Primary Purpose:
Assist Food Service Management Company (FSMC) in program compliance with local, state, and federal regulations by supervising campus food
preparation, food quality, customer service, job training and support of special functions.

 

Qualifications (Experience/Education/Certification):
A minimum of three (3) years of experience in food service operations, food preparation, kitchen management or an equivalent combination of
education and experience. Required valid Texas Driver’s License/Insurable. Required Food Handler’s Certification, prefer ServSafe Certification.

 

Major Responsibilities:
1. Monitor and visit school sites to ensure federal, state and local compliance with the National School Lunch and Breakfast Programs. This
includes, but is not limited to, monitoring production records, food preparation and inventory control.
2. Accurately evaluate and effectively communicate possible solutions regarding site concerns including, but not limited to, kitchen workflow,
personnel issues, point of sales, maintenance issues and technology issues.
3. Monitor sanitary and safety procedures in storage and handling of food, equipment use, daily cleaning, chemical use and chemical storage.
Assist campuses with HACCP implementation and maintain documentation records.
4. Ensure school sites prepare and serve the highest quality food and provide the highest quality customer service. Address issues as needed.
5. Monitor and ensure compliance with FSMC contract.
6. Evaluate student preferences. Facilitate menu planning and recipe modifications based on student acceptability through taste testings.
7. Support special functions and catering by coordinating the use of child nutrition department facilities and/or equipment by staff or outside
groups.
8. Maintain an active role in developing and implementing employee training programs.
9. Use information and insight provided through feedback from principals, teachers, students, parents and administrators to help determine
program needs.
10. Demonstrate, on a daily basis, support, loyalty and a positive attitude toward department goals and objectives.
11. Assist in professional activities providing personal enrichment and innovation.
12. Work closely with district Child Nutrition Specialist
13. Perform other duties as assigned.

 

Special Knowledge/Skills:
? Self motivated and directed, innovative, able to perform efficiently with minimal supervision
? Must have the training, experience and ability to effectively monitor the program
? Strong communication, organizational and interpersonal skills
? Knowledge of food service equipment, techniques and preparation
? Proficient computer skills and ability to interpret data
? Must maintain confidentiality and privacy at all times
? Committed to the promise and purpose of others by inspiring, coaching, encouraging and developing others

 

Supervisory Responsibilities:
FSMC Contract.

 

Working Conditions (Mental Demands/Physical Demands/Environmental Demands):
Mental Demands: Maintain emotional control under stress.
Physical Demands: Continual standing and walking; pushing and pulling, moderate lifting and carrying (10-50 pounds); reaching, overhead
reaching, stooping, bending, twisting, kneeling and squatting most of the day
Environmental Factors: Moderate exposure to extreme hot and/or cold temperatures, moisture, excessive humidity, wet floors, and noise from
equipment. Working around machinery with moving parts. Work with hands in water. Work on slippery surfaces.
Other Information: District travel and occasional prolonged and irregular hours.