**RESUME AND COVER LETTER REQURED TO BE CONSIDERED**

ABOUT DC CENTRAL KITCHEN:

DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team. 

DEPARTMENT DESCRIPTION: 

The Contract Meals and Nutrition department is responsible for all aspects of DC Central Kitchen’s nutrition programs, services, and activities, including but not limited to menu planning, nutrition education, budgeting, etc. This department also manages program compliance with relevant federal, state, and local policies, regulations, and procedures; facilitates effective business relationships with clients; and drives value through efficient service operations for contract meal programs including The Community Partnership (TCP), Child and Adult Care Food Program (CACFP), The Emergency Food Assistance Program (TEFAP), Summer Food Service Program (SFSP) and other programming that provides meals to the community. In addition to nutrition services, this department includes our School Foods program, which provides scratch-cooked, locally sourced nutritious meals to students at multiple schools throughout Washington, D.C. and our Community Meals program, which ensures the efficient preparation and distribution of healthy meals to partner agencies (including homeless shelters, rehabilitation clinics, and after-school programs) throughout the region. 

POSITION DESCRIPTION: 

Under the direction of the Manager, Nutrition and Contract Meals, the Nutrition Program Specialist will be responsible for developing compliant menus that meet federal, local and contract standards for DC Central Kitchen meal programs. This role will work closely with nutrition, procurement, production, and school food operations teams to develop Chef-driven menus in alignment with local-sourcing, cultural inclusivity, sustainability, and financial goals. This role will participate in food quality monitoring and drive recipe development and product testing in collaboration with Culinary Operations leadership. The Specialist will provide ongoing training and technical assistance to DCCK staff on menu compliance standards as well as the safe execution of dietary accommodations menus. Strong attention to detail, excellent oral and written communication skills, and the ability to work both independently and collaboratively are highly essential.

DUTIES AND RESPONSIBILITIES:

• Develop cycle and monthly menus that meet meal pattern requirements for all schools and other contract meal programs.
• Conduct nutrient analysis to ensure menus are compliant and meet all federal, local and contract requirements.
• Coordinate monthly menu development with procurement and production teams.
• Utilize Mosaic Back of House (BOH) Menu Planning system to maintain a database of ingredients and recipes, create and update menus, and to generate nutrient analysis, production records, and other menu compliance documentation.
• Collaborate with Manager, procurement, and production on new menu development processes and systems, for example, transition to the new Appian operating systemin conjunction with Mosaic for menu development.
• Identify recipetesting needs (to include products, recipes, and packaging) in alignment with menu development schedule, establish recipe testing deadlines, engage in recipe development, product research, and taste tests, and monitor progress towards recipe testing goals.
• Secure, review and maintain record of all product labels includingCN or Product Formulation Statements and food labels.
• Maintain thorough and up to date knowledge of USDA Child Nutrition Program regulations to include, School Breakfast Program (SBP), National School Lunch program (NSLP), Seamless Summer Option (SSO), DC Healthy School Act (HSA), Child and Adult Care Food Program (CACFP) Supper, NSLP Afterschool Snack, Fresh Fruit & Vegetable Program (FFVP) and Summer Food Service Program (SFSP) Breakfast and Lunch.
• Coordinate promotional menus to support student engagements such as theme days, International Food Days, National School Lunch and Breakfast Weeks and Farm to School events
• Create cycle dietary accommodations menus for common dietary restrictions, such as top-9 allergens, dairy-free, gluten-free, and vegan.
• Research and test specialty food items for dietary accommodations menus.
• Compile documentation for yearly administrative reviews including food labels, recipes, menus, dietary accommodation documentation and production records.
• Provide on-going training and technical assistance to DCCK staff.
• Participate in food quality monitoring at schools to inform menu development.
• Assist with nutrition education program development and execution as needed and maintain general working knowledge of nutrition engagement activities to ensure cohesive, consistent, mission-aligned programming.
• Assist in precepting dietetic interns.
• Attend internal and external client and community partner meetings as needed.
• Receive continuing education and maintain RD credential and licensure in District of Columbia.
• Perform other duties and tasks as required to maintain quality relationships with internal and external partners and to drive the vision, mission, and values of DC Central Kitchen.

MINIMUM QUALIFICATIONS: 

• Bachelor’s degree and 2 to 4 years of experiencein Nutrition, Dietetics, or related field. School nutrition experience is preferred.
• Registered Dietitian in District of Columbia or state with reciprocity
• Familiarity with all related USDA programs and regulations
• Computer proficiency in Microsoft Office Suite (Word, PowerPoint, Excel), menu planning software (Experience with Mosaic a plus)
• Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen
• Excellent oral and written communication skills and strong interpersonal skills
• Ability to communicate effectively with all levels of management, front-line staff, as well as the client
• Highlyorganized,selfmotivated, and detail-oriented with strong problem-solving and analytical skills
• Comfortable working independently and collaboratively as a team
• Current ServSafe® Manager certification
• Must be able to obtain a DCPS clearance
• Pre-employment background check and drug test are required.

PHYSICAL DEMANDS: 

• Must be capable of independent local travel.
• Must be able to attend occasional night and weekend events.
• May occasionally move Audio/Visual and other office equipment or lightweight items weighing up to 20 pounds for various meeting and event needs
• May require moderate physical activity, including transporting, positioning, installing, or removing office equipment items, such as printers, computers, phones, and so on
• May need to occasionally move about inside the office and commercial kitchen space to access supplies, materials, file cabinets, office machinery, etc.; constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer; constantly positions self to access and maintain computer equipment; and must be able to remain in a stationery position for at least 50% of the time.
• Must be able to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.

BENEFITS: 

• Medical, vision, and dental insurance (DCCK pays 100% of employee premiums for individual coverage)
• Flexible Spending Accounts (healthcare and parking)
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents 
• Commuter Benefits plan
• Matching 401(k) program 
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program 

NOTE:

This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an “at will” relationship and is subject to change by the employer as the needs of the employer and requirements of the job change.

DC Central Kitchen is an Equal Employment Opportunity employer and a Strengths-based organization.