Frontline Applicant Tracking - Exeter SAU 16

Openings as of 4/13/2025
Food Services

Foodservice Worker 24-25 School Year

JobID: 1494

Position Type:
  Food Services/Food Service Worker


Date Posted:
  8/1/2024


Location:
  Multiple Locations


Date Available:
  As soon as possible


Closing Date:
  Until filled


  Additional Information:  Show/Hide
Food Service Worker 24-25 School Year
(Part Time)

Position Purpose
Under the general supervision of the Unit Manager and Director of Food Services, food service staff prepares, produces, and serves a variety of foods from fresh, canned, dry, or frozen states according to recipes and assists in other related tasks in a designated food service production and/or service area.

Essential Performance Responsibilities
• Able to multi task at all times, ability to operate a computer Point of Sale System.
• Must maintain professional standards as required by the USDA.
• Prepares or assists in the preparation of a variety of main and side dishes and accompanying menu items, including sandwiches, salads, meats, vegetables, and fruits as specified by the menu, recipes and production records.
• Sets up and merchandises food and food service areas and serves food.
• Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, warmers, and coolers
• Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles.
• Practices safe food handling according to state and federal law.
• Assists in the monitoring, reduction, and management of food waste.
• Cleans and sanitizes pots, pans, and kitchen utensils.
• Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks.
• Receives, labels, and stores food and supplies according to standards.
• Assists in taking inventory.
• Must enjoy working with children and adults.

Additional Duties
Performs other related tasks as assigned by the Director of Food Services or Principal.
                Note:    The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

Equipment
Uses standard kitchen equipment as stated above.

Travel Requirements
Travels to school district buildings and professional meetings as required.
 
Knowledge, Skills and Abilities
• Methods of preparing and serving a variety of foods from fresh, canned, dry or frozen.
• Use and care of kitchen equipment and utensils.
• Cleaning and sanitation methods used in a food service environment.
• Food storage methods.
• Basic arithmetic (i.e. addition, subtraction, multiplication, and division).
• Customer Service experience.
• Prepare, assemble and serve a variety of foods.
• Work rapidly and efficiently in performing job duties.
• Work cohesively with peers, supervisors, school personnel, and students.
• Work in large groups and crowds.
• Apply and maintain standards of cleanliness, sanitation, and personal hygiene.
• Read, write, and communicate in basic English.
• Count money and make change accurately.
• Demonstrate customer service skills on an ongoing basis.

Physical and Mental Demands, Work Hazards
• Safely lift and carry up to 50 lbs.
• Able to bend, reach and stand for long periods of time. 
• Ability to withstand a wide range of tempreatures.
• Ability to work in refrigerated areas.
• Ability to read and follow recipes. 
• Ability to learn the proper use of  kitchen equipment and a safe and effective manner. 
• Works in standard school caferteria and kitchen environments.

Experience
Prior experience is not required, but welcomed.

Compensation
• This position is an hourly rate.
• School Year Schedule
• Competitve pay, some paid Holidays.
• This position is currently not eligible for health insurance.
Application Procedure
• Please apply online
• Applications will be considered only when a cover letter, resume, three letters of recommendation, license and transcripts have been attached to your online application.

Posted vacancies in SAU 16 have been approved by the School Board.

It is the policy of SAU 16 not to discriminate on the basis of race, sex, gender identity, religion, national origin, color, homelessness, sexual orientation, age, or disability in its education programs, services, activities or employment practices. 

Selection Procedure
All resumes will be screened and selected candidates will participate in a thorough interview process

FLSA Status:      Non  Exempt
 




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Openings as of 4/13/2025
Food Services

On Call Foodservice Worker

JobID: 1500

Position Type:
  Food Services/Food Service Worker


Date Posted:
  8/26/2024


Location:
  Multiple Locations


Date Available:
  As soon as possible


Closing Date:
  Until filled


  Additional Information:  Show/Hide
On-Call Foodservice Worker

The On-Call Foodservice Worker will support the daily operations of the school’s foodservice program, as needed. This role involves preparing and serving meals, maintaining cleanliness, and ensuring compliance with health and safety standards. The ideal candidate will be flexible, reliable, and able to respond to varying schedules and demands.

The following schools will be supported with this position: Main Street (Exeter), Lincoln Street (Exeter), Cooperative Middle School (Stratham) and Exeter High School (Exeter). 




