ESD 113- Child Nutrition Specialist I/Farm to School Specialist I

Capital Region ESD 113•Tumwater, WA

4d•Onsite

About The Position

ESD 113 learns from and cares for our staff, schools, students, families, and the land, works alongside communities to build pathways that expand opportunity, and acts with collective purpose to advance educational justice. The Child Nutrition Co-Op is looking to fill a position which performs the duties of a Child Nutrition Specialist I and a Farm to School Specialist I. Strong candidates for this position will have experience performing the duties of each position, which are outlined in the job descriptions below. This is a new position that could expand as the cooperative grows. Position is scheduled for between 210-260 days/year, 8 hours/day. Final schedule will be determined by program need at hire. Position is grant funded and has a projected duration of one year, and may be extended longer than one year dependent upon grant renewal.

Requirements

High School diploma or equivalent.
Valid Driver's License and Evidence of Insurability
Food Handler's Certification
Criminal Justice Fingerprint/Background Clearance
WA State Sexual Misconduct Disclosure Release
In-depth knowledge of seasonality of foods and knowledge about the regional food system.
Knowledge of National School Lunch Program, including Federal regulations.
Understands food service management, including menu planning, scratch cooking techniques, forecasting, and procurement.
Manages multiple projects and timelines.
Demonstrates excellent communication verbally, in writing, in person, and virtually.
Operates standard office equipment including using pertinent software applications (i.e. Zoom, Microsoft Office, Outlook, and nutrient analysis software).
Plans menus that meeting federal meal pattern regulations, including the use of nutrient analysis software.
Ability to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment.
Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using standardized methods.
Ability to work with a diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment.
Problem solving is required to identify issues and create action plans.
Adapting to changing work priorities; communicating with diverse groups in a nonjudgmental manner; working flexible hours; maintaining confidentiality; promoting a caring and cooperative workplace; working as part of a team; establishing and maintaining positive relationships with colleagues; and managing multiple priorities.
Working under limited supervision using standardized practices and/or methods; leading, guiding, and/or coordinating others; operating within a defined budget.
In-depth knowledge of seasonality of foods and knowledge about the regional food system.
Understanding of local, state and federal food service regulations.
Knowledge of farm to school program models and best practices.
Understanding of sustainable agriculture and food sourcing options.
Demonstrates excellent communication verbally, in writing, in person, and virtually.
Operates standard office equipment including using pertinent software applications (i.e. Zoom, Microsoft Office, Outlook, and data management systems).
Plans and develops programming that meets federal meal pattern regulations.
Works collaboratively with diverse stakeholders.
Ability to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment.
Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using standardized methods.
Ability to work with a diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment.
Problem solving is required to identify issues and create action plans.
Adapting to changing work priorities; communicating with diverse groups in a nonjudgmental manner; working flexible hours; maintaining confidentiality; promoting a caring and cooperative workplace; working as part of a team; establishing and maintaining positive relationships with colleagues; managing multiple priorities; and demonstrating initiative.
Working under limited supervision using standardized practices and/or methods; leading, guiding, and/or coordinating others; operating within a defined budget.

Nice To Haves

Associates degree preferred in nutrition, dietetics or food service management OR certified nutrition counselor or dietitian assistant certification.
Associates degree preferred in nutrition, food service management, agriculture, or related field.

Responsibilities

Collaborates with departmental coworkers for the purpose of creating a cohesive team environment.
Develops healthy recipes and menus using nutrient analysis software for the purpose of Federal nutrition standards.
Facilitates weekly/monthly training sessions with other staff members for the purpose of sharing and gathering information.
Identifies training needs, develops curriculum, and delivers ongoing training and assistance to school nutrition staff for the purpose of improving knowledge and understanding of the SBP/NSLP.
Leads school foodservice programs in improving menu quality for the purpose of meeting the district Wellness policy.
Provides support to districts in scratch cooking for the purpose of increasing their abilities to provide nutritious meals to students.
Travels, as needed, (e.g. school districts, child nutrition events, etc.) for the purpose of performing the essential functions of the position.
Assist other personnel as may be required for the purpose of supporting them in the completion of work activities.
Performs other related duties as assigned.
Assists in expanding farm to school and school garden curriculum for the purpose of increasing student engagement in nutrition education and strengthening connections between local agriculture and classroom learning.
Assists in the development of onsite school gardens for the purpose of enhancing access to fresh produce and supporting nutrition education.
Attends weekly/monthly training sessions with other staff members for the purpose of sharing and gathering information.
Develops promotional materials for the Farm to School program for the purpose of expanding the program.
Develops strong relationships with farmers and local food hubs (when available) for the purpose of identifying product availability for school districts.
Integrates food systems, agriculture, nutrition and environmental education into schools for the purpose of developing students' knowledge of healthy food choices, sustainable agriculture, and environmental responsibility.
Offers support and training in procurement for the purpose of ensuring compliance with local, state, and federal regulations and promoting efficient use of program resources.
Organizes promotional events in schools for the purpose of showcasing local foods and providing nutrition education.
Plans annual farm to school partnership events for the purpose of coordinating farm to school efforts.
Provides ongoing support for school districts' food service directors and staff for the purpose of enhancing farm to school programming.
Travels, as needed, (e.g. school districts, child nutrition events, farms/suppliers, etc.) for the purpose of performing the essential functions of the position.
Works closely with Child Nutrition Coop staff for the purpose of planning menus and incorporating local foods.
Works with partnering organizations for the purpose of coordinating local food ordering and deliveries to school districts.