Position:  Coordinator, School Nutrition

Primary Purpose:

Assist in the direction, management and supervision of the school nutrition program and operations in district facilities.  Assist in the planning and implementation of programs that fulfill USDA regulatory requirements, meet the nutritional requirements for students as directed by the Texas Department of Agriculture, promote the development of sound nutritional practices, and maintain a safe and sanitary environment.

Qualifications:

Education/Certification

• Bachelor’s Degree in food and nutrition, dietetics, food service management or related field
• Registered and/or licensed dietitian preferred

Special Knowledge/Skills:

• Ability to communicate effectively with all school district personnel
• Knowledge of School Nutrition regulations and operational procedures
• Knowledge of menu planning, food purchasing and preparation of foods, and commercial kitchen equipment in a school food service environment
• Expertise in recipe standardization, development and testing of food products
• Experience with diet modification, allergen management, and nutrient interactions
• Ability to manage budget and personnel
• Strong organizational skills
• Proficient computer skills including demonstrated ability in Microsoft Office and Point-of–Sale software
• Experience in providing educational and technical training assistance to cafeteria managers

Experience:

• Experience in food service management required
• Three years of experience in school food service environment preferred

Major Responsibilities and Duties  

Instructional Management

1. Ensure that school nutrition operations are supportive of the instructional goals of the district.

School/Organization Climate

2. Promote a positive caring climate for learning.
3. Deal sensitively and fairly with persons from diverse cultural backgrounds.
4. Employ effective interpersonal skills.

School or Organization Improvement

5. Assess and respond to needs related to job responsibilities.
6. Recommend policies, procedures and /or actions for the purpose of providing direction for meeting the district’s goals and objectives.
7. Assist in designing feasible projects for implementing innovations.

Personnel Management

8. Assist in the supervision of kitchen staff: monitoring food preparation, ordering, service, storage procedures and sanitation policies, compliance to USDA/TDA and LPISD policies and procedures and equipment maintenance.
9. Assist in development of training options and/or improvement plans for employees.
10. Assist in performance evaluations of cafeteria managers and employees.

Administration and Fiscal/Facilities Management

11. Develop menus and recipes in accordance with USDA and TDA regulations, and maintain information in the menu planning software.
12. Develop and manage the department’s menu marketing plan and promotional programs.
13. Manage the department’s webpage and social media presence in accordance with district communication procedures.
14. Plan and implement nutrition education programs throughout the school district that support the district wellness policy.
15. Assist in developing and implementing department standard operating procedures in all areas.
16. Serve as department representative for the School Health Advisory Committee (SHAC) and contribute in developing and maintaining district’s wellness policy.
17. Assist to conduct weekly site visits and provide onsite support and training as needed.
18. Assist in completing food cost analysis to ensure cost control and optimal utilization of USDA commodities.
19. Assist in the annual ordering of USDA commodities and commodity processing.
20. Manage the process of USDA commodities including monthly ordering and tracking usage.
21. Coordinate the evaluation of all food products using survey forms and taste tests.
22. Maintain a master recipe file of approved standardized recipes in compliance with USDA and TDA regulations.
23. Maintain production records that are in accordance with USDA and TDA guidelines.
24. Assist in the process of accommodating students with special dietary needs and allergies by implementing physician’s orders, creating special menus and accommodations, training food service staff, and communicating with school staff, parents and physicians.
25. Maintain CN label and nutritional analysis files for all purchased food products.
26. Assist the training coordinator to provide cafeteria staff training on policies and procedures, especially in areas related to food production records, offer versus serve, standardized recipes, marketing and personnel management.
27. Establish and monitor all delivery schedules and monitor delivery issues.
28. Assist in the management and maintenance of computerized Point-of-Sale system including but not limited to software updates, overlay revisions, student information and software issues.
29. Assist in implementing a cost-effective and efficient system of procurement of all food and non-food materials meeting federal procurement and Texas Department of Agriculture (TDA) standards.
30. Manage and supervise the department’s catering operations, ensuring quality service and fiscal compliance.
31. Provide support to the director and stand ready to fulfill duties if needed.

Student Management

32. Demonstrate support for the district’s student management policies and expected   student behavior related to food service operations.

Professional Growth and Development

33. Participates in meetings, workshops and seminars (e.g. state training, food service equipment seminars, food vendor conferences, etc.) for the purpose of conveying and/or gathering information required to perform functions.
34. Required to complete 15 hours of professional development training annually per USDA Professional Standards policy.
35. Demonstrate behavior that is professional, ethical and responsible and serve as a role model for all district staff.
36. Exhibit reliability by completing work as assigned and meeting project deadlines.
37. Exhibit appropriate grooming and dress for the position.

School or Community Relations

38. Articulate the district’s mission and goals in the area of food service to the community and solicit its support in realizing the mission.
39. Demonstrate awareness of district-community needs and initiate activities to meet those identified needs.
40. Demonstrate the use of appropriate and effective techniques for community and parent involvement.
41. Respond to inquiries from students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.

Supervisory Responsibilities

Assist in the supervision and evaluation of school nutrition staff and paraprofessional staff as assigned.

Working Conditions

Mental Demands:  Ability to communicate effectively (verbal and written); interpret policy, procedures and data, coordinate district functions; maintain emotional control under stress

Physical Demands/Environmental Factors:  Frequent district-wide travel; occasional state-wide travel; occasional prolonged and irregular hours.

Apply To:

Applicants are required to complete an online application at www.lpisd.org, attaching a resume and letter of interest. Your application is not considered complete and viewable until three references have been provided or received. These references must include your current building principal or supervisor.

Salary:

Professional Pay Grade 3, 12-Duty Months (240 Days)

• Minimum       $74,695 Annual
• Midpoint        $89,422 Annual
• Maximum      $104,149 Annual

The district contributes $400/monthly to the cost of "employee-only" health insurance, which is $175/monthly greater than the state required amount of $225/monthly.