Child Nutrition Coordinator

DEFINITION: Under the limited direction of the Assistant Superintendent of Business Services, plan, coordinate, and implement District-wide nutrition education promotional programs and activities; develop and provide nutrition education training opportunities for District staff and parents; participate in developing District menus and recipes; serve as a technical resource to District staff, parents and others regarding nutrition and health; perform related duties as assigned.

SUPERVISOR(S):

Assistant Superintendent or Designee

QUALIFICATION REQUIREMENTS: To perform the job successfully, an individual must be able to satisfactorily perform each essential duty. The requirements listed in the job description are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The following is a list of duties that are representative of the position and include but are not limited to:

• Plan, coordinate and implement various District-wide nutrition education promotional programs and activities such as Harvest of the Month and Nutrition Advisory Council per established procedures and regulations. E
• Serve as a technical resource to District staff, parents, and others regarding nutrition and health; respond to inquiries and provide information concerning programs, policies, and procedures related to health and nutrition. E
• Participate in researching, developing, and testing District menus, serving guides, and recipes; test and make recommendations regarding testing procedures, purchase of new food items, improved recipes, new products, and menu items; conduct cooking and taste tests at school sites. E
• Develop special diets for students according to physician instructions and District policy. E
• Analyze food products and menu patterns utilizing specialized software; ensure nutritional content and meal component standards comply with applicable regulations and nutritional standards; assure products are compatible with meal cost limitations and recommend selling prices as appropriate; calculate serving sizes; analyze planned menus for a variety of special programs. E
• Develop nutrition education training workshops for District staff and parents; provide training to District teachers regarding linking nutrition education to core curriculum standards; coordinate, schedule, and conduct meetings, training sessions, workshops, conferences, and special events for District staff, parents, and the community. E
• Develop and set up materials for training workshops; duplicate handouts, create overhead slides, prepare packets of information for attendees, and ensure appropriate training materials are available. E
• Develop and adapt nutrition lesson plans for teachers; preview and recommend appropriate classroom materials, videos, and books for purchase; survey teachers to assess the success of trainings and determine materials and information utilized in the classroom; distribute, collect, and tally teacher survey results; package and distribute reinforcement items to teachers who respond to surveys. E
• Provide culturally and linguistically appropriate nutrition information and materials to parents and community members; perform food demonstrations and taste tests.
• Prepare, handle, store, and transport food items in accordance with health and safety regulations; maintain equipment, carts and utensils in a clean and sanitary condition; wash cooking and serving equipment and utensils. E
• Support community, regional and statewide efforts towards nutrition education and physical activity promotion; participate in a wide variety of meetings and conferences; attend health fairs and other related events; develop and make presentations at events as requested. E
• Estimate and order food and supplies needed for assigned activities; communicate with outside vendors and Nutrition Center staff regarding orders; plan for the use of surplus food in menus and recommend ordering of surplus foods. E
• Provide portable cooking carts to qualifying schools; order and assemble carts; order and stock cooking cart utensils; facilitate installation of cabinet locks and delivery of cooking carts. E
• Visit school sites to observe nutrition activities and assess site needs; conduct training for school staff supervising eating areas; provide technical assistance to site staff regarding preparing and serving foods; drive a vehicle to various sites to conduct work. E
• Enhance eating environments of school cafeterias; purchase and distribute attractive healthy eating and physical activity materials such as posters and other informative items. E
• Prepare and maintain various files, records, and reports related to assigned activities; compose and distribute various correspondence and materials concerning health, nutrition, and related programs, including brochures and newsletters. E
• Communicate with administrators, outside organizations, and District staff to coordinate activities, resolve issues, and exchange information. E
• Operate a variety of office equipment, including a computer and assigned software; operate standard nutrition service equipment such as blenders, skillets, food processors and can openers. E
• Perform related duties as assigned.
• Supervise assigned staff and monitor site-based service teams.
• Perform other related duties as assigned that are consistent with the knowledge, skills, and abilities required for the job.

Note: At the end of some of the duty statements, there is an italicized “E” which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities.

REQUIRED QUALIFICATIONS:
Education and Experience:

• Bachelor’s degree in institutional food management, nutrition, dietetics, or a related field.

