About Spring Lake Park Schools
Welcome to Spring Lake Park Schools! We are a vibrant school community serving about 5,800 students from the suburbs of Blaine, Fridley and Spring Lake Park, in the northern Minneapolis-St. Paul metropolitan area. Our district purpose — “High expectations, high achievement for all. No excuses” – provides our focus to meet the unique and varied needs of each student.
Spring Lake Park Schools is recognized for our commitment to personalized learning, creating a culture of innovation and creativity through human-centered design thinking. We are working to create a system – a culture with a methodology and set of processes – where teachers and staff have the freedom, flexibility and invitation to design new ways of learning centered around deepening student engagement to continuously improve student success.
TITLE: PRODUCTION COOK
LOCATION: SPRING LAKE PARK HIGH SCHOOL (Job ID #4312)
HOURS: 7 hours; 6:30-2:00 with 30 minute unpaid break; Days based on the school year calendar
DUTY DAYS: 181 Days
START DATE: ASAP
PURPOSE OF THE POSITION:
Under the direction of the Coordinator of Nutrition Services and guidance of the Kitchen Manager, the production cook is responsible for all food productions. The Production Cook helps coordinate all aspects of the breakfast and lunch programs within the assigned site so that all eligible students are offered healthy meals that comply with the National School Meal programs and District program guidelines, procedures and rules and fulfills the client and customer expectations.
POSITION OVERVIEW:
This position leads, participates, and monitors activities associated with meal preparation, merchandising and ordering, food storage, and point of sale and food production record keeping, sanitation and meal serving operations in the absence of the Kitchen Manager.
The successful candidate will be an individual who is committed to our district’s values by……
Providing exceptional customer service to our students, staff and guests who dine in our cafeterias
Following food safety and sanitation regulations to ensure the safety for our guests
Working well with others on a team
Having a positive attitude
Being a dependable team member
Being an ongoing learner
JOB RESPONSIBILITIES
Develops and maintains a current knowledge of the Districts’ policies, protocols and procedures that apply to this position so that work responsibilities can be performed purposefully, confidently and independently within the position authority and responsibility parameters.
Under the direction and guidance of the Kitchen manager, assists with the implementation of department operational plans and programs.
Develops and maintains collaborative work relationships that contribute to a pleasant and production workplace.
Works with the Kitchen Manager to review the site specific menus monthly as the basis for projecting and ordering the appropriate variety and amount of foodstuffs to support the site’s meal program
Under the direction and guidance of the Kitchen Manager, plans, prepares and/or assembles foodstuffs to create meals that follow site specific menus and comply with all established Federal, State, District and any other local regulations covering the preparation, assembly, and delivery and clean up in school meal programs.
In the absence of the Kitchen Manager, monitors kitchen activities providing help and regular work direction to other nutrition service staff to ensure compliance with applicable District policies, protocols and procedures.
Helps keep the kitchen and cafeteria areas in a safe, clean and ready to use condition before, during and after each scheduled meal service.
Under the direction and guidance of the Kitchen Manager, maintains various production and inventory records in a timely, accurate and complete manner so information is readily available for planning and evaluation purposes.
Operates various preparation, assembly and cleaning equipment in a safe manner and instructs others in proper operation of such equipment.
Performs cashiering as scheduled or required to ensure that students are correctly using their PIN numbers and calls for assistance if the automated cashiering system malfunctions.
Balances cash receipts and points of sale monies and prepares deposit slips daily, and manages students and staff meal accounts as assigned or in the absence of the Kitchen Manager
Keeps the Kitchen Manager informed of any operational or personnel issues that could or do adversely affect the preparation and/or delivery of scheduled meal service.
Assumes Kitchen Manager duties in the absence of the kitchen manager at all sites or as assigned
Attends approved classes, seminars and conventions to achieve and maintain the appropriate level(s) of Minnesota School Food Service certification required by this position.
Learns and cross trains in all kitchen nutrition service areas and jobs.
Performs other job related responsibilities as assigned