Job Description: To provide excellent customer service and coordinate the efficient production of high quality, nutritionally adequate meals in a non-profit school food service operation
Qualifications:
1. High school diploma or equivalency.
2. Two years of food service experience required.
3. ServSafe food service sanitation certificate required or must obtain within 3 months of employment.
4. Must complete the following within one year:
5. Membership in School Nutrition Association (SNA).
6. Department of Public Instruction’s manager course, or other management courses.
7. Demonstrates accuracy in mathematical calculations as determined by written test.
8. Demonstrates excellent customer service skills; proven ability to work well with others and gain cooperation in a team setting.
9. Demonstrates strong supervisory skills.
10. Demonstrates effective organizational skills.
11. Demonstrates skill to plan and schedule work loads; recognizes and solves problems.
12. Adept at learning and using computer applications.
13. Exhibits strong public relations skills.
14. Maintains high standards of food quality and service.
15. Diligent in meeting deadlines and keeping commitments.
16. Demonstrates knowledge of food preparation procedures and equipment commonly used in large quantity cookery; ability to adjust and standardize recipes.
17. Performs effectively under stress.
18. Is a self-starter, enthusiastic and persistent. Has a realistic view of potential, accepts constructive criticism, works to overcome shortcomings, exhibits a positive attitude.
19. Mechanical ability to properly operate, disassemble, clean and reassemble equipment.
20. Demonstrates knowledge of and adherence to sanitation and safety standards.
21. Physical ability to lift 30#.
22. Must pass a physical exam.
Performance Responsibilities:
1. Responsible for establishing and maintaining high standards of quality food production and transport for the central kitchen satellite operation.
2. Responsible for central kitchen ordering, receiving, storage and inventory. Checks incoming deliveries against amounts ordered. Assures regular rotation of stock.
3. Assures that sanitation and safety practices in all phases of the school food service operation meet established standards.
4. Manages central kitchen production program in accordance with federal, state and local requirements.
5. Operates within established guidelines to provide a cost effective program of high integrity.
6. Maximizes resources to accomplish tasks efficiently.
7. Coordinates satellite food needs with central kitchen production. Makes emergency deliveries to the satellite kitchen when necessary.
8. Communicates effectively with supervisor, employees, other school staff, parents, students and vendors. Identifies key issues, speaks and listens well, offers constructive suggestions, and keeps supervisor informed of new developments.
9. Plans and schedules work assignments. Trains and supervises central kitchen staff in accordance to established procedures; assists with performance evaluation.
10. Motivates kitchen staff and guides constructively using positive human relations skills.
11. Creates an atmosphere for employee productivity and satisfaction.
12. Assures accurate submission of projections/orders to the central kitchen from satellite kitchen leaders and coordinates central kitchen orders with Cook/Bakers. Ensures use of standardized recipes. Handles food leftovers properly.
13. Prepares and maintains required records and reports for daily menus, food production, transport slips, HACCP logs, etc.
14. Understands use of all equipment in the kitchen. Uses, cleans and maintains equipment properly. Trains personnel on all equipment.
15. Develops and communicates emergency plans for central kitchen employee absences and snow/emergency days.
16. Assists with preparation and service of meals for special functions and community activities.
17. Assists in food planning and preparation for students with special dietary needs.
18. Uses computer software as assigned; supports food service staff in use of software.
19. Follows established procedures in personnel matters (re: work rules, policy, etc.). Reports work-related accidents in a timely manner.
20. Implements a professional self-development plan to remain current in the field of school food service. Enhances professional growth through membership and participation in professional organizations. Promotes benefits of SNA membership/participation to food service staff.
21. Neat and professional in appearance and behavior.
22. Substitutes for Supervisor when necessary (e.g. purchasing responsibilities, scheduling substitute workers).
Physical Demands
1. Standing and walking most of the work day.
2. Reaching, carrying, pushing, bending, and handling items weighing up to 30# when performing job duties. (A two-person lift is required for loads in excess of 30#).
3. Seeing clearly at close range.
Reports to: Director of Nutrition Services
Supervises: All food service staff and substitutes.
Employment: Ten-month year.
Benefits: Health, dental, and other benefits are available with this position. Candidate will also qualify for Wisconsin Retirement System benefits
Mukwonago Area School District is an Equal Opportunity Employer
Job Type: Full-time
Pay: $20.50 - $26.50 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Work Location: In person
