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23-24 - Pflaum - Kitchen Coordinator - 1.0 FTE (40 hpw)

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

Pflaum Road Building

27.66 - 27.66

23-24 - Pflaum - Kitchen Coordinator - 1.0 FTE (40 hpw)

NOTE: Deadline to apply for internal applicants is 12/07/2023, or until filled.

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.

GENERAL RESPONSIBILITIES:

Under limited supervision and acting in a lead capacity directs and improves the performance of food service staff and duties. Promotes positive attitude and teamwork in the Lunchroom/Food Production Kitchen in order to provide a pleasant experience for students. Responsible for positive operating results in assigned schools.

EXAMPLES OF DUTIES:

  • Monitors, promotes, enforces and follows all DPI/USDA rules and regulations.
  • At assigned sites, lead and direct daily meal preparation, distribution and service, following proper sanitation procedures.
  • Assess operations at assigned sites and set/document priorities for improvement using SMART system.
  • Problem-solves issues related to food service and staffing within assigned schools.
  • Working with staff and site managers to ensure a cohesive work environment and an atmosphere of cooperation and professional behavior.
  • Sets a standard of performance for staff by modeling excellent work.
  • Training, supervision & evaluation of food service staff.
  • Attending and contributing to meetings.
  • Ability to work cooperatively and effectively with school staff.
  • Responds in a timely manner to all communication received eg. Email, voice messages, text messages.
  • Ability to fill in for a crew member who is absent, including helping with entering order planning and production recording and point-of-sale system.
  • Direct the packaging of food including portion control and coordinating shipment.
  • May operate a cash register during meal periods.
  • Monitors and communicates food service needs to appropriate staff.
  • Dress appropriately per Employee Handbook section 3.29, with Photo I.D. visible.
  • Maintain accurate food service records.
  • Monitor supplies and inventory control.
  • Clean tables, kitchen equipment and general food service area.
  • Facilitate communication between school, including, staff and students, and to promote the Food Service Program.
  • Reconcile daily sales, cash receipts, bank deposits and cash report.
  • Run daily reports.
  • Other related duties as assigned.
Qualifications:

  • One year experience in a large-scale food service operation or a combination of experience and formal training equal to one year.
  • Experience leading and directing the work of others.
  • Must have reliable means of transportation to work each day.
  • Must have ServSafe Certification or current food safety course required by the Food Service Department.
  • Ability to read, follow directions and maintain records.
  • Knowledge of basic mathematical skills.
  • Ability to deal effectively with diverse district personnel, students and the community.
  • Ability to motivate food service staff to perform job responsibilities.
  • Ability to operate various commercial kitchen equipment.
  • Ability to lead and direct food service staff.
  • Knowledge of large-scale food production.
  • Work requires walking, lifting, climbing, bending, reaching and kneeling.
  • Ability to operate cash register and handle money.
  • Ability and skill in the use of a personal computer.
  • Experience working cross-culturally and/or commitment to work toward one's own cultural competence, i.e., valuing difference/diversity, recognizing personal limitations in one's skills and expertise, and having the desire to learn in these areas.


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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