and follow ups Liaise with Sales/Office Team and Kitchen to make sure all details are communicated and orchestrated Oversee Maintenance & Cleaning Schedules and Procedures Meet with potential clients and provide venue information, identify their needs and ensure client satisfaction Provide feedback and periodic reports to management Other ad hoc projects Requirements: 10 years of Banquet Management Experience Proven event management experience Ability to take direction and feedback from management Excellent time management and communication skills Sales skills and ability to build productive business relationships Ability to manage multiple projects independently Must be able to lift 25lbs Must be able to work nights and weekends Compensation: $60,000.00 - $75,000.00 per year About Us Located in the historic town of Briarcliff Manor, New York, the estate has been making memories and hosting lavish events for over 50 years. Under the new leadership of the DiNapoli family, the manor - a full service venue - has been renovated and remodeled to merge old-world charm and contemporary elegance. Hosting events of up to 180 guests, it is our mission to provide each and every one of our guests with a timelessly elegant experience. Work With Us DiNapoli Hospitality is a leader in the hospitality industry, who owns and operates venues including The Briarcliff Manor, The Somers Pointe and The Pleasantville Manor. This hospitality company who specializes in event spaces is growing and has exciting opportunities available for the right individuals. We'd love to have you join our team! We're expanding our team and looking to add a dynamic people to fit our culture, core values, and meet company expectations at our properties.

POSITION___________________________________________________________________________ Director of Food Service REPORTS TO________________________________________________________________________ Director of Finance and Operations NATURE AND SCOPE_________________________________________________________________ Westwood Public Schools is seeking a creative and experienced culinary professional with excellent communication skills to lead our school nutrition program across seven schools. At Westwood, we take pride in our state-of-the-art school kitchens, dedicated staff, and strong community support. Our district of about 3,000 students is known for excellence in teaching and learning and for fostering a culture of professional growth in our staff. We are committed to creating an inclusive environment where diverse perspectives and backgrounds are embraced. The school nutrition program is self-funded with annual revenue of approximately $1.3 million. In addition to the high school and middle school kitchens, the Director is responsible for four satellite food programs at the elementary schools. The Director supervises approximately twenty employees. Work Year: 200 days per year, aligned to the school calendar Compensation: 75K-95K Terms: This is a 12-month position in accordance with an individual contract ESSENTIAL FUNCTIONS / RESPONSIBILITIES____________________________________________ The Director will manage all aspects of the district's school nutrition program. The Director will apply a creative approach to menu development in order to foster healthy food habits in students while maintaining operational efficiency, compliance with regulations, and customer satisfaction. Nutrition and Menu Planning Develop menus with standard recipes and portion sizes for appetizing and flavorful menu options while maintaining nutritional value and meeting all federal, state, and local guidelines Ensure that menu production meets budget guidelines dictated by federal and state reimbursement and/or school district policy Assess customer preferences and market trends, and respond to feedback from the community Work with families and school administration to protect and support children with dietary restrictions Incorporate locally sourced, fresh ingredients and consider seasonality of fruits and vegetables when developing menu offerings Collaborate with the Wellness Committee to assess and improve the program Management Recruit, screen, interview, and recommend placement of food service staff Employ management techniques to maintain an effective program, including goal-setting and fostering a culture whereby employees work as a team Evaluate employee performance and provide professional support and growth opportunities to employees; foster a learning environment in each school cafeteria Address need for re-assignment, rotation, discipline, and dismissal procedures Assume an active role in professional organizations Demonstrate leadership through a code of ethics, the handling of confidential information, and