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Openings as of 4/13/2025
Food Services

Food Service Worker

JobID: 1504

Position Type:
  Food Services/Food Service Worker


Date Posted:
  12/30/2024


Location:
  Stratham Memorial School


Date Available:
  As soon as possible


Closing Date:
  Until filled


  Additional Information:  Show/Hide
Food Service Worker

Position Purpose
Under the general supervision of the Director of Food Services, food service staff prepares, produces, and serves a variety of foods from fresh, canned, dry, or frozen states according to recipes and assists in other related tasks in a designated food service production and/or service area.

Essential Performance Responsibilities
• Able to multi task at all times, ability to operate a computer Point of Sale System.
• Must maintain professional standards as required by the USDA.
• Prepares or assists in the preparation of a variety of main and side dishes and accompanying menu items, including sandwiches, salads, meats, vegetables, and fruits as specified by the menu, recipes and production records.
• Sets up and merchandises food and food service areas and serves food.
• Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, warmers, and coolers
• Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles.
• Practices safe food handling according to state and federal law.
• Assists in the monitoring, reduction, and management of food waste.
• Cleans and sanitizes pots, pans, and kitchen utensils.
• Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks.
• Receives, labels, and stores food and supplies according to standards.
• Assists in taking inventory.
• Must enjoy working with children and adults.

Additional Duties
Performs other related tasks as assigned by the Director of Food Services or Principal.
                Note:    The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

Equipment
Uses standard kitchen equipment as stated above.

Travel Requirements
Travels to school district buildings and professional meetings as required.
 
Knowledge, Skills and Abilities
• Methods of preparing and serving a variety of foods from fresh, canned, dry or frozen.
• Use and care of kitchen equipment and utensils.
• Cleaning and sanitation methods used in a food service environment.
• Food storage methods.
• Basic arithmetic (i.e. addition, subtraction, multiplication, and division).
• Customer Service experience.
• Prepare, assemble and serve a variety of foods.
• Work rapidly and efficiently in performing job duties.
• Work cohesively with peers, supervisors, school personnel, and students.
• Work in large groups and crowds.
• Apply and maintain standards of cleanliness, sanitation, and personal hygiene.
• Read, write, and communicate in basic English.
• Count money and make change accurately.
• Demonstrate customer service skills on an ongoing basis.

Physical and Mental Demands, Work Hazards
• Safely lift and carry up to 50 lbs.
• Able to bend, reach and stand for long periods of time. 
• Ability to withstand a wide range of tempreatures.
• Ability to work in refrigerated areas.
• Ability to read and follow recipes. 
• Ability to learn the proper use of  kitchen equipment and a safe and effective manner. 
• Works in standard school caferteria and kitchen environments.

Experience
Prior experience is not required, but welcomed.

Application Procedure
• Please apply online
• Applications will be considered only when a cover letter, resume, three letters of recommendation, and transcripts have been attached to your online application.

Posted vacancies in SAU 16 have been approved by the School Board.

It is the policy of SAU 16 not to discriminate on the basis of race, sex, gender identity, religion, national origin, color, homelessness, sexual orientation, age, or disability in its education programs, services, activities or employment practices. 

Selection Procedure
All resumes will be screened and selected candidates will participate in a thorough interview process

FLSA Status:      Non  Exempt
 




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Openings as of 4/13/2025
Food Services

Foodservice Unit Manager

JobID: 1549

Position Type:
  Food Services/Kitchen Manager


Date Posted:
  4/10/2025


Location:
  Exeter High School


Date Available:
  As soon as possible


Closing Date:
  Until filled


  Additional Information:  Show/Hide
FOOD SERVICES MANAGER

Position Purpose
Under the general supervison of the Director of Food Services, has managerial responsiblitiy for planning and supervising all food service activities in school.  Work involves implementing specifications and standards to maintain quality control and efficient operation of the school's food service program, including the national School Lunch Program, School Breakfast Program, the a la carte programs, school and some district catering functions. 

