Job Title - Arlington ISD

Bachelor Degree in food service, nutrition or related field from an accredited ... ServSafe Certificate or other state approved Food Service Management ... Bachelor's degree with one (1) year management experience or five (5) years food service ... production, sanitation, point of sale software, USDA program regulations, etc.
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Food and Nutrition Supervisor - 243 FNS Coordinator Food & Nutrition Services




Admin 1



ROLE AND PURPOSE: 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. Monitors the Afterschool Snack and Summer Feeding programs ensuring compliance to all regulations. Plans, designs and implements the manager training program, updating as necessary, to ensure compliance to state and federal ordinance. QUALIFICATIONS: Education/Certification: • Bachelor Degree in food service, nutrition or related field from an accredited institution preferred. Registered Dietitian preferred. • ServSafe Certificate or other state approved Food Service Management Certificate must be obtained within three months of employment. Experience: • Bachelor’s degree with one (1) year management experience or five (5) years food service experience with three (3) years successful food service management experience. • Demonstrates above average communication and problem solving skills. Knowledge of all areas of kitchen production and ability to train employees in all areas. Must have good computer skills. Ability to write and create documents as needed. Exhibits excellent public relations skills. MAJOR RESPONSIBILITIES AND DUTIES: I. INSTRUCTIONAL MANAGEMENT A. 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 individually. B. 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. C. Implements and monitors USDA, TDA, and AISD guidelines. Completes on-site reviews, audits and ensures compliance in all areas of operations. D. Oversees the on-site start up and monitors the Afterschool Snack and Summer Feeding programs. II.

SCHOOL/ORGANIZATION CLIMATE A. Conducts staff evaluations according to district and department guidelines. B. Interviews and recommends temporary and/or new employees. C. 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. D. Communicates as needed with principals, school staff and foodservice managers regarding food service operations, nutrition education and program promotions. E. Assists cafeteria managers with Special Diet needs for students.


SCHOOL/ORGANIZATIONAL IMPROVEMENT A. Trains and directs employees in problem-solving and operational efficiency to include inventory and ordering. B. Manages labor allocation and utilization at assigned campuses.

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ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT A. 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 • Day-end reports




SCHOOL/COMMUNITY RELATIONS A. Coordinates campus activities with central office and warehouse.