Position: Nutrition Coordinator/Dietitian

Department/Campus: Food and Nutrition Services

Wage/Hour Status: Exempt

Immediate Supervisor(s): Director of Food and Nutrition Services

Pay Grade:  Per Compensation Manual

Days Employed: Per Compensation Manual

POSITION SUMMARY:

• Responsible for all school menus in compliance with federal, state, and local regulations
• Assist in the coordination and management of the child nutrition program including product testing/development, analysis of all school menus and foods
• Provide nutritional support and expertise in student special diets/diet modifications and other departmental needs

QUALIFICATIONS:

Education/Certification:

• Master’s degree in Nutrition and dietetics or equivalent (preferred)
• Registered and Licensed Dietitian
• Certified or qualified to be certified at the administrator level with the Texas Association of School Nutrition (preferred)
• HACCP trained
• ServSafe certified or equivalent 

Special Knowledge/Skills:

• Knowledge of Federal, State, and local laws, regulations policies, and best practices in areas of school food service management, menu planning, food purchasing and procurement, and preparation of foods in the school food service environment including testing, nutritional analysis, menu planning, and production records
• Knowledge of public sector purchasing, food procurement procedures, and inventory systems that meet both Federal (U. S. Department of Agriculture) and State (Texas Education Agency) standards
• Proficient in USDA-approved menu planning software
• Demonstrated leadership and vision in managing multiple campus food service facilities including conducting on-site inspections district-wide
• Skill in recipe standardization, development, and testing for quality food products
• Skill in providing educational and training assistance to Food and Nutrition Services staff and other district employees
• Skill in conducting investigations and preparing written documentation in response to inquiries or complaints from groups including parents/guardians, district officials and administrators, students, and the general public
• Skill in managing staff, team building, operations, projects, and budgets on a large scale
• Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques and methods, applying concepts to assist in formulating conclusions, and developing recommendations and solutions
• Skill in presenting information and educating in a variety of formats
• Ability to manage multiple complex tasks simultaneously and independently to meet deadlines
• Ability to develop bid specifications and market school menus and food service programs
• Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy
• Ability to maintain professional and effective working relationships with district staff, outside organizations, elected officials, and the public

Experience:

• Minimum five years experience in school nutrition, including a minimum of two years experience in an operational administrative/managerial capacity, preferably in a public school setting

MAJOR RESPONSIBILITIES AND DUTIES:

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.)

Food and Nutritional Services Operations:

• Plan and develop all recipes and menus to comply with federal and state nutrition requirements and district wellness local policies while ensuring the safety of students with food allergies
• Assist in the development and implementation of department planning, procedures, short and long-term objectives, and goals for Food and Nutrition Services
• Work with Food and Nutrition Services Director and other department staff to test, evaluate, and establish a master recipe file of approved standardized recipes
• Collect and maintain documentation of students requiring special dietary modification 
• Develop menus for students with special dietary needs or food allergies through collaboration with nurses and other healthcare providers, parents/guardians, and Food and Nutritional Services staff
• Communicate and train department staff and campus nurses in the management of all diet modifications and food allergies; monitor implementation throughout department
• Routinely visit campus cafeterias to evaluate products, recipes, production, and student acceptability of menu items
• Remain current and implement new child nutrition guidelines and meal patterns as directed by TDA and USDA regulations; train department staff and monitor implementation of all TDA/USDA regulations
• Test and evaluate all food products to be considered for purchase or order
• Issue standardized recipes and coordinate input of data to provide nutrient analysis of menus
• Under the direction of the Food and Nutrition Services Director, selects menu items and a la carte items; works closely with vendors to identify the best quality and most cost-efficient regulation-compliant food items
• Prepare pre-costs and distribute all cafeteria menus
• Develop, maintain, and distribute food production records for all menus
• Maintain USDA-approved nutrition software database; train department staff on the use of all menu planning software
• Train department staff on proper completion of food production records; work with supervisors to verify the food production records are completed accurately
• Conduct nutrition education both on and off-campus
• Manage and develop a wellness program
• Be an active member of the DISD District Educational Improvement Council (DEIC)
• Oversee Food and Nutrition Services marketing, and promotions
• Prepare yearly commodity contracts and supervise monthly commodity reconciliation
• Track commodity usage and receipt of commodity products; responsible for utilization of commodity balances within Texas Department of Agriculture guidelines
• Coordinate and track all food promotions and rebates
• Develop and maintain positive and professional relationships with food distributors to facilitate delivery schedules and understand/execute ordering procedures
• Work with food distributor vendors to set up delivery schedules, routes, and services
• Maintain and oversee monthly ordering calendars and events calendar
• Develop and oversee special events that showcase the department and nutrition education including, but not limited to, special events such as the annual Epicurean Event and Kids’ Culinary Camp
• Assist with and participate in training and certifying department staff
• Work with parents/guardians, faculty, staff, and student groups to promote an awareness and understanding of all child nutrition programs operated by the DISD Food and Nutrition Services department