Knowledge of:

• Applicable laws, codes, rules, and regulations related to assigned activities
• Continuous improvement cycles
• Data-informed decision making
• Principles and practices of supervision and evaluation
• Computer software relevant to the requirements of the position
• Interpersonal skills using tact, patience, and courtesy
• Principles and practices of quantity food preparation and nutrition.
• Nutritional requirements of school-aged children.
• Menu development, analysis, andplanning techniques, including food values, combinations, allergies, and substitutions
• Modern commercial kitchen equipment and utensils
• Sanitation and safety practices related to the handling and serving of food
• Nutrition Services organization, operations, policies, and objectives
• Proper methods of food rotation and storage
• Inventory methods and practices

Ability to:

• Work independently with little direction.
• Analyze situations accurately and adopt an effective course of action.
• Create and deliver professional development and presentations;
• Plan, prioritize, and organize work to meet deadlines, schedules, and timelines;
• Maintain a variety of records and files and prepare reports.
• Effectively communicate orally and in writing.
• Establish and maintain cooperative and effective working relationships with others.
• Work individually and as part of a team;
• Make accurate mathematical computations.
• Prepare complex written reports and procedures;
• Plan and facilitate meetings;
• Visit various work sites and monitor program development and progress.
• Plan, coordinate and implement District-wide nutrition education promotional programs and activities.
• Ensure nutrition service programs and menus comply with federal regulations and nutrition standards.
• Develop and provide nutrition education training opportunities for teachers and parents.
• Prepare and deliver professional development and presentations
• Participate in the development of District menus and recipes.
• Observe and follow health and safety regulations.
• Maintain nutrition service equipment and areas in a clean and sanitary condition.
• Operate modern commercial kitchen equipment and utensils.
• Perform food demonstrations and taste tests.
• Prepare, handle, store, and transport food items in accordance with health and safety regulations.
• Interpret, apply, explain, and maintain current knowledge of applicable laws, codes, rules, and regulations.

Licenses and Certificates:

• Must possess and maintain status as a Registered Dietitian in accordance with the Academy of Nutrition and Dietetics (formerly American Dietetic Association) standards.
• Must obtain a valid Food Safety Manager Certificate issued by an authorized agency within the completion of the employee probationary period and maintain certification throughout employment in this classification.
• Possession of an appropriate, valid California Class C Driver’s License, evidence of auto insurability, and use of personal automobile.

DESIRABLE QUALIFICATIONS:

• Experience in public education
• Experience in institutional food service production involving menu planning and nutritional analysis.
• Any other combination of training and experience that provides the desired skills, knowledge, or abilities needed to perform this job.
• Bilingual English/Spanish

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical, mental, and emotional stamina to perform the duties and responsibilities of the position and sustain moderate physical effort;
• Manual dexterity sufficient to write, use telephone, and business machines (including computers);
• Visual acuity sufficient for reading printed materials and computer screens;
• Hearing sufficient to understand speech at normal levels in person and/or on the telephone or computer application;
• Speaking ability so others will be able to clearly understand a normal conversation in person, through electronic mediums including the telephone, and addressing groups;
• Physical ability to drive a vehicle in order to visit school sites and external agencies (partners).
• Physical agility to push/pull, squat, twist, turn, bend, stoop, kneel, sit on the floor, and reach above the head;
• Physical mobility sufficient to move about the work environment (office);
• Physical strength sufficient to lift 40 pounds without assistance;
• Physical stamina sufficient to sit, stand, and walk for prolonged periods of time;
• Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, and make valid judgments and decisions;
• Physical tolerance to being exposed to dust and extreme weather conditions.

Hazards:

• None

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Indoor and outdoor environments.
• Constant interruptions.
• Office and kitchen environment.
• Subject to heat from ovens and cold from refrigerators or freezers.
• Exposure to hot foods and equipment.
• Working with knives, slicers, or other sharp objects.
• Exposure to cleaning chemicals and fumes.
• May be exposed to blood-borne pathogens.

AVAILABLE PAY STIPENDS:

• Stipends may be available

Job Types: Full-time, Temporary, Contract

Pay: $66,782.00 - $101,443.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Shift:

• 8 hour shift
• Day shift

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $66,782 - $101,443