EDUCATION AND EXPERIENCE

Bachelor’s degree in business administration, institutional food service management, hotel and restaurant management, or a related field is required in accordance with USDA professional standards for districts of this size.
In addition to the degree, any combination of experience and training that would likely provide the required knowledge and abilities is appropriate.
A representative way to obtain this experience might include three years of supervisory experience in child nutrition programs or three years of commensurate program or policy level responsibilities in a large complex organization.
Experience in developing and managing budgets and fiscal control procedures is essential.
Ability to coordinate and implement special dietary needs for students as required by the Americans with Disabilities Act and USDA.
Type: Administrative Non-Licensed

The Coordinator, Nutrition Services provides strategic oversight and leadership to ensure the district’s Nutrition Services program—operated by a contracted Food Service Management Company (FSMC)—meets all operational, nutritional, regulatory, and fiscal requirements. This role safeguards program quality and compliance, manages district nutrition staff and resources, oversees the nutrition services budget, and coordinates central kitchen and equipment support. The coordinator also fosters strong relationships with internal departments, school administrators, staff, students, families, and external partners to support student wellness through safe, high-quality meal services.