Daily supervision of assigned schools to ensure all local, state and federal regulations are met.
Coaching and developing managers and staff to increase effectiveness and efficiency of operations.
Maintains and promotes a safe and sanitary environment while supporting the educational process and improving the health and well-being of every student by providing nutritious, high quality meals in a friendly, courteous manner.
Responsible for direct communication with managers and campus personnel and provides support for all assigned schools.
Bachelor Degree in food service, nutrition or related field from an accredited institution Registered Dietitian preferred.
ServSafe Certificate or other state approved Food Service Management Certificate must be obtained within three months of
Bachelor’s degree with one (1) year management experience or five (5) years food service experience with three (3) years successful food service management
Demonstrates above average communication and problem solving skills. Knowledge of all areas of kitchen production and ability to train employees in all Must have good computer skills. Ability to write and create documents as needed. Exhibits excellent public relations skills.
MAJOR RESPONSIBILITIES AND DUTIES:
Communicates and visits with all assigned schools on a regular basis. Gives managers clear expectations and direction for operations, and provides frequent feedback on kitchen staff’s performance as a team and
Identifies areas for improvement for assigned staff and schools; develops goals, targets and a growth plan as Coaches and encourages all employees to reach maximum potential and professional growth.
Implements and monitors USDA, TDA, and AISD Completes on-site reviews, audits and ensures compliance in all areas of operations.
Conducts staff evaluations according to district and department
Interviews and recommends temporary and/or new
Maintains open and effective communication with staff, students, parents, and other employees of the district regarding school lunch/breakfast menus to ensure acceptability and compliance with local, state and federal programs.
Communicates as needed with principals, school staff and foodservice managers regarding food service operations, nutrition education and program
Assists cafeteria managers with Special Diet needs for
Trains and directs employees in problem-solving and operational efficiency to include inventory and
Manages labor allocation and utilization at assigned campuses.
ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT
Reviews kitchen financial reports to ensure efficiency, including but not limited to:
Inventory on sales and storage
Cash Handling for daily deposits and cashier point of sales
Coordinates campus activities with central office and
PROFESSIONAL GROWTH AND DEVELOPMENT
Participates in professional growth activities designed to improve performance in areas of
Provides regular training sessions for all food service employees in the area of food production, sanitation, point of sale software, USDA program regulations,
Identifies areas that need re-training and continuous
Daily activities include central office administrative duties and school visitations to review, coach, supervise, and provide
Performs other duties as may be assigned by FNS Coordinator.
Ability to remain focused on task in a constantly interruptive environment.
Be able to lift and carry up to twenty pounds or equipment/material unassisted.
Occasional lifting, carrying, pushing, and/or pulling, and exposure to temperature extremes can be expected.
Able to stand for long periods of time, bend and stoop in the process of carrying out assigned responsibilities.
Maintain a high tolerance to noise and frequent interruptions, while remaining calm and professional to subordinates, customers and co-workers.