What are the responsibilities and job description for the EXPERIENCED Part-Time Child Nutrition Director position at Waelder ISD?
HOW TO APPLY: You must complete a WISD application for employment found on the Waelder ISD website. The website is located at www.waelderisd.org. The application is found under the District tab and then Employment Opportunities.
Primary Purpose:
Ensure the district's child nutrition program delivers safe, nutritious, and appealing meals while maintaining strict compliance with state and federal regulations .
Qualifications:
Minimum of 2 to 5 years of experience in institutional food service management, preferably within a K-12 public school or child nutrition setting
Education/Certification:
- Bachelor’s Degree in any major (no experience required if the major is in Food & Nutrition, Dietetics, Family and Consumer Sciences, Hospitality, or Business Management). If the degree is in an unrelated major, you must have at least 1–2 years of school nutrition experience.
- Associate’s Degree with a concentration in Food & Nutrition, Hospitality, Business, or a related field, PLUS at least 1 year of relevant school nutrition experience.
- High School Diploma or GED PLUS at least 3 years of relevant experience in school nutrition programs. (Note: For exceptionally small districts of under 500 students, the Texas Department of Agriculture may approve a candidate with fewer than 3 years of experience).
Special Knowledge/Skills:
- Strong working knowledge of USDA child nutrition programs (NSLP, SBP, Afterschool/Summer programs).
- Proficiency in school nutrition/point-of-sale (POS) software, inventory systems, and Microsoft Office (Excel/Word).
- Effective communication, basic accounting, and personnel management skills
Experience:
Minimum of 2 to 5 years of experience in institutional food service management, preferably within a K-12 public school or child nutrition setting
Major Responsibilities and Duties:
Menu Planning & Nutrition: Develop balanced, cost-effective, and student-appealing menus that meet USDA meal pattern requirements, dietary guidelines, and special medical/ethnic accommodations.
Regulatory Compliance: Maintain compliance with local health department codes, state agency guidelines, and federal USDA standards, including accurate counting, claiming, and reporting
Financial & Procurement Management: Oversee the non-profit school food service account, monitor food and supply costs, handle vendor bidding/procurement, and prepare documentation for state/federal reimbursements
Other
Promote teamwork and interaction with fellow staff members.
Complete annual continuing education requirements.
Follow district safety protocols and emergency procedures.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility card.
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting.
Motion: Continual walking, grasping/squeezing, wrist flexion/extension, reaching/overhead reaching.
Lifting: Frequent moderate lifting and carrying (15-44 pounds).
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces.
Mental Demands: Work with frequent interruptions; maintain emotional control under stress.
Job Type: Full-time
Pay: $39,000.00 - $55,000.00 per year
Work Location: In person
Salary : $39,000 - $55,000