Successful candidates for this position will have culinary and quality control experience in a large kitchen environment. Scratch cooking experience is highly preferred.
Under general supervision, performs supervisory work coordinating and monitoring the Culinary and Nutrition Services operations in multiple MPS sites to ensure maintenance of standards and policies in food handling and serving.
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:
- Monitors assigned sites to ensure effective and efficient operation of the Child Nutrition Programs
- Evaluates staff performance.
- Provides technical assistance and training to staff.
- Documents and reports information necessary to the disciplinary action process and assists with disciplinary action as directed.
- Coordinates implementation of assigned programs and/or projects.
- Develops and maintains relationships with Department, School, and District staff.
- Acts as a liaison between site based staff and Department administrators.
- Communicates effectively with staff, supervisors, parents, and the community.
- 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 may be required to work outside normal business hours and work extended hours to accomplish requirements of the position.
Education, Training and Experience Guidelines
Associate Degree in Food Service Management, Hospitality, Dietetics, or related field; AND two years experience in a supervisory role; OR an equivalent combination of education, training and experience as determined by Human Resources.
- Federal, state and local codes and regulations governing food handling and public nutrition services.
- Federal, state and local regulations applicable to Child Nutrition Programs.
- Methods and procedures for institutional food preparation and inventory control.
- HACCP and safe food handling practices.
- Safe and appropriate use of kitchen equipment.
- 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.
- 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.
- Ability to prioritize effectively.
- Coaching/teaching employees in areas in need of improvement.
- 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.
- MPS organization, operations, policies and procedures.
- One year experience in Child Nutrition.
LICENSE AND CERTIFICATION REQUIREMENTS
A valid Minnesota State Driver’s License may be required. Minnesota Food Manager Certification 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.
Bargaining Unit: MPSASP
FLSA Status: Exempt
Job Group: Food Services
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 sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability or status with regard to public assistance.
Minneapolis Public Schools strongly encourages diverse candidates to apply.
METHOD OF APPLICATION:
All applicants, including MPS employees, must complete an on-line application at www.mpls.k12.mn.us (click on Careers). In addition, upload an electronic copy of both your cover letter and resume to your application at the time that you apply. Make sure that you apply for the specific position in which you are interested.
Only complete applications, which include all of the following items, will be considered:
- Cover Letter
- On-Line Application
Final candidates may be invited to interview with a committee. Final appointment to this position will be contingent upon passing a criminal background check.