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Job Description
Field Supervisor, Child Nutrition (10101)
Bastrop Independent School District
Various Locations - Bastrop, Texas This job is also posted in Bastrop ISD
Job Details
Job ID:
5810734
Application Deadline:
Posted until filled
Posted:
Yesterday
Starting Date:
Jul 30, 2026
Job Description
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.
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
