2026-27 Nutrition Center Operations Coordinator - Como Service Center
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Job ID
1023038
Location
065 - Como Service Center
Full/Part Time
Regular/Temporary
Regular
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General Information
Saint Paul Public Schools is looking to hire a Nutrition Center Operations Coordinator
Position Summary
The Nutrition Center Operations Coordinator provides day-to-day operational leadership and supervision of the District's central production kitchen (Nutrition Center). This position coordinates food production, quality assurance, inventory management, sanitation, regulatory compliance, staff training, and operational reporting to ensure the efficient production and distribution of safe, nutritious, high-quality meals for students. The coordinator promotes continuous improvement in production processes, food safety, cost effectiveness, employee development, and customer service while ensuring compliance with all federal, state, and local regulations and District standards.
Reporting Relationship
Reports to the Nutrition Center Manager.
Minimum 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.
Responsibilities
The essential functions include, but are not limited to, the following fundamental duties:
Operations Leadership
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.
Assist the Nutrition Center Manager with scheduling, workflow planning, staffing assignments, and operational problem-solving to maximize productivity and service levels.
Monitor production activities and adjust operations as needed to meet changing production demands and customer needs.
Staff Supervision and Development
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.
Assist with performance evaluations, documentation, employee recognition, and disciplinary processes as appropriate.
Develop and implement training materials, standard operating procedures, and instructional resources related to food production, equipment operation, food safety, sanitation, and quality standards.
Food Production and Quality Assurance
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.
Food Safety and Regulatory Compliance
Monitor 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.
Conduct routine inspections of production, storage, sanitation, and food handling practices to ensure regulatory compliance and operational safety.
Stop production activities that do not comply with established food safety or operational standards and implement appropriate corrective actions.
Collect, document, and maintain required HACCP records, temperature logs, sanitation documentation, and quality assurance records.
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.
Inventory and Supply Management
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.
Monitor inventory levels, product usage, and inventory turnover to minimize waste and ensure uninterrupted production.
Collaborate with Nutrition Center Supervisors to forecast production needs and coordinate purchasing of food, packaging, and operational supplies.
Sanitation and Facility Operations
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.
Production Planning and Performance Analysis
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.
Training and Continuous Improvement
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.
Customer and Community Engagement
Coordinate Nutrition Center tours and educational visits for internal and external stakeholders.
Promote understanding of District Nutrition Services operations by organizing tour schedules and coordinating staff participation.
Collaboration
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.
Equity and Organizational Culture
Contribute to the District's inclusive workplace by fostering a culture of equity, respect, collaboration, and belonging.
Demonstrate cultural responsiveness and support practices that promote equitable access to nutritious meals and positive workplace relationships.
Perform other duties and responsibilities as assigned to support the goals and operations of the Nutrition Services Department.
Knowledge, Skills, and Abilities
Knowledge of institutional food production, commercial kitchen operations, recipe standardization, quality assurance, and food production planning.
Knowledge of food safety, sanitation, HACCP principles, OSHA requirements, and applicable federal, state, and local regulations governing school nutrition programs.
Knowledge of inventory management, food cost control, purchasing support, labor utilization, productivity measures, and operational reporting.
Knowledge of supervisory principles, employee training, performance management, and continuous improvement practices.
Knowledge of commercial food service equipment, production technologies, and computerized food production and inventory management systems.
Skill in coordinating high-volume food production operations while maintaining quality, efficiency, food safety, and regulatory compliance.
Skill in supervising, coaching, training, and evaluating staff to promote accountability and operational excellence.
Skill in analyzing production, labor, inventory, and quality data to identify trends, solve problems, and improve operational performance.
Skill in preparing reports, maintaining accurate records, and communicating effectively with employees, leadership, vendors, and regulatory agencies.
Skill in establishing collaborative working relationships across departments to support efficient production and service delivery.
Ability to organize, prioritize, and coordinate multiple operational activities while meeting production schedules and changing priorities.
Ability to interpret and apply regulations, policies, procedures, recipes, and production standards consistently and accurately.
Ability to identify operational issues, exercise sound judgment, and implement effective corrective actions in a fast-paced environment.
Ability to maintain accuracy, attention to detail, and professionalism while managing competing demands and confidential information.
Ability to foster a positive, inclusive, and customer-focused work environment that supports teamwork, continuous improvement, and high-quality service
Pay, Benefits and Work Schedule
This is a 12 month position working 40 hours per week.
Pay range for this position is: $70,264-94,054
Maximum hiring step = step 9 (nine)
The full salary schedule is listed in the SPSO contract. Salary information for this job posting can be found at this link (https://www.spps.org/about/departments/human-resources/labor-agreements) ( https://www.spps.org/about/departments/human-resources/labor-agreements ) and by selecting the "SPSO" Labor agreement.
Benefit information for this position can be found at this link (https://www.spps.org/about/departments/human-resources/benefits/benefit-summaries-by-bargaining-unit) ( https://www.spps.org/about/departments/human-resources/benefits/benefit-summaries-by-bargaining-unit ) and by selecting the " SPSO - Full Time" link.