Essential Performance Responsibilities
• Under the direction of the Director, assists in the developing menu plans for the school based on nutritional adequacy, budgetary constraints, and federal standards and customer acceptance.
• Provides information necessary for analysis of menuy choices to Diector upon requestr.
• Forecast and orders food and material required for school, catering functions as necessary, according to established purchasing methods and procedures.
• Monitors compliance with approved food preparation and service procedures, inluding use of standardized recipes, portion control, presentation and quality of food and HACCP.
• Participates in taste testing and evaluation of new products, recipes and methods of preparation.
• Attends professtional development events when possible to gain additional training, opportunities and identify new products
Food Safety and Sanitation
• Implements cleaning schedule for production areas and monitors daily sanitation inspection.
• Demonstrates established standards, methods and procedures to employees for food safety at ERCSD ( Exeter Region Cooperative School District), in accordance with USDA, HACCP and State & local health regulations and Food Sevices Department standards and procedures.
• Monitors and retrains employees on the implementation of procedures to maintain health, sanitation, HACCP and safety standards.
• Maintains clean, well organiezed storage areas, including freezers, refrigerators and dry storage areas.
• Certificate SERVSAFE current or must have within 60 days of hire.
Food Service Personnel Management
• Develops employee daily work load, defining specific task for each emplyee.
• In concert with the director, monitors and recommends staffing level for unit.
• Orients and trains school food service personnel by approved standards, methods and procedures.
• Evaluates performance of school food sevice personnel.
• Recommends additions and reductions to staff hours or numbers.
• Recommends changes in job assignment when necessary.
• Make recommendations about new products, equipment needs and quality of vendors and suppliers.
Recordkeeping
• Implements and monitors compliance with approved receiving, storage, distribution and inventory procedures of all food and supplies.
• Maintains records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA.  
• Oversees assignment of who will make a deposit to the bank.
• Responsible for financial controls of the schools revuene's coming into the school.
• Responsible for accurate preparation and timely completion of all required reports and records.
• Responsible for maintaining records through computerized programming; maintains POS and another method required.
• Coordinates and controls compliance with proper procedures for recording and reporting of meal counts.  Trains and reviews staff on procedures as requires by federal and state regulations.
• Prepares and consoidates all production records information as required for accurate reporting.
• Maintains accurate time cards and associated requests for time off, reports of injury, when applicable.
• Maintains book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking ingredient or nutrient count seek information from director.
Equipment Knowledge
• Complete knowledge of how to use all equipment within the school operation, such as Combi ovens, mixer, robot couper, dishwasher.]
• Coordinates and identifies repair needs and maintenance within the food service area of school kitchen.
Travel Requirements
Travels to school district buildings and professional meetings as required.
 
Knowledge, Skills and Abilities
• Methods of preparing and serving a variety of foods from fresh, canned, dry or frozen.
• Use and care of kitchen equipment and utensils.
• Cleaning and sanitation methods used in a food service environment.
• Food storage methods.
• Basic arithmetic (i.e. addition, subtraction, multiplication, and division).
• Customer Service experience.
• Prepare, assemble and serve a variety of foods.
• Work rapidly and efficiently in performing job duties.
• Work cohesively with peers, supervisors, school personnel, and students.
• Work in large groups and crowds.
• Apply and maintain standards of cleanliness, sanitation, and personal hygiene.
• Read, write, and communicate in basic English.
• Count money and make change accurately.
• Demonstrate customer service skills on an ongoing basis.

Physical and Mental Demands, Work Hazards
• Safely lift and carry up to 50 lbs.
• Able to bend, reach and stand for long periods of time. 
• Ability to withstand a wide range of tempreatures.
• Ability to work in refrigerated areas.
• Ability to read and follow recipes. 
• Ability to learn the proper use of  kitchen equipment and a safe and effective manner. 
• Works in standard school caferteria and kitchen environments.
Experience
Prior experience in schools or institution feeding is strongly recommended.

Compensation
• Hourly Pay rate based on experience and budget approval. Range  . 
• Single Person Health insurance, NH Retirement System participation, and other benefits.
Application Procedure
• Please apply online
• Applications will be considered only when a cover letter, resume, three letters of recommendation, license and transcripts have been attached to your online application.

Posted vacancies in SAU 16 have been approved by the School Board.

It is the policy of SAU 16 not to discriminate on the basis of race, sex, gender identity, religion, national origin, color, homelessness, sexual orientation, age, or disability in its education programs, services, activities or employment practices. 

Selection Procedure
All resumes will be screened and selected candidates will participate in a thorough interview process

FLSA Status:      Non  Exempt
 




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