Employment Type : Full-Time
Nutrition Services
Date Posted:
6/21/2021
Location:
Nutrition Services
Closing Date:
Open until filled
Job Title: Nutrition Services, Registered Dietician and Meal Planner
Pay Program: Support Staff FLSA Status: Exempt
Reports to: Director, Nutrition Services Pay Range: CX 05 Starts at $50,388.00
Work Year: Year-Round 260 Days/8 hours
VISION: We Fuel Successful Learning!
SUMMARY:
Operating under the general supervision of the Director of Nutrition Services, this position supports the Nutrition Services (NS) Department/Director by effective and accurate menu planning thereby ensuring D51 nutritional recipes, and production records all meet strict USDA guidelines. Supporting school’s culinary teams in the production and service of scratch produced meals for students the Registered Dietician (RD) maintains the digital menu software program with daily updates regarding food, ingredient, and allergens as a primary responsibility of this role. Other responsibilities include conducting recipe audits, working with staff in training on food safety measures, and participating in the District Wellness Advisory Committee. The RD is a primary point of contact for nutrition related topics providing a technical expertise, and as such must promote a positive attitude, teamwork, and support the District‘s mission to fuel successful learning by creating an inter-dependent friendly & professional work atmosphere.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Responsibility Descriptions
The Registered Dietician (RD) is responsible for effective and accurate menu planning thereby ensuring D51 nutritional recipes, and production records all meet strict USDA guidelines. Employee is charged with confirming all department food, beverage recipes, and menus meet federal and state program regulations in accordance with current USDA nutritional guidelines. Updating and maintaining the digital menu software program with information that includes recipes, nutritional analysis, food cost analysis, and school level production records the RD ensures each menu cycle and the NS databases reflect accurate information for all authorized staff to utilize. In addition, this employee coordinates all wellness policy implementation with nutritional services and school staff and works closely with the Wellness Coordinator role in these efforts.
On a daily basis the RD communicates all food allergens ensuring all students are properly updated in the point-of-sale systems with appropriate accommodations. They work with department management teams, kitchen staff and school nurses for any special dietary needs meeting all federal, state and department guidelines. Daily and accurate updates to the database regarding food, ingredient, and allergens is a primary responsibility of this role. RD is also responsible for implementing a communication system to ensure all staff with a need-to-know status are informed of any food related health concerns.
Oversees the menu planning and testing analysis activities with all recipes and ingredients used in N.S. A primary responsibility includes conducting recipe audits with results verifying ingredients, quantities, nutritional value, preparation instructions and other data points. This employee completes this research on an on-going basis compiling results and regularly reporting out to multiple audiences from the Director to school cafeteria staff, students/parents and public at-large. Registered Dietician prepares a variety of communications including monthly newsletters, digital and in-person presentations, and works with the Communications Department for press releases. This role is the department’s webpage administrator posting for instance, menus, wellness policies, and nutritional data, while also engaging and managing the department’s social media communications. This position is also the administrator for the district’s nutritional analysis software program and is responsible for its accuracy and veracity with timely updates an expectation.
Develops, prepares, and presents department wellness polices and nutrition educational materials in coordination with current menu cycles and seasonal ingredients being used. This RD works in conjunction with District NS managers to provide training on current food safety and Hazard Analysis Critical Control Points (HACCP) research or updates. In addition, this role works with the food production staff and District Managers to establish food production service, and safety standards across all schools as part of the department’s continuous improvements program.
Participates as a member of the District’s Wellness Advisory Committee attending monthly meetings and assisting with the policies and processes. RD also may work directly with the Wellness Coordinator for special projects and district initiatives as appropriate.
As requested and in coordination with other NS staff this employee will work to coordinate and track university based and dietetic “student internships”. RD completes any tracking and reporting requirements between the college/university and D51. RD also, is in communication with other NS staff to ensure student intern is meeting their program requirements while also meeting D51 department and regulatory compliance and performance standards.
