Coordinator 1, Culinary & Nutrition Education

JOB SUMMARY

The Culinary & Nutrition Education Coordinator designs, coordinates, and delivers nutrition and culinary education programs across Houston ISD. This role leads engaging, student-centered experiences—including cooking demonstrations, food tastings, and garden-based learning—that connect classrooms, school gardens, and cafeteria meals.

MAJOR DUTIES & RESPONSIBILITIES

    List most important duties first
1.        Connect culinary instruction to garden-grown produce, local foods, and cafeteria menu items. 
2.        Implement nutrition education programs for elementary, middle, and high school students, including classroom-based and cafeteria-connected instruction.
3.        Plan and facilitate culinary demonstrations, tastings, and food exploration activities for students and families.
4.        Design and deliver age-appropriate nutrition education aligned with district wellness goals and instructional standards.
5.        Support student learning in basic cooking skills, food literacy, and healthy eating practices.
6.        Collaborate with School Nutrition Services to support garden-to-cafeteria programming, including tastings and educational connections.
7.        Align nutrition and culinary education with cafeteria initiatives and seasonal food offerings.
8.        Support safe handling, preparation, and use of garden-grown produce in educational settings.
9.        Ensure adherence to district, state, and federal food safety guidelines related to culinary and nutrition education.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

10.        Coordinate with internal departments to ensure compliance with USDA, district, and program requirements.
11.        Support family-focused nutrition and culinary outreach, including PTO events, workshops, and community programming.
12.        Collaborate with Family and Community Engagement (FACE) and external partners to provide culturally responsive nutrition education.
13.        Track participation, activities, and outcomes related to culinary and nutrition education programs.
14.        Contribute to program evaluation, reporting, continuous improvement, and grant-related documentation.
15.        Other duties as assigned. (Note: No additional information is needed in this text box.)

EDUCATION

Bachelor's Degree
Culinary Degree (Required)

WORK EXPERIENCE

3 to 5 years

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Software
Microsoft Office
Certifications/Licensure
Food Handler Certification (Required or obtained upon hire)
Registered Dietitian (Preferred)
Teacher Certification (Preferred)

Equipment
Office equipment (e.g., computer, copier)
Hand tools (e.g., hammer, shovel, screwdriver)
Vehicles (e.g., automobile, truck, tractor, forklift)
Kitchen/Restaurant equipment

LEADERSHIP RESPONSIBILITIES

Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing are restricted to monitoring work and providing guidance on escalated issues. Most of the work time is spent performing many of the same duties they are leading.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

Work is substantially complex, varied, and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing directions on the more complex projects and new job duties and priorities.

BUDGET AUTHORITY

Compiles and organizes data and figures.
Participates in a group plan and/or budget development.

PROBLEM SOLVING

Decisions are made with greater freedom and discretion, including recommendations that are subject to approval on matters that may affect multiple departments across HISD. Job is frequently expected to recommend new solutions to problems, to improve existing methods/procedures/services and generate new ideas. May also review decisions made by other individuals on more routine matters.

IMPACT OF DECISIONS

Decisions have a moderate impact on the facility/department or division, causing increased satisfaction or dissatisfaction; producing efficiencies or delays; promoting or inhibiting personal, intellectual, or professional development; and/or contributing to financial gain or expense. Errors may be serious, usually not subject to direct verification or check, causing losses such as improper cost calculations, overpayment or improper utilization of labor, materials, or equipment. Effects are usually confined to the organization itself and are short-term.

COMMUNICATION/INTERACTIONS

Collaborate and solve problems - work with others to resolve problems, clarify, or interpret complex information/policies, and provide initial screening/negotiations without approval authority. Interactions are typically with customers, senior-level professional staff, and managers.

CUSTOMER RELATIONSHIPS

Regularly assesses and diffuses complex and escalates customer issues. Takes personal responsibility and accountability for solving systemic customer service problems. Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD's policies and guidelines.

WORKING/ENVIRONMENTAL CONDITIONS

Work involves some exposure to moderate risk of accident and requires following basic safety precautions.

Work involves frequent exposure to unpleasant elements, such as extreme temperatures, dirt, dust, fumes, smoke, loud noise, chemicals, etc.