REGISTERED DIETICIAN (PROFESSIONAL II)

About the role

As a member of the food services leadership team, this position manages the planning of menus for the district that are healthy, appetizing, affordable, and diverse. Partners with food service managers and staff to provide guidance in the planning & preparation of menus that meet USDA, state, and local nutritional regulations. Provides ongoing training and guidance regarding best practices in menu planning & food preparation. Develops and leads district nutritional programs and works with food service managers to develop building level nutritional programs. Ensures that the district either meets or exceeds all federal, state, and local nutritional requirements.

Responsibilities

• Develop and implement district-wide menus that are nutritious, appealing, cost-effective, and compliant with federal, state, and local regulations, while accommodating students' specialized dietary needs and mandated nutritional requirements.
• Collaborate with food service staff to develop, test, and refine recipes and menu offerings; estimate food production needs, adjust recipes as necessary, and support waste reduction efforts while maintaining nutritional compliance.
• Develop and deliver training programs for food service personnel to ensure current menu planning, food preparation, food safety, and regulatory compliance practices are consistently implemented across the district.
• Partner with the Director of Food Services to establish, implement, and evaluate district nutritional programs, performance measures, goals, and reporting requirements; support school-level nutrition initiatives and prepare regular and ad hoc reports for leadership.
• Serve as the primary liaison among Food Services, school nurses, administrators, parents, teachers, and kitchen managers to coordinate, document, monitor, and support student dietary accommodations and special nutrition needs.
• Maintain expertise in school nutrition programs, industry best practices, and applicable regulations, including USDA requirements and National School Lunch Program standards; attend professional development activities to remain current.
• Recommend and implement improvements to food service methods, processes, programs, and operational practices to enhance efficiency, compliance, and service quality.
• Lead and support special projects and initiatives, as assigned by the Director of Food Services.

Requirements

• Education Level: Bachelor's degree in Food Service Management, Nutrition or a related field or comparable experience.
• Experience: Three (3) years of management level experience in either K-12 institutions or large complex food service organizations.
• Licensure/Certification: Possession of a valid State of Ohio Dietitian License.

Qualifications

• Knowledge: Knowledge and demonstrated understanding of USDA public health and safety regulations and National School Lunch Program requirements; knowledge of nutrition principles.
• Skills: Interpersonal skills necessary to effectively communicate, orally and in written form, with building principals, district staff, vendors, parents and others in the exchange of information. Written and computer skills necessary to maintain various departmental records, documents and reports. Strong written and verbal communication skills, including the ability to make presentations. Mathematical aptitude necessary to administer assigned budget(s) and monitor expenditures.
• Abilities: Analytical ability to develop plans of action to address a variety of food service issues and concerns in a timely manner. Ability to handle problem situations in a tactful, courteous and respectful manner.