MANAGEMENT – COORDINATOR, (PROFESSIONAL STAFF)

QUALIFICATIONS:

1. A Bachelor’s degree in Nutrition, Food Management, Dietetics, or related field.
2. Registered/Licensed Dietitian preferred.
3. Supervisory experience in food service management preferred.
4. SNA certification and/or SNS credentials preferred.
5. Valid driver’s license and use of an automobile.
6. Possession of the knowledge, skills, abilities, and physical attributes necessary to perform the essential functions of the position.
7. Such alternatives to the above qualifications as the Board may find appropriate or acceptable.

REPORTS TO:              Director of Food and Nutrition Services

JOB GOAL:       Duties include but not limited to menu development, nutrition analysis, purchasing, grant management, farm to school, and supervision of school kitchens.  To assist the Director in the overall operation of the food service department.

PERFORMANCE RESPONSIBILITIES:

1. Develop, implement, and maintain menus for all grade levels that meet the most current USDA guidelines, fit within budget constraints, and increase student participation (NSLP, SBP, Snacks)
   1. Seek out new food and beverage items for menus and a la carte from Reps, Food Shows, etc.
   2. Sample new items with CO FNS staff and conduct promotional sampling with students.
   3. Maintain the most current nutrition information on all food items (CN Label/Product Formulation).
   4. Track and use student participation and food cost to increase participation and decrease cost.
   5. Increase student participation and satisfaction with the menus through monthly features, specialty items, desserts, national food days, promotions (NSLW, etc.), limited time offerings, etc.
   6. Develop and maintain all ingredients, recipes, and menus in nutrient analysis software.
   7. Develop and maintain meat, grain, and vegetable subgroup documentation
   8. Publish monthly menus in PDF, NutriKids, iSite, and HST POS
   9. Complete nutrition analyses on all menus to ensure compliance with USDA guidelines.
   10. Keep nurses, parents, and students informed of nutrition information (CHOs, etc.)
   11. Create and maintain tools to assist staff with the menus (hotel pan templates, component guides, main dish guides, production guides for produce, condiments, etc.)
2. Oversee, assist, and cover the absences of the purchasing position (all food in and out of warehouse). Assist with bids as needed.  Assist with USDA commodity packet as needed. 
3. Assist with and cover the absences of the other Coordinator, as needed (nutrition education, marketing, employee development and training, special diets, program compliance, etc.).
4. Develop and maintain the Fresh Fruit and Vegetable Program Grant. Create menus and nutrition education materials, manage training requirements and budget, and coordinate with produce vendor.  
5. Create and manage a farm to school program that increases student access to local fruits and vegetables. Seek out funding and grants (LFS, FFVP, Rainbow Days, etc.), purchase produce from local farmers and co-ops, assist with school gardens, assist with field trips to farms, assist with culinary demonstrations, etc.
6. Prepare for and participate in DESE Administrative Reviews and other audits as necessary.
7. Supervise assigned sites:
   • Observe kitchen operations and identify strengths and areas needed for improvement and give feedback and assistance to the manager and staff.
   • Assist managers in the use of standardized recipes and batch cooking; correct portioning; serving food at proper temperature; training/scheduling employees; developing job schedules; using production sheets and historical records as a guide for ordering and preparing food, and scheduling personnel; evaluating kitchen staffing based on MPLH and staffing in the absence of one or more food service employees; taking inventory and inventory management; marketing and merchandising; increasing breakfast and lunch participation; increasing a la carte food sales; food safety and sanitation procedures; and customer service expectations with students, parents, teachers and staff.
   • Evaluate your assigned kitchens bi-annually (food safety, cleanliness, food quality/quantity, marketing and merchandising, record keeping, and fiscal performance) using the FNS elementary and secondary school checklists.
   • Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutrition standards, and sanitation and safety.
   • Conduct manager or employee informal or formal disciplinary action, in coordination with the Director.
   • Manage timekeeping system for assigned group.
   • Conduct annual evaluations of managers and ensure managers properly complete their employee evaluations.
   • Manage kitchens in absence of the Manager.
   • Work in kitchens in the absences of one or more staff members.
   • Train new managers. Help train new employees, as needed.
   • Assist in purchasing of small and large equipment, as needed.
   • Manage and respond to temperature monitoring system for assigned group.
8. Establish and maintain effective working relationships with building principals, staff and administration.
9. Participate in professional development activities that enhance personal and professional growth.
10. Other duties as required or assigned.

TERMS OF EMPLOYMENT:  Nine, ten, eleven, or twelve-month year. Salary and work year to be established by the Board.

EVALUATION:     Performance of this job will be evaluated by the immediate supervisor.