Food Service Coordinator - Phoenix Charter School

Job Title: Food Service Coordinator

• Phoenix Charter School
  Category: Classified

Food Service Coordinator

• Phoenix Charter School

Summary:
Phoenix School is recruiting a Food Services Coordinator to lead our food services team under the supervision of the Phoenix Operations Coordinator. Our program is a formal partner of Sodexo Food Services and receives day-to-day advisement from their regional Food Service Director.

This position would be directly responsible for stewarding our daily breakfast and lunch service. The employee would independently lead the food preparation in a school kitchen with sanitary, Safe Serve, general orderly manner of tasks, and perform the related work as required.

The site has the independent production and service of food at a single site serving up to 200 meals per day for each meal service time. The complexity of the work may not be limited to the application of readily understood rules, regulations, and procedures.

The incumbent will exercise leadership by providing daily instruction and assigning tasks to kitchen staff related to activities in the kitchen. Provides training to student assistants. Communication and judgement is required on standard work procedures. Responsibilities include regular contact with students, staff, and the public.

Opening: Full-Time, Hourly, Non-exempt, 2024-2025 School Year

Application Period: Accepting applications until filled.

Assignment: This position is eight hours each school day, generally scheduled between 6:00 AM and 4:00 PM and follows the adopted Roseburg Public Schools calendar for Roseburg High School.

Compensation: $20.66 to $28.15 hourly rate DOE

Benefits: Individual Health Insurance + Health Savings Account (employer paid) *
Dental Insurance (employer paid) *
Life Insurance Coverage (employer paid) *
Sick and Personal leave days for use during school year.

• Subject to a 30-day enrollment period

Position Requirements:
Current Oregon Food Handlers card is required or must be obtained within 15 days.
Completion of Safe Schools and associated meal service trainings (available on-site).
Must have a desire to work with high school students in a professional manner and demeanor.
Ability to work independently at times and show initiative on team projects.
Ability to successfully pass a drug test (random or otherwise).
Perform in a professional manner while working with partnering organizations.
Ability to communicate in non-technical terms with a diverse population of staff and students.
Regular and reliable attendance.
Ability to demonstrate an understanding and importance of customer service.
U.S. citizen, national or lawful permanent resident.
Possession of a high school diploma or equivalent.
Must successfully pass a criminal history background check and fingerprint screening.
A valid driver's license, clean driving record and ability to provide documentation.
21 years of age or older to meet driving insurance requirement.

Preferred Qualifications:
Documented experience in quantity food preparation, kitchen maintenance, and food service supervision.
Prior experience working within a USDA School Breakfast Program and National School Lunch Program.
Possessing a degree from an accredited college, university, or related trade school.

Duties & Responsibilities:
Responsible for day-to-day oversight of cafeteria operations in a secondary school.
Maintains a financially successful food service operation including controlling food costs, controlling food waste, controlling labor costs, and ensuring proper pricing procedures are followed.
Maintains accurate records of menu production sheets, inventories upon request, information for payroll, and other record keeping and reporting as required.
Ensures all employees and personnel in agency food services department provide excellent customer service.
Works with Food Services Director to determine school-wide usage levels and procures food/supplies accordingly.
Supervise and train youth personnel (high-school students and paid youth interns) in food production and service.
Demonstrate initiative and innovation in the application of food services policies and procedures.
Efficient food production, transporting and serving techniques.
Performs cleaning and dishwashing and other limited skilled duties in a kitchen.
Basic safety and sanitation procedures or requirements.
Operate to meet quality product standards concerning service and sanitation control.
Prepare a quality product in large quantity in an efficient and orderly manner.
Principles and procedures of food handling and storage.
Effectively organize the workflow independently with minimal supervision.
Operation, cleaning and caring for utensils and institutional food service equipment.
Complete routine addition, subtraction, multiplication, division and percentages and fraction computations with ease and accuracy.
Weighing and measuring of ingredients for preparing food in large quantities.
Operate all types of food service equipment, including but not limited to gas convection ovens, gas stoves, deep fryers, meat slicers, proofers, and mixers.
Adjust recipes to meet needs and maintain correct portion control.

Marginal Duties and Responsibilities:
May be responsible for preparing either baked products, main entree or other food items as assigned.
Assists in setting up the line and serving food. May be responsible for evaluating meals at point of service, collecting meal cards or recording meals on a meal-counting computer.
Assists in the general cleaning of the kitchen.
Assumes charge of the lunchroom and kitchen, as designated by the supervisor and Principal.
Assists in the serving, evaluation of trays at point of service, the collection of meal cards or the operation of a meal- counting computer.
Visiting and procuring product from the Regional Food Bank.
Attends staff meetings and/or in-service trainings as needed.
Fulfills other related duties as assigned by supervisor.

Physical Requirements:
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 functions, duties, and responsibilities of this job.

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. While performing the duties of this job, the employee is: Regularly required, in an 8-hour day, to sit for 3-8 hours; stand/walk/move around for 1-4 hours; drive 1-3 hours.
Regularly required to talk and hear.
Regularly required to use hands to finger, handle or feel objects, tools or controls.
Regularly lift, move or carry up to 25 pounds; occasionally lift, move or carry up to 50 pounds.
Frequently required to stand or walk (occasionally on an uneven surface), reach with hands and arms, stoop and/or bend.

While performing the duties of the position, the employee works with standard office and/or instructional equipment with moving mechanical parts.

Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment could be low to moderate. The employee's work is most frequently indoors, but occasionally requires going outdoors in the weather to pass from building to building.

Application Process:
1.Apply through Applitrack HERE.
2.The school will provide timely notification to candidates whether they are selected for an interview.
3.After an initial round of applicants are interviewed, the position will be offered or remain open until filled.

Questions about the position?
Contact Christine Pollastrini, Fiscal and HR Asst., at (541) 673-3036 x1123, cpollastrini@roseburgphoenix.com

We look forward to your application and thank you, in advance, for your interest in Phoenix Charter School.