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Pflaum - Summer Kitchen Coordinator - 8hr shift 6am - 2pm

Employer
Madison Metropolitan School District
Location
Madison, WI, US
Salary
Competitive
Food Services

Pflaum Road Building

25.61 - 25.61

Pflaum - Summer Kitchen Coordinator - 8hr shift 6am - 2pm

NOTE: DEADLINE TO APPLY -

INTERNALS - Current Food Service Staff: 04/19/23

Why You Should Work with MMSD!

The Madison Metropolitan School District (MMSD) is committed to being anti-racist, culturally responsive, and inclusive. We are Wisconsin's second largest district, serving 27,000 students throughout 52 schools in the city and surrounding areas. We have a simple but bold vision - to ensure that every school is a thriving school, that prepares every student to graduate from high school ready for college, career and community.

To achieve this vision, we seek talent at all levels, in all positions, who are committed to being anti-racist, culturally responsive, and inclusive. We welcome applicants who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families and staff.

We firmly believe and are here to create a work environment that is challenging and rewarding, while supporting employees in their career path. We strive to provide, encourage, grow and develop a talented workforce that better supports and represents the diversity of our student population.

Purpose of Position:

Under\nthe supervision of the Food & Nutrition Coordinator and acting in a lead\ncapacity directs the preparation of school meals in adherence with USDA/DPI\nguidelines. Promotes a positive work\nenvironment and teamwork in the kitchen and serving areas and provides\nexcellent customer service.

General Responsibilities:

Staffing:

  • Guide Food & Nutrition staff\n including production schedules for FSW Line Leads.
  • Informing all Food & Nutrition\n staff and enforcing regulations set by MMSD program standards and those\n of USDA and DPI.
  • Assigning Food Service Worker II's\n to school as needed, based on the staffing requirements of the school.\n Works with Food & Nutrition Coordinator and Food & Nutrition\n Managers as needed.
Fiscal\n Responsibilities:

  • Responsible for receiving and\n inventory control.
  • Responsible for portioning &\n correct yield of food items on the packing lines.
  • Monitoring financial impact of\n operation with regards to human resources, equipment, supplies, and food\n or other purchases.
Workplace\n Environment:

  • Demonstrating professional image\n at all times.
  • Promoting teamwork and cooperation\n in the workplace
  • Maintaining a positive attitude.
  • Serving as a Role Model for staff.
  • Demonstrating evidence of\n continuous improvement.
School\n Community Relations

  • Demonstrating professional image when interacting with students,\n staff, co-workers and parents.
  • Attending all required training and in services.
  • Providing excellent customer service at all times.
  • Supporting District, Department, and Community objectives.
Other\n Duties

  • Working with the Food &\n Nutrition Manager to pack special diets.
  • Planning ahead and organizing work\n for smooth and efficient productivity of the team.
  • Ensuring that all food safety and\n sanitation policies and procedures are adhered to.
Performs\n a variety of other duties as directed by the Food & Nutrition\n Coordinator or Director

Qualifications:

  • Progressive\n supervisory experience in a large-scale food service operation, or\n combination including experience and training equivalent to one year, or\n one-year experience as a Lead FSW IV with the Madison Metropolitan School\n District Food & Nutrition Program.
  • Demonstrated\n effective leadership skills.
  • Strong\n interpersonal skills.
  • All\n positions require experience working cross-culturally and/or commitment to\n work toward improving one's own cultural competence i.e., valuing\n difference/diversity recognizing personal limitations in one's skills and\n expertise, and having the desire to learn in these areas.
  • Ability\n to train and monitor staff performance in adherence to expected job and\n program standards.
  • Ability\n to lead by example and motivate food service staff to perform job\n according to expected job and program standards.
  • Ability\n to read, follow directions, and maintain records accurately.
  • Ability\n to deal effectively with diverse District personnel, students and\n community
  • Ability\n to operate various pieces of commercial kitchen equipment safely and\n effectively.
  • Knowledge\n of large-scale food production and culinary skills to prepare and\n merchandise food.
  • Serv-Safe\n Sanitation Certification is required for successful completion during\n probation.
  • Knowledge\n of basic mathematical concepts
  • Work requires walking, lifting, climbing, bending, reaching, and kneeling.
  • Ability\n and skill in the use of a personal computer including email, order entry,\n POS software, food production and warehouse software.
Physical and Sensory Requirements:

  • Ability to exert very moderate physical effort in sedentary to light work, typically involving some combination of stooping, kneeling, crouching, climbing, crawling, lifting, carrying, pushing and pulling. Ability to stand for extended periods, walk fast paced during shifts. Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs occasionally; and lift/carry 51-100 lbs rarely.
  • Ability to recognize and identify degrees of similarities or differences between characteristics of colors, shapes, sounds, odors and textures associated with job-related objects, materials and tasks. Ability to sustain prolonged visual concentration.
  • Ability to operate a variety of office and facilities food production industrial equipment including computer, telephone, calculator, large scale food production mixers, ovens, conveyor belt, packaging equipment machinery, refrigeration and freezer units.
Environmental\nAdaptability

  • Ability to work under\ngenerally safe and comfortable conditions where exposure to site environmental\nfactors such temperature variations or extremes, odors, noise, machinery,\nand/or electrical currents may cause discomfort and poses a limited risk of\ninjury.

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