day-to-day personal conduct Customer Service Establish high standards for the presentation and service of food Implement a district-wide customer service driven philosophy that focuses on nutrition, value, and customer satisfaction Independently implement problem-solving and conflict resolution techniques as needed Operate a catering service for schools and for the local community on an as-needed basis in response to demand and to generate additional revenue for the program Production and Safety Establish standards for food preparation and ensure that food is served in a sanitary and safe environment, including implementation of a Hazard Critical Control Point (HCCP) plan to avoid food related illness in students Develop procedures that integrate employee safety into all phases of the operation Oversee efficient and effective food production and distribution, including protocols for employees that permit the operation to run smoothly across six buildings Implement a cost-effective procurement system per local and state law and leverage a program of cooperative purchasing and the availability of government commodities as needed in order to control cost Establish standards for receiving, storing, and inventorying of food and non-food supplies Implement management information systems that increase the productivity and efficiency at point of sale, procurement, food allergy tracking, public menu sharing, etc. Fiscal Management and Record-keeping Establish and track participation goals and profit and loss statements Identify opportunities for increasing revenue and/or reducing cost, and understand the fundamental financial drivers of the food service operation Seek grants and leverage supplemental funding through local, state, and federal sources Collect and manage Direct Certification and the Free and Reduced Price Lunch applications Prepare and submit records and reports, financial and otherwise, to state and federal agencies, and promptly address any feedback that is presented whether through informal means or audits Participate and contribute in collective bargaining and provide recommendations for the labor agreement Assess kitchen equipment and facilities needs and communicate long-term capital requests as needed to the Director of Finance and Operations In addition to the functions above, the candidate must perform other duties, tasks, and responsibilities as assigned by the Superintendent or Director of Finance and Operations. QUALIFICATIONS_____________________________________________________________________ Two years of experience in a school food service facility or similar workplace Associate's degree or an equivalent amount of educational experience in the subject of food and nutrition or culinary arts Experience with planning menus, budgeting, and personnel management Verbal and written communication skills Recordkeeping, math, and accounting skills ServeSafe Food Protection Manager Certification or 8 hours of food safety training (may be obtained within 30 days upon hire) Valid Driver's License Preferred Bachelor's degree in a relevant field Academic major in food and nutrition or culinary arts Three or more years of experience in a school food service facility or similar workplace MCPPO (Massachusetts Certified Public Purchasing Official) certification and SNA (School Nutrition Association) membership Experience with point-of-sale systems PHYSICAL REQUIREMENTS____________________________________________________________ Work is generally performed indoors Significant travel expected whenever school is open between school buildings Requires frequent operation of computers and similar technology for tracking of financials and for communication and reports Work is often performed in kitchens with moderate levels of noise and requires ability to deliver instructions and communicate with a variety of employees and stakeholders Work requires dexterity and agility to navigate and use kitchen equipment used in institutional food service Occasionally may require standing, walking, sitting, bending, and reaching, as well as carrying and potentially lifting up to 30 pounds Work requires sustained focus and discretion and errors could result in financial loss and damage to buildings or risk to safety of students or employees The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUAL OPPORTUNITY EMPLOYER_____________________________________________________ The Westwood Public Schools is committed to ensuring that applicants are recruited, hired, and promoted on the basis of qualifications, merit and ability to meet the job demands without regard to race, color, religion, gender, gender expression, age, national origin, disability, marital status, sexual orientation, or military status.

