Registered Dietitian/Menu Planner

San Antonio Food Bank, Inc.; San Antonio (TX); Hybrid; USD 65,000 - 85,000; Full time

Job summary

San Antonio Food Bank, Inc. seeks a nutrition compliance coordinator to oversee meal production in line with NSLP, CACFP, SFSP and other regulations, ensuring menus meet nutritional requirements and safety standards.

Responsibilities include developing recipes, training staff, reviewing contracts, coordinating with procurement, and maintaining production records; travel within the city required, flexibility in schedule.

Qualifications

• Bachelor’s degree from an accredited college or university.
• Certification as a Registered and/or Licensed Dietitian.
• Minimum 2 years’ work experience in school nutrition or related field preferred.
• Food service experience required; school food service preferred.
• SERV Safe Manager’s Certification required within 30 days of employment.

Responsibilities

• Oversee meal production to ensure NSLP, CACFP, SFSP and vendor contract compliance.
• Plan menus that meet federal/state regulations and nutritional requirements.
• Test, develop, and standardize recipes for nutritious offerings.
• Train managers and staff; provide education on quality, safety, and procedures.
• Review contracts, provide corrective action lists, and monitor compliance.
• Maintain production records and nutrient analysis; manage data and reporting.
• Coordinate with procurement on cost-effective, compliant ingredients.
• Travel within the city as needed and represent the Food Bank professionally.

Skills

Regulatory compliance

Menu planning

Staff training

Public speaking

Time management

Data analysis

Detail oriented

Education

Bachelor's degree

Registered Dietitian (RD)

SERV Safe Manager

Tools

Nutritional software

Menu costing systems

Job description

General Summary:

This position assists in overseeing that all meal production is with in compliance of federal, state and contract regulations pertaining to the National School Lunch Program (NSLP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and other vended regulatory compliance, in the creation of menus, recipes and production. This position may also be responsible for handling any special dietary needs of the clients. In addition, ensuring the menus meet regulatory and nutritional requirement, promote development of sound nutritional practices, and maintains a safe and sanitary environment.

Essential Functions:

• Knowledge of federal, state, and local laws, regulations, policies, and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
• Skill in recipe standardization, development, and testing quality food products.
• Skill in providing educational and training assistance for managers, supervisors, and other employees.
• Skills in providing comprehending and evaluating facts and problems associated with food service situations; exercising sound judgement; and taking decisive and timely action in accordance with standard operating procedures.
• Skill in conducting analysis and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the public.
• Skill in gathering, organizing, analyzing, interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions.
• Ability to manage multiple complex tasks simultaneously and independently to meet deadlines.
• Perform reviews of assigned contracts to evaluate compliance. Provide an action list of items, guidance, and support to correct/improve issue, and follow up as necessary.
• Plan and create menus that are within federal and state regulations for the NSLP, CACFP, SFSP, and vended contract regulations. Menus must be balanced, offer variety, diverse, and be budget conscience.
• Works with Director of Community Health & Nutrition, the Director of Meal Programs & Compliance, and the EVP of Culinary Operations teams to test, evaluate and establish a master recipe file of approved standardized recipes.
• Routinely visits partners to evaluate products, recipes, and student acceptability of menu items.
• Tests and evaluates all food products to be considered for purchase, coordinates partner taste tests.
• Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.Remains current and implements new nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff implementation of these regulations.
• Works closely with Procurement team and vendors to identify the best quality, most cost effective and regulation compliant food items.
• Prepares, pre-costs, and distributes menus.
• Develops, maintains, and distributes food production records for all menus.
• Maintain nutrition software database, trains department staff on use of menu planning software.
• Trains staff on proper completion of food production records; works with kitchen staff to verify that food production records are completed timely and accurately.
• Assist with nutrition education and marketing.
• Manages special diet programs to include food allergies, specials menu, menu substitutions, monitoring and coordination with kitchen staff.
• Assists with and participates in training, certification, association activities and special events.
• Create and implement training materials and handouts to support partners as needed.
• Organize and file for all menus, production records, and nutrient analysis keeping them on record for 5 years.
• Assist in compiling, maintaining, filing and presenting reports, records, and other documents as required.
• Demonstrate use of productive and efficient skills to raise community awareness of SAFB resources and programming.

Qualifications

• Bachelor’s degree from an accredited college or university.
• Certification as a Registered and/or Licensed Dietitian.
• A minimum of 2 years’ work experience in school nutrition or related field is preferred. Consideration will be given to candidates with other food service-related work experience.
• Food service experience required, strongly prefer school food service experience.
• Current SERV Safe Manager’s Certification; or SERV Safe Manager’s Certification, must be obtained within the first 30 days of employment.
• Excellent communications skills, both written and verbal, including the ability for effective public speaking
• Experience with production planning for large quantity food production
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Orientation to detail, accuracy, and the meeting of deadlines.
• Good judgment and discretion.
• Ability to represent the Food Bank in a courteous professional manner.
• Possession of a current Texas driver’s license, liability insurance and a clean driving record.
• Access to reliable transportation.
• Travel within the city will be required.
• Flexibility in schedule requires to work early mornings, weekends, and late evenings.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds.

Work Environment

This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.