Nutrition Services - Dietitian (Part-Time)

(Using a computer is suggested to complete application. Phones are not always compatible.)

POSITION PROPERTIES

PURPOSE

Work closely with the department to coordinate the allergy foods program and ensure USDA nutrition regulations are being met. This is a part-time 11-month position with option of working in-person, remote, or hybrid.

ESSENTIAL RESPONSIBILITIES AND DUTIES

• Is service and team-oriented and demonstrates a positive and enthusiastic personality and excellent customer service skills.
• Help coordinate nutrition education programs. 
• Evaluates food production records, nutritional content, creates menus, and creates recipes
• Assists with Nutrition Services’ newsletter and other social media platforms
• Adheres to all policies and procedures applicable to the position, department procedures, and CPS Board of Education Policies.
• Must have computer skills and functioning knowledge and the ability to learn district software skills.
• Develop nutrition promotional materials for cafeterias.
• Complete monthly nutrition analysis of menus, distribute to nursing staff and post on Nutrition Services website.
• Communicate with Nurse Coordinator on menu changes, allergies, and carbohydrate information.
• Coordinate allergy implementation process including prompt assessment and district wide entry of food allergy information for students.
• Provide student allergy lists to kitchen.
• Manges and develops individual meal plans as needed.
• Provide kitchen with up-to-date lists of allergens in CPS foods.
• Coordinate and maintain allergy tracking for students. Maintaining information in Nutrition Services software system.
• Apply for appropriate grants for Nutrition Services.
• Provide technical assistance to kitchen staff on department specific software.
• Works cooperatively with all employees, students, parents, and patrons.

Performs other duties assigned by the Director of Nutrition Services.

REPORTING RELATIONSHIPS

Reports To:      Director of Nutrition Services

Supervises:       N/A

QUALIFICATIONS

Minimum: 

• Bachelor’s degree in human environmental science, nutrition, food service management, or related field preferred.
• Must be a registered and licensed dietitian in the state of Missouri.
• Minimum of 3 years of experience in school nutrition, food service, or institutional kitchen management.
• ServSafe certification (or equivalent) is required or must be obtained within 3 months.

Preferred:

• Knowledge of USDA child nutrition programs (NSLP, SBP, etc.)
• Strong understanding of HACCP and food safety principles.
• Strong communication, organizational, and problem-solving skills. 
• Ability to analyze data and make decisions to improve operational performance.
• Working knowledge of food allergies.
• Basic proficiency in Microsoft Office, Point of Sale Systems, and Inventory Management Tools.

Ideal Candidate:           Previous child nutrition experience.

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, skills and abilities required.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

DISTRICT EXPECTATIONS

All employees of the District are expected to adhere to the policies and regulations of the Board of Education, maintain appropriate certification and competencies necessary for the position, and demonstrate the values of the district at all times. For information on polices, regulations and values, visit http://www.cpsk12.org

ADA REQUIREMENTS

Physical Demands

• Frequently travels between school sites throughout the district.
• May require early morning hours or occasional evening meetings.
• Work is performed in both office and kitchen environments.
• Occasionally required to stand, walk, and frequently sit for extended periods.
• Occasionally required to bend, stoop, crouch, or climb stairs.
• Must be able to lift, carry, push, or pull up to 30 pounds regularly and up to 50 pounds occasionally.
• Occasionally must be able to stand, walk, and occasionally lift up to 50 pounds.

Language

• Ability to read, analyze, and interpret general business and technical procedures, food service regulations, and government guidelines (e.g., USDA, HACCP).
• Ability to effectively communicate with a wide variety of staff, including kitchen employees, administrators, vendors, and parents.
• Must be able to write reports, emails, procedures, and other correspondence clearly and professionally.
• Able to deliver training or instructions to individuals and groups.

Computation

• Ability to apply basic math concepts such as addition, subtraction, multiplication, and division.
• Must be able to perform calculations related to food measurements, production, inventory, and labor hours.
• Able to analyze and interpret data such as participation rates, meal counts, budgetary information, and cost-per-meal.
• Proficient in using computer software for data entry, scheduling, and reporting.

Reasoning

• Ability to solve practical problems and deal with a variety of changing situations and priorities.
• Capable of interpreting a variety of instructions furnished in written, oral, diagram, or schedule form.
• Must be able to assess operational issues and implement logical, efficient solutions.
• Requires sound judgment in dealing with employee concerns, student needs, and food safety issues.

Attendance

• Regular, dependable attendance is essential for the supervision of multiple sites and staff.
• Must be available during school hours and occasionally before or after for meetings, emergencies, or inspections.
• May be required to work extended hours or adjust schedule due to staffing shortages, school events, or deadlines.

Sensory Requirements

• Must have visual acuity to inspect food quality, cleanliness, and safety compliance at kitchen sites.
• Hearing ability sufficient to communicate effectively in noisy kitchen environments and during training or staff interactions.
• Tactile ability to handle food products and kitchen tools or materials.
• Must be able to detect odors related to food spoilage, cleanliness, or gas leaks.

Prospective and current employees with disabilities are encouraged to contact human resources to discuss reasonable accommodations to perform the essential job functions.

Equal Opportunity Employer