POSITION___________________________________________________________________________ Director of Food Service REPORTS TO________________________________________________________________________ Director of Finance and Operations NATURE AND SCOPE_________________________________________________________________ Westwood Public Schools is seeking a creative and experienced culinary professional with excellent communication skills to lead our school nutrition program across seven schools. At Westwood, we take pride in our state-of-the-art school kitchens, dedicated staff, and strong community support. Our district of about 3,000 students is known for excellence in teaching and learning and for fostering a culture of professional growth in our staff. We are committed to creating an inclusive environment where diverse perspectives and backgrounds are embraced. The school nutrition program is self-funded with annual revenue of approximately $1.3 million. In addition to the high school and middle school kitchens, the Director is responsible for four satellite food programs at the elementary schools. The Director supervises approximately twenty employees. Work Year: 200 days per year, aligned to the school calendar Compensation: 75K-95K Terms: This is a 12-month position in accordance with an individual contract ESSENTIAL FUNCTIONS / RESPONSIBILITIES____________________________________________ The Director will manage all aspects of the district's school nutrition program. The Director will apply a creative approach to menu development in order to foster healthy food habits in students while maintaining operational efficiency, compliance with regulations, and customer satisfaction. Nutrition and Menu Planning * Develop menus with standard recipes and portion sizes for appetizing and flavorful menu options while maintaining nutritional value and meeting all federal, state, and local guidelines * Ensure that menu production meets budget guidelines dictated by federal and state reimbursement and/or school district policy * Assess customer preferences and market trends, and respond to feedback from the community * Work with families and school administration to protect and support children with dietary restrictions * Incorporate locally sourced, fresh ingredients and consider seasonality of fruits and vegetables when developing menu offerings * Collaborate with the Wellness Committee to assess and improve the program Management * Recruit, screen, interview, and recommend placement of food service staff * Employ management techniques to maintain an effective program, including goal-setting and fostering a culture whereby employees work as a team * Evaluate employee performance and provide professional support and growth opportunities to employees; foster a learning environment in each school cafeteria * Address need for re-assignment, rotation, discipline, and dismissal procedures * Assume an active role in professional organizations * Demonstrate leadership through a code of ethics, the handling of confidential information, and day-to-day personal conduct Customer Service * Establish high standards for the presentation and service of food * Implement a district-wide customer service driven philosophy that focuses on nutrition, value, and customer satisfaction * Independently implement problem-solving and conflict resolution techniques as needed * Operate a catering service for schools and for the local community on an as-needed basis in response to demand and to generate additional revenue for the program Production and Safety * Establish standards for food preparation and ensure that food is served in a sanitary and safe environment, including implementation of a Hazard Critical Control Point (HCCP) plan to avoid food related illness in students * Develop procedures that integrate employee safety into all phases of the operation * Oversee efficient and effective food production and distribution, including protocols for employees that permit the operation to run smoothly across six buildings * Implement a cost-effective procurement system per local and state law and leverage a program of cooperative purchasing and the availability of government commodities as needed in order to control cost * Establish standards for receiving, storing, and inventorying of food and non-food supplies * Implement management information systems that increase the productivity and efficiency at point of sale, procurement, food allergy tracking, public menu sharing, etc. Fiscal Management and Record-keeping * Establish and track participation goals and profit and loss statements * Identify opportunities for increasing revenue and/or reducing cost, and understand the fundamental financial drivers of the food service operation * Seek grants and leverage supplemental funding through local, state, and federal sources * Collect and manage Direct Certification and the Free and Reduced Price Lunch applications * Prepare and submit records and reports, financial and otherwise, to state and federal agencies, and promptly address any feedback that is presented whether through informal means or audits * Participate and contribute in collective bargaining and provide recommendations for the labor agreement * Assess kitchen equipment and facilities needs and communicate long-term capital requests as needed to the Director of Finance and Operations In addition to the functions above, the candidate must perform other duties, tasks, and responsibilities as assigned by the Superintendent or Director of Finance and Operations. QUALIFICATIONS_____________________________________________________________________ Required * Two years of experience in a school food service facility or similar workplace * Associate's degree or an equivalent amount of educational experience in the subject of food and nutrition or culinary arts * Experience with planning menus, budgeting, and personnel management * Verbal and written communication skills * Recordkeeping, math, and accounting skills * ServeSafe Food Protection Manager Certification or 8 hours of food safety training (may be obtained within 30 days upon hire) * Valid Driver's License Preferred * Bachelor's degree in a relevant field * Academic major in food and nutrition or culinary arts * Three or more years of experience in a school food service facility or similar workplace * MCPPO (Massachusetts Certified Public Purchasing Official) certification and SNA (School Nutrition Association) membership * Experience with point-of-sale systems PHYSICAL REQUIREMENTS____________________________________________________________ * Work is generally performed indoors * Significant travel expected whenever school is open between school buildings * Requires frequent operation of computers and similar technology for tracking of financials and for communication and reports * Work is often performed in kitchens with moderate levels of noise and requires ability to deliver instructions and communicate with a variety of employees and stakeholders * Work requires dexterity and agility to navigate and use kitchen equipment used in institutional food service * Occasionally may require standing, walking, sitting, bending, and reaching, as well as carrying and potentially lifting up to 30 pounds * Work requires sustained focus and discretion and errors could result in financial loss and damage to buildings or risk to safety of students or employees The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUAL OPPORTUNITY EMPLOYER_____________________________________________________ The Westwood Public Schools is committed to ensuring that applicants are recruited, hired, and promoted on the basis of qualifications, merit and ability to meet the job demands without regard to race, color, religion, gender, gender expression, age, national origin, disability, marital status, sexual orientation, or military status.

JD - Director of Food Service Job Title: Director of Food Service Reports to: Assistant Superintendent of Operations Dept./School: Administration Wage/Hour Status: Exempt Pay Grade: LEISD Pay Scale Primary Purpose: Direct and manage the food service program and supervise district food service operations. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment. Quali?cations: Education/Certi?cation: Bachelor's degree in foods and nutrition, dietetics, home economics, or food service management preferred Special Knowledge/Skills: Knowledge of menu planning, food purchasing, and preparation of foods in food service environment Ability to manage budget and personnel Ability to coordinate district function Ability to implement policy and procedures Ability to interpret data Strong organization, communication, and interpersonal skills Experience: Five years experience in food service management Three years experience in food service environment MAJOR RESPONSIBILITIES AND DUTIES: Food Service Operations * Direct and manage district's food service * Develop menus that meet established nutritional requirements for student * Work cooperatively with campus principals to create lunch schedules and resolve personnel * Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds. * Develop and maintain written department procedures for all food service Policy, Reports, and Law * Comply with federal and state law, State Board of Education rule, and board policy in food service * Compile, maintain, and ?le all physical and computerized reports, records, and other documents * Prepare necessary data for processing of food service Budget and Inventory * Administer food service budget and ensure that programs are cost e?ective and funds are managed * Compile budgets and cost estimates based on documented program * Assist with development of a cost-e?ective and e?cient system of procurement of all food meeting federal procurement and Texas Education Agency (TEA) standards. * Initiate purchase orders and bids in accordance with budgetary limitations and district * Approve and forward invoices and purchase orders for food service department to accounting * Recommend disposal of obsolete equipment and replace equipment as * Plan and direct inventory and stock control program for equipment and Personnel Management * Prepare, review, and revise job descriptions in food service * Develop training options and improvement plans to ensure exemplary operation in the food service * Evaluate job performance of employees to ensure e?ectiveness. * Recruit, train, and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal. Safety * Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses. * Maintain safety standards that conform with federal, state, and insurance regulations and develop a program of preventive safety. Other * Attend professional growth activities to keep abreast of innovative techniques for food service * Maintain con?dentiality of * Other duties as assigned Supervisory Responsibilities: Supervise and evaluate performance of cafeteria managers and support sta? assigned to the area of food service. Working Conditions: Mental Demands/Physical Demands/Environmental Factors: Maintain emotional control under stress. Occasional prolonged and irregular hours. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Administration/Director Title: Director of Food Service Location: Dr. David L. Fields Administrative Service Building Effective: Immediately Posted Until: Friday, February 26, 2021 General Qualifications: Associate degree from an accredited institution preferred or equivalent experience Minimum of four years administrative experience, food service management experience, or equivalent management in the food service industry Ability to work with administrators, district staff, and food service personnel in the daily operation of the food service department Such alternatives to the above qualifications as the Board may find appropriate or acceptable Terms of Employment: 237 days; salary and benefits to be determined by the Board of Education Essential Job Responsibilities: Recommend hiring of individuals who have successfully completed a probation period of employment Recommend changes in employee status, resignations, and terminations Evaluate the performance of food service personnel before recommending re-hiring Supervise the work of food service personnel Train and manage kitchen personnel and follow progressive disciplinary actions Supervise and coordinate all school food service programs Work closely with the Local 399 Business Agent throughout the school year and serve on the negotiation team when contracts are due for renewal Recommend and provide training programs and in-service for food service personnel Prepare the annual food service department budget for presentation to the superintendent Review revenues and expenditures monthly to operate within the budget Plan menus for all food service programs that