Experience:
1-3 years of experience
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Employment Type:
Full time
Posted:
8/14/2017
Job Category:
Food Service
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Food Service Coordinator I, Andersen B
Minneapolis Public Schools | Minneapolis, Minnesota
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Job Description

Below is specific information for you to consider about this position.

Job Title: Food Service Coordinator I, Andersen B and Requisition ID number: 50935

Close Date: 11:59 PM on 08/09/2017

Organizational Unit: Nutrition Center, School Based (10001075)

Site: Andersen (0190)

FTE: 93.75; 7.5 hr/day; this is based on full-time equivalency with 1.0 being full time

Union: Food Service(27)

Functional Area: Food Service


Resume and Cover Letter are mandatory to apply for any position.

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Work Schedule: 6am-2pm

SUMMARY

Under general supervision, coordinates kitchen operations and staff; verifies that all the food service duties and tasks are completed in compliance with state and Federal regulations, Child Nutrition Program quality standards, and MPS policies; estimates the number of meals per day, and verifies that students are properly fed; oversees student financial accounts.

ESSENTIAL FUNCTIONS -- Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions, but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:

· Coordinates operations of the Child Nutrition Program in MPS pre-pack school kitchens; provides leadership to staff, and manages accounting and program compliance functions.

· Performs duties within scope of authority and training, and in compliance with MPS policies and quality standards; duties may vary according to job assignment.

· Works independently, and manages operations at work sites; verifies compliance with state and Federal regulations, and MPS policies and quality standards.

· Visits assigned food service sites to verify regulatory compliance; monitors operations, evaluates operational efficiency, inspects cleanliness of work areas, and resolves operational issues; monitors daily work schedules and meals per labor hour.

· Assists with ordering food and supplies, checking equipment for proper functioning, accounting for funds, and managing inventory.

· Conducts training on safety and sanitation procedures, equipment use and safety, computer systems, food orders, personnel issues, and payroll procedures; evaluates staff functions, and reports performance and disciplinary issues to appropriate supervisor.

· Maintains operational records, including production and purchasing; processes Free and Reduced Meal applications; maintains financial and payroll accounts; verifies staff and student accounts are current with daily deposits; balances accounts, and deposits all cash and checks as scheduled.

· Coordinates communications between sites, vendors and MPS program managers.

· Works to build strong public relations with staff, students, parents and the community.

· Provides functional supervision of kitchen staff, including scheduling, assigning tasks, reviewing team results, and evaluating completion of assignments.

· Verifies food quality and safety; verifies compliance with HACCP (Hazard Analysis Critical Control Point) plans; checks food and equipment temperatures, and completes production reports daily.

· Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and MPS staff; acts in a manner that promotes a harmonious and effective workplace environment

· Enthusiastically promotes the Superintendent’s goals and priorities in compliance with all policies and procedures.

· Maintains absolute confidentiality of work-related issues, records and MPS information.

· Other duties or tasks may be assigned on an as-needed basis

· At times may be required to work outside normal business hours and work extended hours to accomplish requirements of the position.

MINIMUM QUALIFICATIONS

Education, Training and Experience Guidelines

High School Diploma or GED equivalent; AND two (2) years of experience as an MPS Food Service Worker; OR an equivalent combination of education, training and experience as determined by Human Resources.

Knowledge of:

· Federal, state and local codes and regulations governing food handling and public nutrition services.

· Methods and procedures for institutional food preparation and inventory control.

· Safety and sanitation practices and methods for food preparation, distribution and storage.

· Principles of record keeping and records management.

· Personal sanitation and hygiene regulations.

· Customer service and public relations methods and practices.

· Environmentally responsible and resource-efficient food preparation and distribution methods.

Skill in:

· Coordinating food services preparation and distribution operations.

· Reviewing operations, identifying potential food safety hazards, and verifying compliance with state and Federal regulations.

· Safely using kitchen tools and equipment, and specialized safety testing and analysis tools.

· Using initiative and independent judgment within established procedural guidelines.

· Promoting and enforcing safe work practices.

· Following verbal and written instructions and procedures.

· Establishing and maintaining effective working relationships with co-workers and clients.

· Operating a personal computer utilizing standard and specialized software.

· Communicating effectively verbally and in writing.

LICENSE AND CERTIFICATION REQUIREMENTS

A valid Minnesota State Driver’s License may be required.

Valid State Food Handler’s permit, and Minnesota School Nutrition Association - Level 3 certification are required.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50 pound containers of food preparation materials and equipment; may require working in a walk-in freezer.

ORGANIZATIONAL INFORMATION

Ÿ Bargaining Unit: Food Service

Ÿ Grade: F3

Ÿ FLSA Status: Non-Exempt

Ÿ Job Group: Food Services

Ÿ New: July 1, 2015


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Final candidates may be invited to interview with a committee. Final appointment to this position will be contingent upon passing a criminal background check.

COMMITMENT TO DIVERSITY:
Diversity is one of Minneapolis Public Schools core values and is essential to our goal of putting children first and making them college-ready. Diversity of our workforce provides us with a competitive advantage and allows us to better understand, communicate with and educate our diverse student body. Minneapolis Public Schools will not deny anyone the opportunity for training or employment because of race, color, creed, religion, national origin, gender or gender identity, marital status, status with regard to public assistance, disability, sexual orientation, age, family care leave status, or veteran status.

Minneapolis Public Schools strongly encourages diverse candidates to apply.

Posting Notes: | 12:01 AM On 08/09/2017 | Nutrition Center, School Based (10001075) | Andersen (0190) | Food Service

About Minneapolis Public Schools

Since 1994, the Minneapolis Public Schools has operated under site-based decision making to move decision making closest to the students served. The goal of site-based management is to improve student achievement. Under site-based decision making, district and school efforts, theoretically, should complement each other. District offices set parameters, facilitate the sharing of information and best practices among schools, help evaluate progress, and give constructive feedback to both the schools and the Board. Schools have freedom (within approved decision-making parameters) to design site plans. Although what site-based decision making looks like at each school may vary, schools typically have a team of representatives from all areas to serve as a "site council," "education council" or "shared leadership team." This will include principals, parents, students, teachers, specialist teachers, clerical, other building staff, business partners, and the community/neighborhood. The councils meet monthly to make decisions and discuss long-range program goals for the school. Parents who are not on the council may attend and if they would like to have a subject discussed, may submit agenda items and talk to a member. Under the site-based decision making philosophy, these councils are to examine everything that might be standing in the way of student achievement-be it grade levels, student groupings, materials, or school policies and practice-and recommend keeping what is working and changing what is not.

This company profile was created by AfterCollege and is about Minneapolis Public Schools. This page is not endorsed by or affiliated with Minneapolis Public Schools. For questions regarding company profiles, please email: care@aftercollege.com.