Food Services Facilitator

General Definition of Work

Performs intermediate skilled human support work assisting the Manager of Food Service in developing and accomplishing departmental goals and objectives, developing menus, meal accommodations, and standardized recipes and nutrient analysis which are all in compliance with federal and state regulations, providing direction, support, and supervision for assigned staff in the operations of meal production, customer service, ordering and inventory of food and beverage items, and building level marketing initiatives, and related work as apparent or assigned. Work is performed under the general direction of the Manager of Food Service. Programming supervision is exercised over assigned staff.

Qualification Requirements
To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions.
Essential Functions

• Assists in working with local farmers and Farm to School initiatives to improve food quality and community partnerships
• Develops menus that follow United States Department of Agriculture (USDA) meal patterns for each building.
• Manages, maintains, and updates menu planning, food production, and nutrient analysis software, including verification of manufacturer labels and nutrient information; provides nutritional information and reports to appropriate staff.
• Works with food production kitchens to develop standardized recipes; assists with menu selection through taste testing, student focus groups, market research, and cost analysis.
• Develops, updates, and maintains Standard Operating Procedures and Processes and monitors compliance with federal, state, and local rules and regulations.
• Coordinates special dietary needs and prepares special diets as required; provides related information to appropriate staff.
• Conducts site visits to ensure food quality and execution standards are met.
• Assists in the procurement of supplies, food, equipment, and services.
• Assists in food pricing and assembling of bids.
• Assists in the development and maintenance of annual food and equipment budget, including entitlement spending.
• Provides recommendations for hiring; assigns and directs work; trains and inspects work; evaluates staff performance; coaches and counsels’ staff; develops staff schedules; supervises daily operations and assigned staff.
• Assists the department with training of managers and cooks on food preparation techniques, best practices and develops strategies for improvement.
• Assists with promoting Food Services to students, staff, parents, and community stakeholders.
• Provides support and fills in when kitchens are short staffed.
• Attends, participates, and represents the district before various groups, committees, task forces and professional organizations at the local, metro, regional and state level.

Knowledge, Skills and Abilities

Thorough knowledge of the receiving, preparation, storing, cooking and serving of food in large quantities; thorough; knowledge of food quality and values and nutritional and economical substitutions within food groups; thorough knowledge of kitchen sanitation and safety procedures used in food handling and in the cleaning and care of utensils, equipment and work areas; thorough knowledge of USDA rules and regulations; general knowledge of special dietary requirements.

Skill in the use of personal computers, associated software packages, hardware, and peripheral equipment; skill in monitoring budgets.

Ability to plan and supervise the work of others; ability to prepare reports; ability to train subordinates in
the preparation, cooking and serving of food; ability to make arithmetic computations using whole numbers, fractions and decimals; ability to compute rates, ratios and percentages; ability to understand and apply governmental accounting practices in maintenance of financial records; ability to establish and maintain effective working relationships with associates, parents, school officials, students, vendors, and the general public.

Education and Experience
Bachelor's degree in food nutrition, public health, or related field and moderate experience in food services and working in a multi-cultural setting and with diverse groups of people is preferred, or equivalent combination of education and experience.

Physical Requirements
This work requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 25 pounds of force and occasional exertion of up to 50 pounds of force; work regularly requires standing, walking, sitting, using hands to finger, handle or feel, tasting or smelling and repetitive motions, frequently requires speaking or hearing and occasionally requires climbing or balancing, stooping, kneeling, crouching or crawling, reaching with hands and arms, pushing or pulling and lifting; work requires close vision, depth perception and color perception; vocal communication is required for expressing or exchanging ideas by means of the spoken word and conveying detailed or important instructions to others accurately, loudly or quickly; hearing is required to perceive information at normal spoken word levels and to receive detailed information through oral communications and/or to make fine distinctions in sound; work requires preparing and analyzing written or computer data, using of measuring devices, operating machines and observing general surroundings and activities; work occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts, working in high, precarious places, exposure to fumes or airborne particles, exposure to toxic or caustic chemicals, exposure to extreme cold (non-weather), exposure to extreme heat (non-weather), exposure to the risk of electrical shock, exposure to vibration and exposure to blood borne pathogens and may be required to wear specialized personal protective equipment; work is generally in a moderately noisy location (e.g. business office, light traffic).

Special Requirements

• Receive and maintain a School Nutrition Association Certification Level IV within one year of hire.
• Receive and maintain a Minnesota Department of Health Food Manager Certification within one year of hire.
• Receive and maintain a ServSafe Manager Certification within the first year of hire.
• Valid driver's license in the State of Minnesota.

Job Type: Full-time

Pay: $8.00 - $30.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Life insurance
• Paid sick time
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Monday to Friday

COVID-19 considerations:
All Columbia Heights Public Schools' buildings currently have a mask mandate.

Work Location: Multiple Locations