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 POSITION

POSITION Nutrition Program Kitchen Manager

• SCHOOL NUTRITION PROGRAM (SNP)
• SUMMER FOOD SERVICE PROGRAM (SFSP) 

LOCATION     Park Terrace Elementary           
 
 DUTY DAYS    189 CONTACT DAYS + 10 HOLIDAYS + 2 FLOATING HOLIDAYS (TBD)
                        + 3 PAID TRAINING + 8 SPECIAL ASSIGNMENT DAYS
                       
        SNP; AUGUST- JUNE

• 168 STUDENT CONTACT; BASED ON SCHOOL YEAR CALENDAR
• 1 DAY TRANSITION FROM SNP TO SFSP PROCEDURES 
   

        SFSP; JUNE-AUGUST

• 21 STUDENT CONTACT; MONDAY-THURSDAY
• 3 DAYS MSNA ANNUAL CONFERENCE
• 8 DAYS SPECIAL ASSIGNMENT

• 4 DAYS TRANSITION SFSP TO SNP, BACK TO SCHOOL TRAINING

  
   
  HOURS/DAY  SNP;   7 HOURS WITH 30 MINUTE UNPAID BREAK 7:00-2:30
                        SFSP;  5.5 HOURS WITH 15 MINUTE PAID BREAK 7:30-1:00

RESPONSIBLITIES: 

The 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 Services

QUALIFICATIONS:
Education and Experience 

• High school graduate or equivalent
• Minimum one to three years of job-related experience with supervisory experience preferred; specifically in scratch food preparation
• Knowledge of commercial food preparation and equipment; preferably school district setting
• Member of School Nutrition Association
• Must have a Certified Food Protection Manager license/certificate- current
• Working knowledge of the SNP and SFSP guidelines as administered by the USDA; recipe and menu development, training requirements, operations, forms, meal service
• Ability to pass a pre-work physical 

• Proven ability to be a self-starter and independent worker

   

   

Essential Knowledge, Skills and Abilities

• Strong 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 purposes
• Independent thinker to make snap decisions and problem solve
• High level leader to promote teamwork and facilitate change at a team level.
• Approachable demeanor with Excellent listening skills
• Adapt to change and remain flexible
• Maintain a positive attitude
• Highly effective time management skills
• Complete10 hours/year professional standards training required by School Nutrition Association
• Must have an extensive knowledge of health department codes and sanitation standards concerning the food code/ HACCP
• Must 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