Project Manager Culinary Logistics NS

JOB SUMMARY

The Project Manager, Culinary Logistics, Nutrition Services is responsible for the day-to-day operational execution of vending, micro-market, and delivery/expedition services within the Nutrition Services Department. This role provides in-the-moment operational authority for logistics, routing, service timing, and customer-facing execution to ensure products are delivered accurately, safely, and on schedule.

MAJOR DUTIES & RESPONSIBILITIES

1.    Coordinates daily vending, micro-market, and delivery operations, including route execution, staging, load accuracy, and service timing.
2.    Provides in-the-moment decision-making authority for logistics, customer service issues, delivery sequencing, and field adjustments.
3.    Assists with monitoring food safety, sanitation, and cleanliness standards in compliance with health regulations and HACCP guidelines.
4.    Assists staff with implementation of new products, recipes, processes, and catered events.
5.    Oversees delivery staff, drivers, and vending attendants to ensure compliance with schedules, routes, service standards, and safety protocols.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

6.    Provides exceptional customer service to students, parents, team members, administrators, and other key stakeholders.
7.    Assists with documentation related to deliveries, service logs, incident reports, and operational records as required by district policy.
8.    Communicates operational needs, delays, or service issues to internal stakeholders and escalates non-routine issues as required.
9.    Performs other job-related duties as assigned.

EDUCATION

  Bachelor's Degree: Supply Chain Management, Business Administration, Operations Management, Logistics, Industrial Engineering, or related Culinary degree. 

*Applicants who do not meet this education qualifications may be considered if they have work experience that indicates potential for success in this role.

WORK EXPERIENCE

At least 3 to 5 years of experience working in the logistics field. Experience in working in more than one area of logistics, such as warehousing or transportation. Experience in a large-scale, institutional, or public-sector food service environment is preferred.

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Microsoft Office, Office Equipment, Vehicle Operations, City of Houston Food Handler Certification

LEADERSHIP RESPONSIBILITIES

Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing typically involves monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.

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

Analyzes and interprets 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 moderate impact to the facility/department or division, causing increased satisfaction or dissatisfaction; producing efficiencies or delays; promoting or inhibiting personal intellectual or professional development; and/or contributing to financial gain or expense. Errors may be serious, usually not subject to direct verification or check, causing losses such as improper cost calculations, overpayment or improper utilization of labor, materials, or equipment. Effects are usually confined to the organization itself and is short term.

COMMUNICATION/INTERACTIONS

Information sharing - gives and receives information such as options, technical direction, instructions and reporting results. Interactions are mostly with customers, own supervisor and coworkers in own and other departments.
 

CUSTOMER RELATIONSHIPS

Follows through with customer inquiries, requests and complaints. Forwards difficult and non-routine inquiries or requests to appropriate level for resolution.

WORKING/ENVIRONMENTAL CONDITIONS

Work involves some exposure to moderate risk of accident and requires following basic safety precautions. Ability to carry and/or lift to 44 pounds.