Nutrition Program Kitchen Manager

Nutrition Program Kitchen Manager

Welcome to Spring Lake Park Schools! We are a vibrant school community serving about 6,200 students from the suburbs of Blaine, Fridley and Spring Lake Park, in the northern Minneapolis-St. Paul metropolitan area. Our district purpose -- "High expectations, high achievement for all. No excuses" provides our focus to meet the unique and varied needs of each student. Spring Lake Park Schools is recognized for our commitment to personalized learning, creating a culture of innovation and creativity through human-centered design thinking. We are working to create a system a culture with a methodology and set of processes where teachers and staff have the freedom, flexibility and invitation to design new ways of learning centered around deepening student engagement to continuously improve student success.

FULL YEAR EMPLOYMENT POSITION

POSITION: Nutrition Program Kitchen Manager

SCHOOL NUTRITION PROGRAM (SNP) SUMMER FOOD SERVICE PROGRAM (SFSP)

LOCATION: Park Terrace Elementary

DUTY DAYS: 189 CONTACT DAYS + 10 HOLIDAYS + 2 FLOATING HOLIDAYS (TBD) + 3 PAID TRAINING + 8 SPECIAL ASSIGNMENT DAYS

SNP; AUGUST- JUNE 168 STUDENT CONTACT; BASED ON SCHOOL YEAR CALENDAR

1 DAY TRANSITION FROM SNP TO SFSP

PROCEDURES: SFSP; JUNE-AUGUST 21 STUDENT CONTACT; MONDAY-THURSDAY

3 DAYS MSNA ANNUAL CONFERENCE 8 DAYS SPECIAL ASSIGNMENT 4 DAYS TRANSITION SFSP TO SNP, BACK TO SCHOOL TRAINING

HOURS/DAY: SNP; 7 HOURS WITH 30 MINUTE UNPAID BREAK 7:00-2:30 SFSP; 5.5 HOURS WITH 15 MINUTE PAID BREAK 7:30-1:00

RESPONSIBILITIES:

The Nutrition Program Kitchen Manager is responsible for the overall management of the School Nutrition Program at Park Terrace, to include food safety and sanitation practices, all aspects of food preparation, batch cooking and serving of food, and leadership to develop and prepare staff for daily operational tasks. Organize and accurately prepare necessary records files, reports and audits. Provide work direction and oversight to four Part-Time Associates. All related works as apparent or assigned. Is responsible for management of the Summer Food Service Program at Park Terrace. Assist Director of Nutrition Services in all aspects of the SFSP to include but not limited to; MDE training, staff training, menu development, manage student's food allergies, food order entry/inventory, develop job descriptions, weekly work schedules, follow food safety and sanitation practices complete audit checks and all supervisor duties as assigned. Work is performed with limited supervision of the Director of Nutrition Services

QUALIFICATIONS:

Education and Experience High school graduate or equivalent Minimum one to three years of job-related experience with supervisory experience preferred; specifically in scratch food preparation Knowledge of commercial food preparation and equipment; preferably school district setting Member of School Nutrition Association Must have a Certified Food Protection Manager license/certificate- current Working knowledge of the SNP and SFSP guidelines as administered by the USDA; recipe and menu development, training requirements, operations, forms, meal service Ability to pass a pre-work physical Proven ability to be a self-starter and independent worker

Essential Knowledge, Skills and Abilities Strong communication skills both verbal and written used for a varied of stakeholders; parents, students, building admin team, staff and co-workers. Ability to public speak for training purposes Independent thinker to make snap decisions and problem solve High level leader to promote teamwork and facilitate change at a team level. Approachable demeanor with Excellent listening skills Adapt to change and remain flexible Maintain a positive attitude Highly effective time management skills Complete10 hours/year professional standards training required by School Nutrition Association Must have an extensive knowledge of health department codes and sanitation standards concerning the food code/ HACCP Must have a comprehensive knowledge of commercial food service operation and the ability to manage the full range of procedures, practices and equipment. Must have the ability to organize, lead, train, and evaluate staff Must have the ability to periodically lift 50 lbs. and carry food stock weighing 20 lbs. or more frequently, and walk/stand for extended periods; Must be able to establish and maintain effective working relationships with food service staff administrators, school staff, vendors and community representatives; Technology skills; laptop computer online order entry, Outlook email, Skyward, Campus- print reports and analyze data. Troubleshoot and support staff

PERFORMANCE EXPECTATIONS:

Oversee daily operations for all meal services Lead, motivate, train and evaluate subordinate personnel Plan and control daily food production; for both on and off site; ensure proper amounts of food for breakfast, 2nd chance breakfast and each lunch period forecast and student's preferences Ensures each program's menu is followed and all meals served meet meal pattern requirements Ensures the serving lines are set up properly with appropriate serving utensils in a timely fashion Ensures that Offer Versus Serve (OVS) is properly implemented for both breakfast and lunch and that all subordinate staff understands what constitutes a reimbursable meal under OVS Ensures meals are served in a timely fashion that adheres to the meal period; there may be frequent schedule changes due to testing, programming and late starts Multidisciplinary approach, nurse/student/parent identify and manage student food allergy Monitors the kitchen and serving area to ensure safe and sanitary work conditions Follows and enforces policies for the safe use and care of all equipment Follow food code based on Local health department requirements; twice/yearly - audit Trains, implements and monitors HACCP plan guidelines Develop and implement weekly work and cleaning schedules Orders all food and supplies from vendors and receives all deliveries to ensure they are stored properly(FIFO) with the assistance of kitchen custodian Checks invoices for accuracy, ensures that drivers have noted any returned/damaged goods on the invoice, deducts the amounts of any returned/damaged goods from invoices Has a clean and well organized, workspace/office to maintain an efficient and effective operation Maintains integrity, accountability and confidentiality of the School Nutrition Program through compliance with all federal, state and local regulations Maintains all records and reports to meet local, state and USDA requirements, including daily production records, temperature logs and all others pertinent to the program Send all paperwork to Nutrition Services Program Assistant in a timely fashion Ensure staff time sheets are accurate, complete and timely Follows all school district and department policies and procedures Performs other related duties as assigned

GENERAL DEFINITION AND CONDITIONS OF WORK:

Work in a school cafeteria setting with a production kitchen, serving lines and storage areas. Work requires stooping, standing, kneeling, reaching, walking, pushing, pulling, lifting, vocal communication for expressing or exchanging ideas, hearing to perceive information at a normal spoken word level and visual acuity for preparing and analyzing written or computer data. Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

Wage/Benefit Detail: Group Nutrition Services Rate of Pay $23.95/hr Other: +1.00/hr for Certified Food Manager Benefits Sick Leave, Medical, Dental, Life, LTD.

APPLICATION DEADLINE: Individuals who wish to be considered for this position must apply online.