School Nutrition Dietitian: Menu Planning & Education

Aramark; Alexandria (VA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

401(k) retirement plan

Job summary

Aramark is seeking a Registered Dietitian I to help provide a nutritionally sound and cost-efficient food services program for students, ensuring compliance with local nutrition regulations. You will develop healthy menu implementation plans and may collaborate with Food & Beverage Development and management teams.

The role emphasizes education of clients and consumers about healthy choices, ongoing training of new staff, and close work with management to maintain high standards of food service

Qualifications

• Bachelor's degree in nutrition or related field from an accredited institution
• Formal eligibility to practice dietetics in the applicable location
• Earn and maintain certifications, registrations, licenses, credentials, and continuing education requirements

Responsibilities

• Plans menus in accordance with Aramark guidelines
• Visits school cafes on a regular basis
• Supports recipe development, menu production, and foodservice management standards
• Supports nutrient analysis for all food items served
• Educates clients and consumers regarding healthy food choices through school training and community outreach
• Assists with new employee training
• Works with management and supervisors to ensure delivery of quality food services

Skills

Customer service

Positive work ethic

Team collaboration

Education

Bachelor's degree in nutrition or related field

Dietetics eligibility to practice

Continuing education requirements

Job description

Aramark is seeking a Registered Dietitian I to help provide a nutritionally sound and cost-efficient food services program for students, ensuring compliance with local nutrition regulations. You will develop healthy menu implementation plans and may collaborate with Food & Beverage Development and management teams.

The role emphasizes education of clients and consumers about healthy choices, ongoing training of new staff, and close work with management to maintain high standards of food service