SANTEE SCHOOL DISTRICT

Coordinator, Child Nutrition Services

 Hours:  6:30 am - 3:00 pm, Monday - Friday

ATTACHMENTS: Successful candidates will attach the following to their applications - 

• Resume & Cover Letter
• ServSafe Manager Certificate
• Transcript
• Three (3) Letters of Reference with at least one being from their most current supervisor

JOB SUMMARY:

The job of Child Nutrition Services Coordinator is done for the purpose/s of managing the District’s Child Nutrition Services program, assigned personnel and related activities under the direction of the Director of Child Nutrition Services; ensuring proper food preparation, presentation, and storage at all locations; preparing daily menus for all students including special diets and related production and financial reports; and supporting the Director in planning, researching and evaluating the Child Nutrition Services operation.

EXAMPLES OF DUTIES:

1. Communicates with site administrators, staff, parents, and others for the purpose of providing information and/or direction regarding Child Nutrition Services operations.
2. Coordinates, plans, and monitors food service schedules (e.g. site employees, promotional events, etc.) for the purpose of providing coverage for special events and daily operations.
3. Implements menu plans for the purpose of meeting students’ mandated daily nutritional requirements including menus for students with food allergies or other special dietary considerations. Follows USDA guidelines for FBMP.
4. Inspects Child Nutrition operational sites (e.g. sanitation, nutrition requirements, facilities, equipment, personnel, etc.) for the purpose of ensuring services are provided efficiently and in compliance with district, state and federal health and safety standards.
5. Assists in monitoring department finances (e.g. tracking food cost, labor cost, supply cost, etc.) for the purpose of ensuring that allocations are accurate, related revenues are generated, expenses are within budget limits and/or fiscal practices are followed.
6. Oversees multiple site operations (e.g. monitors meal accounts, evaluate new products and/or menus, etc.) for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health requirements.
7. Oversees safety and sanitation procedures for the purpose of maintaining sanitary conditions and meeting health and safety regulations.
8. Participates in meetings, in-service training, workshops as an attendee or facilitator for the purpose of receiving and/or conveying information regarding Child Nutrition Services. Will be expected to lead the District Wellness Committee.
9. Prepares a variety of documents and reports (e.g. menu analysis, meal program records, inventory reports, reconciliation reports, cash summaries, payroll sheets, training materials, requisitions, etc.) for the purpose of providing written support and/or conveying information.
10. Recommends policies, procedures and/or actions for the purpose of supporting the Director. Provides input for/has authority to write and present employee evaluations to assigned staff.
11. Research new products, vendors, regulations, etc. for the purpose of recommending purchases, contracts and/or ensuring compliance with current regulations.
12. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
13. Supervises Child Nutrition site staff for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
14. Supports the Director (e.g. research, plan and evaluate current and proposed programs and products; analyze, test and evaluate new food products, etc.) for the purpose of promoting efficiency and success of the CNS program. Ability to make decisions and supervise Child Nutrition Department in Director’s absence.
15. Trains CNS staff and other food service workers on both formal and informal basis (e.g. food handling and preparation sanitation, safety, etc.) for the purpose of achieving department work goals; enhancing employee performance; and complying with health and safety standards.
16. Responsibilities include: working under limited supervision using standardized practices and/or methods; managing a department; and monitoring budget expenditures. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the Organization's services.

QUALIFICATIONS

SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include:

• Operating equipment used in a school site kitchen
• Operating standard office equipment including utilizing pertinent software applications
• Planning and managing food production for multiple sites
• Preparing and maintaining accurate records
• Administering policies laws, rules and regulations
• Adhering to safety practices.

KNOWLEDGE required is to perform basic math, including calculations using fractions, percentages, and/or ratios;

• Read technical information
• Compose a variety of documents, and/or facilitate group discussions, and analyze situations to define issues and draw conclusions
• Hazardous Analysis Critical Point (HACCP) principles, safety practices and procedures
• Quantity scratch cooking
• Nutrition and dietary guidelines
• Safety practices and procedures
• Food safety requirements
• Child nutrition program requirements
• Method of food ordering
• Storage and handling
• Principles and practices of supervision and training
• Basic bookkeeping.

Abilities

• Schedule a significant number of activities, meetings, and/or events
• Gather, collate, and/or classify data
• Consider a number of factors when using equipment
• Demonstrate flexibility while working with others in a wide variety of circumstances
• Work with data utilizing defined but different processes
• Operate equipment using standardized methods
• Work with a wide diversity of individuals
• Work with a variety of data; and utilize a variety of job-related equipment
• Problem solving in working with others to identify issues and create action plans.
• Problem solving with data demonstrating independent interpretation of guidelines
• Problem solving with equipment (limited to moderate)
• Communicate with diverse groups
• Maintain confidentiality
• Meet deadlines and schedules
• Work as a part of team
• Work with frequent interruptions
• Establish and maintain cooperative working relationships
• Work with the detailed information and data

Training/Education and Experience:

• Experience: Job related experience with increasing levels of responsibility is required.
• Education: Minimum of a bachelor’s degree with study in nutrition, dietetics, or related field.

Required Testing, Certificates and Licenses:

• ServSafe Manager Certificate
• Valid California driver’s license and insurability to drive district vehicles

Working Conditions:

• Significant lifting, carrying, pushing, and/or pulling
• Frequent stooping, kneeling, crouching, and/or crawling
• Significant fine finger dexterity
• Generally, the job requires 35% sitting, 15% walking, and 50% standing

BOARD APPROVED: September 3, 2024

Work Schedule: 12 Months / 8 hours per day 

Includes health and welfare benefits, vacation, sick leave.