NourishSmart Program Coordinator

The Program Coordinator will play a central role in implementing the NourishSmart and NourishEd food waste reduction initiatives funded through the USDA and National 4-H Council. This position is responsible for coordinating systems-level food waste reduction activities across schools afterschool programs community partners youth organizations local farmers and university units. The Program Coordinator will facilitate communication among internal and external partners ensure smooth delivery of program strategies manage project logistics coordinate youth engagement activities and support evaluation and reporting activities.
The coordinator will directly support all three objectives of the grant:

• School and Afterschool Food Waste Reduction Activities
• NourishEd Produce Recovery and Redistribution Systems
• NourishSmart Statewide Youth Engagement Leadership Development and Career Pathways Programs

This position requires strong organizational skills cultural competency experience working with youth and diverse communities and the ability to manage multi-site multi-partner initiatives. This position is essential to accomplishing the projects objectives and ensuring that Utahs school communities and youth have the tools resources and support needed to reduce food waste and build a more resilient food system.

• Primary locations: Public school sites across Utah (classrooms cafeterias/kitchens multipurpose rooms) district offices community centers and university/extension offices.
• Office/remote work: Hybridmix of on-site school visits and desk-based administrative work (planning reporting data entry email). In-State:This position is telework eligible within the state of Utah.
• Schedule: Primarily weekdays aligned with school hours; occasional early mornings evenings and weekends for events trainings or community outreach.

1. Program Implementation & Coordination (Systems-Level Coordination)

• Support day-to-day implementation of all program objectives across school districts afterschool programs Extension partners and statewide 4-H programming.
• Coordinate food waste audits tool distribution scheduling site communication and follow-up activities.
• Assist in co-creating and implementing school- or program-specific food waste reduction strategies (e.g. share tables donation pathways composting systems educational campaigns).
• Provide ongoing communication and support to school staff cafeteria personnel afterschool educators and youth teams.
• Facilitate problem-solving and troubleshoot implementation challenges across sites.

2. Youth Engagement & Leadership Support

• Support Utah 4-H faculty in planning and delivering youth workshops leadership activities and hands-on experiential learning.
• Coordinate the bi-monthly statewide Cookalong Kits program: kit assembly and distribution Zoom logistics follow-up communication and participant tracking.
• Assist with Youth City Council workshops and statewide recruitment for career exploration events.
• Coordinate mentorship and leadership coaching activities in collaboration with faculty and career coaches.

3. Partnership Development & Community Engagement

• Communicate regularly with community partners including local farmers food pantries gleaning groups Utah Farm to Fork Wasteless Solutions and other stakeholders.
• Support logistical coordination of produce recovery gleaning events donation partnerships and food rescue systems.
• Maintain strong relationships with school district Nutrition Services departments.
• Assist in planning staffing and executing community workshops conferences and educational events.
• Public-facing role: Frequent interaction with educators students parents food service staff administrators and community partners.

4. Evaluation Reporting and Data Management

• Support evaluation activities including pre/post food waste audits tracking lbs of food wasted and recovered youth participation metrics and partnership outputs.
• Collect clean and organize audit data workshop attendance logs distribution data and participant feedback.
• Work with the PI and evaluation team to prepare quarterly and annual reports for USDA and National 4-H Council.
• Maintain accurate records of all site activities training sessions and program results.
• Assist in writing success stories impact summaries and communications materials.

5. Logistics Operations and Administrative Support

• Oversee purchasing and inventory for Cookalong kits audit tools produce boxes and educational materials.
• Coordinate travel meetings trainings and program events across multiple counties.
• Manage scheduling and communication with educators Extension faculty and community partners.
• Ensure grant compliance in all activities including allowable costs reporting documentation and communications
• Travel: Regular in-state travel (day trips and occasional overnights) to schools across multiple counties; driving required with mileage reimbursement per policy.

• Bachelors degree in nutrition public health food systems education environmental science sustainability or related field.
• Experience coordinating programs or working in educational community or youth-serving environments.
• Strong project management skills; ability to manage multiple tasks with shifting deadlines.
• Excellent communication and interpersonal skills including comfort working with youth schools community groups and diverse populations.
• Commitment to equity sustainability and community-driven solutions.
• Ability to travel statewide and work occasional evenings or weekends for events.
• Proficiency with Microsoft Office Google Suite and virtual platforms (Zoom).
• Valid Utah drivers license to perform essential job responsibilities such as driving university vehicles forragular in-state travel.
• Comfort working around food preparation areas and following basic food safety protocols.
• Proficiency with standard office software (email spreadsheets presentations) and data tracking tools.

Job offer is contingent upon the successful completion of school/district background checks per site requirements.

Along with the online application please attach:

1. Resume to be uploaded at the beginning of your application in the Candidate Profile under Resume/CV
2. Cover letter to be typed/pasted at the end of your application

**Document size may not exceed 10 MB.**

Work Environment

• Environment considerations: Exposure to typical school activity levels (noise frequent interruptions); occasional work in kitchen/cafeteria settings with food service equipment present (warmers coolers dishwashing areas).
• Technology & equipment: Laptop mobile phone projector or portable A/V for trainings printers/scanners basic sampling/education kits and PPE as needed (e.g. gloves hair nets in kitchens).

Physical Demands

• Mobility: Ability to move between classrooms cafeterias and meeting spaces; stand/walk for extended periods during site visits trainings and events (up to 46 hours with standard breaks).
• Lifting & carrying: Lift carry and set up materials/education kits boxes and small equipment (typically 1025 lbs; occasional items up to 40 lbs with assistance or carts).
• Setup/teardown: Repeated bending reaching and light physical tasks associated with event setup displays and classroom activities.
• Driving: Frequent local and regional driving to program sites; ability to sit for extended periods and safely operate a vehicle in varying weather conditions.
• Dexterity: Use of computer and devices for extended periods; fine motor tasks for materials preparation (e.g. handouts sampling kits).
• Sensory: Adequate vision and hearing to conduct trainings observe classroom activities and read documents; ability to work in environments with routine noise and kitchen odors.

Mental & Emotional Demands

• Multitasking & prioritization: Manage multiple sites timelines and stakeholders; coordinate schedules and deliverables across districts.
• Attention to detail: Maintain accurate records track metrics ensure compliance with program standards (food safety FERPA-friendly practices ethical data collection).
• Communication & facilitation: Present to varied audiences (students K12 teachers food service teams); adapt tone and content to different age groups and professional roles.
• Problem-solving: Respond to on-site challenges (schedule changes supply issues student needs) and adjust lesson plans or logistics accordingly.
• Cultural competence: Work respectfully and effectively with various communities; incorporate practices around food cultures dietary needs and language access.
• Resilience & composure: Maintain professionalism in dynamic school environments; navigate differing priorities among partners; handle feedback constructively.
• Confidentiality & ethics: Safeguard participant information and adhere to institutional and school district policies.
• Independence & collaboration: Balance autonomous field work with team collaboration reporting and stakeholder engagement.

Founded in 1888 Utah State University is Utahs premier land-grant public service university. As an R1 research institution Utah State is dedicated to advancing knowledge and serving the public good through innovative research and scholarly activities that are grounded in reciprocal engagement with local regional and global communities. USU prepares students to be active civically engaged leaders who are prepared to address critical societal challenges. Dedicated to providing a high-quality and affordable education USU remains a leader in research discovery and public impact.

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