DATE REVISED: June 2024

REPORTS TO: Director of Food Services

POSITION TYPE: Exempt, Non-Aligned, Salary, 12 months, Full Time

SALARY RANGE: $ 80,000 - $95,000

QUALIFICATION

• Associate's Degrees in a related field or Formal Culinary School Training
• Food preparation management within an organization/kitchen throughout multiple service locations or similar
• At least 3 years of progressively responsible experience in large-scale multi-entre, from-scratch cooking and baking in a commercial or institutional environment.
• Knowledge and experience cooking with a variety of ethnic and vegetarian recipes/ingredients
• Ability to work collaboratively with ethnically diverse staff and skill levels across all levels of the organization.

Required Qualification

• ServSafe Certification required or within the first 60 days
• Valid (MA) Driver's license is required for travel between the schools
• Occasional driving of the PSB vehicle may also be needed on occasion
• Ability to lift 40 lbs, stand continuously, and engage in moderate physical work
• Computer competency in Word, Excel, Gmail, and the equivalent Google software,
• Excellent interpersonal and communication skills
• Good overall physical health

PHYSICAL DEMANDS

The physical demands described here 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 almost continuously required to sit, talk, or hear. The employee is consistently required to walk and stand. The employee may be required to lift and/or move up to 50 pounds, such as milk crates, frozen foods, fruit, canned food, etc. The employee is required to reach with hands and continuously repeat the same hand, arm, or finger motion many times, as in typing. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus.

POSITION OVERVIEW

The Food Service Coordinator and Trainer provides is responsible for the food service day to day operation with additional responsibilities for training the kitchen staff on food preparation, food selection for new meal items, compliance with DESE regulations, in a safe and efficient manner; meeting the mandated nutritional needs of students; ensuring availability of quantities of items; providing written support to kitchen manager and kitchen staff; and complying with mandated health standards.

Primary Duties and Responsibilities:

• Assists the Food Services Director with the supervision of all staff
• Provide and track required training to all staff to be in compliance with USDA requirements
• Meal quality check for compliance
• Lead and assist with daily training, supervision, and compliance of kitchen staff
• Assist kitchen managers in submitting monthly inventory reports,
• Requests for food orders,
• Schedules the food service driver with the transfer of food within the district as well as the Brookline Early Education Program (BEEP).
• The Food Service Trainer Coordinator also has direct responsibility for the department's catering program with chefs.
• Performs tasks with the goal of providing better-trained and more skilled kitchen staff to provide higher quality service of food service to students and staff in the Brookline Public Schools.
• Oversee the district's Summer Meals Program

Training Responsibilities

• With approval of the Food Service Director, generally leads in training of kitchen managers, cooks, and food service staff with the preparation of meals, a la carte items, and catering.
• Conducts production schedule and safety meetings, in-services, and workshops for the purpose of improving kitchen staff knowledge and skills
• Participates in professional association meetings, workshops and conferences for the purpose of gathering information that can enhance department practices and personal performance;
• Provide consistent food safety training to keep up with industry standards.
• Provide consistent safety training to all staff to prevent illness and injury.
• Keep Employee Training Records for all required and voluntary training sessions; send copies of training to HR
• Train and orient all new employees.
• Oversee the onboarding and set up of all new hires through the hiring process.

Coordinating

• Communicates with kitchen staff, food service administrators, students, and school staff, and various outside agencies for the purpose of exchanging information and resolving concerns related to the District Food Services
• Coordinate student taste tests for the purpose of evaluating student food
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary work environment.
• Monitors the receipt, preparation, presentation, and serving of food and beverages for the purpose of ensuring safety and budgetary parameters are met and meals are presented in an appealing
• Performs functions of other nutritional services positions as needed for the purpose of ensuring adequate staff coverage within the site's nutritional services.
• Assist with the plans, coordination, and oversight of the activities of assigned school cafeterias for the purpose of providing efficient food services that are in compliance with Federal, State, and local regulations
• Assists with compiling a wide variety of documentation (e.g. cumulative meal counts, temperature logs, inventory reports, budget reports, sales reports cash summary, time sheets,) for the purpose of providing written support and/or conveying information.
• Supervises assigned food service personnel (e.g., orients, trains, evaluates, etc.) for the purpose of maximizing the productivity of the workforce, providing adequate coverage, and ensuring adherence to health, safety,y and nutritional standards of food services
• Travels to school sites for the purpose of evaluating the performance of food services personnel and the quality of food
• Writes specifications and makes recommendations for the purchase of items (e.g., food, supplies, equipment) for the purpose of ensuring food meets nutritional specifications and supplies and equipment are appropriate for the operation and within budget;
• Assists with compliance with applicable health regulations and ordinances, and that all schools are prepared for any state or local board of health inspection;
• Assist with the planning and posting of monthly menus and provide feedback on menu items through observation, surveys of students, etc.
• Schedules deliveries to ensure food is available to meet planned menu items. Assists FSD in all purchasing and utilization of government commodities, including processed goods.
• Understand and implement requirements for appropriate sanitation and safety levels in respective areas, and staff are adequately trained.
• Keep records of all Health Dept... inspections and documentation demonstrating follow-up responses;
• Verifies weekly internal kitchen quality and compliance inspection records;
• Keeps a simple production record of what is prepared and served daily;
• Performs other duties as assigned by the Director to support the goals of the Food Service Department
• Expected to spend no less than 65% of the typical work day in kitchens and cafes, training and cooking with the kitchen staff team when lunch is being served;
• Submits the claims for reimbursement and meals tax payment and reports to the state when directed
• Assists with bad debt collection

***All employees must be vaccinated and maintain full vaccination as a condition

of employment or work as an on-site vendor/contractor, unless they receive approval for a documented medical or religious exemption in accordance with relevant state and/or federal law. For a full copy of the Covid-19 vaccination policy please click here