Coordinator II, Training & Prog. Coord.

JOB SUMMARY

Coordinator II leads and coordinates the Nutrition Services training program, ensuring consistent, high quality instruction across multiple sites. This role develops training materials, designs training plans, evaluates training effectiveness, and provides advanced support to staff and supervisors. Coordinator II may guide or mentor Coordinator I staff and serve as a primary resource for training related questions, compliance needs, and program improvements.

MAJOR DUTIES & RESPONSIBILITIES

List most important duties first
1.        Lead the planning, coordination, and delivery of training programs for Nutrition Services staff.
2.        Develop comprehensive training materials, including SOPs, manuals, assessments, and instructional resources.
3.        Evaluate training effectiveness through observations, assessments, and performance metrics; recommend improvements.
4.        Serve as the primary point of contact for training related inquiries from supervisors, managers, and staff.
5.        Coordinate training schedules, onboarding plans, and site visits in collaboration with department leadership.
6.        Provide guidance, coaching, and support to Coordinator I staff delivering OJT.
7.        Identify skill gaps and collaborate with management to design targeted training solutions.
8.        Assist with compliance monitoring related to food safety, sanitation, and operational standards.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

9.        Occasional evening or early morning training sessions may be required.
10.        Prepare reports, summaries, and documentation related to training outcomes and program performance.
11.        Support department wide initiatives, including new equipment rollouts, menu changes, and process improvements.
12.        Lead the planning, coordination, and delivery of training programs for Nutrition Services staff.
13.        Other duties as assigned. (Note: No additional information is needed in this text box.)

EDUCATION

Bachelors required 
Job requirements include obtaining a Food Service Manager Instructor certification within 60 days of employment and achieving TASN Level 5 certification within 180 days of employment. Ongoing, employees must complete at least 30 hours of continuing education per school year. Additionally, becoming certified as a Defensive Driving Course instructor is required within six months of employment.

WORK EXPERIENCE

3 to 5 years training in an adult education environment, preferably in school nutrition 
Experience delivering training or leading staff.
Knowledge of HACCP, USDA guidelines, or other regulatory standards.
Bilingual skills (if applicable to your workforce).

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Software
Oracle
Microsoft Office

Certifications/Licensure
SERV Safe Food Manager Certification.

Equipment
Office equipment (e.g., computer, copier)
Vehicles (automobile)

LEADERSHIP RESPONSIBILITIES

No supervisory responsibilities. May provide occasional work guidance, technical advice, and training to staff.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

Work involves the application of moderately complex procedures and tasks that are quite varied. Independent judgment is often required to select and apply the most appropriate of available resources. Ongoing supervision is provided on an "as needed" basis.

BUDGET AUTHORITY

Specifies requirements for a plan and/or budget.

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 minor, small and possibly incremental impact on the department or facility. Errors are usually discovered in succeeding operations where most of the work is verified or checked and is normally confined to a single department or phase of the organizational activities resulting in brief inconvenience.

COMMUNICATION/INTERACTIONS

Collaborate and solve problems - work 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 escalate 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

Frequent standing, walking, bending, and lifting to 30–40 lbs.
Work may be performed in kitchen environments with exposure to heat, cold, and food service equipment.
Travel between sites may be required.