Coordinator, Stdt Nutr Prodtn - 237768

Coordinator, Stdt Nutr Prodtn - 237768

2026-2027 School Year

SNS, Production Coordinator position

ALL internal and external must have an active application with district website

Summary:

The Student Nutrition Production Coordinator will assist in coordinating the preparation and service of meals for their assigned school site. DISTRICT EXPECTATIONS: All district employees must: Demonstrate regular and predictable attendance. Support the district's vision, mission, goals, and Strategic Plan. Engage in civility, respect, and professionalism. Maintain the professional knowledge and skills necessary to perform the essential duties and responsibilities of their positions.

Responsibilities:

• Uses, explains, and demonstrates skills in all aspects of quality food preparation, including but not limited to batch cooking, proper equipment operation and care, proper culinary techniques, and use of standardized recipes.
• Works with the Student Nutrition Services assistants to ensure quality food products are being served.
• Inspects and taste all food items before they are placed on the serving line, and ensures all lines are fully stocked, cleaned, and the food is displayed attractively.
• Checks the temperature of all foods prior to and during service and ensures all food is prepared and served within safe food temperatures per Hazard Analysis and Critical Control (HACCP) guidelines.
• Records and maintains accurate records as required by Student Nutrition Services, Florida Department of Agriculture, Hillsborough County department of Health, and the UDSA.
• Follows all USDA, Florida Agriculture Department, Hillsborough County Health department, and district rules, regulations, and procedures to prepare and serve nutritious, appealing meals, and snacks to the student and staff of their assigned school.
• Ensures all record keeping is complete, accurate, and up to date on a daily basis.
• Ensures food quality and food safety of all meals produced in the kitchen.
• Ensures proper HACCP procedures are followed.
• Handles all aspects of the program in the absence of the SNs Manager.
• Performs any other duties as assigned.

Other information:

• Cost Consciousness: Works within approved budget. Conserves organizational resources. Develops and implements cost saving measures. Contributes to profits and revenue.
• Quality Management: Fosters quality focus in others. Sets clear quality requirements. Measures key outcomes. Solicits and applies customer feedback. Improves processes, products, and services.
• Planning & Organization: Prioritizes and plans work activities. Uses time efficiently. Plans for additional resources. Integrates changes smoothly. Sets goals and objectives. Works in an organized manner.
• Quality: Demonstrates accuracy and thoroughness. Displays commitment to excellence. Looks for ways to improve and promote quality. Applies feedback to improve performance. Monitors own work to ensure quality.
• Dependability: Responds to requests for service and assistance. Follows instructions and responds to management direction. Takes responsibility for own actions. Meets attendance and punctuality guidelines.

Experience: Two years of increasingly responsible experience in food service.

Certificates/Licenses/Registrations: Must successfully complete the Production Coordinator Training Program.

Language Skills: Reads and interprets documents such as safety rules, operating and maintenance instruction, and procedure manuals. Writes routine reports and correspondence. Speaks effectively before groups of individuals.

Mathematical Skills: Adds, subtracts, multiplies, and divides in all units of measure, using whole numbers, common fractions, and decimals. Computes rate, ratio, and percent and draws and interprets bar graphs.

Reasoning Ability: Applies understanding to carry out detailed but uninvolved written or oral instructions. Deals with problems involving a few concrete variables in standardized situations.

Computer Skills: Microsoft Office.

PHYSICAL DEMANDS: Physical Activities: Standing, walking, sitting, handling, tasting, smelling, keyboarding, talking, and hearing. Lifting Demands: Up to 35 pounds Reaching Activities: Both dominant and non-dominant hand; overhead. Environmental Conditions: Noise intensity 4 loud, extreme heat, extreme cold, and proximity to moving mechanical parts.