Nutrition Services Distribution Lead

Nutrition Services Distribution Lead JobID: 7183 Position Type: Nutrition Services/ProductionDate Posted: 10/13/2026Location: FPS Operations CenterDate Available: 11/30/2026 Closing Date: Until Filled Additional Information: Show/HideFull Time1.0 FTEHours6:00am - 2:30pm (30 minute break) Monday - FridaySchedule9-months Salary RangeGroup 5 from $20.62 to $25.65 per hourPosition Purpose: The Distribution Lead works in licensed commercial kitchen(s) to coordinate and execute the distribution of high volumes of quality food for the district's USDA School Nutrition Programs (SNP). This position performs duties using processes and procedures outlined in the North Dakota and FDA Food Code required for licensed commercial kitchens for safe food consumption. Responsibilities: 1. Coordinates and executes the flow of food, supplies, and related materials from the ordering process through procurement, receiving, inventory, central kitchen preparation, and final distribution to satellite kitchens and other locations.Priority: Essential | Percent of Time: 80% Examples of this work include:Collects food, supply, and equipment orders from kitchen managers, office staff, and other authorized personnel through various ordering methods, including online ordering systems, paper orders, email, and telephone. Reviews submitted orders for accuracy and assists sites with item selection in compliance with established purchasing guidelines, approved products, and reasonable quantities. Consolidates orders from multiple locations to streamline vendor purchasing, deliveries, receiving, and distribution. Works with vendors to place orders, verify availability, resolve discrepancies, and coordinate delivery schedules. Converts site orders using electronic systems into requisitions, pick lists, and other documentation required for central kitchen personnel to accurately select, package, and prepare products for shipment. Performs, and directs others, in the collection, organization, and distribution of goods from the central kitchen to satellite kitchens and other designated locations. Monitors inventory in online food management system to help ensure adequate supplies are available while minimizing excess inventory, waste, spoilage, and unnecessary purchasing. Ensures electronic usage reports are accurate, complete, and maintained as a resource for forecasting and future ordering decisions. Works hands-on in central kitchen operations, including receiving, placing and retrieving inventory, food production, cleaning and sanitation, distribution, and warewashing and as needed to support operational requirements.Follows established food safety, sanitation, inventory control, workplace safety, and organizational procedures. Assists in maintaining the central kitchen, storage areas, equipment, and workspaces in an orderly, safe, and sanitary condition. 2. Leadership ResponsibilitiesPriority: Essential | Percent of Time: 15%Examples of this work include:Responsible for the knowledge of all district and departmental policies and procedures. Communicates necessary information in a timely and effective manner necessary for effective departmental operations.Maintains effective communication with kitchen managers, office staff, central kitchen personnel, distribution staff, vendors, and supervisors to coordinate ordering and distribution activities. Provides training and oversight to coworkers ensuring they are completing assigned tasks accurately in a safe and efficient manner. This may include occasional travel to school-site kitchens.Completes work and maintains sufficient workspaces to pass county health inspection two times per year and federal USDA inspection occasionally. 3. Department Support: Other duties as assigned.Priority: Secondary | Percent of Time: 5%Examples of this work include:Has working knowledge of all production and cleaning procedures in the kitchen and can provide short-term coverage when needed.Completes annual training required by USDA SNP of 12 hours documented in topics of the administration of federally funded food programs, Civil Rights, food safety and sanitation, handling caustic chemicals, required menu meal patterns, accommodating allergies and other disabilities and reimbursements for receiving federal funding. Participates in general staff meetings and all mandatory training appropriate to the position as required by the district. Knowledge, Skills, and Abilities:Minimum Qualifications:At least one year of experience in a commercial kitchen preparing a variety of food.Ability to efficiently utilize electronic systems to manage department data and to create and disseminate required documentsUpon hire or within 60 days, completes approved 8-hour food safety and sanitation training course for lead kitchen employees required by food code and USDA SNP. Must complete an approved refresher course every 5 years.Knowledge of common food preparation tools, terms and measurements.Ability to add and subtract 3-digit numbers, multiply and divide.Ability to read and interpret information such as safety and procedure instructions.Ability to communicate and interact appropriately with coworkers and students.Ability to use computer or phone to