Nutrition and Food Service Coordinator (221 days)

Title:                                          Nutrition and Food Service Coordinator

Reports To:                              Nutrition and Food Service Assistant Director (Employee Services)

Duty Days:                                221 days

Wage/Hour Status:                    Exempt

Pay Grade:                                B02

Date Revised:                           7-2020

Qualifications:

Bachelor’s degree (preferred) or equivalent of five years progressive food service management experience

Food service experience with a school district comparable to Katy ISD or a position with similar work responsibilities

Strong organizational, communication and interpersonal skills

Effective verbal and written communication, human relations, planning, organizational and time management skills

Skill in providing excellent customer service to internal and external customers

Proficient with computers and software programs

Knowledge in use of commercial cooking and food processing equipment

Experience and knowledge of large quantity food preparation service

Food Handler Certification or Manager Level Food Service Certification (preferred)

Ability to work effectively under pressure within deadlines while maintaining attention to detail

Ability to follow instructions, plan work and organize tasks while dealing with frequent interruptions

Ability to maintain emotional control in stressful situations

Ability to identify and resolve problems

Ability and working knowledge of menu planning, preparation and service

Ability and working knowledge of methods used to maintain accurate records

Ability to multi-task in a fast-paced environment

Ability to work flexible hours required to meet departmental needs and functions; may include early mornings, evenings, holidays and summer months

Ability to work independently and in a team environment

Ability to adapt quickly and successfully to changes; delivery quality results in a timely manner

Ability to maintain highest level of confidentiality, exercise sound judgement and discretion

Primary Purpose:

Responsible to supervise, monitor and train Nutrition and Food Service field specialists/managers/assistant managers/kitchen employees in using methods that provide efficient kitchen operations using all policies, procedures and programs established by the district and NFS department.  Assess kitchen operations to ensure compliance during the preparation and service of safe, nutritional and appetizing high-quality meals to students, staff and patrons of Katy ISD.  Assist NFS department in planning and implementing all departmental programs for NFS staff.  Assist the NFS department in inventorying kitchen equipment, POS/TV machines, food and supplies to enhance efficient operations of all kitchens.  Follows all policies and procedures established by the district and NFS department and adheres to all health codes promulgated by county and state agencies

Major Duties and Responsibilities:

1. Have knowledge of and monitor the implementation of the United States Department of Agriculture and the Texas Department of Agriculture policies and regulations at all supervised sites.
2. Direct food service managers/field specialists in all department sites to ensure all state and local Health Department requirements are followed.
3. Evaluate the school and catering kitchen operations including, but not limited to, kitchen flow, product quality, employee coverage and financial reports.
4. Interpret site data to make suggestions for future program improvements.
5. Conduct federal, state, and district audits to ensure kitchen operations are in compliance and are adhering to all polices and procedures.
6. Supervise the food service managers in opening new/remodeled kitchens.
7. Assist with processing work orders for kitchen equipment.
8. Assist with planning of new kitchen constructions and remodels to ensure that required equipment, small and large, is purchased, saved, or transported in accordance with project specifications.
9. Support the development and implementation of promotional and participation programs in all schools.
10. Promote employee growth, efficiency, morale and teamwork through professional growth and development.
11. Ensure kitchens are maintained in sanitary conditions based on district expectations and following health and safety codes and regulations.
12. Supervise managers and employees in maintaining all serving schedules and the preparation of all planned food items per menu specifications and recipes according to department policies and procedures.
13. Assist managers in maintaining food production that ensures safety and quality food according to policies, procedures and department requirements.
14. Assist in training personnel in efficient production and management techniques.
15. Assess, support and oversee managers/employees transitioning to a new position.
16. Teach all levels of employee and management classes.
17. Evaluate and troubleshoot technology issues.
18. Oversee training of managers and staff in kitchen procedures.
19. Develop and encourage growth and development in field specialists/managers/kitchen staff.
20. Administer new employee orientation.
21. Assess and develop additional continued training modules as needed.
22. Counsel employee concerns in an impartial, timely manner.
23. Communicate effectively with coworkers, peers, supervisors and patrons.
24. Staff schools to cover employee absences.
25. Assume managerial responsibilities as needed.
26. Supervise and evaluate managers within the assigned area.
27. Supervise and evaluate field specialists.
28. Collaborate with the Merrell Center and Athletic staff for concessions and catered events.
29. Demonstrate knowledge of HACCP regulations.
30. Frequent district travel.
31. Attend staff development training.
32. Adhere to established work schedule with regular attendance. Work additional hours and/or days to meet departmental needs or functions.
33. Assume additional duties as assigned.

Equipment Used:

All large and small kitchen food service equipment, personal computer, point of sales computer and all appropriate office equipment. 

Working Conditions:

Work time spent between kitchen and office work environment with travel and visitations to schools, kitchens, stadiums, concessions, arenas, warehouse, and other district facilities. May have exposure to dust and environmental allergens consistent with normal business activity and human contact.  Position involves frequent walking; standing; pulling and pushing; kneeling, stooping and bending; sitting; performing tasks requiring fine motor skills and coordination; and safely lifting and carrying items weighing up to 40 pounds; repetitive hand movements; limited exposure to extreme hot and cold temperatures.  Work extended times at a computer and may require working extended hours and some evenings and weekends, as needed. Frequent District-wide travel. Maintain emotional control under stress.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.