Child Nutrition Coordinator / Starting July 1, 2025

Interested applicants must apply through EdJoin at the link below to be considered.

https://www.edjoin.org/Home/JobPosting/2045204

NUMBER OF WORK DAYS: 260 Including Paid Holidays / 11 Months

HOURS PER DAY: 8 / 1.0 FTE

SALARY RANGE: CLASSIFIED MANAGEMENT / CHILD NUTRITION COORDINATOR

DESCRIPTION OF BASIC RESPONSIBILITIES:

The Child Nutrition Coordinator is responsible for planning, organizing, and directing the district's Child Nutrition Program in accordance with federal and state regulations. This includes developing budgets, business, and marketing plans.

This role emphasizes the integration of fresh, locally sourced ingredients into menus and actively seeks student feedback to enhance meal programs. The manager will collaborate with local corporations and farmers to promote the use of fresh ingredients and establish channels for student input through surveys or advisory groups.

SUPERVISOR: Chief Business Official

TYPICAL DUTIES:

Program Management:

• Oversee all aspects of the district-wide Child Nutrition Program, ensuring compliance with federal and state requirements.
• Development and implement scratch-cooked, compliant recipes for daily and weekly menus to meet student nutritional needs
• Plan, organize and lead the food service operations at multiple sites; assure the serving and storage of food is in accordance with established guidelines and procedures.
• Develop and implement business and marketing plans to enhance program visibility and participation.
• Prepare and manage the department's budget, ensuring financial objectives are met.
• Organizes and implements transportation plan for transportation of prepared food to all District sites.
• Oversees the administration of the District’s free and reduced price meal program according to federal regulations.
• Coordinates all equipment maintenance and building repairs with the appropriate district personnel.
• Attend Board meetings and prepare and present reports to the Board as requested by the Superintendent.
• Participate in the Superintendent’s Administrative Team Meetings.
• Assume responsibility for long-range planning as it relates to income, expenditures, program costs, equipment and general budgeting considerations.
• Lead and participate in long-term facility planning efforts for the district’s food service operations, including assessing current and future needs, evaluating potential new sites, and collaborating with relevant stakeholders to develop proposals for new or renovated food service facilities.

Menu Development:

• Create appealing and nutritionally balanced menus with an emphasis on incorporating fresh, locally sourced ingredients.
• Collaborate with local farmers and corporations to source fresh produce and other ingredients.
• Establishes quality standards for the presentation and service of food
• Create scratch cooking compliant methods and recipes for sites to plan and prepare menu choices to students on a daily and weekly basis.

Student Engagement:

• Establish and maintain channels for student feedback, such as annual surveys or student advisory groups, to assess and improve meal programs.
• Communicate with students and school administration to ensure the program meets the needs and preferences of the student body.

Staff Supervision and Training:

• Recruit, train, supervise, and evaluate food service personnel, promoting high standards of food preparation and service.
• Provide ongoing training in food preparation techniques, safety, sanitation, and customer service.
• Supervise and direct the food services support staff; arrange and coordinate necessary training; perform evaluations based on the collective bargaining agreement guidelines.

Operations and Compliance:

• Ensure all food service operations comply with health and safety regulations, maintaining high standards of sanitation.
• Maintain accurate records of income, expenditures, food supplies, and personnel.
• Prepare for and participate in state and federal program audits.
• Prepares, applies and oversees grants, waivers and funding available for the student nutrition program.
• Supervise proper cleanliness of facilities and equipment
• Estimate and requisition food quantities, equipment and supplies as needed; receive, inspect, verify and accept delivery of food and supplies, utilize proper methods of storing food.
• Prepare or supervise the preparation of all local, county, state and federal reports for submission in a timely manner.

Community Collaboration:

• Foster relationships with local farmers, vendors, and corporations to support the use of fresh ingredients in school meals.
• Promote the food service program within the community, highlighting the benefits of locally sourced, nutritious meals.
• Implement a customer service driven philosophy with education partners such as administrators, teachers, parents, and students that focuses on nutrition, nutritional education, value and satisfaction.

EMPLOYMENT STANDARDS:

Knowledge of:

• Knowledge of modern principles and practices of school food service operations; menus that meet nutritional dietary requirements for school-aged children.
• Proficiency in computer applications related to food service management and relevant district adopted programs and software applications.
• Knowledge of laws, regulations and procedures governing the receipt and expenditure of public funds.
• Knowledge of Federal and State regulations for Child Nutrition Program.
• Knowledge of sanitation and safety practices related to cooking, serving, transporting and storing food.

Ability to:

• Ability to collaborate effectively with diverse groups, including students, staff, local farmers, and community members.
• Excellent organizational, communication, and interpersonal skills.
• Plan, organize and oversee the food service operations of the District
• Estimate food quantities and requisition proper amounts for economical food service
• Inspect and report quality control inconsistencies, such as outdated or expired food products or appearance of food items
• Perform arithmetical calculations rapidly and accurately
• Use practical judgement, creativity and resourcefulness in planning, developing and implementing assigned projects.
• Read, understand, interpret and apply laws, policies, rules, contracts, guidelines and professional practices.
• Establish and maintain effective working relationships with subordinate personnel, site administrators, other employees and the general public in the course of work.

EXPERIENCE:

• Minimum of three years of experience in food service management, preferably within an educational setting.
• Experience in menu planning, budget management, and staff supervision.

EDUCATION:

• Associate's or Bachelor's degree in Nutrition, Dietetics, Food Service Management, or a related field and a minimum of 3 years in a child nutrition position, preferably in a supervisory role - OR - a combination of three years experience in a similar role, education and supplemental coursework may be substitute for the degree.
• Bilingual Spanish preferred

LICENSES AND OTHER REQUIREMENTS:

• Possession of a valid Food Handler’s Certificate or willingness to obtain one within 30 days of hire.
• Food Manager’s Certificate or willingness to obtain one as required.
• Maintain valid CA Driver’s license
• Must successfully pass the District’s pre-employment Department of Justice fingerprint clearance and submit current tuberculosis clearance.
• Valid Serv-Safe Certification
• CPR and basic first aid

PHYSICAL DEMANDS

• Ability to stand and/or walk for extended periods.
• Requires lifting up to 50 lbs or carrying any object weighing up to 25 lbs.
• Ability to perform tasks that involve the ability to carry, lift, push, pull, bend, reach or climb.
• Use hands and fingers to handle or feel
• Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus

WORK ENVIRONMENT

• Indoor/food service work environment
• Fast paced work environment with changing priorities
• Cold from walk-in refrigerators and freezers
• Noise level is usually moderate and occasionally loud

HAZARDS

• Heat from ovens
• Exposure to very hot foods, equipment, and metal objects
• Working around knives, slicers, and other sharp objects
• Exposure to cleaning chemicals and fumes

EMPLOYMENT STANDARDS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.

Job Type: Full-time

Pay: $83,643.00 - $109,448.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift

Work Location: In person

Salary : $83,643 - $109,448