access district email, foodservice software programs and other online resources. Preferred Qualifications:Experience working with menu management software.Experience working with inventory management procedures in a high-volume kitchen.One year of experience following the guidelines of a USDA SNP regulated food program. This position reports to: NS Operations Manager.Frequent personal contact with department staff, vendors, custodians and drivers. Occasional interaction with students. Occasionally privy to student diet-related medical conditions. Problem Solving:Work involves activities that include practical, hands-on problems and solutions. Examples of this include troubleshooting food quality deficiencies, equipment malfunctions and physically navigating equipment, such computerized ovens, under time-restricted conditions. The scope of impact includes meal schedules, student health and financial loss. Freedom to Act:Position performs work independently under the direction of the on-site Nutrition Services Supervisor. All employees must comply with department and institution procedures and policies, Fargo Public School policies and procedures, as well as local, state and federal laws, regulations, guidelines and business and industry standards. Physical Requirements:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.StandFrequentlyUse hands dexterously (use fingers to handle, feel, type)FrequentlyWalkFrequentlyReach with hands and armsFrequentlySitRarelyClimb or balanceRarelyTalk or hearFrequentlyStoop/kneel/crouch or crawlOccasionallyTaste or smellFrequentlyLift and carry up to 50 poundsOccasionally WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level of the work environment is usually moderate due to the operation of large equipment in work area. Work is performed indoors. Air is occasionally hot and humid due to steam generated by dishmachine, ovens and limited air conditioning in kitchens. Position accesses reach-in or walk-in coolers and freezers frequently. Position frequently places items in and out of ovens set up to 400 degrees, works around steam and works with sharp hand-tools and motorized equipment. Employee works with toxic or caustic chemicals such as oven cleaner, descales, degreasers, detergents, and disinfectants.School Nutrition Programs are equipped with commodity foods and foodservice equipment funded by the USDA. As such, School Nutrition Programs are relied on to provide continuity of feeding and food distribution during prolonged school closures during times of emergencies. Nutrition Services staff are expected to work in-person to carryout feeding programs during school shutdowns and closures when needed. Application ProceduresAll applications for open Fargo Public Schools positions must be made via www.applitrack.com/fargo/onlineapp. Paper submissions will not be accepted. Application materials must clearly explain how experience and education are related to the minimum qualifications and job duties. Applicants will need to attach: 1) Cover Letter 2) Resume/CV 3) Three (3) Letters of Reference. Job postings will be closed for applications at 5:00 PM Central Standard Time (CST) on the closing date listed in the posting.Fargo Public Schools does not offer or provide sponsorships. Applicants must be legally authorized to work in the United States.Applicants who are residents of ND and eligible to claim veteran's preference must upload a Form DD214.Claims for disabled veteran's preference must include a current statement of disabled status from the Veterans Affairs Office.For more information or questions please email humancapital@fargo.k12.nd.us. The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on a student's, parent's, guardian's, or employee's race, color, religion, sex, sexual orientation, gender identity, national origin, ancestry, disability, age, or any other status protected by law. Any person having inquiries concerning the District's compliance with the regulations implementing Title VI, Title IX, the Americans with Disabilities Act (ADA), or Section 504 is directed to contact Dr. Patricia Cummings, Director of Compliance, who has been designated by the District to coordinate efforts to comply with the regulations regarding nondiscrimination. The office address and telephone number of Dr. Cummings are as follows: 700 7th Street S., Fargo, North Dakota 58103, (701) 446-1009.If any person believes that the District or District staff have inadequately applied the regulations of (1) Title VI of the Civil Rights Act of 1964, (2) Title IX of the Education Amendment Act of 1972, (3) Section 504 of the Rehabilitation Act of 1973, or (4) the Americans with Disabilities Act, they may bring forward a grievance to the District's Section Director of Compliance who serves as the 504 Coordinator. The District's grievance procedures are established to provide a prompt and equitable resolution of a complaint. However, it should be understood by the individual involved that a complaint can be made to the Office for Civil Rights without going through the District's grievance procedures:U.S. Department of EducationOffice for Civil RightsLyndon Baines Johnson Department of Education Bldg400 Maryland Avenue, SWWashington, DC 20202-1100