The job of the Team Nutrition mentor is done for the purpose of working directly with school district food service personnel to offer training and support.  

• Provides ongoing mentorship to 7-10 school district food service directors for the purpose of enhancing food service programs in schools. 
• Meets monthly with each school district, including three in-person and six virtual meetings, for the purpose of mentoring, training, and disseminating information.
• Assists directors in menu planning and administrative duties related to school food service programs for the purpose of meeting required nutrition standards.  
• Assists the director, Child Nutrition Services, with planning and hosting annual culinary training events for participating districts for the purpose of delivering meaningful professional development.
• Attends monthly training sessions with other staff members for the purpose of sharing and gathering information.
• Reports weekly progress to the director, Child Nutrition Services, for the purpose of ensuring all program goals and requirements are met.  
• Assists other personnel as may be required 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 (i.e. Zoom, Microsoft Outlook, and nutrient analysis software),
• planning menus that meet federal meal pattern regulations including the use of nutrient analysis software, 
• planning and managing projects, 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: 

• planning menus and writing standardized recipes,
• 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,
• demonstrating the ability to manage multiple projects and complete assigned tasks within prescribed timelines, and
• traveling to school districts and state-wide as necessary.

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 50% sitting, 20% walking, and 30% 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 in a food service director position is preferred.

Education

Bachelor’s degree or equivalent educational experience with academic major including food and nutrition, food service management, dietetics, or culinary arts preferred.

Licenses

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

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*