Nutrition Program Kitchen Manager

About Spring Lake Park Schools 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 POSITIONPOSITION Nutrition Program Kitchen ManagerSCHOOL NUTRITION PROGRAM (SNP)SUMMER FOOD SERVICE PROGRAM (SFSP) LOCATION Park Terrace ElementaryDUTY DAYS 189 CONTACT DAYS + 10 HOLIDAYS + 2 FLOATING HOLIDAYS (TBD)3 PAID TRAINING8 SPECIAL ASSIGNMENT DAYS SNP; AUGUST- JUNE168 STUDENT CONTACT; BASED ON SCHOOL YEAR CALENDAR1 DAY TRANSITION FROM SNP TO SFSP PROCEDURES SFSP; JUNE-AUGUST21 STUDENT CONTACT; MONDAY-THURSDAY3 DAYS MSNA ANNUAL CONFERENCE8 DAYS SPECIAL ASSIGNMENT4 DAYS TRANSITION SFSP TO SNP, BACK TO SCHOOL TRAININGHOURS/DAY SNP; 7 HOURS WITH 30 MINUTE UNPAID BREAK 7:00-2:30SFSP; 5.5 HOURS WITH 15 MINUTE PAID BREAK 7:30-1:00ResponsiblitiesThe 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 ServicesQualificationsEducation and Experience High school graduate or equivalentMinimum one to three years of job-related experience with supervisory experience preferred; specifically in scratch food preparationKnowledge of commercial food preparation and equipment; preferably school district settingMember of School Nutrition AssociationMust have a Certified Food Protection Manager license/certificate- currentWorking knowledge of the SNP and SFSP guidelines as administered by the USDA; recipe and menu development, training requirements, operations, forms, meal serviceAbility to pass a pre-work physical Proven ability to be a self-starter and independent workerEssential Knowledge, Skills And AbilitiesStrong 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 purposesIndependent thinker to make snap decisions and problem solveHigh level leader to promote teamwork and facilitate change at a team level.Approachable demeanor with Excellent listening skillsAdapt to change and remain flexibleMaintain a positive attitudeHighly effective time management skillsComplete10 hours/year professional standards training required by School Nutrition AssociationMust have an extensive knowledge of health department codes and sanitation standards concerning the food code/ HACCPMust 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 staffMust 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 staffPerformance ExpectationsOversee daily operations for all meal servicesLead, motivate, train and evaluate subordinate personnelPlan 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 preferencesEnsures each program's menu is followed and all meals served meet meal pattern requirementsEnsures the serving lines are set up properly with appropriate serving utensils in a timely fashionEnsures 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 OVSEnsures 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 startsMultidisciplinary approach, nurse/student/parent identify and manage student food allergyMonitors the kitchen and serving area to ensure safe and sanitary work conditionsFollows and enforces policies for the safe use and care of all equipmentFollow food code based on Local health department requirements; twice/yearly - auditTrains, implements and monitors HACCP plan guidelinesDevelop and implement weekly work and cleaning schedulesOrders all food and supplies from vendors and receives all deliveries to ensure they are stored properly(FIFO) with the assistance of kitchen custodianChecks invoices for accuracy, ensures that drivers have noted any returned/damaged goods on the invoice, deducts the amounts of any returned/damaged goods from invoicesHas a clean and well organized, workspace/office to maintain an efficient and effective operationMaintains integrity, accountability and confidentiality of the School Nutrition Program through compliance with all federal, state and local regulationsMaintains all records and reports to meet local, state and USDA requirements, including daily production records, temperature logs and all others pertinent to the programSend all paperwork to Nutrition Services Program Assistant in a timely fashionEnsure staff time sheets are accurate, complete and timelyFollows all school district and department policies and proceduresPerforms other related duties as assignedGeneral Definition And Conditions Of WorkWork 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 DetailGroupNutrition ServicesRate of Pay$23.95/hrOther: +1.00/hr for Certified Food ManagerBenefitsSick Leave, Medical, Dental, Life, LTD.Application DeadlineIndividuals who wish to be considered for this position must apply online athttp://www.applitrack.com/district16/onlineapplSelection ProcedureApplicants who meet the qualifications will be considered for interviews.With questions about the position, please contact Amy Kimmel, Nutrition Services Coordinator at akimme@district16.org.Spring Lake Park Schools is an equal opportunity employer and will not deny anyone the opportunity for employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance.