Job Title: Food Service Coordinator Exemption Status/Test: Exempt/Executive*
or Administrative
Reports to: Director of Personnel & Operations
Dept./School: Food Service
Primary Purpose:
Direct and manage the child nutrition operation of the district. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment.
Qualifications:
Education/Certification:
Bachelor’s degree in foods and nutrition, dietetics, home economics, or food service management
Clear and valid Texas driver’s license
Special Knowledge/Skills:
Knowledge of menu planning, food purchasing, and preparation of foods in food service management
Ability to conduct on-site inspections of food service facilities districtwide
Ability to manage budget and personnel
Ability to implement policy and procedures
Ability to interpret data
Strong organization, communication, and interpersonal skills
Experience:
__2__ years experience in food service management
Major Responsibilities and Duties:
Food Service Operations
- Direct and manage district’s child nutrition programs.
- Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
- Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
- Develop and maintain written procedures for all food service operations.
- Organize and conduct meetings for the advisory boards mandated by the state.
Budget and Inventory
- Develop and administer budget based on documented needs and ensure that operations are cost effective and funds are managed prudently.
- Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system that meets both federal and Texas Education Agency (TEA) standards.
- Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval.
- Review and process invoices and purchase orders for food service department.
- Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary.
Policy, Reports, and Law
- Implement federal and state law, State Board of Education rule, and board policy.
- Compile, maintain, and file all reports, records, and other documents required.
- Ensure that employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.
Personnel Management
- Develop training options and improvement plans to ensure exemplary operation in the food service area.
Safety
- Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
- Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle
Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting
Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching
Lifting: Occasional light lifting and carrying (less than 15 pounds)
Environment: May work prolonged or irregular hours; frequent districtwide travel
Mental Demands: Work with frequent interruptions, maintain emotional control under stress
*To meet the executive exemption test, the primary duty must be management and the employee must supervise at least two full-time employees.