05/14/2026
Child Nutrition Coordinator at East Chambers ISD
Primary Purpose:
Responsible for planning menus in accordance with the National School Breakfast and Lunch Program, the Child and Adult Care Food Program for Pre-K and Seamless Summer Option Guidelines. Performs analysis on all menus and recipes to determine nutritional adequacy and adherence to guidelines. Responsible for administering and upgrading software for menu planning, inventory , ordering and production records. Responsible for ordering food and supplies from vendors.
Qualifications:
High school diploma or GED; some advanced education classes preferred such as an Associate's Degree in Food Service Management, Business or Nutrition.
and/or Higher-level training or education in Nutrition and/or Food Service Management preferred such as TASN Level 3 to assure competency in job performance as evidenced by excellence in school nutrition programs and menu development.
Special Knowledge/Skills
Knowledge of menu planning, food purchasing and preparation of foods in a food service environment
Computer and School Cade and Heath Pro software experience a plus
Knowledge of child nutrition program regulations
Ability to follow and implement policy and procedures
Ability to interpret data
Strong organization, communication and interpersonal skills
Experience:
Five years of experience in a food service related field, preferably with a Pk-12 school district
MAJOR RESPONSIBILITIES AND DUTIES:
Food/Menu:
Knowledge of Federal, State and local laws, regulations, policies and best practices in areas of food service management, menu planning, food purchasing, and preparation of food in a school food service environment.
Knowledge of public sector purchasing, food procurement procedures, and inventory systems that meets both Federal ( US Department of Agriculture) and State (Texas Education Agency) standards.
Plan monthly menus that meet nutritional requirements, USDA and TDA regulations and are financially sound and well accepted by customers.
Monitor inventory within the District and plan menus to utilize commodities in a timely manner.
Oversee monthly production records for all schools.
Forecast yearly food purchases for special for special produce programs, commodities and non-commodity items and supervise monthly reconciliation.
Assist with bidding and purchasing of food supplies. Coordinates purchasing of paper goods with menu items for appropriate paper goods usage.
Coordinates purchasing of small equipment with the menu items to ensure proper serving and preparation utensils/equipment are available to kitchen staff.
Assist ordering weekly commodity products.
Enter yearly bid prices and update in the order guide.
Contact food suppliers for nutritional labels to assure meal components are being met; file for documentation.
Skill in recipe standardization, development and testing for quality food products. Authorize substitutes made by grocery supplies and campuses.
In cooperation with the Operations Manager and Chef make routine visits to cafeterias and closely monitor the meal programs compliance evaluate products, recipes and student acceptability of menu items.
In cooperation with the director, work with managers to verify that food production records are completed accurately.
Provide general support to cafeteria managers and employees.
Supervises development of special menus for students with special needs diets and food allergies; coordinates diet needs with school nursing staff and Child Nutrition Director.
Maintain Professional Standards for School Nutrition Professionals with continuing education to meet training needs.
Incorporate "Student Voice" by organizing and leading Taste-testing sessions with student to evaluate new products and recipes.
Additional Duties:
Maintain and upgrade software systems including the Healthy Pro menu program, menu templates, ordering, inventory, production and point of sale processes.
Oversee and backup all grocery orders.
Maintain all order guides.
Maintain and update price/pack lists throughout the year on ordering guides.
Assist in the direction and management of the District's Child Nutrition programs.
Attend professional growth activities to keep informed of innovative techniques of Child Nutrition food service operations.
Perform other duties as assigned by the Child Nutrition Director or designee.
Allergy, compliance (to insure the safety of our students)
Buy American compliance/inventory control.
Go over SOP's with staff every month
Create SOP's when needed
Weekly check on each campus
Teach new recipes
Go over order guides and make sure the correct items are being used
Equipment Used:
All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. This will include all equipment in school kitchens and cafeterias.
Working Conditions:
Maintain emotional control under stress
Occasional prolonged and irregular hours of work
Lifting/carrying, reaching above shoulder, repetitive hand motions; frequent bending and stooping
Work indoors to conduct on-site inspections of facilities
Frequent district-wide travel
CHECK THEIR WEBSITE TO APPLY
