Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Nutrition Coordinator/Cook
Job
Mini University, Inc.
Dayton, OH (In Person)
Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
46
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
If you want meaningful work, you have come to the right place and we can't wait to meet you! Education - High School Diploma or equivalent (College/vocational/in-service course work in food service and/or related areas preferred) Skills • the ability to efficiently communicate to employees and other people outside the organization. the ability to understand and carry out oral and written instructions. the ability to work with minimal supervision and little verification. the ability to supervise people and ongoing Center food service operations. The Nutrition Coordinator is responsible for the overall management and operation of the center's food service program. This position ensures the preparation and delivery of nutritious meals and snacks that meet all Child and Adult Care Food Program (CACFP) requirements while maintaining the highest standards of food safety, sanitation, and regulatory compliance. The Nutrition Coordinator oversees kitchen operations, manages food purchasing and inventory, supervises kitchen support staff, supports family-style dining practices, and collaborates with program staff to promote children's health and well-being. Essential Duties and Responsibilities Food Service Operations Prepare and oversee the daily preparation and service of breakfast, lunch, and snacks in accordance with CACFP guidelines and nutritional standards. Ensure meals are prepared safely, efficiently, and served on schedule. Follow approved CACFP-compliant menus and document substitutions accurately when necessary. Promote and support family-style dining practices that encourage children's independence, healthy eating habits, and social development. Maintain all family-style dining equipment and ensure materials are available and in good working condition. Monitor food quality, consistency, and portion requirements. Budget, Purchasing, and Inventory Management Manage an annual food purchasing budget exceeding $100,000. Forecast food and supply needs, analyze spending trends, and make cost-effective purchasing decisions. Maintain accurate purchasing and inventory records. Monitor inventory levels to prevent shortages, over-ordering, and waste. Complete annual CACFP inventory requirements and maintain compliance documentation. Purchase, organize, and distribute materials and ingredients for classroom cooking projects and special activities. Food Allergies and Special Diets Maintain systems to track food allergies, dietary restrictions, and individualized diet plans. Ensure all dietary accommodations and substitutions are prepared accurately and safely. Communicate allergy and dietary information to staff and provide guidance on proper implementation. Promote an inclusive environment that supports the nutritional needs of all children. Event and Program Support Plan and prepare food and refreshments for parent programs, advisory board meetings, family events, and special occasions. Coordinate food service logistics and resources to support successful program events. Collaborate with staff to create welcoming and engaging experiences for children and families. Health, Safety, and Regulatory Compliance Kitchen Operations and Sanitation Maintain a clean, safe, organized, and fully operational kitchen environment. Implement and monitor cleaning, sanitizing, and maintenance procedures. Conduct regular inspections of kitchen equipment and facilities. Coordinate repairs and replacement of equipment as needed. Ensure compliance with CACFP, licensing, health department, and organizational standards. Food Safety and Storage Oversee proper storage, rotation, labeling, and handling of food and supplies. Monitor expiration dates and storage conditions to ensure food quality and safety. Conduct regular audits to prevent spoilage, contamination, and waste. Compliance and Inspections Maintain knowledge of CACFP regulations, Ohio Department of Health requirements, and Ohio child care licensing regulations. Prepare for and support successful completion of all regulatory inspections and audits. Ensure all required records and documentation are accurate and readily available. Child Supervision Maintain active supervision of children while serving meals, delivering food, or assisting throughout the center. Follow all licensing and safety requirements related to child supervision. Promote a safe, secure, and nurturing environment for children. Leadership and Management Supervise and direct kitchen support staff. Provide coaching, guidance, and performance feedback to kitchen personnel. Establish clear expectations and ensure compliance with food service, safety, and program standards. Foster teamwork, accountability, and professionalism within the kitchen and center. Provide classroom or front office support as needed to maintain smooth program operations. Participate actively in center initiatives, team meetings, and organizational goal-setting activities. Follow all emergency preparedness plans and safety procedures. Professional Development Complete all required professional development related to food service, CACFP, health and safety, and program operations. Stay informed of changes in regulations, best practices, and industry standards. Attend staff meetings, training sessions, team-building activities, and organizational planning meetings. Demonstrate professionalism, ethical conduct, and continuous improvement. Accept and apply constructive feedback to strengthen performance. Communicate respectfully and effectively with children, families, staff, and community partners while demonstrating cultural sensitivity and inclusiveness. Qualifications High school diploma or equivalent required; associate's or bachelor's degree in nutrition, food service management, culinary arts, early childhood education, or a related field preferred. Experience managing food service operations, preferably in an early childhood or educational setting. Knowledge of CACFP requirements and food safety regulations preferred. Experience managing budgets, purchasing, and inventory systems. Supervisory experience preferred. Ability to work collaboratively with children, families, and staff. Strong organizational, communication, and problem-solving skills. Knowledge, Skills, and Abilities Knowledge of CACFP regulations and nutritional requirements. Understanding of food safety, sanitation, and health department regulations. Ability to manage multiple priorities and meet deadlines. Strong leadership and staff supervision skills. Ability to maintain accurate records and documentation. Proficiency in budgeting, purchasing, and inventory management. Commitment to teamwork, professionalism, and continuous improvement. Physical Requirements Ability to stand, walk, bend, lift, carry, and move food and kitchen supplies throughout the workday. Ability to lift up to 50 pounds. Ability to work in a kitchen environment with exposure to heat, cleaning products, and food preparation equipment. Ability to respond quickly in emergency situations.