Employee may be perform additional duties as requested or assigned
EDUCATION AND RELATED WORK EXPERIENCE:
Bachelor of Science Degree in Nutrition or other acceptable equivalent required*;
Licensed as a Registered Dietician (RD) through the Commission on Dietetic Registration (CDR) or other acceptable equivalent required within one year of hire*;
Minimum three years’ experience in child nutrition programs and/or substantial experience in food industry for large public organization(s) including multiple sites;
Preference given for prior school district experience;
*Acceptable education and/or experience equivalent will be determined at the sole discretion of the District.
LICENSES, REGISTRATIONS or CERTIFICATIONS:
Criminal background check required for hire;
Valid Colorado driver’s license or valid Colorado identification required;
Valid Mesa County Food Handlers Card required within 30 days of hire;
Serve Safe Certification within one year of hire and including test proctoring endorsement;
Attend and successfully complete all staff development training as required by state law or as directed by their Supervisor.
SKILLS, KNOWLEDGE & ABILITIES:
Community Awareness – Supporting District leadership requires a basic knowledge of educational diversity as it relates to understanding the Strategic Plan and how District services are provided. This position is responsible for supporting District personnel in understanding policies, procedures, and philosophies and how to foster success for all students regardless of gender, race, or ability.
Legal Knowledge – Exempt Support Staff must possess a working knowledge of and promote and enact federal, state, and District education policies, standards, and procedures. Position is responsible for supporting District personnel in understanding and abiding by legal and ethical boundaries as outlined in the D51 Board of Education Policies as well as:
Every Student Succeeds Act (ESSA 2015),
Healthy, Hunger-Free Kids Act (2010),
Richard B. Russell National School Lunch Act (NSLP, 1946),
Child Nutrition Act (1966),
Applicable Code of Federal Regulations (CFR),
Family Educational Rights and Privacy Act (FERPA) (1974, 2016),
Children’s Online Privacy Protection Act (COPPA 1998),
Individuals with Disabilities Education Act (IDEA, 2004),
Title VI of the Civil Rights Act (1964),
Americans with Disabilities Act (ADA) and Section 504 of the Rehabilitation Act.
Cultural Awareness – This Nutrition Services role must also possess a basic knowledge of local cultural diversity and how District services are best provided Other knowledge expectations include but are not limited to:
Exceptional English oral and written communication skills including consultive abilities; preference for bi-lingual Spanish;
Exceptional ability to maintain confidentiality in all aspects of the job; especially related to student and personnel issues;
Well-developed writing, organizational, scheduling, report writing and record keeping skills;
Well-developed interpersonal relationship building skills;
Ability to communicate, coach, and include the 3 C’s continuum within all training materials;
Ability to assess, conceptualize, and implement systems for training and coaching of kitchen personnel;
Ability and desire to conduct as needed culinary training in the school kitchens;
Ability to manage multiple priorities and frequent interruptions in a timely manner;
Ability to be adaptable and flexible with collaborative critical thinking and problem solving capabilities;
Ability to use de-escalation skills to diffuse and manage stressful and fluid situations;
Ability to work independently as needed with minimal direction and/or supervision;
Well-developed ability to promote and follow Board of Education policies, building and department procedures
Ability to lead, communicate, interact and work effectively and cooperatively with people from diverse ethnic and educational backgrounds;
Ability to communicate, interact and work effectively and cooperatively with people from diverse ethnic and
educational backgrounds
Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator
Knowledge and enforcement of District rules and regulations especially regarding safety, is required to protect District people and property and to prevent safety concerns before they happen.
MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE:
Operating knowledge of and experience with institutional food service equipment; ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders etc.;
Operating knowledge of and experience with personal computers and peripherals;
Operating knowledge of and experience with typical office equipment, such as scanner, copier, fax machine, etc.
Operating knowledge of and experience with software programs for word processing, spreadsheets, email, and online computing platforms including G+ Suite and Office 365 integrated educational packages;
REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE:
This position reports to the Director of Nutrition Services and currently has no direct staff supervisory duties.
