Coordinator for Nutrition Services

Coordinator-School Food Services OperationsThe purpose of this position is to assist the Director of School Food Services in the planning, organization, and execution of operational and management standards for Richland One's School Food Services Program. Primary areas of responsibility include procurement, inventory management, compliance with federal and state regulations, food safety, and program evaluation.Essential Job Functions:Assists the Director in planning, organizing, and implementing the District's school food service program.Supports cafeteria managers with staffing concerns, inventory control processes, and compliance with USDA and South Carolina Department Of Education regulations.Assists in evaluating all operational elements of the food service program, including labor costs, food costs, equipment needs, and financial accountability.Conducts regular visits to school cafeterias to monitor performance, compliance, and operational needs.Participates in food product testing, evaluation, and bid selection processes.Oversees procurement activities including product specifications, quantities, competitive bidding, and award recommendations.Assists with the development and delivery of workshops and training programs for food service personnel.Reviews financial management reports for individual schools and the district to assess performance and recommend improvements.Assists in assessing, purchasing, distributing, and transferring food service equipment.Determines staffing hours, personnel assignments, and manager classifications for all food service sites.Coordinates and supervises all dietetic interns participating within the district.Maintains regular communication with cafeteria managers and periodic communication with principals to ensure consistent implementation of program expectations.Represents the food services program to parents, school staff, and community groups to promote understanding and support of district nutrition initiatives.Participates in the selection and hiring process for School Food Services personnel.Serves as a resource to school advisory committees, District Wellness initiatives, and instructional programs promoting healthy eating habits.Collaborates with IEP teams, health professionals, and families to accommodate students with food allergies and special dietary needs.Participates in renovation planning and development of new food service facilities.Provides training for new employees and conducts required food safety training.Assists in the development of agendas and co-leads meetings with cafeteria managers.Works with vendors and suppliers regarding bid requirements, product quality, and delivery schedules.Assists in District emergency preparedness activities in alignment with the District's emergency operations plan.Schedules and coordinates professional development to ensure compliance with USDA Professional Standards.Attends state and district meetings to remain current with federal and state guidelines and best practices.Supports the planning, development, assessment, and continuous improvement of the District-wide food services program.Assists in preparing required reports and maintaining documentation for audits.Oversees training and compliance for the after-school snack program.Organizes and supports the Summer Food Service Program, including coordination with shelters and community sites.Supports cafeteria managers with orientation and onboarding of new employees.Collaborates with school staff, students, and families to promote nutrition, safety, and sanitation.Provides proactive leadership to advance and promote the District's Food Services Program.Demonstrates initiative in identifying issues and recommending solutions for operational improvement.Maintains high professional standards for self and others.Performs other related duties as assigned.Minimum Requirements:Bachelor's degree from an accredited institution.Registered Dietitian (RD or RDN) credential preferred but not required.ServSafe certification required; ServSafe Instructor/Proctor certification preferred.Minimum of three (3) years of experience in school food service operations or related experience.Knowledge, Skills, and Abilities:Knowledge of dietetics as it relates to school-age children.Understanding of state and federal regulations governing the National School Lunch Program and related USDA Child Nutrition Programs.Working knowledge of financial management and accounting principles as applied to school food service operations.General knowledge of commercial food service equipment and facility requirements.Understanding of state and federal reporting requirements related to child nutrition programs.Skill in the use of food service computer applications and point-of-sale systems.Ability to communicate and collaborate effectively with school-based staff, administrators, parents, and district personnel.Ability to analyze data, solve problems, and use technology effectively in decision-making.Ability to manage multiple sites and coordinate activities across diverse operational environments.Ability to make budget recommendations and manage resources efficiently.Proficiency with standard office software and equipment.Physical Demands:Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds frequently, to move objects.Physical abilities required include walking, fingering, talking, and visual acuity necessary to perform essential job functions.Working Conditions:Work is performed in a dynamic environment requiring adaptability to changing priorities, timelines, and regulatory requirements.Frequent travel to schools and food service locations across the district is required.