Field Supervisor, Child Nutrition (10101)

JOB DESCRIPTION

Job Title

Field Supervisor - Child Nutrition

Evaluation Type

Support

Department

Child Nutrition

Pay Grade

CN3

FLSA

Non-Exempt

Date Revised

June 2026

Supervisor

Child Nutrition Director &

Child Nutrition Manager

BASIC FUNCTION & RESPONSIBILITY: To provide operational support and oversight across school kitchens in Bastrop ISD. This role ensures consistent meal quality, food safety compliance, and smooth daily operations at assigned campuses. The Field Supervisor serves as a liaison between campus staff and department leadership and helps implement training and program standards across all sites.

QUALIFICATIONS:

Education/Certification:

• High School Diploma or GED required
• Clear and valid Texas driver's license required
• Valid Texas Food Manager Certificate (ServSafe or equivalent - required at time of hire)
• Valid Food Handler Certificate (in addition to Manager Certificate, if required by local ordinance)

Special Knowledge/Skills/Abilities:

• Strong organizational and time management skills
• Ability to read, write, and think quickly to resolve issues across multiple sites
• Knowledge of USDA/TDA child nutrition regulations, meal accountability, and HACCP food safety practices
• Effective communicator who can motivate and support staff with professionalism and respect
• Proficiency with basic software and tools for documentation, reporting, and communication

Experience:

• Minimum three (3) years of experience in institutional or K-12 food service operations
• Previous supervisory or multi-site leadership experience strongly preferred
• Bilingual in English and Spanish required (read, write, and speak fluently)

CHARACTERISTIC DUTIES & RESPONSIBILITIES: The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description.

Main Duties & Responsibilities:

• Monitor daily food service operations across assigned campuses, ensuring compliance with USDA, TDA, and local regulations.
• Conduct regular kitchen visits to evaluate food preparation, service quality, cleanliness, inventory control, and food safety (HACCP).
• Support training for campus kitchen staff, including coaching on standard operating procedures, safety, and compliance.
• Provide bilingual communication and guidance to staff, translating procedures and providing real-time support in English and Spanish.
• Assist with onboarding and mentoring of new employees in collaboration with the department training team.
• Report staff performance or conduct concerns to the Director or Coordinator of Child Nutrition. This position does not directly discipline employees.
• Help ensure kitchen staffing coverage and provide operational support in the event of absences or special events.
• Collect and review production records, temperature logs, and inventory documentation; ensure documentation is audit-ready.
• Coordinate with central office staff to resolve issues related to food delivery, equipment, and kitchen maintenance.
• Assist in the rollout of district initiatives such as scratch cooking, menu innovation, or student engagement events.
• Maintain a regular schedule of site visits and submit reports or updates to department leadership.

SUPERVISION EXERCISED: None

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS:

• Tools/Equipment Used: Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils
• Posture: Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting
• Motion: Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use
• Lifting: Frequent moderate lifting and carrying up to 50 pounds
• Environment: Work outdoor and indoor; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment; frequent local travel between campuses; regular exposure to hot kitchen environments
• Mental Demands: Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting; requires flexibility; responsiveness, and ability to manage changing needs across the district