Food and Nutrition Operations Specialist

Job Goal

The Operations Specialist is responsible for assisting in the coordination of the nutrition services department including staff training, daily on-site support, evaluation, menu planning and development, quality assurance, student satisfaction, purchasing and procurement of goods, marketing, special programming and assisting the Director of Nutrition Services with day to day operations of the department.

Performance Responsibilities

• Staff Training and Support
• Provide direct supervision and ongoing support to Head Cooks and Cooks across assigned buildings
• Aid in resolving personnel issues and participating in performance evaluations, and staff development
• Train new staff, support adherence to standard operating procedures (SOPs), and lead staff training sessions
• Fill in for cooks and head cooks as assigned to maintain operational efficiency
• Monitor and support compliance with USDA meal pattern requirements, Iowa DOE regulations and health department standards
• Aid in hands-on training for support staff in the use of nutrition department software systems
• Aid in system maintenance and updates in collaboration with district IT as needed
• Use technology platforms to promote school nutrition programs and initiatives
• Menu Planning and Development
• Aid in planning, preparing and overseeing the service of large-quantity meals that meet USDA nutritional guidelines for K-12 settings
• Support compliance with all federal, state, and local food safety and nutrition regulations
• Aid in developing menus for various school nutrition programs
• Aid in standardizing recipes and providing nutrient analysis, allergen information, and descriptive labels using software
• Quality Assurance
• Evaluate food quality, service efficiency and adherence to policies and procedures
• Collaborate with nutrition team on initiatives to improve program participation and student satisfaction
• Purchasing and Procurement
• Aid in purchasing, receiving, inventory management, and cost analysis to ensure efficient food service operations
• Aid in coordinating procurement processes in alignment with district policies and USDA requirements
• Maintain food safety standards through proper handling, storage, and documentation practices
• Participate in daily ordering as needed
• Marketing & Special Programming
• Aid with and help plan taste tests and student focused events
• Actively participate in promoting nutrition education
• Actively participate in initiatives for gathering student feedback
• Aid with and create presentations for internal and external staff and students
• Aid with and help lead wellness committee meetings and initiatives
• Professional Excellence
• Perform all responsibilities ethically and professionally, maintaining confidentiality where appropriate
• Communicate effectively across departments, contributing to a positive and collaborative work environment
• Demonstrate leadership as a proactive team member within the school community
• Maintain reliable attendance and punctuality
• Participates in and completes required training
• Perform all other duties as may be assigned

Physical Demands

• Occasionally walk and stand throughout kitchen and food service areas
• Frequently work in environments with high temperatures, humidity, and limited ventilation (e.g., kitchens and bakeries)
• Occasionally work in cold environments such as coolers and freezers
• Frequently perform job duties in a busy environment with regular interruptions
• Occasionally lift/carry up to: 50 pounds to waist level, 40 pounds to shoulder level, 20 pounds overhead
• Occasionally carry up to 40 pounds for distances up to 20 feet
• Occasionally push or pull up to 500 pounds on wheeled equipment, requiring up to 35 pounds of force at approximately 36 inches above floor level
• Occasionally operate basic commercial kitchen, bakery, and cleaning equipment
• Occasionally use hand tools and material handling carts requiring a grip force of up to 15 pounds
• Occasionally handle and apply cleaning and sanitizing chemicals while using appropriate personal protective equipment (PPE)

Reports To

Director of Food and Nutrition Services