Job Description

POSITION: Nutrition-Wellness Coordinator (Non-Union) LOCATION: Dining Services - Service Center HOURS: 8 Hours Per Day (7:30am - 4:00pm) CALENDAR: 230 Days Per Year (August through June) SALARY: $29.13 - $34.67 Per Hour BENEFITS: PERS, Medical, Dental, Vision, Optional Insurances, Paid Leaves, Holiday Pay, etc START DATE: May 22, 2023, or when filled APPLICATION DEADLINE: Open until filled
The Oregon Governor and the Oregon Health Authority (OHA) have issued a state mandate due to COVID-19. All staff are required to be fully vaccinated against COVID-19; proof of vaccination is required for employment.
JOB PURPOSE STATEMENT(S): The position Nutrition-Wellness Coordinator is to provide nutrition support services such as menu analysis, menu crediting, recipe entry, nutrition counseling and training for Centennial dining services staff, nutrition education for Centennial students, and leading the District\xe2\x80\x99s Wellness Program. This includes coordination with all schools, internal partners such as SUN Community School Program, the school board, the PTA, student groups, the school-based health center steering committee to develop, adopt, and/or implement school district policies and system/environmental changes that promote healthy eating and physical activity in school environments. The Nutrition-Wellness Coordinator is responsible to set project goals that align with the District Wellness Committee to coordinate the development, adoption and implementation of the project objectives; and to help monitor progress and quality of outcomes.
ESSENTIAL JOB FUNCTIONS:

• Develop menus and/or meal plans to meet specific nutrition guidelines, and ensure ingredient and recipe information is accurate in all nutrition related software/documents including portion and yield guides.
• Populate nutritional data into NutriKids (menu planning software).
• Ongoing recipe development for school menus to align with USDA governing requirements for Child Nutrition.
• Assist in updating internal nutrition-related Standard Operating Procedures (SOP\xe2\x80\x99s) and manuals.
• Ensure proper medical documentation for students with food allergies are received. Work with parents and families as needed to understand and create allergy plans for each individual student.
• Train all dining services staff regularly in Culinary Arts, recipes, and kitchen operations, as well as nutrition and wellness.
• Collaborate with student culinary programs.
• Meet with vendors and coordinate annual product/recipe development processes.
• Supervise/Oversee annual equipment purchases.
• Supervise kitchen design projects.
• Network with partner organizations.
• Facilitate the District Wellness Committee.
• Participate with school wellness committees.
• Promote and facilitate better nutrition by giving presentations and creating nutrition-based food articles for employees, customers and various audiences which may include platforms such as newspapers, magazines, newsletters, websites, books, and brochures. Provide presentations to buildings and dining services staff as requested.
• Supervise kitchen managers in the area of annual school wellness plan, recipe adherence, menus and kitchen cleanliness.
• Review and evaluate school district policies and procedures with a wellness lens.
• Pursue annual wellness grant opportunities.
• Communicate to the school board, administration and community about the District wellness policy and committee work annually.
• Assist with developing user-friendly tools to help train dining service employees to understand and comply with evolving nutritional requirements that will pass Administrative Reviews.
• Coordinate annual district and school wellness events.
• Gather and present public health data and research, such as related to disparities and the health impacts of school design.
• Track, identify and share information with partners about opportunities to inform school wellness.
• Help develop messages and recommendations that promote health equity.
• Assist program Administrative Reviews and State Audited processes as it relates to menu, recipe and product documentation.
• Follow HIPPA and FERPA guidelines to conduct nutrition counseling and consultations for consumers with special dietary needs to enable them to assume more personal responsibility for their own health and to help them make their own determinations on what to eat and what not to eat.
• Purchase of prepackaged foods or sourcing special requests when the daily menu offerings do not meet their needs.
• Assist with developing, implementing, and evaluating program action plan.
• Assist in preparation of program budgets as appropriate.
• Write program reports as needed.

OTHER JOB FUNCTIONS:

• Assist other personnel as may be required for the purpose of supporting them in the completion of their work activities as it relates to this program.
• Perform other duties as assigned.

JOB REQUIREMENTS \xe2\x80\x93 QUALIFICATIONS:

• Experience Preferred: Dietary experience in a large capacity facility (hospital, long-term care facility, etc.), menu development history, school nutrition menu planning, working knowledge of nutrition software, and prior child nutrition or school culinary experience a plus.
• Skills, Knowledge and/or Abilities Required:
• • Possess excellent oral and written communication skills. Ability to communicate efficiently. Multilingual preferred.
  • Possess outstanding culinary and training skills.
  • Working knowledge of school districts and/or successful management and implantation of programs in schools or with youth.
  • Experience working with educators.
  • Experience in general project management, school, public health or youth environment.
  • Experience with developing and managing relationships with diverse groups and individuals.
  • Excellent written and verbal communication skills.
  • Computer skills: MS Office & Google accounts required; Food and recipe software preferred.
  • Ability to multitask, prioritize, detail oriented and goal driven, willing to learn and assume responsibilities.
  • Demonstrate comprehensive understanding of food sanitation practices.
  • Excellent organizational, management and interpersonal skills.
  • Strong computer skills.
  • Creative problem solving ability.
  • Strong public speaking and facilitation skill.
  • Ability to work independently and collaboratively.
  • Cultural proficiency and knowledge of health disparities.
  • Physical ability to lift, push, carry, pull, etc. up to 50 lbs.
  • Physical ability to stand and/or sit for long periods of time.

• Education Required: Bachelor\xe2\x80\x99s Degree, preferably in Nutrition and/or Food Management/Food Science.
• Licenses, Bonding, and/or Testing Required: Valid Driver\xe2\x80\x99s License and evidence of insurability, Criminal Justice Fingerprint Clearance (applicant agrees to assume cost upon offer of employment) and ServSafe Certification.

TERMS OF EMPLOYMENT: Salary and work year to be established by the Board.
EVALUATION: Performance of this job will be evaluated annually in accordance with provisions of the Board\xe2\x80\x99s Policy on Evaluation of Support Staff Personnel.
NOTE: All applicants are required to upload a cover letter/letter of interest, current resume, and three (3) current letters of recommendation with their application.