Nutrition Coordinator

Porter-Leath•Memphis, TN

6d•$41,832 - $52,290

About The Position

Under the direction of the HDN Manager, the Nutrition Coordinator manages food and nutrition services for Early Head Start, Head Start, Pre-K, and Preschool sites. The role implements a high-quality nutrition program that meets the needs of children and families and ensures compliance with applicable program, health, safety, sanitation, and dietary standards. The position has no supervisory responsibilities, but supports Site Managers with nutrition staff hiring, training, performance feedback, and problem resolution. It also works collaboratively with the Early Childhood Services Management team, a Licensed Dietitian, families, staff, food vendors, and relevant agencies. The Nutrition Coordinator oversees menu planning and high-volume meal preparation, delivery, and service; nutrition education and activities; assessments and follow-up for children with nutritional concerns or special dietary needs; food service monitoring and inspections; vendor contracts and orders; inventory, budgets, and reimbursement documentation; and annual nutrition plans, handbooks, and procedures. The position responds to unexpected staffing or equipment issues while maintaining meal schedules and contract requirements. The job requires a bachelor's degree in Family and Consumer Studies with an emphasis in Child Development, Food Service, Nutrition, or a related field, and at least two years of experience overseeing large-scale food production operations. The employee must maintain a valid driver's license, a good driving record, and appropriate insurance. Work is performed in a non-smoking environment and includes occasional lifting or moving of up to 20 pounds.

Requirements

Bachelor's degree in Family and Consumer Studies with an emphasis in Child Development, Food Service, Nutrition, or a related field.
At least two years of experience overseeing a large-scale food production operation.
Experience with sanitation and health standards, menu planning, bulk food purchasing, large-quantity food preparation, and food service equipment operation.
Maintain a valid driver's license, a good driving record, and an appropriate level of insurance.
Ability to meet the physical demands of the position, including occasional lifting or moving of up to 20 pounds.

Responsibilities

Assist Site Managers with interviewing and training new nutrition employees and provide feedback regarding nutrition staff performance appraisals.
Monitor and evaluate food services at Early Head Start, Head Start, Pre-K, and Preschool sites for compliance with applicable state and federal requirements, including USDA/CACFP requirements.
Plan and assist with developing menus that meet nutritional needs and USDA/CACFP requirements, in coordination with staff, parents, food vendors, and a Licensed Dietitian.
Oversee high-volume meal production, preparation, delivery, and service in accordance with nutrition, health, and sanitation standards.
Maintain a regular schedule for monitoring food service areas and conduct required follow-up, announced, and unannounced CACFP reviews.
Coordinate or facilitate nutrition education and training for staff and parents, implement nutrition curriculum, and provide classroom nutrition activities for children.
Assess children's and families' nutritional status and special dietary needs using information from health and nutrition staff; coordinate meetings with parents and staff to discuss individual children's needs.
Monitor Child Plus/ProCare data and documentation to ensure follow-up services are provided for children with growth assessment, nutrition assessment, or family needs concerns.
Participate in the Nutrition services self-assessment and as an active member of the Health and Mental Health Services Advisory Committee.
Develop and implement the annual nutrition plan, handbook, and procedures, and revise them as needed.
Monitor meal quantities against menus and the number of people served, in accordance with USDA/CACFP and Caring for Our Children recommended daily dietary allowances.
Implement and maintain food and equipment inventory systems, production logs, and ordering processes.
Develop and monitor vendor and USDA/CACFP program contracts; verify orders and reconcile invoices with billing statements for delivery, quantity, and pricing accuracy.
Analyze the food budget monthly and initiate cost controls as appropriate.
Complete monthly CACFP reimbursement claims and ensure required forms are completed, including income statements, special diet documentation, reimbursement materials, and summary reports.
Respond to staff shortages, equipment malfunctions, and other unexpected issues while meeting contract requirements and meal schedules.
Ensure compliance with Health Department and Porter-Leath requirements for food preparation, storage, cleanliness, safety, sanitation, and health standards.
Facilitate required food service inspections and licenses with the Tennessee Department of Health.
Support Site Managers in addressing complaints and resolving Nutrition department problems or conflicts.
Maintain records of monthly meal census, expenditures, and labor costs, and lead onsite food monitoring visits and annual application renewals and updates.
Perform duties as a role model to children and staff and perform other duties as assigned.