FLSA Status: Exempt
Work Schedule: 260 Days (12 Months)
Position Summary
The School Nutrition Coordinator leads all aspects of the School Nutrition Program (SNP) to ensure that West Point Public Schools provides healthy, appealing meals that fuel student success. This role combines leadership, innovation, and operational excellence to oversee menu planning, procurement, budgeting, compliance, training, and customer service.
The coordinator ensures that the school nutrition program reflects the division’s values of Relationships, Innovation, Student-Centeredness, and Excellence. This position will report directly to the Superintendent.
Key Responsibilities
Program Leadership and Vision
Oversees daily operations of the School Nutrition Program with a focus on quality, safety, and student satisfaction.
Leads with integrity and a commitment to excellence in all aspects of service.
Builds strong, positive relationships with students, staff, families, and community partners.
Promotes the School Nutrition Program through effective communication and engagement.
Financial Management and Recordkeeping
Oversees all financial operations, including purchasing, inventory, meal sales, student accounts, deposits, and payroll.
Develops, monitors, and manages the annual food service budget.
Reviews and authorizes all program expenditures.
Ensures proper recordkeeping and compliance with federal, state, and local requirements.
Submits monthly and annual reports, including federal and state reimbursement claims.
Manages the district’s free and reduced-price meal program.
Coordinates required audits and prepares documentation for review.
Applies best practices in efficiency measures, such as Meals Per Labor Hour (MPLH) and cost ratios.
Menu Planning and Food Production
Designs nutritious, appealing menus that meet USDA guidelines and student preferences.
Plans menus that promote participation while maintaining cost-effectiveness and nutrition integrity.
Collaborates with parents, school nurses, and staff to meet special dietary needs.
Ensures all food is prepared, served, and stored safely according to health regulations.
Procurement and Inventory
Develops purchasing plans that meet USDA and VDOE requirements.
Prepares and evaluates bids for food, beverages, and supplies.
Implements efficient inventory systems and ensures proper receiving and storage procedures.
Manages USDA-donated commodities and maintains accurate records.
Prepare a procurement plan and review it based on federal and state guidelines.
Personnel Management
Hires, trains, supervises, and evaluates nutrition staff.
Provides professional development opportunities that promote growth and continuous improvement.
Ensures compliance with personnel policies and labor standards.
Assists with problem-solving related to staff, equipment, or operations.
Sanitation, Food Safety, and Employee Safety
Maintains a safe and sanitary work environment in all kitchens and cafeterias.
Develops and enforces food safety policies and procedures, including a HACCP plan.
Ensures compliance with all local and state health department regulations.
Integrates employee safety into daily operations and risk management planning.
Facilities, Equipment, and Technology
Collaborates with maintenance and facilities staff on kitchen design, renovations, and repairs.
Identifies and plans for equipment needs based on program goals and budget.
Utilizes technology to improve operations and reporting (e.g., POS systems, menu and inventory software, Microsoft Office).
Trains staff in the use of technology for efficient operations.
Marketing and Community Engagement
Develops and implements marketing strategies that promote healthy eating and highlight school nutrition successes.
Shares program updates and celebrates accomplishments through division communication channels.
Engages students and families in shaping a positive dining experience.
Emergency Preparedness
Other Responsibilities
Supports division initiatives by serving as a member of the Health and Safety Advisory Board.
Plans and supervises in-school catering and special events.
Performs other duties as assigned in support of the division’s mission.
Preferred Qualifications
Minimum of five years of supervisory experience in institutional or school food service
Demonstrated leadership, communication, and interpersonal skills.
Experience with budgeting, accounting, and federal program compliance.
Proficient in Microsoft Word, Excel, and related software; ability to learn additional systems.
Holds or can obtain a valid Virginia driver’s license and required food service certifications.
A school nutrition specialist (SNS) credential is preferred.
Physical Demands and Work Environment
Ability to lift up to 50 pounds occasionally and 20 pounds frequently.
Frequent walking, standing, bending, reaching, and lifting are required.
Must be able to operate standard office and kitchen equipment.
May be exposed to varying temperatures, noise, and other kitchen conditions.
Evaluation
- Performance will be evaluated annually in accordance with School Board policy and administrative regulations.
