SAMPLE JOB DESCRIPTION: NUTRITION
COORDINATOR
Job Title:
Nutrition Coordinator (NC)
Division:
[District Dependent]
Department:
Food Services Department
Date Developed: XX
(FSD)
Revision Dates: XX
Reports To:
Supervisor’s Superior:
Positions Supervised:
Job Code:
Affiliation:
Grade:
Overtime Status:
XX
XX
XX
XX
Food Service Director
[District Dependent]
[District Dependent]
Job Summary
The Nutrition Coordinator supports the [District Dependent] and the [District Dependent]
through the day-to-day menu planning work. This includes working with the [K-12 software
name] back-office modules to create and schedule the menu cycles, updating inventory items
identified by the [District Dependent], creating and updating recipes, ensuring that all menus
comply with USDA meal regulations, and working as directed by the PM to support school
site orders, inventory, and production records through [K-12 software name].
The NC also provides nutrition education materials to support the USDA Fresh Fruit and
Vegetable Program and supports staff development planning of [District Dependent] in
educating staff about USDA meal regulations. The NC also ensures the procurement,
preparation, distribution and service of nutritious/delicious foods from a nutrition
standpoint as well as adherence to applicable laws, standards and guidelines. Ensuring that
all of the food served is of the highest possible nutritional quality.
Essential Duties and Responsibilities
The duties listed below are intended only as illustrations of the various types of work that
may be performed. The omission of specific statements of duties does not exclude them
from the position if the work is similar, related or a logical assignment to this class.
1. Under the direction of the [District Dependent] and the [District Dependent], assists
in planning and implementing breakfast, lunch, snack, supper and summer menus
which meet Federal regulatory standards, enables FSD to meet its budget, and satisfy
the tastes of students. Develops menus specific selections for age groups schools
that support [School District Name] goals to reduce reliance on processed foods and
focus on meals that reflect fresh, whole, foods ingredients.
2. As directed by [District Dependent], supports school site order processing and
inventory management in processing weekly orders.
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3. Assists [District Dependent] in tracking food production and
inventory records at all sites and assists in assuring that sites are producing and
serving meals according to the FSD budget principles.
4. Assists [District Dependent] in the implementation of the farm-to-school model by
finding innovative ways to incorporate F2S assets within the district menus and develop
student education programming to teach and reinforce farm to fork principles in daily
meals.
5. Develops and recommends changes to food service program policies and
procedures.
6. Knowledge of and ability to translate knowledge, of sustainable food preparation,
recipes and menus and utilize them in the ongoing implementation of the program.
7. Ensures that recipes are accurate, and that foods served are of the highest nutritional
quality and taste standards.
8. Assists in the development of specifications for food related supplies, and
equipment.
9. Performs and promotes all activities in compliance with equal employment and
nondiscrimination policies; follows federal laws, state laws, school board policies
and the professional standards.
Education and Related Work Experience
 To qualify for this position, an individual must possess any combination of
experience and education that would insure being able to meet and fulfill job
requirements; including Culinary Degree from a certified institution,
Registered Dietician, Bachelor’s Degree or higher, and extensive experience in
the fields of food service nutrition and recipe/menu development in a large
scale food production environment.
 A minimum of five years experience in K-12 food service/nutrition management with
an emphasis on a sustainable model that includes: menu planning, food procurement,
staff training and supervision, and serving nutritious, tasty, and appealing from-scratch
meals in a commercial or institutional environment, preferably to include experience with
USDA Child Nutrition Standards and compliance.
Licenses, Registrations or Certifications
 Valid [insert state] Driver’s License
 Current Serve Safe Certification or State/County Food Handler’s Certificate
Technical Skills, Knowledge & Abilities
 Knowledge of USDA school meal program regulations and requirements including;
National School Breakfast Program, National School Lunch Program, After School
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Snack Programs, Seamless Summer Meal Program, Child and
Adult Care Food Programs; USDA Commodity Foods Program.
Knowledge (and ability to translate knowledge) of sustainable/nutritional food
preparation, recipes and menus.
Supervision and training of all staff on nutrition, healthy food and the USDA
guidelines.
Sustainable/healthy food procurement and distribution.
Working knowledge of all national, state and city health, sanitation and safety policies,
laws and guidelines as they relate to food service operations.
Procedures, policies, practices and methods of food service operation.
Local, state and federal regulations regarding food services nutritional
standards, dietary guidelines and reporting requirements.
Food specifications, warehouse and central production facility operation, profit
and loss analysis and procurement procedures.
Organize, manage, coordinate, implement, oversee and evaluate district-wide
nutrition operations.
Maintain records, compile and verify data and prepare reports for FNS Procurement
Manager and the Assistant Director Operations.
Communicate clearly and effectively, both orally and in writing.
Prepare clear, concise and comprehensive correspondence, reports, and other written
materials.
Exercise sound, expert independent judgment within general policy guidelines.
Exercise tact and diplomacy in dealing with sensitive and complex issues and
situations.
Establish and maintain effective working relationships with District administrators,
staff, vendors, parents, students and others encountered in the course of work.
Other Required Proficiencies
 Computers and peripherals
 Microsoft Office Applications; Word, Excel, Outlook, Access
 Working knowledge of K-12 food service software [name program] including;
application management, point of sale and back office management modules.
The physical and mental demands described here are representative of those that
must be met by an employee to successfully perform the essential functions of this
class. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
Physical Demands
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 Ability to smell, taste and feel, in order to determine quality of raw
and prepared food products
 Ability to work with frequent interruption and to simultaneously supervise a variety of
tasks
 Ability to stand, stoop, reach and bend; mobility of arms to reach, dexterity of hands to
grasp and manipulate large and small objects
 Ability to read small print
 Ability to stand for long periods
 Ability to walk long distances
 Ability to lift, push and/or pull objects, which may approximate 50 pounds
 Ability to work with, and in the proximity of, equipment with moving mechanical parts
 Ability to work in an inside environment
 May be required to work around loud noise
Mental Demands
While performing the duties of this class, the incumbent is regularly required to use written
and oral communication skills; read and interpret complex data, information and documents;
analyze and solve complex problems; use math/mathematical reasoning; perform highly
detailed work under changing, intensive deadlines, on multiple concurrent tasks; work with
constant interruptions, and interact with District, administrators, staff, vendors, parents and
others encountered in the course of work.
Work Environment
May occasionally be exposed to conditions of extreme heat in kitchens.
Note: The above is intended to describe the essential content of and requirements for the performance of
this job. It is not to be constructed as an exhaustive statement of duties, responsibilities or requirements.
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