Nutrition Services Production Lead
Fargo Public Schools, Fargo, ND, United States
Full Time
1.0 FTE
Hours
4:30am - 1:00pm (30 minute break)
Schedule
9-months
Salary Range
Group 5 from $20.62 to $25.65 per hour
Position Purpose
To provide leadership, planning, and execution of high-volume, high-quality food production in a safe and efficient manner. Will perform assorted kitchen and food distribution tasks dependent on departmental needs.
Responsibilities
Determines quantities of food to prepare to meet departmental needs while minimizing overproduction and waste.
Determines production schedules for assigned recipes which meet the needs of the department while minimizing holding times and the deterioration of food.
Prepares large volume recipes utilizing standardized recipes.
Maintains production records and other related documents by working with paper documents and computerized programs.
Ensures workspace remains in a neat and orderly fashion.
Assesses supplies and identify shortages in a timely fashion.
Participates in determining processes for transporting food while minimizing loss of quality and food safety risks. Executes the packaging of food appropriate for transportation.
Responsible for cleaning and maintaining assigned equipment to ensure sanitation guidelines are met.
Collects and transports supplies to the work area. Tasks may require spending extending time in freezers, coolers, and cold rooms (60F) with protective attire provided.
Plans and directs staff performing assisting tasks and providing coaching as necessary.
Participates in overall operational planning including menu planning, product and equipment selection, and staffing.
Cross‑trains and works in all areas of the department and performs tasks necessary to meet departmental responsibilities.
Completes ongoing training relative to position as determined by the director.
Qualifications
High school diploma or GED.
Prior experience with food preparation and serving in a licensed kitchen.
Must have completed an eight-hour food safety and sanitation training course or a four-hour refresher course within the last five years or must be able to do so within the first four weeks of hire.
Must have or obtain ServSafe Certification within 3 months of employment.
Shows interest and enthusiasm in preparing and serving a nutritious and high-quality meal.
Receptive to task assignments from others. Effectively function in alternating work locations and adapting to new environments.
Maintains a clean and neat appearance.
Ability to follow directions as given by the Operations Manager. Willing to work within the guidelines of the system.
Ability to comprehend and follow required safety and sanitation procedures. Ability to gain knowledge of standardized work routines learned within 2-8 weeks.
Ability to stand and walk during long periods of the shift; ability to reach, bend, lift, pull, kneel, and stoop for short periods of time. Lift moderately heavy boxes, approximately 30 pounds, periodically during shift.
Ability to work in various temperatures including coolers, freezers, cold rooms, and warm and humid dish rooms.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
Evaluation
Job performance is evaluated in accordance with district guidelines by the Operations Manager.
Equity, Diversity, and Inclusion
The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on an individual's race, color, religion, sex, gender identity, national origin, ancestry, disability, age, or other status protected by law.
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1.0 FTE
Hours
4:30am - 1:00pm (30 minute break)
Schedule
9-months
Salary Range
Group 5 from $20.62 to $25.65 per hour
Position Purpose
To provide leadership, planning, and execution of high-volume, high-quality food production in a safe and efficient manner. Will perform assorted kitchen and food distribution tasks dependent on departmental needs.
Responsibilities
Determines quantities of food to prepare to meet departmental needs while minimizing overproduction and waste.
Determines production schedules for assigned recipes which meet the needs of the department while minimizing holding times and the deterioration of food.
Prepares large volume recipes utilizing standardized recipes.
Maintains production records and other related documents by working with paper documents and computerized programs.
Ensures workspace remains in a neat and orderly fashion.
Assesses supplies and identify shortages in a timely fashion.
Participates in determining processes for transporting food while minimizing loss of quality and food safety risks. Executes the packaging of food appropriate for transportation.
Responsible for cleaning and maintaining assigned equipment to ensure sanitation guidelines are met.
Collects and transports supplies to the work area. Tasks may require spending extending time in freezers, coolers, and cold rooms (60F) with protective attire provided.
Plans and directs staff performing assisting tasks and providing coaching as necessary.
Participates in overall operational planning including menu planning, product and equipment selection, and staffing.
Cross‑trains and works in all areas of the department and performs tasks necessary to meet departmental responsibilities.
Completes ongoing training relative to position as determined by the director.
Qualifications
High school diploma or GED.
Prior experience with food preparation and serving in a licensed kitchen.
Must have completed an eight-hour food safety and sanitation training course or a four-hour refresher course within the last five years or must be able to do so within the first four weeks of hire.
Must have or obtain ServSafe Certification within 3 months of employment.
Shows interest and enthusiasm in preparing and serving a nutritious and high-quality meal.
Receptive to task assignments from others. Effectively function in alternating work locations and adapting to new environments.
Maintains a clean and neat appearance.
Ability to follow directions as given by the Operations Manager. Willing to work within the guidelines of the system.
Ability to comprehend and follow required safety and sanitation procedures. Ability to gain knowledge of standardized work routines learned within 2-8 weeks.
Ability to stand and walk during long periods of the shift; ability to reach, bend, lift, pull, kneel, and stoop for short periods of time. Lift moderately heavy boxes, approximately 30 pounds, periodically during shift.
Ability to work in various temperatures including coolers, freezers, cold rooms, and warm and humid dish rooms.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
Evaluation
Job performance is evaluated in accordance with district guidelines by the Operations Manager.
Equity, Diversity, and Inclusion
The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on an individual's race, color, religion, sex, gender identity, national origin, ancestry, disability, age, or other status protected by law.
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