meet current nutritional requirements and are appealing to students Oversee preparation of all necessary claims, reports, and forms required by state and federal food service agencies Follow mandated procurement guidelines when purchasing food and supply items to operate the food service program Assure the continued availability of all items by proper scheduling of deliveries and quantities Establish and maintain a complete, accurate, up-to-date inventory of food and supplies Ensure food safety and quality Create and adjust staff schedules according to each school building needs and programs Work directly with warehouse personnel in maintaining an orderly storage and delivery system for food, supplies, and equipment Plan and implement a program of regular maintenance and replacement of equipment Plan and serve banquets, special meals, and refreshments for special school related events Approve outside request for special services occasionally if the schedule allows Conduct student focus groups and engage with families to ensure customer satisfaction and increase participation Conduct regular promotions to create excitement with students Prepare and submit to ISBE all annual applications for participation in the National School Lunch and Breakfast Program and the Annual Summer Seamless Program Prepare and provide the annual Verification Project to building administrators and submit final report to ISBE Verify all forms for the free and reduced lunch program. Oversee maintenance of work histories of food service personnel Assist the Human Resources Department in monitoring unemployment claims Reports to: Superintendent or designee To Apply: External Applicants: To be considered, applicants must complete an online application packet including a letter of specific interest and a resume. A minimum of three references must be included on the application - one character reference and two former supervisors or evaluators. To complete an application, simply go to ******************* and select “Job Opportunities.” You must apply from the district website via TalentEd. District No. 118 Employees: If you are qualified for this position, please apply online and choose internal selection at the top of the job opportunities web page. Interviews will be virtual. Professional dress is required.

Administration/Nutrition Services Director Date Available: Upon Hire Closing Date: 01/05/2026 POSITION: Food Service Director LOCATION: District Office DAYS PER YEAR 261 days (12-month position) SALARY RANGE: $39.01-$44.62 per hour based on experience and qualifications. Pay Differentials available for holding a MA or BA (only if no MA) or Registrered Dietitian and LIcensed Dietitian in MN (see attached Program Directors and Supervisors Agreement for more information) BENEFITS AVAILABLE: This position offers a comprehensive benefits package including Medical, Dental, Vision, Life, LTD, 403b Match, HRA, FSA, and generous paid time off. (see attached Program Directors and Supervisors Agreement and insurance documents for more information) EDUCATION, TRAINING, AND WORK EXPERIENCE Preferred Education: Bachelor's degree or equivalent educational experience with academic major in Food and Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences, Nutrition Education, Culinary Arts, or related area. Preferred Work Experience: Minimum of 2 years in a relevant school nutrition program leadership role. Required Licenses: Valid Driver's License in Minnesota SNA Certificate Level 3 Minnesota Department of Health Food Manager Certificate **Please see the attached for full position description and information CLOSING DATE: 01/05/2025 APPLICATION PROCEDURE: Apply online at ************************************ Application materials include an ISD 256 application, letter of introduction, resume, educational transcripts, and professional references. All job offers from Red Wing Public Schools are conditioned upon passing a pre-employment criminal background check and ISD 256 School Board approval. Red Wing Public Schools is an Equal Opportunity Employer. Contact HR Manager Kelsie Kuyath at ***************** with questions. This position requires a self-directed individual who can independently manage and fulfill the responsibilities detailed in the attached Food Service Director job description. We will begin reviewing applications on January 2, 2025. Non-Discrimination Statement: The School District does not unlawfully discriminate on the basis of race, color, creed, religion, national origin, sex, marital status, parental status, status with regard to public assistance, disability, age, or sexual orientation, including gender identity and expression. The School District also ensures a free appropriate public education for students with disabilities, including regular or special education and related aides and services.**If you need assistance in completing an electronic application, please contact Kelsie Kuyath at *****************.

