Southeast

ome join the fun, fast-paced, and friendly atmosphere with our Catering Team at the Northgate Cafe, located at our Central Office.

This position works at the Davis Center from 6 AM – 2:30 PM (8 hours daily) for 52 weeks.

**Valid driver’s license required**

 

SUMMARY
Under general supervision, prepares food for catering and retail food service for the Davis Center Café, Street Eats food truck and for catering events within and outside of the school district; ensures all food is prepared in compliance with health and safety regulations. 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:
Performs food preparation tasks according to planned catering schedule; short order cooks food prepared from scratch for retail and catering customers.
Performs work within scope of authority and training, and in compliance with MPS policies and quality standards.
Reads and follows Banquet Event Orders and coinciding recipes.
Prepares, seasons, marinates, cooks, meats, and vegetables for use in catered meals.
Cook, measure, mix, wash, peel, cut, or shred, meats, fruits, vegetables, and other ingredients.
Evaluates quality of food for flavor and appearance to insure that items are acceptable for catering and cafe customers.
Inspects food items for the purpose of verifying quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
Cleans and maintains equipment and food preparation and storage areas in sanitary condition to meet mandated health standards.
Reports equipment needs and malfunctions to Catering and Retail Food Service Coordinator.
Ensures compliance with all MPS, U.S. Department of Agriculture, State of Minnesota Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
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.
Maintains absolute confidentiality of work-related issues, records and MPS information.
Other duties or tasks may be assigned on an as-needed basis.
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
High School diploma/GED; AND three (3) years of demonstrated 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. Complex institutional food preparation equipment.
Safety and sanitation practices for food preparation, distribution and storage.
Methods, materials, and practices of volume food preparation.
Retail short order cooking methods and procedures.
Principles and practices of effective customer service.
Environmentally responsible and resource-efficient food preparation.

 

Skill in:
Food preparation techniques and practices. Efficient and effective use of complex food preparation equipment.
Safely using kitchen tools and equipment, and specialized safety testing and analysis tools.
Performing general math calculations, and inventory and records management tasks.
Reviewing operations, identifying potential food safety hazards, and verifying MPS compliance with state and Federal regulations.
Assessing and prioritizing multiple tasks, projects and demands.
Establishing and maintaining effective working relationships with co-workers and clients.
Promoting and enforcing safe work practices.
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.  State Food Handler’s permit (Serv Safe Certification) must be obtained prior to completion of probationary period.

 

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. Eligibility for position is based on passing the required pre-placement exam.