Nutrition Services Distribution Lead

Fargo Public Schools•Fargo, ND

10d•Onsite

About The Position

The Distribution Lead works in licensed commercial kitchens to coordinate and execute the distribution of high volumes of quality food for the district’s USDA School Nutrition Programs. The role follows North Dakota and FDA Food Code processes and procedures for safe food consumption. It coordinates food and supply flow from ordering and procurement through receiving, inventory, central kitchen preparation, and final distribution to satellite kitchens and other locations. The position also performs hands-on central kitchen work, trains and oversees coworkers, supports operational coverage, and helps maintain safe, orderly, and sanitary workspaces. Staff may be expected to work in person to carry out feeding programs during prolonged school closures and emergencies when needed.

Requirements

At least one year of experience preparing a variety of food in a commercial kitchen.
Ability to efficiently use electronic systems to manage department data and create and distribute required documents.
Complete an approved 8-hour food safety and sanitation course for lead kitchen employees within 60 days of hire, if not completed upon hire, and an approved refresher course every five years.
Knowledge of common food preparation tools, terms, and measurements.
Ability to add and subtract three-digit numbers and to multiply and divide.
Ability to read and interpret information such as safety and procedure instructions.
Ability to communicate and interact appropriately with coworkers and students.
Ability to use a computer or phone to access district email, foodservice software, and other online resources.
Complete the USDA School Nutrition Programs’ required annual 12 hours of documented training in applicable topics, including federal food program administration, Civil Rights, food safety and sanitation, caustic chemical handling, meal patterns, accommodations for allergies and disabilities, and reimbursements.
Meet the physical requirements of the position, including frequently standing, walking, reaching, using hands dexterously, talking or hearing, and tasting or smelling; occasionally stooping, kneeling, crouching or crawling and lifting or carrying up to 50 pounds; and rarely sitting or climbing/balancing.
Work in person during school shutdowns or closures when needed to carry out feeding programs.

Nice To Haves

Experience with menu management software.
Experience with inventory management procedures in a high-volume kitchen.
One year of experience following the guidelines of a USDA School Nutrition Programs-regulated food program.

Responsibilities

Coordinate food, supply, and related-material flow from ordering and procurement through receiving, inventory, central kitchen preparation, and distribution to satellite kitchens and other locations.
Collect orders through online systems, paper orders, email, and telephone; review them for accuracy and help sites select approved products and reasonable quantities.
Consolidate orders, place orders with vendors, verify availability, resolve discrepancies, and coordinate delivery schedules.
Convert site orders into requisitions, pick lists, and other documentation for central kitchen personnel.
Perform and direct the collection, organization, and distribution of goods from the central kitchen to satellite kitchens and designated locations.
Monitor inventory in the online food management system and maintain accurate electronic usage reports to support forecasting and future ordering.
Perform hands-on central kitchen duties, including receiving, managing inventory, food production, cleaning and sanitation, distribution, and warewashing.
Follow food safety, sanitation, inventory control, workplace safety, and organizational procedures, and help maintain orderly, safe, and sanitary kitchens, storage areas, equipment, and workspaces.
Know district and departmental policies and procedures, and communicate operational information effectively and in a timely manner.
Coordinate ordering and distribution with kitchen managers, office staff, central kitchen personnel, distribution staff, vendors, and supervisors.
Train and oversee coworkers so they complete assigned tasks accurately, safely, and efficiently; this may include occasional travel to school-site kitchens.
Complete work and maintain workspaces to pass county health inspections twice per year and occasional federal USDA inspections.
Provide short-term kitchen coverage when needed and complete required annual USDA School Nutrition Programs training and other mandatory training.
Participate in general staff meetings and perform other duties as assigned.