General Responsibilities: Manage the district's food service program. * Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment. * 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. * Assures that acceptable procedures are followed in the preparation of all foods. * Orders and checks all food shipments. * Make sure that proper quantities of items needed are ordered and received. Replace food delivery shortages with like items from local grocery store. * Assure that acceptable quality of product is received. * See that all food and non-food supplies are stored properly. * Plans monthly school menu; submits for distribution to schools. * 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. * Determines that proper food quantities are prepared per production record. Make changes or adjustments as needed with input from head cooks. Effectively utilize leftovers. * Standardizes the size of portions served as related to lunch type and age requirements. * Coordinates all food production so that food is ready at specified times for transport to satellite schools. * Maintains an inventory of all food, supplies and equipment. * Records all food requisitions from the storeroom and records all meals served. * Oversees locking of the storeroom, freezer and refrigerator. * Submits recommendations to the Executive Director of Business regarding large equipment needs. * Develops a routine cost system for pricing all lunches. * Verifies all invoices and purchase orders before presenting them to the Business Office for processing. Itemizes invoices according to budgeted accounts. * Ensure proper employee coverage and fill in with substitutes when necessary. Certifies all employee time cards. * Assist Executive Director of Business with bidding process for any food products. * Review monthly financial reports and reconcile with daily deposit records. * Review and submit monthly State and Federal free/reduced lunch reimbursement reports. * Process free/reduced lunch applications district wide. * Completes annual NSLP application. * Prepare and submit annual Commodity Order form. Check state website monthly for Commodity Allocations Delivery; update as necessary. * Visit all lunchrooms periodically to ensure that standards of service, cleanliness, health and safety are being followed. * Maintains awareness of changing policies regarding food service operations by the State Board of Education and all other agencies. * Complies with all District policies, regulations and procedures as established by the Board of Education. * Other duties as assigned. Qualifications Qualifications: * Four or more years of experience in a school food service setting * Demonstrated understanding of school food service programs and nutritional programming * Qualified to pass state sanitation certification * Successful experience in supervising food service staff * 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 ************************************************ Email Address ******************* School District *********************** Position Website https://************************************************?Category=Elementary+School+Teaching City Website ******************************* ILearn Link ILearn Report Card Link District Report Card Job Posting Date 12/12/2025 Start Date 12/16/2025

Child Nutrition/Food Service Manager Date Available: 2025-26 School Year Closing Date: Open Until FiIlled Assistant Manager-High School, Child Nutrition Job Title: Cafeteria Manager Exemption Status/Test: Nonexempt Reports to: Director, Child Nutrition Director Calendar: 182 Dept./School: School Nutrition Department Pay Grade: MT 3 Primary Purpose: Assist the campus manager in the overall operation of the kitchen. Be willing to accept operational responsibility in the absence of the manager. Ensure the kitchen is operating in compliance with TDA guidelines and safety/sanitation guidelines set forth by the Montgomery County Health Dept. Major Responsibilities and Duties: In cooperation with the cafeteria manager, assist in work scheduling, food prep, and ensure the planned menu is being prepared and served. In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income. Maintain safe and sanitary working conditions by following HACCP procedures. Assist in keeping a line of communication open between the manager and technicians. Establish a professional relationship with students, campus personnel, and parents. Demonstrate a desire for professional growth in Child Nutrition by attending meetings and training sessions which are held by or at the request of the Child Nutrition Director. Present an image of professionalism by following department attendance policy, personal hygiene, and dress code. Learn and operate departmental software programs. Assist with the closing of the end of day, including balancing and preparing the daily bank deposit. 10. Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager or Child Nutrition Director. 11. Willingness to travel, open and close, and oversee any campus as needed. 12. Assist with overseeing that kitchen equipment is maintained and work orders are placed and followed up on. Minimum Experience: 1 year of Child Nutrition experience preferably in a public school district Minimum Education/Certification: High School Diploma of GED Current (or willing to obtain) Food Handler's Certification Valid Texas Driver's License Eligible for coverage under the District's vehicle insurance program Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, vegetable cutters, sharp cutting tools, ovens, dishwashers, food/utility carts and ladders Working conditions: Mental/Physical Demands/Environmental Factors: Heavy lifting and carrying (30 pounds and over), pushing, reaching above shoulders, walking, standing, kneeling, repeated bending and climbing. Extreme cold/hot temperatures.

