Registered Dietitian

Job Title: Registered Dietitian
Department: Nutrition Services
Classification: Specialist I
Reports to: Director of Nutrition Services
FLSA Status: Full-Time

Job Summary: Working under the direct supervision and general direction of the Director of Nutrition Services, this position provides nutrition support services such as menu analysis, menu crediting, recipe creation and entry, and nutrition counseling to RSD Staff to ensure compliance on product specifications and government regulations.

Essential Job Functions: Populate nutritional data into USDA approved nutrition specific menu planning software. Develop and test recipes to ensure accuracy of measurements, instructions, quality, flavor, yield, nutrition information, and other specified criteria. Develop menus and/or meal plans to meet specific nutrition guidelines. Analyze menus and recipes for nutritional adequacy. Ensure ingredient and recipe information is accurate in all nutrition related software including portion and yield guides. Take the lead in all program Administrative Reviews and state audited processes as it relates to menu, recipe and product documentation. Update internal nutrition-related SOPs and manuals. Ensure menus, recipes and production records comply with nutritional guidelines during administrative reviews for school customers. Work with the nutrition management team to ensure student dietary needs are being accommodated and arrange for specially prepared meals, purchase of prepackaged foods or sourcing special requests when the daily menu offerings do not meet their needs. Ensure proper medical documentation for students with food allergies are received. Work with parent and families as needed to understand and create allergy plan for each individual student. Follow HIPAA and FERPA guidelines to conduct nutrition counseling and consultations for consumers with special dietary needs to enable them to assume more personal responsibility for their health and to help them make their own determinations on what to eat and what not to eat. Promote better nutrition by giving presentations and creating nutrition-based food articles for employees, customers and various publications including newspapers, magazines, newsletters, websites, books and brochures. Providing presentations to buildings and nutrition staff as requested. Create and provide user-friendly tools to our food service employees to help them understand and comply with evolving nutritional requirements and can pass Administrative Reviews. Effectively communicate with nutrition management team, kitchen managers and/or kitchen staff via email, phone, and in person. Attend Nutrition Meetings to provide support and information at department and school District meetings. Develop working relationships with kitchen staff, school nurses, health aides, partners, and vendors. Keep current about rules and regulations concerning school lunch for individual states and the USDA. Knowledge of National School Lunch Program and School Breakfast Program guidelines, specifically the Healthy, Hunger Free Kids Act of 2010. Perform routine audits of vending machines to ensure compliance with Smart Snacks guidelines. Maintain dietetic registration and continuing education requirements. Perform other incidental and/or related duties as required and/or assigned. Preferred Qualifications: Working knowledge of K-12 Nutrition Software. Experience with cycle menu's for schools and creating recipes that meet nutritional requirements and qualifications under USDA and NSLP guidelines. ServeSafe Certification Qualifications: Experience Required: Bachelor's degree in dietetics, food science or nutrition. Must be able to review and translate product and manufacturers nutritional statements and labels. Must be able to handle multiple tasks in a changing work environment and work well under deadline focused conditions. Must have excellent oral and written communication skills, passion for results and attention to detail.

Skills, Knowledge and/or Abilities Required:
Skills to: train employees collectively and individually regarding program area; adhere to safety and sanitation practices and comply with proper procedures for use of kitchen and food service products and equipment; apply reasoning to the application of policies, procedures and objectives of the school district; apply basic first aid and train others in first aid. May need to occasionally upgrade skills in order to meet changing job conditions.

This job requires skills using tools and equipment standard to NS. They include but are not limited to ovens, dishwasher, proofer-warmer, slicer, chopper, mixer, floor model mixer, virtual cutter/mixer, dough divider, grill, range, griddle, deep fryer, kettle, steamer, burr mixer, can opener, knives, steam table, spray hose, mop, broom, scoops, and thermometers.

Knowledge of: basic and intermediate math; email, word processing and spreadsheet software to prepare and construct reports, documents, correspondence, and spreadsheets; financial analysis and management; large scale food preparation techniques, procedures and equipment as well as knowledge of multi- unit management, including industry standards for planning and operations; Specific knowledge is also required to satisfactorily perform the job functions and comply with District and State regulations, local health standards and hazard, sanitation and safety practices and procedures as they relate to food service preparation, safety and sanitation.

Abilities to: provide excellent customer service; make independent decisions using sound judgment; problem solve following prescribed guidelines; read, follow, and understand multi-step written and oral instructions; understand specific job-related data and utilize a variety of job-related equipment; communicate effectively to provide information and/or advise others; maintain flexibility to work with others in a variety of circumstances and to interact and communicate with students, school personnel, users and visitors in the food service and office areas; comply with an office to site scheduled routine; work with a diverse group of individuals; assist those with a visual, speech, hearing and/or physical disability.

Specific abilities also needed to multi-task; meet deadlines and schedules; set priorities and adapt to changing work priorities; establish and maintain effective working relationships; communicate effectively with the public and other employees; work with accuracy and attention to detail; prepare records, reports and assessments; coordinate program training; provide information and/or advise others; maintain confidentiality concerning privileged information; attend all required department meetings and trainings.

Significant Physical Abilities include: occasional lifting, carrying, pushing and pulling from 1 to 75 pounds; intermittent to occasional overhead reaching; repetitive use of arms, wrist and hands on computer; occasional crouching, kneeling, bending, stooping and twisting; reaching/handling/manual dexterity, talking/hearing conversations, food preparation equipment signals and school / office alarms for safety purposes; visual acuity/depth perception with or without visual accommodation to closely inspect for work area and food product cleanliness, preparation and presentation, to read instructions (some instructions are color coded) and to maintain sanitized work areas; sense of smell is also required. Daily physical expectations vary between sitting at a desk for long periods of the day, and/or being on feet for long periods of the day.

Extensive travel within the district to multiple school sites as well as some travel outside the district are involved in this work. Work extended work days to oversee sites with varying staffing schedules. Work is year-round; in close proximity of others and interacts with co-workers, supervisors, school staff, students, outside vendors and visitors. Majority of work is performed within the NS office setting. Work areas are well lit, well ventilated and noise is quiet to moderate. Moderate exposure to dry and wet conditions, to fumes, cleaning solvents, vibration with some equipment and temperature changes between cooking and refrigeration areas. May be exposed to chemicals and other substances ("hazmat") and blood borne pathogens. All school facilities and grounds are smoke-free environments.

Classification of Physical Demand Categories:
Not Required
Intermittently = 1 - 5% of the shift or 1-15 times/shift or between 1 to 30 minutes per shift.
Occasionally = 6-33% of the shift or 16-30 times/shift or between 31 minutes to 2.6 hours per shift.
Frequently = 34-66% of the shift or 31-60 times/shift or between 2.7 to 5.5 hours per shift. Continually = 67-100% of the shift or 60 + times/shift or between 5.6 to 8 hours per shift.

Education and Training Required:
•?Prior food service and/or customer service experience is required.
•The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria: (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience.
•Registration/Certification. All applicants must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA).
•Must be a Licensed Dietitian (LD) in Oregon.
•Acquire and maintain ServeSafe Certification

Licensing/Special Requirements: Oregon Fingerprint and Criminal Background Check clearance; current Food Handlers permit; possession of, or ability to obtain, a valid State of Oregon Driver's License and evidence of insurability to travel between schools and district offices; must also be able to pass physical examination post job offer.