Food Service Field Training Coordinator

Position Title: Food Service Field Training Coordinator
Department: Office of Food Services
Reports To: Director of Food Service Operations
Term: 42 weeks
SUMMARY: Primarily responsible for providing culinary and food safety training to all
employees. Responsible for districts catering service. Required to transport food to catering
locations. Provides hands on leadership support and guidance to ensure that food quality
standards inventory levels food safety and preparation HACCP guidelines equipment operation
and customer service expectations are met.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
Effectively utilizes district technologies appropriate to the position and assumes
responsibility for attending training needed to successfully perform designated
responsibilities as directed by supervisor.
Monitor and check employee time clock for designated sites.
Responsible for preparation and delivery of districts catering services.
Provides culinary and food safety training and new employee orientation.
Creates menus and performs cost analysis nutrition analysis and compiles food allergen
information.
Masters and trains staff on point of sale software system.
Conduct daily site visits to cafeterias to assist and resolve problems on site as they
occur.
Monitors district compliance with National School Lunch School Breakfast and After
School Snack Regulations.
Monitor contracted sites under CACFP.
Reviews school food operations to provide opportunity for continuous program
improvement.
Monitors food safety compliance in accordance with county health codes.
Surveys and secures feedback from school administrators and students in order to
enhance program.
As part of field reviews assures that managers follow District and County safety and
sanitation procedures.
Assists the Director of Food Service Operations in developing and implementing in-
service training for food service personnel.
Prepares job performance evaluations for assigned personnel.
Plans and implements marketing events and promotions.
Assists the Director in preparing Food Service Department Handbook.
Assists the Director of Food Service Operations in strategic planning for school calendar
or program changes.
Communicates the status of field activities to the Director of Food Service Operations.
Carries out all responsibilities of the position in accordance with Board and Department
policies and in compliance with USDA regulations.
Performs classroom education as scheduled by the Director of Food Service Operations.
Attends School Board meetings when required.
Assists with supervising food service substitutes.

SUPERVISORY RESPONSIBILITIES:
Directly supervises food service staff at all school sites.
QUALIFICATION REQUIREMENTS: To perform this job successfully an individual must be able
to perform each essential duty satisfactorily. The requirements listed below are representative of
the knowledge skill and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential
functions.

EDUCATION/EXPERIENCE
College degree preferred. Some post-secondary education required.
Nutrition background preferred.
Two (2) years experience in school or related food service preferred.
Knowledge of computers nutritional analysis software and Point of Sale Software.
Knowledge of meal production planning and scheduling.
Knowledge of practices and procedures used in forecasting ordering receiving storing
and inventorying food and supplies.
Knowledge of nutrition sanitation and operations regulations and requirements.
Knowledge of bid conditions.
Must have a valid Drivers License
Ability to become a ServSafe certified instructor.

LANGUAGE SKILLS:
Ability to write reports business correspondence etc.
Ability to effectively present information and respond to questions from administrators
staff and the general public.
Ability to market Child Nutrition Program to students staff and community.
Possesses excellent oral and written communications skills and interpersonal relationship
skills.

MATHEMATICAL SKILLS:
Ability to apply concepts such as fractions percentages ratios and proportions to practical
situations and in the preparation of financial reports.

KNOWLEDGE SKILLS AND ABILITIES:
Ability to interface effectively with other departments school personnel maintenance staff
and business contacts from outside of the District.
Must be knowledgeable of the National School Lunch Program School Breakfast Program
After School Snack Program and Summer Food Service Federal Guidelines.
Ability to establish and maintain effective working relationships.
REASONING ABILITY:
Ability to interpret a variety of instructions furnished in written oral diagram or schedule from.

JOB DESCRIPTION: Field Training Coordinator
DEPARTMENT: Office of Food Services
Page 3
OTHER SKILLS AND ABILITIES:
Ability to accurately perform assigned tasks and set long and short-term goals.

Ability to perform duties with awareness of all district requirements and School Board
policies.
Ability to promote harmonious working-relationships with students staff parents and
the community.

PHYSICAL DEMANDS: The physical demands described her are representative of those that
must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
While performing the duties of this job the employee is frequently required to walk and
continuously required to stand. The employee will frequently bend or twist at the neck and trunk
while performing the duties of this job. The employee is occasionally required to reach with
hands and arms and stoop kneel crouch or crawl. The employee continuously uses hand
strength to grasp tools or utensils. The employee must be able to move/lift up to 50 pounds such
as milk crates cases of frozen or canned food portable equipment etc. Specific vision abilities
required by this job include close vision depth perception and peripheral vision and color vision.

WORK ENVIRONMENT: The work environment characteristics described here are
representative of those an employee encounters while performing the essential functions of this
job. Reasonable accommodations may be made to enable individuals with disabilities to perform
the essential functions.
While performing the duties of this job the employee occasionally works in temperatures
above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able
to meet deadlines with severe time constraints and interact positively with the public and other
workers. The noise level in the work environment is frequently loud. The employee has a greater
than average risk of getting a minor injury such as a cut or burn while performing the duties of this
job.
The information contained in this job description is for compliance with the American with
Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position.
Additional duties are performed by the individual currently holding this position and additional
duties may be assigned.

This institution is an equal opportunity provider.

Rev. 12/2025

Required Experience:

IC