Coordinator, Stdt Nutr Prodtn

TrulyHired; Wimauma (FL); On-site; USD 32,000 - 52,000; Full time

Job summary

TrulyHired is seeking a Student Nutrition Production Coordinator to assist in coordinating the preparation and service of meals at the assigned school site in Florida. The role requires strong knowledge of food preparation, quality control, and record-keeping within regulatory guidelines.

The position emphasizes batch cooking, standard recipes, temperature control, and coordination with Student Nutrition Services staff to ensure safe, healthy meals for students and staff.

Qualifications

• Two years of increasingly responsible experience in food service.
• Must successfully complete the Production Coordinator Training Program.

Responsibilities

• Produces and coordinates meals using batch cooking and standardized recipes.
• Works with district assistants to ensure quality meals are served.
• Inspects and tastes food items; ensures lines are stocked, clean, and attractively displayed.
• Monitors food temperatures per HACCP guidelines during preparation and service.
• Keeps accurate records as required by district and relevant health departments.
• Follows all applicable rules and procedures to prepare and serve nutritious meals.
• Ensures records are complete and up to date daily.
• Handles program duties in the absence of the SNs Manager.
• Performs other duties as assigned.

Skills

Quality food prep

Batch cooking

Equipment operation

Standardized recipes

Food safety (HACCP)

Record keeping

Microsoft Office

Tools

Microsoft Office

Job description

Job Description

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

DISTRICT EXPECTATIONS: All district employees must:

• Demonstrate regular and predictable attendance. Physical presence is expected as part of a reliable and predictable pattern of 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:

• Uses, explains, and demonstrates 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.
• Works with the Student Nutrition Services assistants to ensure quality food products are being served.
• Inspects and taste all food items before they are placed on the serving line, and ensures all lines are fully stocked, cleaned, and the food is displayed attractively.
• Checks the temperature of all foods prior to and during service and ensures all food is prepared and served within safe food temperatures per Hazard Analysis and Critical Control (HACCP) guidelines.
• Records and maintains accurate records as required by Student Nutrition Services, Florida Department of Agriculture, Hillsborough County department of Health, and the UDSA.
• Follows 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 the student and staff of their assigned school.
• Ensures all record keeping is complete, accurate, and up to date on a daily basis.
• Ensures food quality and food safety of all meals produced in the kitchen.
• Ensures proper HACCP procedures are followed.
• Handles all aspects of the program in the absence of the SNs Manager.
• Performs 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: Works within approved budget. Conserves organizational resources. Develops and implements cost saving measures. Contributes to profits and revenue.

Quality Management: Fosters quality focus in others. Sets clear quality requirements. Measures key outcomes. Solicits and applies customer feedback. Improves processes, products, and services.

Planning & Organization: Prioritizes and plans work activities. Uses time efficiently. Plans for additional resources. Integrates changes smoothly. Sets goals and objectives. Works in an organized manner.

Quality: Demonstrates accuracy and thoroughness. Displays commitment to excellence. Looks for ways to improve and promote quality. Applies feedback to improve performance. Monitors own work to ensure quality.

Dependability: Responds to requests for service and assistance. Follows instructions and responds to management direction. Takes responsibility for own actions. Meets attendance and punctuality guidelines.

NOTE: 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.

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 instruction, 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.