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How much do child nutrition jobs pay per hour?

As of Jun 9, 2026, the average hourly pay for child nutrition in the United States is $14.67, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $14.90 per hour, depending on experience, location, and employer.

What is the difference between Child Nutrition vs Child Nutrition Specialist?

AspectChild NutritionChild Nutrition Specialist
CertificationsFood Handler’s Permit, Nutrition CertificationsSame as Child Nutrition, plus specialized training in child nutrition programs
Work EnvironmentSchools, daycare centers, community programsEducational settings, health departments, program administration
Job FocusPlanning and providing nutritious meals for childrenDesigning, implementing, and evaluating child nutrition programs

Child Nutrition roles typically involve preparing and serving healthy meals to children, often within schools or daycare centers. Child Nutrition Specialists usually have additional responsibilities such as program planning, compliance, and policy development. While both roles require similar certifications and work in related environments, the Specialist position emphasizes program management and development.

What are child nutrition professionals?

Child nutrition professionals are individuals who work to ensure children receive healthy, balanced meals, particularly in school and childcare settings. They may develop meal plans, supervise food preparation, educate children and families about healthy eating, and ensure compliance with government nutrition standards. Their goal is to promote the health and well-being of children through proper nutrition, addressing dietary needs and food safety. These professionals often work in schools, community programs, and public health agencies.

What are the key skills and qualifications needed to thrive in Child Nutrition, and why are they important?

To thrive in Child Nutrition, you need a background in nutrition, dietetics, or a related field, often supported by certifications such as Registered Dietitian Nutritionist (RDN) or School Nutrition Specialist (SNS). Familiarity with menu planning software, food safety protocols, and compliance systems like USDA guidelines is essential. Strong communication, cultural sensitivity, and organizational skills help you effectively educate children and collaborate with staff and families. These competencies ensure children receive balanced, safe meals that support their health and development in educational settings.

What are some common challenges faced in a Child Nutrition role and how can they be managed?

Professionals in Child Nutrition often encounter challenges such as accommodating diverse dietary restrictions, managing food allergies, and ensuring compliance with federal and state nutrition guidelines. Balancing nutritious menu planning with tight budgets and student preferences can also be demanding. These challenges can be managed by staying updated on regulations, collaborating closely with school staff and parents, and participating in ongoing training to implement best practices for safe and appealing meal programs.
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Child Nutrition jobs near you
Child Nutrition Coordinator

Child Nutrition Coordinator

East Chambers Independent School District

Winnie, TX • On-site

Full-time

Posted 27 days ago

Job description

Position Type:
Child Nutrition/Child Nutrition Worker
Date Posted:
5/13/2026
Location:
Child Nutrition
Child Nutrition Coordinator
Primary Purpose:
Responsible for planning menus in accordance with the National School Breakfast and Lunch Program, the Child and Adult Care Food Program for Pre-K and Seamless Summer Option Guidelines. Performs analysis on all menus and recipes to determine nutritional adequacy and adherence to guidelines. Responsible for administering and upgrading software for menu planning, inventory , ordering and production records. Responsible for ordering food and supplies from vendors.
Qualifications:
  • High school diploma or GED; some advanced education classes preferred such as an Associate's Degree in Food Service Management, Business or Nutrition.
  • and/or Higher-level training or education in Nutrition and/or Food Service Management preferred such as TASN Level 3 to assure competency in job performance as evidenced by excellence in school nutrition programs and menu development.

Special Knowledge/Skills
  • Knowledge of menu planning, food purchasing and preparation of foods in a food service environment
  • Computer and School Cade and Heath Pro software experience a plus
  • Knowledge of child nutrition program regulations
  • Ability to follow and implement policy and procedures
  • Ability to interpret data
  • Strong organization, communication and interpersonal skills

Experience:
  • Five years of experience in a food service related field, preferably with a Pk-12 school district

MAJOR RESPONSIBILITIES AND DUTIES:
Food/Menu:
  1. Knowledge of Federal, State and local laws, regulations, policies and best practices in areas of food service management, menu planning, food purchasing, and preparation of food in a school food service environment.
  2. Knowledge of public sector purchasing, food procurement procedures, and inventory systems that meets both Federal ( US Department of Agriculture) and State (Texas Education Agency) standards.
  3. Plan monthly menus that meet nutritional requirements, USDA and TDA regulations and are financially sound and well accepted by customers.
  4. Monitor inventory within the District and plan menus to utilize commodities in a timely manner.
  5. Oversee monthly production records for all schools.
  6. Forecast yearly food purchases for special for special produce programs, commodities and non-commodity items and supervise monthly reconciliation.
  7. Assist with bidding and purchasing of food supplies. Coordinates purchasing of paper goods with menu items for appropriate paper goods usage.
  8. Coordinates purchasing of small equipment with the menu items to ensure proper serving and preparation utensils/equipment are available to kitchen staff.
  9. Assist ordering weekly commodity products.
  10. Enter yearly bid prices and update in the order guide.
  11. Contact food suppliers for nutritional labels to assure meal components are being met; file for documentation.
  12. Skill in recipe standardization, development and testing for quality food products. Authorize substitutes made by grocery supplies and campuses.
  13. In cooperation with the Operations Manager and Chef make routine visits to cafeterias and closely monitor the meal programs compliance evaluate products, recipes and student acceptability of menu items.
  14. In cooperation with the director, work with managers to verify that food production records are completed accurately.
  15. Provide general support to cafeteria managers and employees.
  16. Supervises development of special menus for students with special needs diets and food allergies; coordinates diet needs with school nursing staff and Child Nutrition Director.
  17. Maintain Professional Standards for School Nutrition Professionals with continuing education to meet training needs.
  18. Incorporate "Student Voice" by organizing and leading Taste-testing sessions with student to evaluate new products and recipes.

Additional Duties:
  1. Maintain and upgrade software systems including the Healthy Pro menu program, menu templates, ordering, inventory, production and point of sale processes.
  2. Oversee and backup all grocery orders.
  3. Maintain all order guides.
  4. Maintain and update price/pack lists throughout the year on ordering guides.
  5. Assist in the direction and management of the District's Child Nutrition programs.
  6. Attend professional growth activities to keep informed of innovative techniques of Child Nutrition food service operations.
  7. Perform other duties as assigned by the Child Nutrition Director or designee.
  8. Allergy, compliance (to insure the safety of our students)
  9. Buy American compliance/inventory control.
  10. Go over SOP's with staff every month
  11. Create SOP's when needed
  12. Weekly check on each campus
  13. Teach new recipes
  14. Go over order guides and make sure the correct items are being used

Equipment Used:
  • All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. This will include all equipment in school kitchens and cafeterias.

Working Conditions:
  • Maintain emotional control under stress
  • Occasional prolonged and irregular hours of work
  • Lifting/carrying, reaching above shoulder, repetitive hand motions; frequent bending and stooping
  • Work indoors to conduct on-site inspections of facilities
  • Frequent district-wide travel

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