Coordinates and directs the department’s catering operations and events, ensuring high-quality food, service, and effective staff management. Assists with training food service staff in culinary fundamentals, batch cooking, food preparation, presentation, and service techniques. Maintains food quality through standardized recipes, accurate portion control, appropriate production quantities, and timely preparation. Assists with developing and testing menus and recipes based on nutritional standards and student feedback, including conducting student taste tests and training staff on recipe execution. Assists with menu management, USDA commodity coordination, food costing, inventory control, and monitoring food and supply levels. Ensures facilities, equipment, and personnel comply with federal, state, local, and departmental requirements while maintaining high standards for food safety, nutrition, and customer service.
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Plan and execute catering services for various district needs.
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Assists with development of new menus and recipes in accordance with nutritional standards and student feedback.
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Provides development and training to kitchen staff in food preparation, equipment operation, and safety protocols, promoting culture of excellence.
Education
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High school diploma and/or equivalent; and/or any satisfactory combination of experience and training which demonstrates the knowledge, skills, and abilities to perform the above described duties.
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ServSafe Certified
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Food Manager Certification through the Minnesota Department of Health.
Preferred Qualifications
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Associates/Technical degree- Culinary Arts
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Three or more years food service experience
Food and Nutrition Services Coordinator Job Description
2026-2028 Non Aligned Personnel Policy
