SAMPLE JOB DESCRIPTION: NUTRITION COORDINATORJobTitle: / Nutrition Coordinator (NC)
Division: / [District Dependent] / JobCode: / XX
Department: / Food Services Department (FSD) / Affiliation: / XX
DateDeveloped: / XX / Grade: / XX
RevisionDates: / XX / OvertimeStatus: / XX
Reports To: Food Service Director
Supervisor’s Superior: [District Dependent]
Positions Supervised: [District Dependent]
The Nutrition Coordinator supports the [District Dependent] and the [District Dependent]
through the day-to-day menu planning work. This includes working with the [K-12 software name] back-office modules to create and schedule the menu cycles, updating inventory items identified by the [District Dependent], creating and updating recipes, ensuring that all menus comply with USDA meal regulations, and working as directed by the PM to support school site orders, inventory, and production records through [K-12 software name].
The NC also provides nutrition education materials to support the USDA Fresh Fruit and Vegetable Program and supports staff development planning of [District Dependent] in educating staff about USDA meal regulations. The NC also ensures the procurement, preparation, distribution and service of nutritious/delicious foods from a nutrition standpoint as well as adherence to applicable laws, standards and guidelines. Ensuring that all of the food served is of the highest possible nutritional quality.
The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.
1.Under the direction of the [District Dependent] and the [District Dependent], assists in planning and implementing breakfast, lunch, snack, supper and summer menus which meet Federal regulatory standards, enables FSD to meet its budget, and satisfy the tastes of students. Develops menus specific selections for age groups schools that support [School District Name] goals to reduce reliance on processed foods and focus on meals that reflect fresh, whole, foods ingredients.
2.As directed by [District Dependent], supports school site order processing and inventory management in processing weekly orders.
3.Assists [District Dependent]in tracking food production and inventory records at all sites and assists in assuring that sites are producing and serving meals according to the FSD budget principles.
4.Assists [District Dependent] in the implementation of the farm-to-school model by finding innovative ways to incorporate F2S assets within the district menus and develop student education programming to teach and reinforce farm to fork principles in daily meals.
6.Knowledge of and ability to translate knowledge, of sustainable food preparation, recipes and menus and utilize them in the ongoing implementation of the program.
7.Ensures that recipes are accurate, and that foods served are of the highest nutritional quality and taste standards.
Education and Related Work Experience
- To qualify for this position, an individual must possess any combination of experience and education that would insure being able to meet and fulfill job requirements; including Culinary Degree from a certified institution, Registered Dietician, Bachelor’s Degree or higher, and extensive experience in the fields of food service nutrition and recipe/menu development in a large scale food production environment.
- A minimum of five years experience in K-12 food service/nutrition management with an emphasis on a sustainable model that includes: menu planning, food procurement, staff training and supervision, and serving nutritious, tasty, and appealing from-scratch meals in a commercial or institutional environment, preferably to include experience with USDA Child Nutrition Standards and compliance.
Licenses, Registrations or Certifications
- Valid [insert state] Driver’s License
- Current Serve Safe Certification or State/County Food Handler’s Certificate
Technical Skills, Knowledge & Abilities
- Knowledge of USDA school meal program regulations and requirements including; National School Breakfast Program, National School Lunch Program, After School Snack Programs, Seamless Summer Meal Program, Child and Adult Care Food Programs; USDA Commodity Foods Program.
- Knowledge (and ability to translate knowledge) of sustainable/nutritional food preparation, recipes and menus.
- Supervision and training of all staff on nutrition, healthy food and the USDA guidelines.
- Sustainable/healthy food procurement and distribution.
- Working knowledge of all national, state and city health, sanitation and safety policies, laws and guidelines as they relate to food service operations.
- Procedures,policies,practices andmethodsoffoodserviceoperation.
- Foodspecifications,warehouseandcentralproduction facilityoperation,profitandlossanalysisandprocurementprocedures.
- Organize, manage, coordinate, implement, oversee and evaluate district-wide nutrition operations.
- Maintain records, compile and verify data and prepare reports for FNS Procurement Manager and the Assistant Director Operations.
- Communicate clearly and effectively, both orally and in writing.
- Prepare clear, concise and comprehensive correspondence, reports, and other written materials.
- Exercise sound, expert independent judgment within general policy guidelines.
- Exercise tact and diplomacy in dealing with sensitive and complex issues and situations.
- Establish and maintain effective working relationships with District administrators, staff, vendors, parents, students and others encountered in the course of work.
Other Required Proficiencies
- Computers and peripherals
- Microsoft Office Applications; Word, Excel, Outlook, Access
- Working knowledge of K-12 food service software [name program] including; application management, point of sale and back office management modules.
The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to smell, taste and feel, in order to determine quality of raw and prepared food products
- Ability to work with frequent interruption and to simultaneously supervise a variety of tasks
- Ability to stand, stoop, reach and bend; mobility of arms to reach, dexterity of hands to grasp and manipulate large and small objects
- Ability to read small print
- Ability to stand for long periods
- Ability to walk long distances
- Ability to lift, push and/or pull objects, which may approximate 50 pounds
- Ability to work with, and in the proximity of, equipment with moving mechanical parts
- Ability to work in an inside environment
- May be required to work around loud noise
While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret complex data, information and documents; analyze and solve complex problems; use math/mathematical reasoning; perform highly detailed work under changing, intensive deadlines, on multiple concurrent tasks; work with constant interruptions, and interact with District, administrators, staff, vendors, parents and others encountered in the course of work.
Note: Theaboveisintendedtodescribetheessentialcontentofandrequirementsfortheperformanceofthis job.It is not to be constructed as an exhaustive statement of duties, responsibilities or requirements.