equivalency with 1.0 being full time Union: Food Service(27) Functional Area: Food Service A resume and cover letter are mandatory to apply for any position. Work schedule TBD. SUMMARY Under general supervision, coordinates and leads kitchen operations and staff in sites with on-site preparation of a single daily menu offering (typically in a K8 onsite menu); verifies that all the food service duties and tasks are completed in compliance with state and Federal regulations, Child Nutrition Program quality standards, and MPS policies; estimates the number of meals per day, and verifies that students are properly fed; oversees student financial accounts.
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: Coordinates and directs operations of the Child Nutrition Program in
MPS school kitchens; provides leadership to staff, and manages accounting and program compliance functions.
Performs duties within scope of authority and training, and in compliance with MPS policies and quality standards; duties may vary according to job assignment. Works independently, and manages operations at K8 work sites; verifies compliance with state and Federal regulations, and MPS policies and quality standards. Verifies regulatory compliance; monitors operations, evaluates operational efficiency, inspects cleanliness of work areas, and resolves operational issues; monitors daily work schedules and meals per labor hour. Orders and receives food and supplies, checks equipment for proper functioning, accounts for funds and manages inventory.
Prepares appropriate amounts of food to meet customer needs and minimize food waste. Conducts training on safety and sanitation procedures, equipment use and safety, computer systems, food orders, personnel issues, and payroll procedures; evaluates staff functions, and reports performance and disciplinary issues to the appropriate supervisor. Maintains operational records, including production and purchasing; processes Free and Reduced Meal applications; maintains financial and payroll accounts; verifies staff and student accounts are current with daily deposits; balances accounts, and deposits all cash and checks as scheduled.
Operates a point-of-service (POS) terminal and serves food to students, staff, and visitors. Works to build strong public relations with staff, students, parents, and the community. Provides functional supervision of kitchen staff, including scheduling, assigning tasks, reviewing team results, and evaluating completion of assignments. Verifies food quality and safety; verifies compliance with HACCP (Hazard Analysis Critical Control Point) plans; checks food and equipment temperatures, and completes production reports daily.
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. MINIMUM QUALIFICATIONS Education, Training, and Experience Guidelines High School Diploma or GED equivalent; AND two (2) years of experience coordinating and managing food service operations in an institutional setting; OR an equivalent combination of education, training, and experience as determined by Human Resources.
Knowledge of: Federal, state, and local codes and regulations governing food handling and public nutrition services. Methods and procedures for institutional food preparation and inventory control. Safety and sanitation practices and methods for food preparation, distribution, and storage. 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. Skill in : 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. Using initiative and independent judgment within established procedural guidelines. 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. LICENSE AND CERTIFICATION REQUIREMENTS A valid Minnesota State Driver’s License may be required. Certification from the Minnesota Department of Health as a Certified Food Protection Manager must be obtained prior to completion of the probationary period. 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 Final candidates may be invited to interview with a committee.
Final appointment to this position will be contingent upon passing a criminal background check. COMMITMENT TO DIVERSITY: 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 race, color, creed, religion, national origin, gender or gender identity, marital status, status with regard to public assistance, disability, interactionual orientation, age, family care leave status, or veteran status. Minneapolis Public Schools strongly encourages diverse candidates to apply. Posting Notes: 12:01 AM On Culinary & Wellness Services (CWS) (10000079) Citywide School Support (0002) Food Service
Make lasting connections with our customers Prepare the store by keeping floors clean, carts in the store and lending a helping hand where needed Problem solve customer or employee questions and/or concerns Help maintain a clean and safe store Work with the team on all tasks necessary to have an awesome department Be a part of a dedicated team that enjoys their job, arrives promptly for shifts, and works as scheduled Jerry’s may give preference to an individual who: Is friendly and outgoing and promotes customer service for the entire team Has experience on maintaining a clean environment Knows about courteous service, clean, and safe shopping environments Is motivated to grow their career and
continue learning GROW with Jerry’s Gain new lifelong skills in customer service Enjoy a Rewarding work environment with a diverse group of coworkerinteractionperience Opportunities for career advancement Maintain a flexible Work schedule Position functions and physical requirements may vary by store location.
FREQUENT: Physicallifting/carrying to 50 lbs. pushing/pulling to 30 force poundswalking, stooping, bending, reaching, standing, turning, pushing, kneeling, squatting Equipment Operationvacuum, mop, broom, dustpan, dust mop, carts, quick cart, bins, tilt trucks, compactor, cleaning utensils Mentaljudgment/decision making, social skills/verbal interaction, memorization, reading OCCASIONAL:
Physicallifting/carrying over 50 lbs. squatting, stooping/bending, walkingequipment operationcalculators ENVIRONMENTAL: Exposure to outside conditions – hold/cold weather, wet/slippery/uneven ground, snow, rainFREQUENT: 15% of the work shift or at least ten repetitions per work shiftOCCASIONAL: Approximately less than 15% of the work shift or fewer than 10 repetitions per work shift For more details: jobs-search.
org/clean-teamcourtesy_minneapolis-c436392/job_i1969882172
and motivations match your own. Whether you're looking for temporary employment or a full-time career, the Talent Bridge family is here to help. About the Role The Field Service Coordinator is responsible for the day-to-day activities of the Field Service Engineers (FSEs) all the while cultivating and maintaining working relationships with internal and external customers.
In this role, your responsibilities will include: Create customer quotes, orders, and purchase requisitions in SAP Follow up with customers on pending quotes, purchase orders, revisions, and scheduling Schedule and track jobs in SAP Connect Provide FSE's with necessary job information i. e. when to schedule travel, machine
information, contact information, etc. Be the first point of contact for the Field Service Engineers regarding scheduling Follow up with parts needed per job Handle incoming calls and e-mails from internal and external customers, both domestic and international Escalate concerns to the Team Lead when necessary Edit trip reports, approve time efforts in Connect, and maintain CATs reporting Support CAQ, Buhler's Quality Process, through SAP and scheduling Must arrive to work predictably and promptly Manage miscellaneous projects and complete various tasks as needed Required Skills, Education, and Experience: High School Diploma or GED required Associate degree or equivalent is preferred Excellent
interpersonal communication skills and relationship building skills to effectively work with a variety of people and personalities; able to communicate clearly and effectively in person and in writing, internally and externally Ability to work with minimal supervision Excellent time management and organizational skills Professional telephone etiquette is essential Ability to identify, evaluate, and problem solve in high pressure situations Advanced MS Word, Excel, Power Point & Outlook skills Able to type 50 wpm or more SAP or similar Familiar with manufacturing a plus Able to react and remain positive in an ever-changing environment Able to work independently within a team setting Benefits: International and successful company with sustainable prospects for the future Wide technical & modern environment with interesting challenges Professional environment with an open communication culture Exciting development and training opportunities Great and dynamic work environment Health Insurance with Health Savings Account Dental Vision and Life Insurance Short Term and Long Term Disability 401(k) with 6% company contribution 15 days vacation Sick Time Maternity and Paternity Leave #INDMSP Associated topics: cnn, farm, historic, japanese, museum, sanctuary, tour, tourist, trolley, wheeler
