Clinical Nutrition Services Leader

Bay Area Community Health; United States; On-site; USD 65,000 - 90,000; Full time

Job summary

Bay Area Community Health seeks a Nutrition Services Coordinator to promote healthy eating, assess patient needs and develop nutrition programs. You will work with providers to coordinate medical and nutritional care, lead group classes, and mentor interns in a busy health department setting.

Responsibilities include designing education materials, reviewing dietary histories, and implementing care plans while ensuring quality food service and policy adherence.

Qualifications

• Bachelor's degree in dietetics, food and nutrition or related field.
• Current RD/RDN credential with CDR/AND.
• CDE status or board certification by CDR.
• Bilingual – Spanish desirable.
• Two years of related experience.

Responsibilities

• Coordinate nutrition services at clinic level and with other programs.
• Design, review and coordinate nutrition education contacts and materials.
• Provide nutrition counseling to high‑risk patients.
• Develop and implement individualized dietary care plans per physician orders.
• Interview patients and review medical/dietary history to plan meals.
• Lead group nutrition classes for chronic, perinatal and pediatric patients.
• Assist in budget planning for nutrition services and procure education materials.
• Mentor nutrition interns and volunteers.

Skills

Nutrition counseling

Program coordination

Budget planning

Mentoring interns/volunteers

Education

Bachelor's degree in dietetics, food and nutrition

RDN/RD credential (CDR)

Certified Diabetes Educator (CDE) status or CDR board certification

Job description

Bay Area Community Health seeks a Nutrition Services Coordinator to promote healthy eating, assess patient needs and develop nutrition programs. You will work with providers to coordinate medical and nutritional care, lead group classes, and mentor interns in a busy health department setting.

Responsibilities include designing education materials, reviewing dietary histories, and implementing care plans while ensuring quality food service and policy adherence.