Position title
Food and Nutrition Coordinator - Deer Valley Unified School District
Description

To assist the Food and Nutrition Director with menu planning and product
evaluation, nutrition education and wellness, site operations, safety and
sanitation.

Responsibilities

ESSENTIAL FUNCTIONS:
 Assists Food & Nutrition Coordinator (Operations) with the development of
all District menus for grades K-12 for the School Breakfast Program,
National School Lunch Program, At Risk After School Program and
Summer Food Service Program.
 Ensures all menus are compliant with federal and state regulations.
 Oversees all sites for federal and state regulation compliance with regard
to production and service of products. Provides technical assistance to
site employees.
 Coordinates all safety and sanitation policies and procedures, following
the standards of safety food handling using the Hazard Analysis Critical
Control Points (HACCP) principles.
 Manages special diet accommodations and provides related guidance to
school staff and parents.
 Maintains accurate and up-to-date nutrition labels and product formulation
statements for products served to students.
 Develops and maintains online menus and digital menu boards.
 Coordinates the Local Wellness Policy requirements for the District.
 Oversees compliance with all non-program food and beverage sales,
including fundraisers and other related activities.
 Develops and delivers presentations about nutrition and/or District Food
and Nutrition Services to students, faculty, or parent groups.
 Plans and coordinates activities for special promotions and celebrations
such as National School Breakfast and Lunch Weeks, Child Nutrition
Employee Appreciation Week, National Nutrition Month, Farm to School
Week.
 Mentors dietetic interns through their school food service rotation in the
District.
 In conjunction with Director, develops, implements and monitors Food &
Nutrition Department training programs and professional development
activities.
 Conducts on-site and off-site product evaluations through sampling and
student/employee testing.
 Collaborates with staff on the development and testing of new recipes.
 Maintains required forms and records as assigned by the Food and
Nutrition Director.
 Communicates concerns to the Director about policies and procedures
related to the Food and Nutrition Department.
 Maintains the Food and Nutrition Department website and social media
accounts.
 Demonstrates teamwork through attitude and activities.
MARGINAL DUTIES:
 Assists other personnel as may be required for the purpose of supporting
them in the completion of their work activities.
 Provides substitute coverage as assigned by the Food and Nutrition
Director on an as needed basis.
 Completes other job related duties as assigned by the Food and Nutrition
Director.
SUPERVISORY RESPONSIBILITIES:
 Assists the Food and Nutrition Director with site supervision of cafeteria
managers and office clerical staff as needed.
OTHER SKILLS/ABILITIES/KNOWLEDGE/WORK STYLE:
 Demonstrates the ability and desire to provide outstanding customer
service.
 Demonstrates the ability to effectively use technology as a tool for
planning and implementing instructional strategies.
 Demonstrates the ability to work effectively under time constraints.
 Must be organized with the ability to multitask.
 Must be detail-oriented and self-motivated.
 Must have excellent memory and ability to function well under stress.
 Must be able to work independently with minimal supervision and/or
assistance.
 Must demonstrate an extremely high regard for confidential and sensitive
information.
 Must demonstrate flexibility, common sense, and good judgment.
 Must have ability to keep abreast of information pertinent to the job.
 Must maintain a well-groomed appearance and follow the DVUSD Dress
Code.
 Must have a basic knowledge of computers

Qualifications

EDUCATION AND/OR EXPERIENCE:
 Bachelor of Science Degree (B.S.) in Dietetics or Nutrition required.
 Registered Dietitian credential desired.
 Knowledge of all phases of food preparation, sanitization and service.
 Experience in volume food service operation including some supervisory
experience.
 Experience with basic computer functions including e-mail, Google Docs
suite and programs such as Word, Excel, and Publisher.
LANGUAGE SKILLS:
 Demonstrates the ability to read and interpret documents such as safety
rules, operating and maintenance instructions, and procedure manuals.
 Demonstrates the ability to write routine reports or correspondence.
 Demonstrates the ability to speak effectively before groups of customers
or employees of the organization.
MATHEMATICAL SKILLS:
 Demonstrates the ability to calculate figures and amounts such as
discounts, interest, commissions, proportions, percentages, area,
circumference and volume.
 Is able to apply concepts of basic algebra and geometry.
 Demonstrates the ability to add and subtract two digit numbers and to
multiply and divide with 10’s and 100’s.
 Demonstrates the ability to perform these operations using units of
American money and weight measurement, volume, and distance.
 Demonstrates the ability to solve practical problems and deal with a
variety of concrete variables in standardized situations.
REASONING ABILITY:
 Demonstrates the ability to solve practical problems and deal with a
variety of concrete variables in situations where only limited
standardization exists.
 Is able to read and interpret a variety of instructions and data furnished in
written, oral, diagram, or schedule form.
PHYSICAL DEMANDS:
 Regularly required to stand, reach with hands and arms, talk or hear and
taste or smell.
 Frequently required to use hands to finger, handle, or feel objects, tools,
or controls.
 Must be able to walk, and occasionally climb or balance; stoop, kneel,
crouch or crawl.
 Must regularly lift and/or move up to 30 lbs.
 Must have close vision, distance vision, color vision, peripheral vision,
depth perception, and ability to adjust focus.
ENVIRONMENTAL CONDITIONS:
 The noise level in the work environment is usually moderate.
 The work environment characteristics described here are representative of
those an employee encounters while performing the essential functions of
this job.
 Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.

Job Benefits

Position Type:  Exempt

Salary Schedule: Exempt

Salary Range: 5

Term of Employment: 12 Months

Employment Type
Full-time
Beginning of employment
ASAP
Duration of employment
12 months
Industry
Child Nutrition
Base Salary
$56,893
Date posted
July 22, 2022
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Position: Food and Nutrition Coordinator - Deer Valley Unified School District

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