Nutrition Service Coordinator

Description Position Overview

The Nutrition Coordinator will assist the Nutrition Services Supervisor in completing daily requirements for food services per Head Start, Early Head Start and CAFCP guidelines. Food service is provided to: Head Start/Early Head Start children ages 6 weeks to 5 years old; adults, adult/child events; and other catering/staff events. This position is a 12-month non-exempt position.

Responsibilities/Duties/Functions/Tasks

• In coordination with the Nutrition Services Supervisor, creates agency menus and production records, in accordance with CACFP and DPI.
• Follows menu guidelines and adjusts when necessary due to an availability of menu items or for an individual child's needs.
• Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with Head Start/Early Head Start and CACFP guidelines.
• Ensures that breakfast, lunch, and snack meals are prepared and delivered according to the daily scheduled time.
• Scales and follow established and new CACFP approved recipes. *Must be able to accurately calculate and adjust recipe ingredient amounts*
• Conducts monthly kitchen inspections as required by CACFP guidelines for one or both sites as directed.
• Train and supervise nutrition service providers to ensure the preparation of compliant and nutritious meals that meet Head Start and CACFP requirements.
• Ensures kitchen staff understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during, and after meal preparation.
• In conjunction with health team, reviews EHS and HS nutrition assessments and consults with interdisciplinary team for students with unique nutritional needs.
• Works to maintain list of children with food allergies. Provides classrooms with list of menu items that contain allergens. Works with kitchen staff to prepare alternate menu items as needed.
• Coordinate catering requests on site for meetings and special events for one or both sites as directed.
• Ensures all kitchen staff understands and adheres to the employee handbook.
• Assists in delivery of food to classrooms and removal of dirty dishes from classrooms as needed.
• Assist with dishwashing as needed.
• Works with agency staff to provide food for meetings and special events.
• Works in conjunction with the Nutrition Services Supervisor and site supervisors to facilitate family style dining in classrooms.
• Maintains food service recordkeeping and reporting.
• Conducts weekly inventory. Monitors appropriate storage of food and supplies.
• Completes biweekly ordering of food and supplies.
• Coordinates with kitchen staff to check food deliveries for accuracy, safety, and quality.
• Maintains appropriate cleanliness of all kitchen materials and supplies as required.
• Ensures use of non-disposable dishes in the classroom except in cases of emergency.
• Monitors waste and identifies opportunities to reduce food and other waste.
• Creates a positive, harmonious, and professional atmosphere in the workplace.
• Ability to work with people from various backgrounds and ethnicities/nationalities.
• Meet regularly with Nutrition Supervisor.
• Perform all other duties as requested and assigned by supervisor.
• Attend all mandatory trainings.
• Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.

Accountability and Performance Requirement

All staff members are accountable for knowing and performing the responsibilities associated with their individual position in an efficient and effective manner, understanding that each of us plays an integral role in the success of our mission. All staff will support the agency mission, vision, standards of conduct/code of ethics and strategic directions and support administrative decisions. This must demonstrated by maintaining a positive work environment, and by behaving and communicating in an appropriate manner with children, families, coworkers, supervisors and the public while achieving performance expectations.

Qualifications

• High school diploma or equivalent required.
• Minimum 3 years' supervisory/direct managing experience working in a food service position with cooking and related duties.
• 1 or more years' experience cooking specialty diets and having knowledge of menu substitutions for individuals with allergies.
• Strong math skills and experience scaling recipes and portioning.
• Experience in purchasing and preparing culturally diverse foods for groups.
• Food Manager Certification in the State of Wisconsin. If not certified at the time of hire, NDF will pay for necessary coursework within 6 months of employment.
• Ability and desire to effectively work with low-income children and their families
• Professional demeanor.
• Strong working knowledge of personal computers, Windows and Microsoft Office software.
• Must possess current CPR certification at all times. If not certified at time of hire, NDF will provide training.
• Have knowledge of FIFO.
• Must be willing to have a tuberculosis skin test at the time of hire and every 2 years thereafter.
• Successfully pass a physical examination that verifies the employee is free from communicable disease and is physically able to perform required job responsibilities. Required every 2 years thereafter.
• Successfully pass the Caregiver Background Check.
• Must have access to a personal vehicle to use on a daily basis, maintain a valid driver's license and automobile insurance with liability limits of $300,000 (bodily injury) and $25,000 (property damage for each occurrence).

Preferences

• Degree in Dietetics or Nutrition from an accredited school.
• 5 or more years' experience working in a high volume, fast paced kitchen.
• Have knowledge of CACFP.

Safety and Health

Next Door is committed to providing a safe work environment and to fostering the well-being and health of its employees. An essential part of each employees' job is the development of safe working practices and the observance of safety rules, including:

• Following safety warnings and directions at all times.
• Using personal safety devices when required.
• Reporting any unsafe conditions to supervisor.
• Following process for reporting suspected child abuse and neglect.
• Reporting unsupervised children, after ensuring child's safety.

Physical Demands

• Primarily active work; Ability to stand and walk for prolonged periods of time and lift, hold, carry, place, push, pull or move up to 50 lbs.

Physical Activity

• Bending, stooping, kneeling, sitting on the floor, walking/transporting, handling, reaching, pushing, pulling, climbing, balancing, crouching, crawling, talking and speaking clearly, hearing conversation level, tasting, smelling and seeing and wiping, ability to interact daily with children outdoors in varied weather condition.

Work Environment

• Mainly kitchen setting with delivery of food to classrooms.
• Occasional off site travel, when needed to work at a different site.
• Ability to tolerate frequent changes in temperature, hot/cold and wet/damp.
• Ability to immerse hands in water for a prolonged period of time.
• 30 to 40 percent of time spent working in the office to complete all necessary paperwork.

Personal/Physiological

• Ability to make frequent, significant decisions to understand and react to the development process of children.
• Ability to respond quickly and competently to an emergency or crisis situation in order to keep children and staff safe.