The position of team nutrition grant project coordinator is done for the purpose of coordinating mentoring efforts across Washington Nutrition Cooperatives and training and supervising nutrition mentors at each Educational Service District. 

• Coordinates mentorship efforts in regional Nutrition Cooperatives for the purpose of assessing, planning, and implementing a successful program.
• Supervises three nutrition mentors for the purpose of providing leadership and ensuring program success and compliance.
  • Conducts weekly mentor check-in and data collection meetings for the purpose of ensuring program goals and requirements are being met. 
  • Provides monthly training to nutrition mentors for the purpose of addressing identified needs.
• Works with community organizations for the purpose of identifying solutions to programmatic challenges.
• Ensures training is accessible to staff with limited English proficiency for the purpose of ensuring effective communication. 
• Hosts monthly resource sharing meetings for all Nutrition Cooperative School Food Authorities for the purpose of gathering and sharing information.
• Plans in-person training events.
• Collects and evaluates program data for the purpose of ensuring quarterly reports are comprehensive and accurate.
• Manages sub-grant program for School Food Authorities for the purpose of ensuring compliance with all grant requirements.
• Assists other personnel for the purpose of supporting them in the completion of their work activities.

SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include:

• demonstrating excellent communication, both verbally and in writing, and both in-person and virtually.
• operating standard office equipment including using pertinent software applications, including nutrient analysis software, 
• planning and managing projects, including menu planning that meets federal meal pattern regulations, and
• preparing and maintaining accurate records.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and ratios, read technical information, compose a variety documents, facilitate group discussions, and solve practical problems. Specific knowledge required to satisfactorily perform the functions of the job includes:

• knowledge of National School Lunch Program, including federal regulations and
• understanding of food service management, including menu planning, scratch cooking techniques, forecasting, and procurement.

ABILITY is required to schedule activities, collate data, and use basic, job-related equipment. Flexibility is required to work with others and work with data utilizing specific, defined processes. Ability is also required to work with a significant diversity of individuals and groups. In working with others, independent problem solving is required to analyze issues and create action plans. Specific abilities required to satisfactorily perform the functions of the job include:

• communicating effectively with persons of varied backgrounds and educational levels,
• setting priorities,
• working as part of team, but also working independently,
• working with detailed information and data, and
• demonstrating the ability to manage multiple projects and complete assigned tasks within prescribed timelines.

Responsibility

Responsibilities include working under limited supervision following standardized practices and methods, providing information and advising others, and operating within a defined budget. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to have some impact on the agency's services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: some lifting, carrying , pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally the job requires 60% sitting, 20% walking, and 20% standing. This job is performed in a generally clean and healthy environment.

Experience

A minimum of three years of experience in school nutrition programs is required. Experience as a food service director is preferred.

Education

Bachelor's degree in dietetics, nutrition, or food service management is required. 

Licenses

Successful applicant must be a registered dietitian.

Valid driver license, required auto insurance, and reliable personal transportation.

Clearances

WSP/FBI criminal history background clearance (at employee's expense).

COVID-19 Vaccination Requirement

Pursuant to Governor Inslee's Proclamation 21-14.1, all employees working for public and private K-12 schools must be fully vaccinated against COVID-19 or obtain a religious or medical exemption. 

To be considered for this position, the following documents must be submitted. Incomplete applications will not be screened. 

• Online application

• Cover letter

• Resume

• One professional letter of recommendation

• Transcripts (unofficial copies are acceptable)

NEWESD 101 is an Equal Opportunity Employer and does not discriminate on the basis of sex, race, creed, religion, color, age, national origin, sexual orientation, gender expression or identity, veteran or military status, disability, or the use of a trained guide dog or service animal in its programs or activities and provides equal access to the Boy Scouts and other designated youth groups. NEWESD 101 complies with the Americans with Disabilities Act. Persons who may need some accommodation in the hiring process should contact the human services office. *ADA, Affirmative Action, Title VII, Title IX Officer – Michelle Powers, 509.789.3504* *504 Officer – Mick Miller, 509.789.3539*