Food Truck Cook & Catering (Davis Center)

Below is specific information for you to consider about this position.

 

Job Title: Food Truck Cook & Catering (Davis Center)  and Requisition ID number: 101449

Close Date:  No established closing date;  open until filled

Organizational Unit:  CWS, Retail Operations (10001676) 

Site:  Davis Center (0001) 

FTE:  1.000 or 8 hrs daily; 52 weeks; this is based on full-time 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.

                                             ****************************************************************************************

 

Come join the fun, fast-paced, and friendly atmosphere! 

This position serves catered meals to MPS communities throughout the school year.  

It is full-time (52 weeks) with some nights & weekends.

A typical work schedule is from 6:30 AM - 3 PM.  

 

**Valid driver's license required**

 

SUMMARY
Under general supervision, prepares food for catering and retail food service for the Davis Center Café, Street Eats food truck and for catering events within and outside of the school district; ensures all food is prepared in compliance with health and safety regulations.
 

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:

 

• Performs food preparation tasks according to planned catering schedule; short-order cooks food prepared from scratch for retail and catering customers.
• Performs work within scope of authority and training, and in compliance with MPS policies and quality standards.
• Reads and follows Banquet Event Orders and coinciding recipes.
• Prepares, seasons, marinates, cooks, meats, and vegetables for use in catered meals.
• Cook, measure, mix, wash, peel, cut, or shred, meats, fruits, vegetables, and other ingredients.
• Evaluates quality of food for flavor and appearance to ensure that items are acceptable for catering and cafe customers.
• Inspects food items for the purpose of verifying quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
• Cleans and maintains equipment and food preparation and storage areas in a sanitary condition to meet mandated health standards.
• Reports equipment needs and malfunctions to the Catering and Retail Food Service Coordinator.
• Ensures compliance with all MPS, U.S. Department of Agriculture, State of Minnesota Departments of Education and Health, Child Nutrition Program, and Occupational Safety and Health Administration (OSHA) procedures, policies, and standards.
• 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.
• Other duties or tasks may be assigned on an as-needed basis.
• At times may be required to work outside normal business hours and work extended hours to accomplish the requirements of the position.

 

MINIMUM QUALIFICATIONS
Education, Training, and Experience Guidelines

 

High School diploma/GED; AND three (3) years of demonstrated experience in large-scale food preparation facilities; 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.
• Complex institutional food preparation equipment.