Coordinator 1, Division of Nutrition Services Culinary (Internal Candidates Only)

JOB SUMMARY

The Coordinator 1 plays a vital role in supporting the efficient operation of the Division of Nutrition Services, Culinary. The Coordinator 1 Culinary position involves leadership and oversight of Food Service Attendants at Hexar T. Holiday Food Services Support Center and Hattie Mae White Educational Support Center. Responsibilities include managing to the Nutrition Services enterprise funds budget. Facilitates communication, and provides exceptional customer service to team members, students, parents, and key stakeholders. The Coordinator 1 Culinary position contributes to the overall effectiveness and success of the department by ensuring smooth coordination and execution of activities.

MAJOR DUTIES & RESPONSIBILITIES

1.    Responsible for leading Food Service Attendants to provide quality meal programs, catering, and catered events at Hexar T. Holiday Food Services Support Center and Hattie Mae White Educational Support Center.
2.    Coordinates planning, implementing, and supervising of quality nutritious meal programs and special events at multiple school locations.
3.    Responsible for meeting financial targets to meet or exceed the annual Nutrition Services enterprise funds budget.
4.    Executes recipe development and procedures to provide staff with seamless implementation of new products, processes, and events.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

5.    Executes procedures with staff at campuses to meet or exceed departmental goals and key performance indicators (KPIs).
6.    Provides exceptional customer service to students, parents, team members, administrators, and other key stakeholders.
7.    Effectively and enthusiastically communicates with principals, employees, HISD senior leadership team, and the community.
8.     Ensures HACCP guidelines are followed for safety and sanitation at all sites.
9.    Performs other job-related duties as assigned.
 

EDUCATION

Bachelor’s degree

*Applicants who do not meet these education qualifications may be considered if they have a unique combination of education and work experiences that indicate potential for success in this role.

WORK EXPERIENCE

At least 5-7 years working in the food service industry.

*Applicants who do not meet these work experience qualifications may be considered if they have a unique combination of education and work experiences that indicate potential for success in this role.

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Microsoft Office, SAP, Office Equipment, Vehicle Operations, ServSafe Certification, City of Houston Food Handler Certification, Ability to lead teams and interact with large groups

LEADERSHIP RESPONSIBILITIES

Manages. Accomplishes the majority of work objectives through the management of direct reports. Provides day-to-day direction to staff, meets schedules and resolves problems. Responsible for assigning work, meeting completion dates, interpreting and ensuring application of policies and procedures. Required to meet departmental goals. Provides input to hiring, performance, and budget.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing direction on the more complex projects and new job duties and priorities.

BUDGET AUTHORITY

Compiles and organizes data and figures.

PROBLEM SOLVING

Decisions are made on both routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems and improve existing methods or generate new ideas

IMPACT OF DECISIONS

Decisions have considerable impact to multiple divisions or the organization causing risks or improvements to relationships, significant efficiencies, or delays in operations, and/or significant financial gains or expenses.

Errors are serious and difficult to discover, normally involve decisions not subject to detailed review and will result in excessive costs and/or significant project delays.

COMMUNICATION/INTERACTIONS

Collaborate and solve problems – works with others to resolve problems, clarify or interpret complex information/policies, and provide initial screening/negotiations without approval authority. Interactions are typically with customers, senior level professional staff, and managers

CUSTOMER RELATIONSHIPS

Regularly assesses and diffuses complex, and escalated customer issues. Takes personal responsibility and accountability for solving systemic customer service problems. Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD’s policies and guidelines.

WORKING/ENVIRONMENTAL CONDITIONS

Work involves frequent exposure to unpleasant elements, such as extreme temperatures, dirt, dust, fumes, smoke, loud noise, chemicals, etc.

Ability to carry and/or lift less than 45 pounds.