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Job Title: Onsite Food Service Coordinator (2024-2025)- Southwest  and Requisition ID number: 102608

Close Date: 11:59 PM on  

Organizational Unit:  CWS, Site Group 5 - Southwest (10001116) 

Site:  Southwest High School (0364) 

FTE:  1.0000; 40hrs/wk; 41 weeks; this is based on full-time equivalency with 1.0 being full time

Union:  Food Service(27) 

Functional Area:  Food Service 

A resume and cover letter are mandatory to apply for any position.

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SUMMARY

Under general supervision, coordinates and leads kitchen operations and staff in sites with on-site preparation of a single daily menu offering (typically in a K8 onsite menu); 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 and directs operations of the Child Nutrition Program in MPS 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 K8 work sites; verifies compliance with state and Federal regulations, and MPS policies and quality standards.
• Verifies 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.
• Orders and receives food and supplies, checking equipment for proper functioning, accounting for funds, and managing inventory.
• Prepares appropriate amounts of food to meet customer needs and minimize food waste.
• 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.
• Operates a point-of-service (POS) terminal and serves food to students, staff and visitors.
• 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.

MINIMUM QUALIFICATIONS

Education, Training and Experience Guidelines

High School Diploma or GED equivalent; AND two (2) years of experience coordinating and managing food service operations in an institutional setting; 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.   

Certification from Minnesota Department of Health as Certified Food Manager must be obtained prior to completion of probationary period.

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.

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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 | CWS, Site Group 5 - Southwest (10001116) | Southwest High School (0364) | Food Service