Job Title:          Nutrition Area Coordinator

Department:      Nutrition Services

Pay Grade:        Administrative and Professional Scale Grade A06

Work Calendar:  All 12 Month Staff

FLSA Status:      Exempt

GENERAL PURPOSE

The Nutrition Field Manager performs professional and administration work.  This position assists in the oversight, training, review, and evaluation of School Nutrition operations at secondary and elementary school levels; and performs related duties as required or assigned.

MAIN JOB TASKS AND RESPONSIBILITIES

Supervision of School Nutrition Locations

• Visits schools regularly to provide technical supervision to school Nutrition Managers and staff.
• Supervises Nutrition Managers and provides guidance on inventory management, food and labor expenses, and merchandise accountability.
• Provides guidance in personnel management, staffing requirements, and employee relations.
• Supervises and provides guidance on food quality and sanitation.
• Assists in the selection and hiring of Nutrition Managers and staff.
• Assists in the development of training programs for cafeteria staff.
• Assists in the evaluation of Nutrition Managers and staff.

Operational Responsibilities

• Conducts operational audits and onsite needs assessments.
• Helps to ensure adherence to federal, state, and county regulations applicable to school nutrition programs.
• Assists in accident prevention.
• Regularly works in school cafeterias.
• Ensures compliance with Hazard Analysis Critical Control Point (HACCP) plan and updates.

Support and demonstrate core values of Stafford County Public Schools and Nutrition Services

• Engage in ongoing professional development relevant to position.
• Respond promptly and thoroughly to written and oral requests for information.
• Maintain a clean, neat appearance, appropriate to position.
• Maintain a record of appropriate attendance and punctuality.
• Serve as an optimal role model for students, colleagues, and the general public.
• Work in close harmony with colleagues, supervisors, and co-workers.
• Comply with all District and School policies and regulations, including but not limited to guidelines for confidentiality.
• Perform other related duties as required/assigned.

EDUCATION AND EXPERIENCE

• High School Diploma, GED, or equivalent to a High School Diploma required.
• Associate’s Degree from an accredited college or university, in Institutional Food Service Management, Business Administration or related field preferred.
• Five (5) years of experience in food service with (3) years of supervisory experience required.
• Must hold current ServSafe® Certification.
• Membership in and certification by the National School Nutrition Association preferred.
• Must be able to work flexible hours.
• Possess a valid Virginia Driver’s License.

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge
  • Knowledge of institutional food service procedures, practices, and equipment.
  • Knowledge of food quality, values, and special dietary requirements.
  • Knowledge of kitchen sanitation and safety measures.
• Skills
  • Accounting practices and computers (Windows, Excel, Microsoft Office, and Google Suites.
• Abilities
  • Make quick and accurate decision based on sound judgement.
  • Demonstrate effective time management and organizational skills.
  • Work cooperatively in a team environment to meet goals
  • Organize and perform work independently
  • Work on multiple projects while meeting all deadlines
  • Show sustained effort and enthusiasm in quality and quantity of work

WORKING CONDITIONS AND PHYSICAL REQUIREMENTS

• Work environment is primarily inside, with moderate noise and temperature that are controlled.
• The work is medium work which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• The following physical and mental abilities are representative of those expected to complete the essential functions of the job: standing for prolonged periods; sitting for prolonged periods; moving the hands, wrists, or fingers repetitively; moving with force on the back or lower body repetitively; feeling, grasping, or holding objections by hand; identifying colors visually; identifying objects in low light or distant conditions; communicating via spoken language; communicating via written language; perceiving sounds; making decisions using logic and rational thinking.

To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily.  Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described.

Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered to be incidental in the performing of their duties, just as though they were actually written out in this job description.