Coordinator - Nutrition Education

Job Description

ROLE AND PURPOSE:

To plan, organize, implement and coordinate menu/production record management and product quality control in the district with consideration to healthful food selections and all national, state and local regulations. To provide nutrition education to the students, teachers, parents, and other district personnel. To manage special diet requests for students with parents, medical authorities and school staff.QUALIFICATIONS:

Education/Certification:

Minimum of a Bachelor's degree, with a major emphasis in Nutrition, Dietetics, or comparable program.

Must have and maintain credential as a Registered Dietitian by the American Dietetic Association.

Experience:

Two years of successful food service administrative experience to include menu planning. School food service experience preferred.Special Skills:

Proficient in computer technology applications for school food service operations. Demonstrates skill in planning, organizing, implementing, and coordinating menu management and production record Effective communication and interpersonal skills. Proficient in special diets and dietary modifications for children with special needs. Basic accounting skills. Bi-lingual preferred.

MAJOR RESPONSIBILITIES AND DUTIES:INSTRUCTIONAL MANAGEMENT

Conducts nutrition education presentations in the classrooms as requested by instructors.

Supports classroom instruction through the provision of materials and supplies for nutrition related units of study.

SCHOOL/ORGANIZATION CLIMATE

Responsible for printing and distribution of menus.

Initiates and communicates nutrition education projects and promotions to administrators, instructors, staff and parents.

Serves as nutrition resource person to students, school district staff and cafeteria managers.

Interacts with students to achieve better understanding of food likes and dislikes.

SCHOOL/ORGANIZATIONAL IMPROVEMENT

Meets with vendors regarding new products, ideas and promotions.

Determines items for menu testing and student sampling process.

Instructs managers and staff on new products and preparation techniques.

Directs/coordinates taste testing products with students. Organizes and meets regularly with student menu advisory board.

Develops activities, promotions and strategies to enhance the breakfast and lunch programs.

ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT

Provides product specifications and bid requirements to Purchasing Coordinator for bids and procurement purposes.

Responsible for pre-costing of recipes and menus.

Oversees recipe standardization. Compiles comprehensive menu booklet to include production record management for cafeteria managers.

Coordinates menu planning with managers and other school staff to ensure compliance to local, state and federal guidelines ensuring the nutritional requirements and acceptability by students are achieved.

Responsible for nutritional analysis of all menus.

Works with the Warehouse Coordinator to ensure proper procurement and usage of stock items through menu development and modifications.

Responsible for quality control through production sheet accuracy, recipe development and product condition/presentation.

Works closely with Purchasing Coordinator to ensure procurement of samples.

Responsible for documentation on all products and product selection.STUDENT MANAGEMENT

Manages special diet requests for students and communicates with parents, medical authorizes and school staff as per the needs of students.SCHOOL/COMMUNITY RELATIONS

Promotes nutrition resource education to the community through various activities.

Maintains open and effective communication with staff, students, parents, and other employees of the district regarding school lunch/breakfast menus to ensure acceptability and compliance with local, state and federal programs.

Communicates as needed with principals, school staff and food service managers regarding nutritional education and program promotions.

Promotes public interest and understanding of nutrition through presentations, web site, menus and nutrition education materials for schools and community.PROFESSIONAL GROWTH AND DEVELOPMENT

Participates in professional growth opportunities to improve performance and knowledge on an ongoing basis.SUPERVISORY RESPONSIBILITIES

Supervises cafeteria manager(s) or designees in recipe standardization process, menu development and procurement.

Provides guidance to an FNS staff regarding local, state and federal compliance.MISCELLANEOUS

Performs other duties as may be assigned by Supervisor.

Mental demands include planning, organizing, implementing, and coordinating menu management, nutrition education programs, and in-service for FNS employees.

Physical demands include use of computer, traveling, lifting, pushing, and pulling of equipment and/or food and non-food materials used for nutrition presentation, in services, recipe standardization and manager meetings.

Exposure to temperature change (i.e. recipe standardization in site kitchen).