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Job Title: Supervisor, Food Service Siteand Requisition ID number: 59828
Close Date:11:59 PM on 09/02/2019
Organizational Unit: CWS, Site Operations (10001075)
Site: Nutrition Center (0782)
FTE: 1.0; 8 hours/day; this is based on full-time equivalency with 1.0 being full time
Union: MAAS(43)
Functional Area: Food Service

Resume and Cover Letter are mandatory to apply for any position.

Work Schedule: 5am-1:30pm; 52 weeks

SUMMARY
Under general supervision, plans, assigns and directs supervises assigned staff in the performance of their duties in Culinary and Nutrition Services operations at multiple MPS sites; ensures maintenance of standards and policies in food handling and serving.
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:
• Plans, organizes, supervises and assigns work of food services staff at multiple MPS locations.
• Monitors and assesses assigned sites to ensure effective and efficient operation of Nutrition Programs; ensures that operational goals are achieved.
• Evaluates employee performance and effectively recommends employee selection, initial disciplinary action and other personnel actions; provides constructive guidance related to providing efficient and effective service.
• Provides technical assistance and training to staff.
• Contributes to the overall quality of the department's service provision by developing and coordinating work teams and by reviewing, recommending and implementing improved policies and procedures.
• Documents and reports information necessary to the disciplinary action process and assists with disciplinary action as directed.
• Coordinates implementation of assigned programs and/or projects.
• Develops and maintains relationships with Department, School, and District staff.
• Acts as a liaison between Culinary and Nutrition Services and the area's kitchens; performs regular site visits and interacts with kitchen and school administration.
• Ensures staff and kitchens are operated and maintained according to Health Department guidelines and regulations; ensures sanitary standards are maintained; monitors the inventory control and storage practices.
• Audits records of food production, purchasing and inventory management to ensure adherence to budget guidelines, participation goals and expenditure controls.
• Communicates effectively with staff, supervisors, parents, and the community.
• 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.
• At times may be required to work outside normal business hours and work extended hours to accomplish requirements of the position.

MINIMUM QUALIFICATIONS
Education, Training and Experience Guidelines
Associate Degree in Food Service Management, Hospitality, Dietetics, or related field; AND five (5) years of 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.
• Federal, state and local regulations applicable to Child Nutrition Programs.
• Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
• Methods and procedures for institutional food preparation and inventory control.
• HACCP and safe food handling practices.
• Safe and appropriate use of kitchen equipment.
• 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:
• Supervises food services preparation and distribution operations.
• Reviewing operations, identifying potential food safety hazards, and verifying compliance with state and Federal regulations.
• Planning, organizing, supervising, reviewing and evaluating the work of others.
• Training others in policies and procedures related to the work.
• Safely using kitchen tools and equipment, and specialized safety testing and analysis tools.
• Ability to prioritize effectively.
• Coaching/teaching employees in areas in need of improvement.
• 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.
Minnesota Food Manager Certification required.
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.
ORGANIZATIONAL INFORMATION
• Bargaining Unit: MAAS
• Grade: 59
• FLSA Status: Exempt
• Job Group: Food Services

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, sexual orientation, age, family care leave status, or veteran status.

Minneapolis Public Schools strongly encourages diverse candidates to apply.