Nutrition Services Dietitian Manager

Position Summary

The Nutrition Services Dietitian/Manager will work collaboratively with other Nutrition Services staff to provide nutritious and appetizing meals to District schools. Analytical and supervisory skills will be used in planning and organizing operations and directing staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise and evaluate the School Kitchen personnel and other personnel as assigned.
• Assist in the supervision of Central Kitchen personnel.
• Supervise and evaluate staff to provide schools and scholars the best customer service, prepare and serve quality meals that meet changing nutrient and cost requirements of the National School Lunch Program (NSLP) and other affiliated child and adult care programs, using a variety of food preparation equipment including Cook Chill equipment.
• Plan, utilize and order USDA Foods (Commodities).
• Write appetizing, culturally diverse, popular and cost effective menus and recipes compliant with standards.
• Supervise planning and structure of meal composition and production in logical sequence, according to meal and recipe and regulatory restrictions.
• Analyze recipe nutritional content and nutrient composition of foods, recipes and meals.
• Conduct menu meetings for central kitchen staff.
• Test recipes and conduct taste tests in schools.
• Regularly visit schools at meal time.
• Conduct staff education and development, on-site reviews.
• Participate in the development of and adherence to district policies and department procedures.
• Manage special diet process including parent/student and schools staff contact, diet setup, administration and supervision of special diet meals preparations.
• Design and implement creative programs of the department.
• Provide Nutrition Education and schools and community outreach.
• Market department and healthy eating.
• Help in the development of healthy eating and wellness policies and practices.
• Serve on a variety of health committees as directed.
• Follow all health and safety regulations for quality and safe meals service.
• Supervise and monitor production and temperature records.
• Maintain daily school meals operations, processes and reports.
• Perform a variety of cost analyses of menu, food and ingredient items, labor scheduling, meals packaging and preparation and equipment choices.
• Aid in preparation of budget estimates and justifications for the food service program and maintain cost controls; plan and direct the ordering, receiving, and accounting of all food products, supplies, and equipment for food operation.
• Develop and train hourly team members on a variety of tasks, jobs, and kitchen equipment usage.
• Perform related duties consistent with scope and intent of the position.

Other Responsibilities

• Serve as a member of the District Nutrition Services team.
• Serve as a team member in interviews, selection, supervision and management.

Required Qualifications

• Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, nutrition education culinary arts, business or related field.
• Registered Dietitian (RD) with the Commission on Dietetic Registration.
• Four years of increasingly responsible experience in quantity food service management to include 2 years in a supervisory role.
• Two years of K-12 school meals or closely related institutional feeding program experience.
• Experience using current technology/applications including those found in in a schools feeding or institutional foodservice setting.
• Prior experience leading, motivating and developing teams.

Preferred Qualifications

• Additional four years of increasingly responsible experience in quantity food service management to include 2 years in a supervisory role.
• Experience using current technology/applications including those found in in a schools feeding or institutional foodservice setting.
• Prior experience leading, motivating and developing teams.

Knowledge, Skills and Abilities

• Knowledge/awareness of own cultural identity and how this influences behavior, and desire to learn about the cultural identity of others.
• Ability to establish and nurture an environment that promotes cultural competence and equitable treatment of staff, students, and patrons of the District.
• Ability to understand and hold self and others accountable for promoting the Federal Way Public Schools' commitment to "Each Scholar: A Voice. A Dream. A Bright Future."
• Ability to recognize that each person is a unique individual even as we celebrate their group cultural heritage.

Physical Demands

• Required to visually concentrate on details, be accurate, dexterous, and precise.
• Required to stand for prolonged periods.
• Exposure to high noise levels from equipment, and work in freezer.
• Exposure to angry, frustrated, or aggressive individuals.

Work Environment

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• Exposure to high noise levels from equipment, and work in freezer.
• Exposure to angry, frustrated, or aggressive individuals.