Operations Coordinator - School Nutrition Program en Muscogee County School District

POSITION TITLE:

Operations Coordinator - School Nutrition Program

FLSA:

Non-Exempt

SALARY:

$20.55 hourly

WORK DAYS:

240

LOCATION:

School Nutrition/MCPEC

REPORTS TO:

Senior Director of School Nutrition

PRIMARY FUNCTION: The Operations Coordinator is a vital member of the School Nutrition Department who supports the operational processes within the department by creating and managing procedures to ensure operationally sound work environments for all School Nutrition staff members.

1. Educational Level:                      

High School diploma or equivalent

2. Certification/License:                  

Valid Motor Vehicle Operator’s License

3. Experience:                                

Job related experience is desired, but not required.

4. Physical Activities:                      

The usual and customary methods of performing the job's functions require the following physical demands: regular lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Ability to occasionally lift up to 50 lbs; ability to stand for extended periods; ability to sit for extended periods. Generally, the job requires 40% sitting, 20% walking, and 40% standing. The job is performed in a generally hazard free environment, but may involve exposure to inclement weather and extreme temperatures (coolers and freezers).

5. Knowledge, Skills, & Abilities:

KNOWLEDGE is required to perform basic math, understand written procedures, write routine documents, and speak clearly in English; and understand complex, multi-step written and oral instructions in English. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: common office machines; and office methods and practices.

SKILLS are required to perform multiple tasks simultaneously. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using pertinent software applications; preparing and maintaining accurate records; utilizing specialized commercial kitchen equipment.

ABILITY is required to schedule activities; gather and/or collate data; and use basic, job-related equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals. Significant problem solving may be required to identify issues and select action plans. Problem solving may require independent interpretation; and problem solving with equipment is extensive. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; working with frequent interruptions; working as part of a team; maintaining confidentiality; being attentive to detail; meeting deadlines and schedules; adapting to changing work priorities. Ability to occasionally lift up to 50 lbs; ability to stand for extended periods; ability to sit for extended periods. Ability to respond quickly and calmly in urgent situations; some urgent situations may happen after normal hours, to include, but not limited to, evenings, weekends, and holidays. Ability to arrive to work on time and work entire shift.

1.

Demonstrates prompt and regular attendance.

2.

Develops and implements processes to capture, report, and track work orders which include a comprehensive communication plan for all stakeholders for the purpose of ensuring all areas within school nutrition are able to operate efficiently and are aware of the status of work orders.

3.

Collaborates with various entities to ensure work orders are properly entered, tracked, escalated, and satisfactorily completed for the purpose of ensuring all areas within school nutrition are able to operate efficiently and within applicable guidelines.

4.

Monitors the work of internal and external entities responsible for completing work orders for the purpose of ensuring timely and accurate completion of all work orders within applicable guidelines.

5.

Manages a variety of small projects within the School Nutrition Department to ensure proper collaboration of cross-functional teams, timely and effective communication, and minimization of disruption to services for the purpose of ensuring the department is able to deliver services while meeting all applicable guidelines and regulations.

6.

Serves as the primary staff member responsible for overseeing the equipment needs of the School Nutrition Department. This includes, but is not limited to, developing and managing the equipment repair, procurement, and replacement processes for the purpose of ensuring effective and efficient operations for all areas (kitchens and offices) of the School Nutrition Department.

7.

Develops an equipment replacement plan with corresponding budget which aligns with industry best practices and equipment life cycles for the purpose of forecasting equipment replacement needs.

8.

Collaborates with vendors, Plant Services, and kitchen staffs for equipment installation projects for the purpose of ensuring kitchens are able to function properly and safely pre, during, and post equipment installation.

9.

Manages the School Nutrition Department’s equipment warranties for the purpose of ensuring the district is compliant with all warranties and takes advantage of the full scope of the warranties.

10.

Manages the School Nutrition Department’s equipment surplus processes to include, but not limited to, identifying equipment for surplus and collaborating with various district departments to properly dispose of surplus equipment for the purpose ensuring compliance with federal, state, and district regulations while maximizing the potential revenue from surplus property.

11.

Responsible for monitoring the proper functionality and temperatures of coolers and freezers throughout the district for the purpose of mitigating product loss and maintaining food safety standards.

12.

Occasionally attend expos, vendor meetings/demonstrations, trainings, and conferences to stay abreast of changes in the commercial kitchen cooking equipment industry for the purpose of being the subject matter expert on commercial kitchen equipment within the School Nutrition Department.

13.

Coordinates trainings for School Nutrition staff on how to properly use, clean, and maintain kitchen equipment for the purpose of ensuring district resources are utilized properly.

14.

Works directly with School Nutrition’s non-food vendors, to include, but not limited to, equipment repair, equipment suppliers, equipment installation, facility services, facility inspections, software, and small wares for the purpose of ensuring the department receives proper and timely services which meet the needs of the department and aligns with contractual and financial commitments.  

15.

Assists with the bid and procurement processes for various goods and services for the purpose of meeting all applicable guidelines and receiving the best outcome for the department.

16.

Provides basic hardware support to all areas within the School Nutrition Department for the purposes of ensuring a productive work environment for all staff.

17.

Develops and maintains the School Nutrition Department’s fleet maintenance processes, to include corresponding budget, for the purpose of ensuring the fleet is properly maintained and safe to operate.

18.

Assists with the School Nutrition Department’s fleet replacement and procurement processes for the purpose of meeting all applicable guidelines and receiving the best outcome for the department.

19.

Identifies safety issues in, on, and around School Nutrition Department’s physical spaces and develops plans to address for the purpose of ensuring work spaces are free of safety issues.

20.

Inspects School Nutrition Department’s physical spaces for safety, damage, cleanliness, and other issues and develops correction plans for the purpose of preventing challenges which may impact a kitchen’s ability to operate properly and within standards.

21.

Supports the various functions and tasks of the School Nutrition Department’s Central Office for the purpose of smooth and efficient department operations

22.

Regularly participates in training and reviews current developments, literature, and technical sources of information related to job functions for the purpose of maintaining and increasing skills so work is performed at a high level of proficiency.

23.

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.