JUDGMENT AND DECISION MAKING:
Work is self-directed and assigned by the Director of Nutrition Services. Work is guided by Mesa County Valley School District 51, federal, and state policies, procedures, rules, regulations, and laws. Employee uses considerable collaborative skills working with D51 each school’s nutrition services team, other NS Managers, parents, health assistants/School Nurses, and other stakeholders to manage for the varied nutrition needs, restrictions, and health requirements of our student body. Supporting the Nutrition Services Department often requires independent and timely decision making, selectively managing competing priorities and events. Position requires observational, prioritization, strong listening skills, tact, and attention to detail to determine the urgency of situations, and to accurately access events in a timely manner. Employee must have a strong understanding of student behaviors, cultural diversity, and our organizational history, in order to quickly analyze the impact of decisions on district leadership, the community, staff, students, and other stakeholders.
This work is complicated by an ever changing educational environment, and the diversity of our community, staff, and students. As this department’s strategic goals evolve the Dietician will monitor and maintain documentation to meet industry, regulatory, and compliance responsibilities. Contact occurs across a limited portion of the organization and involves some input to department level decision making regarding policies, practices and procedures that have a broad organizational and community impact. Errors made in decision making could potentially result in a substantial health risk to one or more students and/or non-compliance with an increasingly complex CDE regulatory requirements.
The physical demands, work environment factors and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL DEMANDS:
Physical requirements can vary depending on the job assignment and work site. All culinary staff can be assigned to a variety of different job assignments and work sites depending on current needs.
The following physical requirements apply to all the different types of activity this position encounters:
Navigating distances and times:
Comfortably navigate around kitchen, storage and serving areas, building hallways, entrances and exits
Ability to navigate safely through congested, noisy, bottlenecked areas simultaneously with food preparation activities occurring
Walking activities are moderate in this position with daily distances of less than two miles
Navigating Environments include:
Inside District buildings
Outside during arrival and departure, as well as during product deliveries
Surfaces and environmental terrain can vary from (but are not limited to):
Carpet, tile, vinyl, wood, concrete, asphalt, grass, curbs, uneven gravel and dirt, uneven ground
Work activities temporarily but often produce spilled, splashed, slopped or sprayed food items on walking surfaces creating slippery surfaces that must be navigated carefully
Outside surfaces may also be slippery with water, ice, snow or mud in inclement weather
Maneuvering safely up and down flights of stairs multiple times in a shift when assigned to buildings with stairs. Stairs can be inside or outside.
Continuously stand for up to two hours; primarily while adhering to the school’s meal service schedules
Essential sensory and communicative activities include:
Hearing and speaking to exchange information in person and/or telephone
Continuously using, focus, color, depth, peripheral, long and near vision to monitor, assess, and determine
Possess dexterity of hands to operate equipment necessary to perform job functions
Dexterity and manipulation requirements include:
Operating food preparation machinery and tools, including manual dexterity to grasp and manipulate small objects
Frequent use of cutlery and cutting tools both automated and manual. Ability to use repetitive hand motions such as chopping, slicing, and scooping for instance
Occasional use of point of sale terminal, keyboard, and calculator
Physical agility and strength requirements are significant and require recertification every three years:
Frequent ability to lift, carry and move boxes, food pans, kitchen equipment and other items weighing 20 pounds.
Occasional requirement to lift objects of 50 pounds; Note: Items over 50 pounds require a two-person or mechanical lift technique.
Ability to bend, stoop or squat to pick up items from the floor, shelves, counters, cupboards or other district property
Ability to extend arms and hands to reach shelves above head, into storage cabinets, and across serving surfaces
WORK ENVIRONMENT:
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts; and extreme cold or heat. The noise level in the work environment is dependent on location and on time of day. Noise levels range from quiet to moderate and sometimes are loud and noisy, especially during meal serving times.
BEHAVIOR AND ACTIVITIES:
Many of the behaviors and activities contained in this document were developed to support the Mesa County Valley School District Mission. In addition to specific task or job- related competencies, the Code of Conduct and other work principles will be recognized throughout this document. A high standard of personal conduct to uphold and maintain personal integrity and ethics is required as well as the avoidance of substance abuse and other risk- taking behavior.