Nutrition Services Distribution Lead

Nutrition Services Distribution Lead JobID: 7183 Position Type: Nutrition Services/Production Date Posted: 10/13/2026 Location: FPS Operations Center Date Available: 11/30/2026 Closing Date: Until Filled Full Time 1.0 FTE Hours 6:00am - 2:30pm (30 minute break) Monday - Friday Schedule 9-months Salary Range Group 5 from $20.62 to $25.65 per hour Position Purpose: The Distribution Lead works in licensed commercial kitchen(s) to coordinate and execute the distribution of high volumes of quality food for the district's USDA School Nutrition Programs (SNP). This position performs duties using processes and procedures outlined in the North Dakota and FDA Food Code required for licensed commercial kitchens for safe food consumption. Responsibilities: 1. Coordinates and executes the flow of food, supplies, and related materials from the ordering process through procurement, receiving, inventory, central kitchen preparation, and final distribution to satellite kitchens and other locations. Priority: Essential | Percent of Time: 80% Examples of this work include: Collects food, supply, and equipment orders from kitchen managers, office staff, and other authorized personnel through various ordering methods, including online ordering systems, paper orders, email, and telephone. Reviews submitted orders for accuracy and assists sites with item selection in compliance with established purchasing guidelines, approved products, and reasonable quantities. Consolidates orders from multiple locations to streamline vendor purchasing, deliveries, receiving, and distribution. Works with vendors to place orders, verify availability, resolve discrepancies, and coordinate delivery schedules. Converts site orders using electronic systems into requisitions, pick lists, and other documentation required for central kitchen personnel to accurately select, package, and prepare products for shipment. Performs, and directs others, in the collection, organization, and distribution of goods from the central kitchen to satellite kitchens and other designated locations. Monitors inventory in online food management system to help ensure adequate supplies are available while minimizing excess inventory, waste, spoilage, and unnecessary purchasing. Ensures electronic usage reports are accurate, complete, and maintained as a resource for forecasting and future ordering decisions. Works hands-on in central kitchen operations, including receiving, placing and retrieving inventory, food production, cleaning and sanitation, distribution, and warewashing and as needed to support operational requirements. Follows established food safety, sanitation, inventory control, workplace safety, and organizational procedures. Assists in maintaining the central kitchen, storage areas, equipment, and workspaces in an orderly, safe, and sanitary condition. 2. Leadership Responsibilities Priority: Essential | Percent of Time: 15% Examples of this work include: Responsible for the knowledge of all district and departmental policies and procedures. Communicates necessary information in a timely and effective manner necessary for effective departmental operations. Maintains effective communication with kitchen managers, office staff, central kitchen personnel, distribution staff, vendors, and supervisors to coordinate ordering and distribution activities. Provides training and oversight to coworkers ensuring they are completing assigned tasks accurately in a safe and efficient manner. This may include occasional travel to school-site kitchens. Completes work and maintains sufficient workspaces to pass county health inspection two times per year and federal USDA inspection occasionally. 3. Department Support: Other duties as assigned. Priority: Secondary | Percent of Time: 5% Examples of this work include: Has working knowledge of all production and cleaning procedures in the kitchen and can provide short-term coverage when needed. Completes annual training required by USDA SNP of 12 hours…

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