POSITION:

POSITION GUIDE:

Coordinator of Nutrition Services

FUNCTION:

The coordinator is responsible to the director of Nutrition Services for the daily operation of the District #86 Department of Nutrition Services serving 8,500 lunches and 3,000 breakfasts per day, which encompasses four (4) operating units and sixteen (16) satellite locations, with an operating budget of $6.0 million dollars. Responsibilities will include, but not be limited to:

procurement of food and supplies for four (4) operating units, supervision of the USDA Commodity Allocation program for District #86, maintain in entirety, complete and accurate financial records for the department, responsible for maintenance and inventory of central freezer and supply facilities, coordinate and oversee the training of lunchroom supervisors for sixteen (16) satellite schools, serve as primary liaison with the State Department of Child Nutrition, coordinate department catering, heavily involved with director in budget development, menu planning, personnel and long range planning. The coordinator is the senior member of the department management staff.

REPORTS TO:

RELATES TO:
SUPERVISES DIRECTLY:
SUPERVISES

INDIRECTLY:
Director of Nutrition Services
School Principals

All Nutrition Services Personnel
Nutrition Services Unit Supervisors

Assistant Nutrition Services Unit Supervisors

Nutrition Services Drivers
Nutrition Services Assistants

Substitute Nutrition Services Assistants

Substitute Nutrition Services Drivers

P/T and Substitute Lunchroom/Playground Supervisors
QUALIFICATIONS:

Bachelor Degree in institutional management, food and nutrition, hotel/ restaurant management, or suitably related field is required.

Must have a minimum of five years progressive management experience in an institutional setting.

Demonstrated experience in financial management and accounting, purchasing, inventory control and supervision is required.

Past experience in these areas in an institutional food service setting is desirable.

Knowledge of and understanding of quantity food production is necessary.

Experience in computer applications is required.

Knowledge of industry software is preferred

Must have the ability to comprehend, apply and ensure adherence to all
federal and state regulations associated with the operation of National School Lunch and breakfast program
Must be able to effectively communicate and interact with all constituencies of the district

AUTHORITIES:
RESPONSIBILITIES:

1.

Responsible for the efficient, cost effective day to day management of the food service department serving district students and staff.
2.

Procurement of food and supplies for department use within the parameters of the annual food and supply bids. Will also be responsible for soliciting competitive quotes on any items required not covered by annual bids.
3.

Distribution of food and supplies for department operations, consisting of consolidation, scheduling of deliveries with approved vendors.
4.

Responsible for monitoring vendors and auditing invoices to ensure product and cost specifications are being honored.
5.

Responsible for supervision of USDA Commodity Allocation Program. This will involve determining types and quantities of commodities required based upon current inventory levels and production requirements. Consolidation and delivery of commodities between four (4) operating units and central storage facility. All associated record keeping and accounting as required by the U.S.D.A.
6.

The coordinator is responsible for all record keeping, accounting and financial analysis associated with the operation of the food service department. This will include, but not be limited to: maintaining complete and accurate records for accounts payable and accounts receivable, audit monthly units inventories to ensure accuracy, maintain complete and accurate records of inter-departmental transfers and expenditures, maintain complete and accurate record of cash receipts and deposits, consolidate all department revenue and expenditure records and prepare necessary month end and year end financial reports for department, district and state reports.
7.

Responsible for coordinating and overseeing the training of eighty (80) lunchroom supervisors in sixteen (16) locations, to ensure compliance with all federal regulations regarding nutrition, distribution and accounting of meals, as required by the National School Lunch and Breakfast Program.
8.

Serve as the primary liaison between the department and the State Department of Child Nutrition.
9.

In association with the director will supervise the summer food service program.

10. Will assist the director in: preparing annual operating budget, bid development for food and supplies, menu development and long range planning.

I I . The coordinator will assume full authority for the department in lieu of the director as required.

12. Any other duties, responsibilities or special projects as designated by the director.