Under general supervision, coordinates and leads kitchen operations and staff in sites with on-site preparation of multiple daily menu offerings (typically in a high school setting); 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.

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

* Verifies regulatory compliance; monitors operations, evaluates operational efficiency, inspects cleanliness of work areas, and resolves operational issues; verifies compliance with HACCP (Hazard Analysis Critical Control Point) plans.

* Orders and receives 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; verifies staff and student accounts are current with daily deposits; balances accounts, and deposits all cash and checks as scheduled.

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

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

* Principles of record keeping and records management and food inventory controls.

* Customer service and public relations methods and practices, and effective working relationships with co-workers.

High School Diploma or GED equivalent AND three years of experience coordinating and managing food service operations in an institutional setting.

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

Work is performed in a commercial food service and kitchen work environment; frequent lifting, carrying, and moving up to 50 pound containers of food preparation materials and equipment.