Part-time casual positions in Dining Services are on-call, pool positions that include roles in retail unit cashiers, checkers, cooks, food preparation workers, baristas, utility workers and other roles and tasks as needed. Supervision: These positions report to the Unit Manager for the working assignment. Job Responsibilities: * Transport and stock catering supplies including food for meals and events. * Wash dishes, service wares, work tables and equipment, service and seating areas for meals and events. * Sweep, mop, clean and vacuum all catering areas and remove trash and garbage from meals and events as needed. * Attend all required training sessions including allergy, foodborne illness, and safety training. * Develop and demonstrate a multicultural awareness and contribute to cultivating an inclusive, diverse and respectful Ithaca College community. Demonstrate civil and inclusive behavior when interacting with staff, faculty, students and visitors to the College. Promote a flexible, collaborative and inclusive work and living environment and engage in educational opportunities to increase awareness and understanding of diversity and inclusion. BARISTA, CASHIER AND CHECKER ESSENTIAL DUTIES: * Collect ID Card swipes, cash, and credit card payments * Balance receipts. * Follow recipes and attend training regarding how to prepare drinks and other items. * Provide assistance as needed for dining hall and retail units to include cleaning, set-up and other tasks. COOK AND FOOD PREPARATION WORKER ESSENTIAL DUTIES: * Responsible for learning and adhering to all food preparation guidelines as established by the culinary leadership team for Ithaca College Dining Services. * Prepare food under supervision in accordance with current applicable federal, state and cultural standards, as well as guidelines and regulations to ensure high-quality food service is provided. * Safely utilize and operate a variety of utensils including knives & equipment such as ovens, stoves, slicers, mixers, etc. UTILITY WORKER ESSENTIAL DUTIES: * Wash dishes, service wares, work tables and equipment, service and seating areas. May assist with the operation of dishwashing equipment. * Sweep, mop, clean and vacuum all dining areas and remove trash and garbage to designated areas. * Receive, lift, move, store, issue, count, sort, and weigh items on requisitions and invoices. * Fill orders and issue supplies from stock and rotate stock to ensure freshness. * Move and transport materials and supplies using hand or college vehicles. Qualifications: Previous work experience is required. Willingness to adhere to food safety and service standards as set by Ithaca College Dining Services staff is required. Ability to read and follow verbal, written and electronic instructions while supervised is required. Previous experience in the food service industry is preferred. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively within a diverse and inclusive environment is required. Work Environment: Work of the Dining Services staff is carried out within an accessible, safe, indoor and occasional outdoor environment. Long periods of walking, standing, bending and carrying moderately heavy items (up to 50 pounds) may be necessary. Staff may be issued and/or required to wear slip resistant shoes and operate various pieces of equipment. This position is part-time and on-call and may be requested to work nights and weekends and various holidays as needed. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at ************** or *************************. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. Hiring Range: $16.50 to $23 per hour, commensurate with qualifications and experience. We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: * Healthcare including vision and dental * Generous Paid Time Off Policies * 403B Retirement Savings Plan with Matching Employer Contribution * EAP * Flexible Work Plans * Educational Benefits * Career-Enhancing Trainings * For an overview of our benefit offerings, please visit *****************************************************************

Pay: $20 per hour Work schedule: Full-time, 12-hour shift schedule Benefit package includes: * Medical, Vision, Dental and Prescription Drug Benefits * Life, Accidental Death and Dismemberment Insurance * Short-Term and Long-Term Disability Benefits * 401(k) Retirement Plan * Employee Assistance Program * Paid Time Off (PTO) * Paid Holidays * Bereavement Leave * Civic Duty and Military Leave Work with a purpose! Operated by the Management & Training Corporation, the East Texas Treatment Facility in Henderson, Texas, provides a safe and secure work environment for our employees. Join a team with values that match your own and make a difference in the lives of people needing second chances. What you'll do: Supervise correctional staff and offenders assigned to food service. Additional responsibilities include maintaining a clean, safe, and sanitary kitchen area, to include food preparation area, tools and equipment and assisting in the service and preparation of facility meals. Essential Functions: * Ensures dining, service, and food preparation areas and equipment are maintained in a clean and