Administrative - District Office - Human Resources
ROLE AND PURPOSE:
Performs human resource management for the Food and Nutrition Services Department working the District’s Human Resources, Benefits and Risk Management departments.
Oversees recruitment/ hiring, staffing, training, employee relations, performance and dismissal. Trains and works with employees to ensure the daily kitchen operations comply with local, state and federal regulations.
Responsible for ensuring food service employees provide high quality meals and service to all customers while performing their duties in a safe and efficient manner.
Bachelor’s Degree with an emphasis in Dietetics or related field and three years personnel management experience in a food service department OR six years personnel management experience in a food service department.
ServSafe Certificate or other state approved Food Service Management Certificate.
School food service and USDA/TDA regulations experience preferred. Demonstrated skill in planning, organizing, and controlling food production and service.
Demonstrated skill in developing and coordinating training programs.
Experience with PCS and One Source systems preferred.
MAJOR RESPONSIBILITIES AND DUTIES:
Communicates and visits with campus personnel on a regular basis. Provides frequent feedback on kitchen staff’s performance as a team and individually.
Identifies areas for improvement for assigned staff and schools; develops goals, targets and a growth plan as needed. Coaches and encourages all employees to reach maximum potential and professional growth.
Implements and monitors USDA, TDA, and AISD guidelines. Trains all staff to ensure compliance in all areas of operations.
Demonstrates a positive attitude and helps to maintain positive staff morale by providing training, encouragement and support.
Monitors and recommends staffing levels for all campuses.
Trains and directs employees in problem-solving and operational efficiency.
Provides regular training sessions for all food service employees in the area of food production, sanitation, point of sale software, USDA program regulations, etc.
Identifies areas that need re-training and continuous improvement.
Oversees campus employee relations and performance management.
ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT
Interviews and recommends new employees.
Works with and maintains a positive relationship with the District’s Human Resources, Benefits and Risk Management departments.
Follows all District policies in managing the Departments human resources.
Ensures all employee training documentation is completed accurately and according to district, state and federal guidelines.
Develops and coordinates department training for all levels of the organization.
Communicates USDA and TDA competitive food regulations to all campus staff, parents and community members as needed and/or requested.
PROFESSIONAL GROWTH AND DEVELOPMENT
Ensures all required training hours and classes are completed by employees.
Ensures the Specialist Training Program is offered to campus employees multiple times per year.
Participates in professional growth activities designed to improve performance in areas of responsibility.
Supervises and evaluates performance of direct reports.
Must be able to manage multiple locations and tasks at one time.
Must be organized, flexible and able to deal with people in difficult or stressful situations.
Ability to work in cafeteria operations where needed in emergency situations. Conditions are periodically very hot and very cold in kitchens.