2026-27 Nutrition Center Operations Coordinator - Como Service Center

Responsibilities

• Coordinate and oversee daily Nutrition Center operations to ensure efficient, safe, and timely production and distribution of meals in accordance with production schedules and department objectives.
• Provide day-to-day leadership, guidance, coaching, and support to Nutrition Center Supervisors and Nutrition Services staff to promote operational excellence, accountability, and teamwork.
• Aid the Nutrition Center Manager with scheduling, workflow planning, staffing assignments, and operational problem-solving to maximize productivity and service levels.
• Maintain compliance with all applicable food safety regulations, including Hazard Analysis Critical Control Point (HACCP), Occupational Safety and Health Administration (OSHA), Minnesota Department of Health requirements, and departmental standard operating procedures.
• Monitor production activities and adjust operations as needed to meet changing production demands and customer needs.
• Train, coach, mentor, and evaluate assigned staff in accordance with District policies, collective bargaining agreements, and departmental procedures.
• Support employee development through ongoing performance feedback, coaching, corrective action, and professional growth opportunities.
• Develop and implement training materials, standard operating procedures, and instructional resources related to food production, equipment operation, food safety, sanitation, and quality standards.
• Monitor food production processes to ensure products consistently meet established standards for quality, appearance, nutritional value, portion control, food safety, and cost effectiveness.
• Lead the testing and evaluation of new recipes, production methods, ingredients, and packaging to improve product quality, operational efficiency, and student acceptance while meeting nutritional requirements.
• Inspect production batches throughout the manufacturing process to verify product quality, recipe adherence, weights, yields, counts, and production specifications.
• Investigate product quality concerns and implement corrective actions to maintain consistent production standards.
• Coordinate microbiological testing of products, review laboratory results, communicate findings, and implement corrective actions when necessary.
• Monitor Cytherm data loggers and other food safety tracking systems to ensure product integrity throughout receiving, production, storage, transportation, and delivery.
• Coordinate inventory control activities for food products, packaging materials, supplies, chemicals, and production equipment.
• Conduct cycle counts and physical inventories and prepare required inventory reports.
• Forecast production needs and coordinate purchasing of food, packaging, and operational supplies.
• Coordinate sanitation activities throughout the Nutrition Center to ensure compliance with food safety regulations and sanitation standards.
• Partner with Custodial Services, equipment vendors, and sanitation contractors to maintain a clean, safe, and efficient production environment.
• Monitor recycling, waste management, chemical handling, and sanitation programs to support environmental stewardship and regulatory compliance.
• Prepare and analyze operational reports including labor utilization, productivity, production volumes, product usage, inventory, waste, and cost-per-meal data.
• Monitor labor standards and prepare bi-weekly labor cost reports.
• Analyze operational trends and recommend improvements to increase productivity, reduce waste, improve quality, and control costs.
• Monitor school meal returns, production waste, menu shortages, and production efficiencies, providing recommendations for continuous operational improvement.
• Develop and maintain production schedules, calendars, recipe standards, line standards, and production documentation.
• Coordinate employee training related to production procedures, equipment operation, food safety, sanitation, workplace safety, and quality assurance.
• Promote continuous improvement initiatives by identifying opportunities to improve efficiency, food quality, employee safety, customer satisfaction, and operational performance.
• Participate in evaluating and implementing new equipment, production technologies, and operational best practices.
• Collaborate with Nutrition Services leadership, warehouse staff, transportation, school sites, vendors, regulatory agencies, and other District departments to support efficient Nutrition Center operations and service delivery.
• Assist with special projects, operational initiatives, and department-wide improvements as assigned.

Qualifications

• Associate's degree in Culinary Arts, Food and Nutrition Science, Food Service Management, or a closely related field, and two (2) years of supervisory experience in a large-scale, institutional, commercial, or similarly complex food service operation; OR the equivalent combination of education, training, and progressively responsible experience that provides the required knowledge, skills, and abilities may be considered.
• Must obtain a Food Service Management Certificate within sixty (60) days of appointment if not held at the time of hire.

Preferred Qualifications

• Bachelor's degree in Culinary Arts, Food and Nutrition Science, Food Service Management, Nutrition, Hospitality Management, or a closely related field.
• Three (3) or more years of supervisory or leadership experience in a large-scale institutional food production operation, school nutrition program, healthcare, higher education, military, or other high-volume commercial food service environment.
• Current ServSafe® Manager Certification or equivalent accredited food safety certification.
• Experience working within a USDA Child Nutrition Program, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), or other federally funded nutrition programs.
• Experience implementing and monitoring Hazard Analysis Critical Control Point (HACCP) food safety systems and regulatory compliance programs.
• Experience with food production software, inventory management systems, and data reporting applications.