How to Apply
To be considered further, please apply for this position and attach a resume and cover letter to your online application.
The Human Resource Department will review your application materials and contact you regarding the next steps.
To attach additional documents to your online application, click on the "Additional Attachments" link from the applicant homepage and upload your documents as attachments. Valid file extensions for attaching a document include .doc, .txt, .rtf, and .pdf.
This position will remain open until filled.
Other Information
Transcript - Unofficial transcripts are accepted at the time of hire. You must submit official transcripts within 30 days of your start date. Formal credential evaluation is required for post-secondary education completed outside of the United States.
Veteran's Preference - If you are an eligible veteran applying for a job where veteran's preference applies and wish to claim Veterans Preference you must submit a legible copy of your DD214 to the Human Resource Department with your employment application. If your claim is approved, five or ten additional points will be added to your final passing score.
Criminal Background Investigation and Reference Checks - Reference checks and a criminal background investigation will be completed as a condition of hire for all new employees and for former employees who have not been employed by the District for more than six months.
Essential Functions
Essential functions are job duties that the individual holding the position must be able to perform unaided or with the assistance of a reasonable accommodation through the Americans with Disability Act (ADA) and the Americans with Disability Amendments Act (ADAAA). The essential functions are typical duties as outlined under Responsibilities.
Regular and reliable attendance.
May be exposed to various cleaning products
Physical Requirements
This position is considered to be medium Work and r equires exerting up to 50 pounds of force occasionally, up to 25 pounds of force frequently, and up to 10 pounds of force constantly to move objects.
Able to stand and walk for extended periods throughout the workday while overseeing production operations.
Able to move throughout production, storage, receiving, freezer, cooler, warehouse, and loading areas.
Able to frequently bend, stoop, reach, twist, kneel, crouch, and climb short ladders or step stools when inspecting equipment, inventory, and production areas.
Able to lift, carry, push, and pull food products, ingredients, containers, supplies, and equipment consistent with the physical demands of the position.
Able to perform repetitive hand, wrist, and arm movements associated with computer use, documentation, inspections, and handling production materials.
Able to operate a commercial kitchen equipment, pallet jacks, carts, and other food service equipment safely.
Able to read labels, gauges, thermometers, computer screens, and written materials with or without reasonable accommodation.
Able to distinguish colors, temperatures, odors, and other sensory indicators necessary to monitor food quality and food safety.
Able to communicate effectively in person, by telephone, and via two-way radio in production and warehouse environments.
Able to travel throughout the Nutrition Center and occasionally to District locations for meetings, training, or operational support.
Mental Requirements
Able to sustain concentration while monitoring multiple production lines and operational activities simultaneously.
Able to respond effectively to changing production priorities, staffing needs, equipment malfunctions, and unexpected operational issues.
Able to exercise sound judgment when making time-sensitive operational decisions that affect food production and distribution.
Able to interpret and evaluate operational data, reports, and production information to support informed decision-making.
Able to maintain composure and effectiveness in a fast-paced, deadline-driven environment with frequent interruptions.
Able to coordinate numerous concurrent tasks while maintaining accuracy, quality, and operational continuity.
Able to recognize and respond appropriately to safety risks, sanitation concerns, and emergency situations.
Able to maintain professionalism, discretion, and objectivity when addressing personnel matters and operational challenges.
Able to adapt to changes in production schedules, menus, regulations, technology, and organizational priorities.
Able to demonstrate resilience, initiative, and accountability while supporting continuous operational improvement.
WORKING CONDITIONS
Work is performed primarily in a large commercial food production facility with frequent movement between production kitchens, storage areas, coolers, freezers, loading docks, warehouse spaces, offices, and receiving areas.
Regular exposure to varying temperatures, including hot cooking environments, refrigerated coolers, and freezer storage areas. Frequent exposure to steam, heat, humidity, water, cleaning chemicals, food products, and commercial kitchen equipment. Regular exposure to moderate to high noise levels generated by commercial food production equipment and machinery.
Requires adherence to strict food safety, sanitation, personal protective equipment (PPE), and workplace safety protocols. Work involves frequent interaction with production staff, supervisors, vendors, maintenance personnel, transportation staff, inspectors, and other District employees.
Occasional schedule adjustments, including early morning hours, extended shifts, or overtime, may be required to support production schedules, special events, equipment issues, emergencies, or operational needs. The position is subject to frequent deadlines and production schedules requiring flexibility and responsiveness while maintaining high standards of quality, safety, and customer service.
May be required to participate in emergency response, continuity of operations, or disaster recovery activities to support uninterrupted meal production and distribution.
Equal Employment Opportunity
Saint Paul Public Schools is an equal opportunity employer and supports an inclusive workplace environment.
Equity Statement
SPPS is committed to an equitable workforce where all employees represent this commitment through equitable practices in their job position.
