West Valley School District #208

Child Nutrition Coordinator (Non-Rep Assignment)

PURPOSE STATEMENT:

The purpose of the Child Nutrition Coordinator is to assist the Child Nutrition Director with all functions relating to the department. This position routinely supervises, coordinates, and trains employees in the food service operations for the West Valley School District. The Child Nutrition Coordinator will ensure quality control, food safety and sanitation, and ensure compliance of USDA regulations and department procedures are being followed. This is an exempt position.

DIRECTLY RESPONSIBLE TO: Child Nutrition Director

ESSENTIAL FUNCTIONS

• Assist with menu planning, recipe development, implementation, and recipe standardization.
• Assist with quality control by monitoring food items for taste, smell, appearance, consistency, and temperature control.
• Assist in interview and selection of child nutrition servers, cooks, drivers, and managers.
• Maintain Special Dietary Accommodation forms and menus.
• Coordinate onboarding training for new employees and substitute servers.
• Coordinate professional development and training opportunities for all employees and maintain accurate training records.
• Assist with ordering food and supplies to ensure proper levels of inventory.
• Assist with procurement procedures, writing specifications, preparing bids, and evaluating bids and/or contracts from various vendors.
• Assist with OSPI administrative review and department audits.
• Assist in implementing and updating HACCP Food Safety Program, Food Emergency Response Plan, and Local Wellness Policy and Assessments.
• Update the Child Nutrition handbook as needed.
• Coordinate promotion and marketing of the Child Nutrition program to the students, staff, and community.
• Coordinate and assist with scheduling annual kitchen maintenance and cleaning.
• Input and monitor facilities work orders as needed.
• Assist Department Secretary with free & reduced meal applications, accounts payable, catering, and month end reports.
• Have a working knowledge of USDA School Breakfast Program, National School Lunch Program, Summer Food Service Program, Fresh Fruit and Vegetable Program, Community Eligibility Provision, Provision 2, and Healthy and Hunger Free Kids Act requirements.
• Have a working knowledge of the Washington State Retail Food Code 246-215 WAC.
• Review Yakima County Health District inspection reports and make corrections as needed.
• Maintain confidentiality with regard to personnel matters and student information.
• Contribute in a positive manner to the Child Nutrition Department and communicate effectively with the community and staff members.
• Ability to work a flex schedule when needed.
• Perform other Child Nutrition duties as assigned and requested.

SUPERVISORY RESPONSIBILITIES:

• Assume assigned responsibilities in the absence of Director.
• Assume duties as necessary of the Child Nutrition Secretary during absences.
• Assist with instructing Substitute Servers/Drivers in District Policies (payroll, attire, behavior) and maintain records.
• Assist with coordinating and scheduling Child Nutrition substitutes.
• Assist Director with personnel evaluations.
• Maintain personnel confidentiality.
• Work varied work hours to accomplish supervisory responsibilities and events as assigned.
• Perform miscellaneous administrative duties as assigned by the Child Nutrition Director.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE

• High School Diploma or GED required.
• Bachelor’s degree in nutrition or related field or food service management experience preferred.
• Minimum of one year in a quality control position preferred.
• ServSafe certification required or obtained within 6 months of hire.
• Knowledge of Washington State Food Code and USDA regulations for NSLP/SBP preferred.
• Experience with commercial kitchen equipment.
• Experience with Google Workspace and/or Microsoft 365 and Canva.

COMMUNICATION & DECISION-MAKING SKILLS

• Ability to communicate in a professional and cooperative manner with all District staff including certificated, classified, and administrative staff.
• Demonstrate success with good, positive people skills.
• Strong leadership and team management skills.
• Willingness and ability to maintain confidentiality at all times.
• Willingness to grow professionally.
• Demonstrate a high level of critical thinking skills with innovation and problem solving.
• Initiative and willingness to explore innovative methods and evaluate new equipment and products.
• Ability to work with students, staff, and administrative in a positive, professional, confidential and productive manner. Should be dependable and cooperative.

TECHNICAL SKILLS

• Competent computer skills including Microsoft Word, Excel, Outlook and databases.
• Ability to understand and provide both written and verbal directions and service requests.

CERTIFICATES AND LICENSES

• Valid Washington State Driver’s License
• Food Handlers Permit
• ServSafe Certified

CONTINUING EDUCATION

• Maintain Food Handler’s Permit
• Complete 12 hours continuing education/training every school year

ADDITIONAL SKILLS, KNOWLEDGE AND ABILITIES

SKILLS are required to perform multiple, non-technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: adhering to safety practices and utilizing equipment used in quantity food service.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand multi-step written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: health standards and hazards, quantity cooking, and safety practices and procedures.

ABILITY is required to schedule activities; gather and/or collate data; and use basic, job-related equipment. Flexibility is required to work with data utilizing specific, defined processes; and operate equipment using defined methods. Ability is also required to work with a wide diversity of individuals; work with specific, job-related data; and utilize job-related equipment. In working with others, some problem solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is limited. Specific abilities required to satisfactorily perform the functions of the job include: communicating with diverse groups, establishing effective relationships, working as part of a team, meeting deadlines and schedules, and working with frequent interruptions.

RESPONSIBILITY

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. Utilization of some resources from other work units may be required to perform the job’s functions. There is some opportunity to impact the organization’s services.

WORKING ENVIRONMENT

The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 0% sitting, 90% walking, and 10% standing. The job is performed under some temperature extremes and some hazardous condition.

Healthcare Benefits (SEBB): (All Employees who work 630 hours per school year are eligible.)

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Long Term Disability

Additional Benefits:

• Washington State Retirement (PERS, SERS & TERS)
• Paid Leave:

• Paid Holiday (260-day employees and bargaining groups that have holidays included within their CBA)

• Sick Leave

• Personal Leave

• Vacation (260-day employees only)

• Employee Assistance Program (EAP)

VEBA (Non-Rep, WVEA, Principal, Directors and Superintendent(s) ONLY)