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Job Title: CWS Production Coordinator - (SY 2024-2025), Nutrition Center and Requisition ID number: 102215
Close Date: 11:59 PM on 10/02/2024
Organizational Unit: CWS, Production (10001110)
Site: Nutrition Center (0782)
FTE: 1.000 or 40 hrs/wk; 52 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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Tentative Work Schedule: 5:30AM-1:30PM; 52 weeks

SUMMARY

Under general supervision, coordinates day to day operations of food production for the vended meal program and alternative sites.


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 kitchen staff for day to day food production activities for vended and alternative site programing.
• Operates production software to receive customer orders and ensure compliance for customer USDA requirement.
• Coordinates and assists staff in hands on food production, distribution and sanitation of work space
• Orders and receives food and supplies, while managing inventory.
• Verifies food quality and safety with HACCP procedures.
• Verifies compliance with state and federal regulations for the National School Lunch Program.
• Inspects food items for the purpose of verifying quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
• Ensures compliance with all MPS, U.S. Department of Agriculture, State of Minnesota Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
• 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

MINIMUM QUALIFICATIONS

Education, Training and Experience Guidelines

Associate’s Degree in Culinary Arts; AND five (5) years of demonstrated experience in large scale food preparation facilities; 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.
• Complex institutional food preparation equipment.
• Safety and sanitation practices for food preparation, distribution and storage.
• Methods, materials, and practices of volume food preparation.
• Institutional cooking methods and procedures.
• Principles and practices of effective customer service.
• Environmentally responsible and resource-efficient food preparation.

Skill in:

• Food preparation techniques and practices.
• Efficient and effective use of complex food preparation equipment.
• Safely using kitchen tools and equipment, and specialized safety testing and analysis tools.
• Performing general math calculations, and inventory and records management tasks.
• Reviewing operations, identifying potential food safety hazards, and verifying MPS compliance with state and Federal regulations.
• Assessing and prioritizing multiple tasks, projects and demands.
• Establishing and maintaining effective working relationships with co-workers and clients.
• Promoting and enforcing safe work practices.
• 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.

Minnesota Food Manager Certificate.

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. Eligibility for position is based on passing the required pre-placement exam.


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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 10/02/2024 | CWS, Production (10001110) | Nutrition Center (0782) | Food Service