School Nutrition Lead - Meal Production & Training

Rochester Public Schools; Rochester (MN); On-site; USD 35,000 - 55,000; Full time

Job summary

Rochester Public Schools is seeking a K-12 Food Service Coordinator responsible for producing meals and snacks in the absence of leads. You will oversee menu preparation, diet accommodations, serving line setup, and staff training at a single site as needed.

The role requires knowledge of food safety, HACCP compliance, and the ability to work independently while maintaining accurate records and confidential student information.

Qualifications

• Must hold Minnesota Certified Food Protection Manager Certification or be willing to obtain within 6 months.
• Excellent organizational, communication and interpersonal skills.
• Regular, on-time attendance is required.
• Computer skills and experience or willingness to learn.
• Must be able to lift 31-50 lbs.

Responsibilities

• Manage production of planned menu items meeting required components and portions.
• Determine prepared food volumes based on site assignment.
• Ensure students with special diets receive correct meals.
• Assist with set-up of serving lines and assign stations.
• Train staff and promote cross-training; handle allergens and meat varieties.
• Adhere to HACCP plan and health regulations.
• Oversee SNS computer system: daily numbers, payments, adjustments.
• Ensure meals meet USDA guidelines and confidentiality of student data.
• Conduct daily/ monthly reports and inventory as required.

Skills

Food safety certification

Organizational skills

Communication skills

Interpersonal skills

Computer skills

Attendance

Lifting 31-50 lbs

Education

High School diploma or GED

Tools

POS systems

District software

Calculators

Job description

Rochester Public Schools is seeking a K-12 Food Service Coordinator responsible for producing meals and snacks in the absence of leads. You will oversee menu preparation, diet accommodations, serving line setup, and staff training at a single site as needed.

The role requires knowledge of food safety, HACCP compliance, and the ability to work independently while maintaining accurate records and confidential student information.