• The Coordinator is primarily responsible for processing and managing the applications for free or reduced meals for the National School Lunch and Breakfast Programs.
• This position is responsible for ensuring that the district, department and campuses are in compliance with all state and federal regulations and guidelines.
• Customer service, communication and accurate accountability for claiming funds according to the correct eligibility are major responsibilities of this position.

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:

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

1. Direct and manage district’s child nutrition programs.
2. Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
3. 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.
4. Develop and maintain written procedures for all food service operations.
5. Organize and conduct meetings for the advisory boards mandated by the state.

Budget and Inventory

1. Develop and administer budget based on documented needs and ensure that operations are cost effective and funds are managed prudently.
2. 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.
3. Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval.
4. Review and process invoices and purchase orders for food service department.
5. 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

1. Implement federal and state law, State Board of Education rule, and board policy.
2. Compile, maintain, and file all reports, records, and other documents required.
3. Ensure that employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.

Personnel Management

1. Develop training options and improvement plans to ensure exemplary operation in the food service area.

Safety

   15 .Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.

1. 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.