Coordinator, Stdt Nutr Prodtn

Young World Physical Education; Ruskin (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

Young World Physical Education is seeking a full-time Student Nutrition Production Coordinator to assist in meal preparation and service at Shields Middle in Ruskin, Florida. The candidate should have at least two years of food service experience, strong communication skills, and must complete the Production Coordinator Training Program. Responsibilities include coordinating food preparation, ensuring compliance with health standards, and maintaining food quality. The role requires effective management within budget and with a focus on quality and dependability.

Qualifications

• Two years of increasingly responsible experience in food service.
• Ability to read and interpret safety rules and procedure manuals.
• Effective communication skills before groups.

Responsibilities

• Coordinate meal preparation and service for assigned school site.
• Inspect food quality and maintain safe food temperatures.
• Ensure compliance with food safety regulations.

Skills

Food service experience

Communication skills

Mathematical skills

Computer Skills

Education

Production Coordinator Training Program

Tools

Microsoft Office

Job description

Coordinator, Stdt Nutr Prodtn

Hillsborough County Public Schools Ruskin: Shields Middle - Ruskin, Florida

Job ID: 5690567

Application Deadline: May 13, 2026 4:52 AM (UTC)

Posted: May 04, 2026 12:00 AM (UTC)

Starting Date: To Be Determined

Status: This job posting is closed

Job Description

Shields Middle is in need of a Productions Coordinator for student nutrition for the 26-27 SY, must have ACTIVE application.

Summary: The Student Nutrition Production Coordinator will assist in coordinating the preparation and service of meals for their assigned school site.

District Expectations

• Demonstrate regular and predictable attendance.
• Support the district’s vision, mission, goals, and Strategic Plan.
• Engage in civility, respect, and professionalism.
• Maintain the professional knowledge and skills necessary to perform the essential duties and responsibilities of their positions.

Responsibilities

• Use, explain, and demonstrate skills in all aspects of quality food preparation, including but not limited to batch cooking, proper equipment operation and care, proper culinary techniques, and use of standardized recipes.
• Work with the Student Nutrition Services assistants to ensure quality food products are being served.
• Inspect and taste all food items before they are placed on the serving line, and ensure all lines are fully stocked, cleaned, and food is displayed attractively.
• Check the temperature of all foods before and during service and ensure all food is prepared and served within safe temperatures per Hazard Analysis and Critical Control (HACCP) guidelines.
• Record and maintain accurate records as required by Student Nutrition Services, the Florida Department of Agriculture, Hillsborough County Department of Health, and the UDSA.
• Follow all USDA, Florida Agriculture Department, Hillsborough County Health Department, and district rules, regulations, and procedures to prepare and serve nutritious, appealing meals and snacks to students and staff of their assigned school.
• Ensure all record keeping is complete, accurate, and up to date on a daily basis.
• Ensure food quality and food safety of all meals produced in the kitchen.
• Ensure proper HACCP procedures are followed.
• Handle all aspects of the program in the absence of the SNs Manager.
• Perform any other duties as assigned.
• Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district.

Other Information

• Cost Consciousness: Work within approved budget. Conserve organizational resources. Develop and implement cost saving measures. Contribute to profits and revenue.
• Quality Management: Foster quality focus in others. Set clear quality requirements. Measure key outcomes. Solicit and apply customer feedback. Improve processes, products, and services.
• Planning & Organization: Prioritize and plan work activities. Use time efficiently. Plan for additional resources. Integrate changes smoothly. Set goals and objectives. Work in an organized manner.
• Quality: Demonstrate accuracy and thoroughness. Display commitment to excellence. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality.
• Dependability: Respond to requests for service and assistance. Follow instructions and respond to management direction. Take responsibility for own actions. Meet attendance and punctuality guidelines.

Qualifications

• Experience: Two years of increasingly responsible experience in food service.
• Certificates/Licenses/Registrations: Must successfully complete the Production Coordinator Training Program.
• Language Skills: Reads and interprets documents such as safety rules, operating and maintenance instructions, and procedure manuals; writes routine reports and correspondence; speaks effectively before groups of individuals.
• Mathematical Skills: Adds, subtracts, multiplies, and divides in all units of measure, using whole numbers, common fractions, and decimals; computes rate, ratio, and percent and draws and interprets bar graphs.
• Reasoning Ability: Applies understanding to carry out detailed but uninvolved written or oral instructions; deals with problems involving a few concrete variables in standardized situations.
• Computer Skills: Microsoft Office.

Physical Demands

Physical Activities: Standing, walking, sitting, handling, tasting, smelling, keyboarding, talking, and hearing.

Lifting Demands: Up to 35 pounds.

Reaching Activities: Both dominant and non‑dominant hand; overhead.

Environmental Conditions: Noise intensity 4 loud, extreme heat, extreme cold, and proximity to moving mechanical parts.

Position Type

Full-time

Job Categories

Administration > Director/Coordinator/Manager

Equal Opportunity Statement

School Board Policy ensures equal opportunity for all in its personnel policies and practices and does not discriminate on the basis of race, color, gender, religion, national origin, marital status, sexual orientation, gender preference, political beliefs, social/family background, disability or age. The district accords preference in selection, retention, and promotion procedures to certain veterans and spouses of veterans who are Florida residents.