Policy, Reports, and Law:

• Ensure compliance with federal state, and local standards for safety and regulated standards
• Compile, maintain, file, and present all physical and computerized reports, records, and other documents as required to verify campus kitchen areas meet health code and sanitation standards

Budget, Purchasing, and Inventory:

• Assist with the Food and Nutrition Services budget and ensure that programs are cost-effective and funds are managed wisely
• Compile cost estimates of menu or nutrition-related food and non-food goods or services based on documented program needs
• May participate in contract negotiations for child nutrition-related goods or services, evaluate formal bids for compliance and accuracy, and make recommendations to the Food and Nutrition Services Director for the awarding of contracts and/or Board approval
• Develop and maintain standardized ordering procedures for all food items purchased through outside vendors and the Food and Nutrition Services Warehouse

Instructional Management:

• Demonstrate awareness of the ways that the Food and Nutrition Services department supports instruction

Student Management:

• Investigate reported food concerns and take appropriate and timely action to resolve issues

Safety:

• Ensure safety standards that conform with federal, state, and local regulations are followed
• Ensure that measures are in place and operating to protect food, supplies, and equipment in all campus cafeterias, serving sites, and department warehouse and storage areas
• May assist with investigating kitchen accidents and student safety violations
• Maintain safety standards in conformance with federal, state, and local regulations
• Organize and conduct training programs to promote and educate safe work environments and food handling that includes students, department staff, and/or district staff

Other Duties:

• Demonstrate effective interpersonal skills through communications with parents/guardians, community, staff, and school board
• Demonstrate commitment to good nutrition, overall good health, professionalism, and professional growth
• Actively participate in professional organizations; takes initiative to provide leadership in addressing the challenges facing the profession
• Promote a positive image that supports the mission of the district and the department; work with all child nutrition personnel to continually improve the overall professionalism and growth of the department
• Respond to after-hours emergencies, as needed
• Perform other assigned duties, as needed

Equipment Used: 

• Personal computer, laptop, printer, copier, fax machine, shredder

EXPECTATIONS OF MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

• Tools/Equipment Used: Standard office equipment including computer printer, copier, fax machine, shredder, video monitoring equipment
• Motion: Frequent walking and reaching, frequent standing; kneeling/squatting, bending/stooping, pushing/pulling, and twisting
• Lifting: Frequent light lifting and carrying (less than 15 pounds); heavy lifting (45 pounds or over)
• Environment: Work inside; exposure to noise
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress; Ability to interact positively and proactively with staff and the community, communicate verbally and in writing, maintain emotional control under stress
• Professional Dress:  Dress must be clean, neat, in a manner appropriate for his or her assignment, and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent.  During work hours, visible body piercings (except earrings) will not be allowed. 

EVALUATIONS: 

• Performance of this position will be evaluated annually