["Food Service Coordinator II, Barton","Food Service Coordinator II, Barton"]

Food Service Coordinator II, Barton

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; orders and prepares produce for salad bar; oversees student financial accounts.

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 that include salad bars; provides leadership to staff, and manages accounting and program compliance functions.
• Measures, mixes, washes, peels, cuts, or shreds fruits, vegetables, and other ingredients for salad bar.
• Orders appropriately to meet fresh and perishable produce requirements for the salad bar.
• Assists with ordering food and supplies, checking equipment for proper functioning, accounting for funds, and managing inventory.
• 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.
• 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 the 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, it may be required to work outside normal business hours and work extended hours to accomplish the requirements of the position.

Minimum qualifications: 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.