Central Kitchen
8hrs/day
5:30am-2:00pm
$17.94/hr
Replacing Mary Smith
Effective February 2025

Position Summary

Coordinates, oversees, and participates in food preparation and food service in the school’s central kitchen in order to ensure that food safety, sanitation, and quality standards are met and that school lunches are provided in a timely manner while meeting quality standards. Ensuring food service functions comply with USDA policy, food service department policy and State of Michigan regulations; Coordinates and places food orders with vendors to ensure that school menus are adequately supplied with required food items and ingredients. Receives and completes food orders from schools to ensure proper availability of food items to a variety of sites. Responds to quality concerns and implements corrective actions when necessary to maintain a quality food service program.

Principal Duties and Responsibilities

(These duties and responsibilities are judged to be "essential functions" in terms of the Americans With Disabilities Act or ADA)

Oversees and participates in preparing foods and baked goods in order to ensure that school orders are filled in a timely manner and that food safety, sanitation and quality standards are met.
Coordinates and oversees the processes and procedures for receiving, processing and implementing the filling of daily school orders.
Processes and completes required forms and documentation to maintain food production records, purchase orders, food safety records, etc.
Coordinates and places food orders with external vendors; monitors delivery to ensure that orders are received in a timely manner and according to delivery schedules.
Trains new employees on proper and safe food handling methods and techniques, monitors and evaluates their progress, and provides appropriate feedback and instruction.
Prepares daily work schedules and supervises the work of the central kitchen staff.
Oversees and maintains the central kitchen food and supplies inventory.

Performs other related duties as directed by supervisor.

The above statements are intended to describe the general nature and level of work being performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed by such a person.

Education, Experiences, Knowledge, Skills and Abilities

(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

Must be 18 years of age or older.

Education:

This position requires a high school diploma or general education degree (G.E.D.). A one-year certificate from a college or technical school is preferred.

Experience:

Two years of related work experience in food service and/or safe food handling, required.
Previous work experience in a leadership role, required.
Previous work experience in K-12 food service, required.

Certificates, Licenses, or Registrations:

ServSafe Certification required.

Supervisory Responsibilities: The position has supervisory responsibilities.

Knowledge:

Knowledge of basic math to calculate food purchases and proportions, required.
Knowledge of basic accounting, required.
Knowledge required to satisfactorily perform the functions of the job such as but not limited to quantity cooking methods, pertinent codes, policies, regulation and/or laws; food safety and sanitation requirements, required.
Knowledge of methods, materials, tools, equipment, occupational hazards, and safety precautions related to food service, required.
Knowledge of proper handling and storage of food, required.
Knowledge of proper serving techniques and portion control, required.
Knowledge of food conversions, required.

Abilities:

Ability to determine food quantities per case/food item, required.
Ability to read and interpret district policies, guidelines, handbook, and government regulations, required.
Ability to read and comprehend safety rules, operating and maintenance instructions, and procedure manuals, required.
Ability to lead and train food service staff, required.
Ability to write simple correspondence, required.
Ability to handle cash and complete records requiring basic math and accounting skills, required.
Ability and willingness to participate and successfully complete State of Michigan required professional development and obtain certification, required.
Ability to communicate effectively using the English language in writing and verbally with students and school administrators and staff, required.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, required.
Ability to solve practical problems involving several concrete variables in situations where only limited standardization exists, required.
Ability to effectively use basic computer software applications, required.
Ability to handle general clean up duties, required.
Ability to perform job duties using various types of equipment including but not limited to; convection ovens, microwave ovens, range tops, steam kettles, deep fryers, refrigerators, freezers, garbage disposals, kitchen carts, and other commercial food service utensils and equipment
Ability to perform job duties using a variety of cleaning chemicals, required.
Ability to work with others and build relationships, required.
Ability to work in a fast paced work environment, required.

Skills:

Good verbal and written communication skills, required.
Basic computer skills, required.
Basic Math skills, required.
Multitasking skills, required.
Organizational skills, required.

Physical Demands:

The physical demands described here and above are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to climb, push/pull, lift, bend, walk, stand, sit, twist, turn, stoop, kneel, crouch, crawl, reach, use hands to finger, handle, or feel; talk and hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include vision, and ability to adjust focus, especially due to concentration when reading instructions, ingredients, and menus. The employee must occasionally work in hot and cold temperatures when going into freezer, around ovens, etc.

Work Environment:

The noise level in the work environment is usually loud.

The qualifications listed above are guidelines for selection purposes; alternative qualifications may be substituted if sufficient to perform the duties of the job.

Title: Central Kitchen Coordinator FLSA: Non- Exempt

Reports to: Food Service Director Updated: November 2016

It is the policy of Chippewa Valley Schools not to discriminate on the basis of race, color, sex (including but not limited to sexual orientation, gender identity), religion, national origin or ancestry, age, disability, height, weight, genetics, or marital status in its programs, services, activities, or employment. Inquiries related to nondiscrimination policies, questions, concerns or to file a complaint should be directed to: Civil Rights and Title IX Coordinator, Director of Human Resources, Chippewa Valley Schools Administration, 19120 Cass Avenue, Clinton Township, MI 48038 Phone: 586-723-2090 Email: ablanchard@cvs.k12.mi.us / Nondiscrimination inquiries related to disability should be directed to: Section 504 Coordinator, Director of Special Services, (same address) Phone: 586-723-2180 Email: tkoch@cvs.k12.mi.us. Persons with disabilities needing accommodations for employment must notify Chippewa Valley Schools of their need in writing within 182 days. Civil Rights and Title IX inquiries can also be directed to the Department of Civil Rights at (800)482-3604 or MDCRservicecenter@michigan.gov.