Assistant Director of Operations -Child Nutrition Department at Fort Bend Independent School District

Sugar Land, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jul, 26

Salary

0.0

Posted On

30 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Strategic leadership, Operational oversight, Personnel management, Food safety compliance, HACCP, Menu planning, Staff training, Financial stewardship, Regulatory compliance, PrimeroEdge, Microsoft Office, Communication skills, Organizational skills, Analytical skills, Conflict resolution

Industry

Description

Job Overview The Assistant Director of Operations provides strategic leadership and operational oversight for the district's Child Nutrition Program, ensuring efficient, compliant, and high-quality food service across all campuses. This position supports the Director in the development and implementation of policies, standardized procedures, and student focused menu offerings that meet all regulatory requirements. The Assistant Director supervises Child Nutrition Supervisors and training initiatives while leading personnel management, staffing, and professional development to ensure consistent performance, food safety, and financial stewardship. This role ensures compliance with sanitation standards, monitors kitchen operations and equipment functionality, and supports stakeholder engagement through advisory groups and department events. Through collaboration, accountability, and continuous improvement, the Assistant Director advances the mission of providing safe, nutritious, and appealing meals to all students. Position Description Essential Duties and Responsibilities Food Service Operations and Policy Oversee and support daily campus kitchen operations through direct supervision of Child Nutrition Supervisors Implement and monitor departmental policies, procedures, and standardized operating practices, as established by the Director, including kitchen SOPs, dress code standards, handbooks, and safety policies Ensure the accurate and timely completion of required operational and compliance records, including Edit Checks, Accountability Reports, Food Production Records, HACCP documentation, and related logs Support menu implementation by assisting with standardized recipes, portion control, food quality, and regulatory compliance Assist with menu planning execution and annual commodity utilization as directed Coordinate and implement product testing, new menu items, recipe development, and menu rollouts to ensure consistency and staff readiness Monitor kitchen operations for adherence to food safety, preparation, service, and storage standards Assist with the coordination and facilitate food service-related activities for Parent Advisory Committees and Campus Student Advisory Councils Support department initiatives and events such as advisory committee meetings, health fairs, food shows, and departmental competitions Oversee cafeteria and kitchen equipment operations; monitor work orders and follow up on equipment repairs or replacements in coordination with maintenance and repair staff Personnel Management Support the Director and HR Business Partner in personnel functions, including interviewing, onboarding, supervising, evaluations, and separations Assess campus staffing needs and make operational recommendations for placement, transfers, and scheduling Assist in enforcing HR policies, including attendance management, progressive discipline, documentation, and performance accountability Provide guidance to supervisors in addressing employee concerns and resolving escalated personnel issues Implement department training programs focused on food safety, standardized recipes, portion control, time management, and cost control Develop and facilitate job safety and food safety training programs for employees Support and maximize the use of the training kitchen for onboarding, skill development, and operational efficiency Facilitate safety training related to food handling, equipment operation, and workplace safety standards Safety Conduct ServSafe and food safety training as needed to maintain departmental compliance Monitor sanitation and safety conditions across facilities to ensure compliance with district, state, and federal regulations Track health inspection findings and ensure timely implementation of corrective actions, particularly related to equipment and facility deficiencies Other Serve as an operational representative of the department and act on behalf of the Director when assigned Model professional, ethical, and responsible behavior in all interactions and decisions Participate in professional development activities and maintain active membership in local, state, and national nutrition associations Maintain current knowledge of Child Nutrition regulations, operational best practices, and industry trends Demonstrate technological proficiency to support department systems and operational needs Work extended or irregular hours, including evenings or events, as required to support department operations Supervisory Responsibilities Supervise and evaluate direct reports to ensure effective performance Provide input and recommendations regarding employee placement, retention, discipline, and dismissal in accordance with district policies Qualification Requirements To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions. Bachelor's degree in Nutrition, Food Science, Hospitality Management, Hotel/Restaurant Management, or related field Master's degree in one of the above fields listed, preferred Texas Food Manager Certification required within 3 months of employment Registered Dietitian with a Valid Texas Dietitian License granted by the State of Texas Board of Dietitians preferred Texas Class "C" Driver's License or Equivalent from another state Minimum of 5 years experience in a public school food service operation Knowledge of NSLP, SBP, CACFP, and related Child Nutrition programs PrimeroEdge software experience preferred Ability to implement policy and procedures Basic math, including calculations using fractions, percent, and/or ratios Strong computer skills including all Microsoft Office products and the ability to learn new systems and software Ability to develop ideas, create goals and market the Child Nutrition Department Strong organizational skills Excellent interpersonal and communication skills, both oral and written Ability to demonstrate good reasoning and analytical skills Ability to understand and follow verbal instructions Physical Requirements/Working Conditions The work environment characteristics and physical demands 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. Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress. Additional Information Work is performed in the kitchen and office setting and/or at various location throughout the District or industrial food preparation environment where critical deadlines, frequent interruptions and priority changes are prevalent. Work may require frequent travel throughout the District for direct observation of the program operations which will cause exposure to pressurized kettles, hot ovens, cold freezers and other food service equipment in the process of training and/or supervision of others. Significant lifting, carrying, pushing and/or pulling; some stooping, kneeling, crouching, crawling, fine finger dexterity and the ability to lift 50 pounds as required. The job is performed under some temperature extremes and generally requires 20%25 sitting, 40%25 walking and 40%25 standing. Repetitive hand motions, use of the computer and district-wide travel may be required. Attendance at outside or evening events, such as School Board meetings is required. Work may involve stressful situations requiring long hours to meet the required deadlines.

Responsibilities

The Assistant Director provides strategic leadership and operational oversight for the district's Child Nutrition Program to ensure efficient, compliant, and high-quality food service. This role supervises staff, manages personnel functions, and monitors kitchen operations to maintain safety and performance standards.