Food Service Coordinator

Yupiit School District

Job Description – Food Service Coordinator

Status Final

Position Title: Food Service Coordinator
Reports To: Superintendent / Assistant Superintendent
Supervises/Oversees: Site Lead Cooks and Food Service Staff
FLSA Status: Exempt
Work Year: 220 days
Pay Grade: Classified Director/Coordinator Salary Schedule

Position Summary

The Food Service Coordinator provides district-wide leadership for school nutrition operations across all Yupiit School District sites. The Coordinator ensures compliant, efficient, and culturally responsive meal service aligned with USDA Child Nutrition Programs, including the National School Lunch Program (NSLP) and School Breakfast Program (SBP). Responsibilities include menu development and certification, procurement and inventory management, staff training and supervision, food safety and HACCP implementation, fiscal oversight, and accurate program recordkeeping. The Coordinator supports student well-being by delivering nutritious, appealing meals that honor local Yup’ik culture and seasonal foods while meeting USDA meal pattern requirements.

Essential Duties and Responsibilities

Program Leadership & Communication

• Provide district-wide leadership and guidance for all food service operations.
• Communicate regularly with principals, site leads, and the business office regarding food service operations and compliance.
• Serve as the district liaison with the Alaska Department of Education Child Nutrition Programs.

Compliance, Hazard Analysis and Critical Control Points; HACCP & Recordkeeping

• Maintain compliance with USDA and Alaska Department of Education Child Nutrition Program requirements.
• Implement and monitor HACCP food safety plans at all school sites.
• Conduct periodic reviews and internal audits to ensure program integrity and compliance.

Menu Planning & Nutrition (NSLP/SBP)

• Develop and certify school breakfast and lunch menus in accordance with USDA meal pattern requirements.
• Incorporate culturally relevant and locally sourced foods where possible.
• Maintain accurate student menus in digital and posted formats.

Procurement, Purchasing & Inventory

• Oversee procurement of food, supplies, and equipment following federal and state regulations.
• Coordinate delivery schedules and manage vendor relationships.
• Maintain up-to-date inventory records using the district’s LINQ system.
• Ensure efficient storage, rotation, and use of food items to minimize waste.

Database & Technology Management

• Maintain accurate records in the district’s LINQ database, including point-of-service (POS) meal counts, production records, and inventory tracking.
• Generate required state and federal reports through the LINQ system.
• Manage and verify student meal counts, adult meal counts, and Elder meal counts for program accuracy and reporting.

Staff Training, Scheduling & Supervision

• Provide training for site lead cooks and kitchen staff on food safety, portion control, and meal pattern requirements.
• Support sites in scheduling, menu preparation, and production planning.
• Supports site principal with evaluations and provide constructive feedback to staff.

Financial Management & Reporting

• Monitor food service budgets, expenditures, and revenue.
• Prepare monthly and annual financial reports as required by the district and state agencies.
• Verify accuracy of invoices, meal counts, and reimbursements.

Kitchen Operations, Equipment & Safety

• Ensure that all kitchen equipment is properly maintained and safe to operate.
• Coordinate with maintenance and vendors for repairs and replacements as needed.
• Monitor kitchen cleanliness, sanitation, and safety compliance.

Community, Culture & Wellness

• Promote wellness and nutrition education through collaboration with teachers, families, and community partners.
• Support culturally relevant food service practices that honor local Yup’ik traditions and seasonal foods.
• Coordinate adult and Elder meal programs as available at district sites.

Qualifications

• Required: Alaska Food Worker Card; must have or obtain Food Manager Card within 30 days of hire; valid Alaska driver’s license; ability to travel between district sites. Must be willing to travel to all three sites, staying at sites for up to five days at a time. Must travel to all villages for one week each month. Must be familiar with National School Lunch Program standards in rural Alaska settings. Must have the ability to multitask and manage competing deadlines across departments. Must have the ability to read and interpret documents and recipes, including software programs, operating manuals, training instructions, and technical procedures. Must be able to write routine reports and correspondence, speak effectively before supervisors and district employees, and prepare monthly board reports. Must have or be willing to obtain a First Aid and CPR certification and keep it valid during employment.
• Preferred: Bachelor’s Degree higher in nutrition/food service management; three years of food service management and five years of general food service experience; experience with USDA Child Nutrition Programs and computerized food service systems (e.g., LINQ).

Knowledge, Skills, and Abilities

• Experience with databases and computer applications, including Word, Excel, and PowerPoint.
• Professional ability to write letters to state agencies and personnel.
• Strong interpersonal skills, demonstrating tact, patience, and courtesy.
• Proficient in record-keeping and report preparation.
• Working knowledge of conversions, multiplication, division, and fractions, with the ability to accurately convert recipes to serve the appropriate number of students.
• Understanding of general commercial kitchen procedures and protocols.
• Knowledge of the basic operation of all kitchen equipment.
• Understanding of safety protocols, including proper use of eye-washing stations and fire extinguishing methods for both grease and other fire types.
• Ability to cook and lead others in large-quantity food preparation.
• Ability to develop menus that promote good nutrition, effectively utilizing USDA commodities to supplement the food service program and manage overall spending.
• Knowledge of appropriate cleaning and maintenance methods for kitchen equipment and work areas, including dry storage, walk-in refrigerators, and walk-in freezers.

Physical Demands & Working Conditions

Must be able to lift and carry 50 pounds at varying distances. Must be willing to work under the following conditions: in non-air-conditioned kitchens, with exposure to temperatures from coolers, freezers, and ovens, and occasional outdoor weather during extreme winters. Must be able to work weekends as needed. Must be able to handle stress-related situations in a positive and professional manner. Must be flexible and willing to sleep in schools and/or itinerant apartments during travel.

Terms of Employment

Two hundred twenty (220)-day position; salary and benefits according to the Yupiit School District classified salary schedule. Subsidized housing may be available to the employee to rent from the Yupiit School District. Final FLSA status and pay grade to be confirmed by HR.

Evaluation

Performance will be evaluated annually in accordance with Yupiit School District policy and procedures.