Job Title: Nutrition Coordinator Wage/Hour Status: Nonexempt
Reports To: Director of Child Nutrition Services Pay Grade:  
Dept./School: Child Nutrition Date Revised: 11-18-02
 
Primary Purpose:
  Responsibility includes the development, implementation and evaluation of all Nutrition Education programs and school menus at all campuses in conjunction with the goals of the Child Nutrition Department and the Mansfield ISD. Responsible for ensuring that all school facilities are in compliance with all local, state, and federal policies and procedures.
Qualifications:
  Education/Certification:
  Bachelor of Science Degree in Food and Nutrition, preferred
Minimum of Associate Degree in Food and Nutrition
Registered or Licensed Dietitian or Certification in Child Nutrition Systems / Food Management
Extensive knowledge of nutritional requirements for students and adults
Knowledge of quantity food production methods, procedures and personnel management techniques

  Special Knowledge/Skills:
  Knowledge of methods, materials, equipment, and appliances used in food preparation
Ability to manage personnel
Effective planning and organizational skills
Ability to communicate well both verbally and written text
Knowledge of IBM compatible computer systems utilizing software for word processing, spreadsheets, electronic mail and other food serviced software applications

  Experience:
 

One to three years of single or multi-site management experience in a food service establishment.
Major Responsibilities and Duties:
  1. Develop and write all school menus insuring that the menus are consistent with all USDA Dietary Guidelines and Nutrition Regulations.
2. Manage, implement and communicate formalized nutritional education activities and information to Food and Nutrition Department staff, students, parents and administrators.
3. Responsible for the complete nutrient analysis of all published school menus.
4. Develop short and long-term goals to create positive nutritional awareness programs to the Child Nutrition Department Employees, classrooms, and other programs as designated by the Director of Child Nutrition Services.
5. Develop and evaluate all special school feeding programs, which includes, but is not limited to the summer feeding program and other programs as designated by the Director of Child Nutrition Services.
6. Assist with the development of new recipes and product specifications. Assist with the test and evaluation of food samples submitted by sales representatives.
7. Monitor customer participation in accordance with the reports from each Child Nutrition site and make recommendations for menu selections based on findings.
8. Participate in the development of staff development training programs for Child Nutrition Services.
9. Attend and participate in all meetings as scheduled by the Director of Child Nutrition Services.
10. Attend workshops, staff development sessions and other continuing education courses that will develop and maintain the coordinator's professional credentials.
11. Perform other functions that may be assigned by the Administration and the Director of Child Nutrition Services.
  Policy, Reports, and Law:
  12. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
13. Maintain accurate reports of daily and monthly financial, production, and activity records.
14. Follow all rules, regulations, and policies of Mansfield ISD and follow directives from superiors.
15. Assist with the development of all production records issued to the Child Nutrition Services Managers.

  Safety:
  16. Ensure that food items are stored in safe and hazard-free environment.
17. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
18. Maintain safe work environment.

Supervisory Responsibilities:
  Supervise the tasks of a small group; evaluate employee performance formally or informally; responsible for training others in multiple tasks.
Equipment Used:
  Large and small kitchen equipment to include, but not limited to, an electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, braising pans, heat/hold units, ranges, dishwasher, steam jacket kettle, utility cart, computer hardware and software systems, and audiovisual equipment.
Working Conditions:
  Mental Demands/Physical Demands/Environmental Factors:
  Maintain emotional control under stress. Occasional prolonged and irregular hours.