sanitary manner; ensures compliance with sanitation, safety, and health regulations. * Inspects food for quantity, quality, and temperature; assures proper storage and use of inventory; and supervises the monitoring and logging of temperatures. * Instructs employees and offenders on safety rules and regulations, proper use of soaps and chemicals; sanitary procedures, food preparation and portion control, the operation of food service equipment; advises on food requirements and recipes; and calculates monthly, quarterly, semi-annual, and annual food requirements; and prepares and approves requisitions for food items, supplies, and equipment. * Ensures adequate controls are maintained over food preparation quantities and portion sizes; prepares menus for special diet requirements of offenders; and reviews cooks' worksheets for accuracy. * Maintains an accurate and complete count of all required kitchen tools by providing a count of all control items at the beginning and end of each shift. * Plans, assigns, and supervises the work of employees and offenders; reviews employee and offender work schedules for adequate coverage; and establishes and administers orientation and departmental in-service training programs for food service staff and offenders. * Ensure counts are preformed accurately for all offenders assigned to food service. Education and Experience Requirements: Graduation from an accredited senior high school or equivalent or GED. One (1) year full-time, wage-earning correctional, commercial, or institutional food preparation or food service management experience. ---OR--- Eighteen (18) months full-time, wage-earning correctional custody or law enforcement experience. Must possess or be able to obtain current valid SERV Safe Food Safety certification within twelve (12) months of employment date. Must maintain SERV Safe Food Safety certification for continued employment in this position. Valid driver's license with an acceptable driving record required, unless waived by management. Post Hire Requirements: Must successfully complete annual in-service training requirements and pass an annual background check, both of which must be approved by TDCJ. Management & Training Corporation (MTC) is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, age, religion, sex, disabled status, veteran status, genetic information, national origin, or any other category protected by federal law. MTC participates in E-Verify. We strive to provide reasonable accommodation for qualified individuals with disabilities, including disabled veterans, in our job application and hiring process. If you are interested in employment opportunities with Management & Training Corporation and need assistance, please contact our staffing department through ***************************** or ************.

This job listing covers both the positions of Food Production Assistant and Cafe Barista/Cashier. Please specify during your interview which position you are applying for. To view each , click the links at the bottom of this listing. Essential Functions Greet guests with a warm, friendly demeanor. Provide exceptional customer service for all guests. Maintain knowledge of all food items on menu, including ingredients, preparations, and allergens. Maintain knowledge of unit offerings and operating procedures to aid guests in inquiries, seeking aid of a supervisor if necessary. Comply with all food handling safety procedures, which includes complying with HACCP regulations and procedures, knife safe procedures, practicing safe hygiene etc. Maintain kitchen and front of house communication and safety. Work quickly and efficiently with safety as a forefront. Make specialty beverages and sandwiches to order based on Grub Hub tickets. Come to each shift on time and in the proper uniform. Maintain a clean and sanitized workstation, cleaning as necessary and when required by standard operating procedures. Take and record food temperatures at required intervals. Replenish items on workstations and respectable units. Break down or reset assigned station before shift ends. Properly dispose and store food. Clean and sanitize workstations, counters, coolers, and handles. Empty garbage cans and sweep around stations as you go and after close of each day. Assist with preparing the dining room before, during, and after service. This may include cleaning and sanitizing tables, chairs, and high touch points, along with making the dining unit look inviting for guests. Assist guests with special requests. Communicate often, clearly, and professionally with co-workers and management. Assist with inventory, stocking, and requisitions as needed. Update and submit personal timecards. Find coverage for a shift you are unable to work and have that change approved by a supervisor or manager. Assist and perform in other duties as assigned. Availability Applicants must be able to work a minimum of two shifts and one on call shift per week. Hours of Operation and potential available shifts (We work around your class schedule) PayRate: $15.50 Hiring Manager: Aneesa Williams To view the for Cafe Barista/Cashier, click here. To view the job description for Food Production Assistant, click here.