SNS Operations Coordinator

Oklahoma City Public Schools•Oklahoma City, OK

10d

About The Position

The SNS Operations Coordinator coordinates the day-to-day operations of the School Nutrition Services Department in support of Oklahoma City Public Schools and applicable Oklahoma State Department of Education and USDA policies, laws, and regulations. The role monitors, approves, processes, reports, and audits departmental activity and ensures quality food production using school food service best practices. The coordinator supervises and supports 60–100 staff members across 12–18 school sites. This position is classified as safety sensitive. Candidates selected for hire or transfer must pass a pre-employment drug screen. Employees in safety-sensitive positions may be subject to disciplinary action, up to and including termination, if they test positive for marijuana components or metabolites, including when they possess a medical marijuana license. The role is normally performed in an office environment with a usually moderate noise level. The employee must be able to sit and stand for extended periods, use a computer, communicate by speech and hearing, and bend, stoop, climb stairs, walk, reach, and lift up to 25 pounds. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. The job description is not all-inclusive, and other reasonably related duties may be assigned.

Requirements

Bachelor’s degree in Hotel and Restaurant Administration, Nutrition, Dietetics, Food Service Systems Management, or a related field.
Five or more years of relevant experience.
Obtain a ServSafe or approved Food Safety Management Certificate within three months of hire.
Pass a pre-employment drug screen because the role is safety sensitive.
Ability to sit and stand for extended periods, enter data into a computer, and read computer screens and printed material with or without vision aids.
Ability to hear and understand speech at normal levels, including outdoors and on the telephone, and speak audibly so others can understand.
Physical agility to bend, stoop, climb stairs, walk, reach, and lift up to 25 pounds.

Nice To Haves

School food services and/or culinary experience.
Bilingual ability.

Responsibilities

Ensure departmental compliance with applicable local, state, and federal guidelines, rules, regulations, and the support employee negotiated agreement.
Work with the Associate Director to establish measurable financial objectives and goals; manage revenue accounting and projections.
Maintain records and supporting documentation in accordance with applicable regulations, laws, and policies.
Support office administration and management; prepare policies and standard operating procedures and implement production, productivity, quality, and customer service standards.
Recruit, select, train, and discipline staff in accordance with policies and procedures; manage hiring, employee actions, and workers’ compensation matters.
Assess kitchen staffing standards annually and recommend personnel allocations.
Drive annual growth in key performance indicators, including reimbursable meals, through alternative meal programs; develop strategies to increase Average Daily Participation across breakfast, lunch, and CACFP At-Risk meal programs.
Monitor, evaluate, and audit food, supplies, and service offerings; make recommendations and assist with menu planning, surveys, and taste tests.
Optimize cafeteria time and point-of-service efficiency to provide students with 20 minutes of seated time to eat.
Support professional standards by evaluating employee performance, identifying development needs, and facilitating targeted professional development.
Monitor adherence to the District Wellness Policy.
Establish and enforce sanitation standards and procedures under OSDH, local regulations, and Child Nutrition Regulations.
Maintain professional and technical knowledge by tracking trends, attending workshops, and reviewing professional publications.
Assist with recommending, developing, and implementing marketing strategies.
Develop quality assurance plans, conduct hazard analyses, identify critical control points, and implement preventive measures.
Coordinate kitchen equipment repairs, installations, modifications, removals, and inventories.
Perform other duties as assigned.