Works under general direction to develop, analyze, and maintain nutritious menus for the District, charter schools, and other contracted accounts that meet United States Department of Agriculture (USDA) regulations for the National School Lunch Program, School Breakfast Program, Afterschool Snack Program, At-Risk Afterschool Supper Program, and the Summer Food Service Program. Plans, coordinates and evaluates (operational procedures) and makes recommendations to ensure compliance with state and federal regulations for School Nutrition Programs. 

1. Reviews and monitors compliance with USDA program regulations. Analyzes menus using USDA approved nutrient analysis software.
2. Trains school nutrition employees, teachers, principals, and staff to ensure conformance to new regulations and program updates.
3. Assists in training employees on food safety and sanitation principles. Proctors ServSafe exam, as needed.
4. Oversees the distribution of menus, worksheets, and production control forms.
5. Develops standardized recipes for use in the school and central kitchen operations.
6. Plans and coordinates student taste-testing to determine acceptability of new and current menu items.
7. Develops and maintains documentation for menu-related state revenue reports.
8. Implements and maintains the Menu Planning Module for the food management software for the school district.
9. Assesses nutritional needs, diet restrictions, and current health plans of students with special needs to develop dietary care plans and provide nutritional counseling, if needed.
10. Advises and trains School Nutrition Supervisors on special dietary plans, diet modifications, food selection, and menu preparation.
11. Develops relationships with brokers, distributors, and manufacturers to stay abreast of current school food service trends and seek new products. Maintains regular communication with vendors concerning forecasting, use of USDA commodities, and product availability.
12. Collaborates with the Office of Coordinated School Health on District health and wellness initiatives by serving on the School Health Advisory Committee; Assists in the development and implementation of the school district's Wellness Policy.
13. Performs other related duties as assigned or directed.

Graduation from an Accreditation Council for Education in Nutrition and Dietetics (ACEND) college or university with a Bachelor’s Degree in Food and Nutrition, Human Nutrition, Dietetics, Food Systems, or related field of study and take and pass all of the required state pre-requisites to become a Registered Dietitian; OR must be registration eligible and able to obtain Registered Dietitian within 6 months of hiring; Plus, two (2) years of related experience, OR, an equivalent combination of related education, training, and/or experience totaling six (6) years. (Specialized licenses, certifications, Registered Dietitian Required).  (PROOF OF EDUCATION, TRAINING, AND/OR EXPERIENCE IS REQUIRED).

Degree Equivalency Formula:

Bachelor’s Degree= 4 years plus required years of experience.

Master’s Degree= 2 years plus required years of experience. Where Master’s degrees are required, years for Bachelor’s Degrees must be included.