JOB SUMMARY

The Coordinator I provides on the job training (OJT) to Nutrition Services staff to ensure consistent understanding of food safety, sanitation, equipment use, and operational procedures. This role delivers hands on instruction, supports new employee onboarding, and assists in developing training materials. The Coordinator I follows established training plans and works under the guidance of senior training staff to support department goals.

MAJOR DUTIES & RESPONSIBILITIES

List most important duties first
1. Deliver OJT to Nutrition Services staff, demonstrating proper food handling, equipment operation, safety procedures, and workflow expectations.
2. Assist in developing training materials, including checklists, visual aids, SOPs, and instructional guides.
3. Observe staff performance during training and provide feedback to reinforce correct techniques and standards.
4. Support the implementation of new procedures, menu changes, or equipment rollouts by helping staff learn updated tasks.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

5. Maintain accurate training records, attendance logs, and documentation.
6. Communicate training needs, performance concerns, or operational issues to Coordinator II or supervisors.
7. Follow established training schedules and plans; escalate issues requiring higher level intervention.
8. Assist with basic administrative tasks related to training coordination.
9. Other duties as assigned. (Note: No additional information is needed in this text box.)

EDUCATION

Bachelor’s degree

- Applicants who do not meet these education qualifications may be considered if they have a unique
combination of education and work experiences that indicate potential for success in this role.

- Job duties include achieving a Food Manager Instructor certification and TASN Level 1 certification within the first 60 days of employment. Ongoing, the position requires a minimum of 30 hours of continuing education hours per school year. Additionally, becoming certified as a Defensive Driving Course instructor within the first six months of employment

WORK EXPERIENCE

3 to 5 years training in an adult education environment, preferably in school nutrition.

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Software
Oracle
Microsoft Office

Certifications/Licensure
Servsafe, Food Manager Certification
Equipment
Office equipment (e.g., computer, copier)

LEADERSHIP RESPONSIBILITIES

WORK COMPLEXITY/INDEPENDENT JUDGMENT

Work and tasks are often straightforward, routine, structured and guided by established policies and procedures. Little, if any, independent judgment is required, outside of making basic choices in the selection and application of established methods. The job receives frequent, ongoing supervision.

BUDGET AUTHORITY

No budget development activity is required.

PROBLEM SOLVING

Decisions are made on routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems, improve existing methods, or generate new ideas.

IMPACT OF DECISIONS

Follow rules and procedures. Decisions can have minimal or no impact to HISD. Errors can be readily detected, usually by the employee, and, if made, would result in minor expense for correction

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

Takes routine or required customer actions to meet customer needs. Responds promptly and accurately to customer complaints, inquiries and requests for information and coordinates appropriate follow-up. May handle escalated issues passed on from coworkers or subordinates.

WORKING/ENVIRONMENTAL CONDITIONS

Work is normally performed in a typical interior work environment which does not subject the employee to any hazardous or unpleasant elements. Ability to get from one office location to another.