Dietitian
Dripping Springs Chamber of Commerce
Job Title: Dietitian
Wage/Hour Status: Exempt
Reports to: Director of Child Nutrition
Pay Grade: Admin/Prof 2
Dept./School: Child Nutrition
Work Calendar: 226 Days
Date Revised: 06/16/2026
PRIMARY PURPOSE
Lead the planning, implementation, and evaluation of districtwide nutrition education, marketing, and wellness initiatives to support student health, increase meal participation, and advance Child Nutrition Department goals. Plan and implement menu development and nutrient analysis for all student meal programs.
QUALIFICATIONS Education/Certification:
• Bachelor's degree or equivalent educational experience with academic major in food and nutrition or dietetics
• Valid Texas Department of Licensing and Regulation (TDLR) dietitian license
• Eight hours of food safety training completed not more than five years prior to the employee's start date or within 30 days of the employee's start date
Special Knowledge/Skills:
• Knowledge of menu planning, food purchasing, preparation of foods in a food service environment, and nutrient analysis
• Ability to implement policy and procedures
• Ability to interpret data
Experience:
• One year of experience in menu development and nutrient analysis
MAJOR RESPONSIBILITIES AND DUTIES Nutrition Program 1. Develop menus in accordance with the U.S. Department of Agriculture (USDA) School Breakfast Program and National School Lunch Program and state requirements.
2. Complete nutrient analysis of all menus to ensure adherence to U.S. Dietary Guidelines and School Meal Initiative goals.
3. Develop and maintain recipes and travel to cafeterias throughout the district to oversee production and ensure quality, standardization, and consistency.
4. Coordinate with Health Services staff on special diet modifications or concerns.
5. Implement physician orders for students with serious or severe food allergies.
6. Plan and implement nutrition education programs to support the district wellness policy.
7. Develop, maintain, and distribute nutrition education materials across digital platforms, social media, websites, and print media.
8. Plan, design, and deliver training activities on menu planning, safety, sanitation, nutrition, and compliance for child nutrition staff.
Brand Management and Marketing 1. Lead strategic planning, development, and execution of branding and marketing initiatives that promote Child Nutrition programs, meal participation, and wellness awareness.
2. Maintain brand standards and provide guidance to ensure consistent use across all marketing, publications, promotions, and social media.
3. Write, edit, design, and publish communications supporting all divisions and functions of Child Nutrition, including newsletters, websites, social media, parent notifications, and promotional materials.
4. Participate in campaign planning meetings and present creative and strategic recommendations to internal and external stakeholders.
5. Evaluate marketing effectiveness; recommend and implement improvements based on data and feedback.
6. Facilitate student and staff focus groups and customer surveys to inform menu development and marketing strategies.
Community Engagement 1. Plan and deliver districtwide wellness initiatives, including health fairs, food competitions, wellness events, food fairs, and student taste tests.
2. Serve as an active member of the district's School Health Advisory Council (SHAC).
3. Serve as a nutrition education and marketing resource for students, parents, staff, and community partners.
4. Advocate for healthy school environments, including nutrition-compliant vending options and healthy food choices at school events.
5. Foster an inclusive environment that encourages respectful feedback and continuous improvement.
Budget and Inventory 1. Assist in food cost analysis to ensure adherence to cost control and utilization of USDA commodities.
2. Order USDA commodities and track commodity usage and inventory.
3. Coordinate the evaluation of all food products and menu items using student surveys, plate waste surveys, and district taste test events.
Policy, Reports, and Law 1. Implement federal and state law, State Board of Education rule, and board policy.
2. Compile, maintain, and file all reports, records, and other documents required.
Safety 1. Maintain safety standards conforming with federal, state, and insurance regulations and develop a program of preventative safety.
2. Organize and conduct training programs to promote safe food handling and a safe work environment.
3. Follow district safety protocols and emergency procedures.
SUPERVISORY RESPONSIBILITIES
May assist with the supervision and evaluation of cafeteria managers and support staff.
MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS Tools/Equipment Used: Standard office equipment including personal computer and peripherals
Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting
Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching
Lifting: Occasional light lifting and carrying (less than 15 pounds)
Environment: May work prolonged or irregular hours; frequent district-wide travel
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
Wage/Hour Status: Exempt
Reports to: Director of Child Nutrition
Pay Grade: Admin/Prof 2
Dept./School: Child Nutrition
Work Calendar: 226 Days
Date Revised: 06/16/2026
PRIMARY PURPOSE
Lead the planning, implementation, and evaluation of districtwide nutrition education, marketing, and wellness initiatives to support student health, increase meal participation, and advance Child Nutrition Department goals. Plan and implement menu development and nutrient analysis for all student meal programs.
QUALIFICATIONS Education/Certification:
• Bachelor's degree or equivalent educational experience with academic major in food and nutrition or dietetics
• Valid Texas Department of Licensing and Regulation (TDLR) dietitian license
• Eight hours of food safety training completed not more than five years prior to the employee's start date or within 30 days of the employee's start date
Special Knowledge/Skills:
• Knowledge of menu planning, food purchasing, preparation of foods in a food service environment, and nutrient analysis
• Ability to implement policy and procedures
• Ability to interpret data
Experience:
• One year of experience in menu development and nutrient analysis
MAJOR RESPONSIBILITIES AND DUTIES Nutrition Program 1. Develop menus in accordance with the U.S. Department of Agriculture (USDA) School Breakfast Program and National School Lunch Program and state requirements.
2. Complete nutrient analysis of all menus to ensure adherence to U.S. Dietary Guidelines and School Meal Initiative goals.
3. Develop and maintain recipes and travel to cafeterias throughout the district to oversee production and ensure quality, standardization, and consistency.
4. Coordinate with Health Services staff on special diet modifications or concerns.
5. Implement physician orders for students with serious or severe food allergies.
6. Plan and implement nutrition education programs to support the district wellness policy.
7. Develop, maintain, and distribute nutrition education materials across digital platforms, social media, websites, and print media.
8. Plan, design, and deliver training activities on menu planning, safety, sanitation, nutrition, and compliance for child nutrition staff.
Brand Management and Marketing 1. Lead strategic planning, development, and execution of branding and marketing initiatives that promote Child Nutrition programs, meal participation, and wellness awareness.
2. Maintain brand standards and provide guidance to ensure consistent use across all marketing, publications, promotions, and social media.
3. Write, edit, design, and publish communications supporting all divisions and functions of Child Nutrition, including newsletters, websites, social media, parent notifications, and promotional materials.
4. Participate in campaign planning meetings and present creative and strategic recommendations to internal and external stakeholders.
5. Evaluate marketing effectiveness; recommend and implement improvements based on data and feedback.
6. Facilitate student and staff focus groups and customer surveys to inform menu development and marketing strategies.
Community Engagement 1. Plan and deliver districtwide wellness initiatives, including health fairs, food competitions, wellness events, food fairs, and student taste tests.
2. Serve as an active member of the district's School Health Advisory Council (SHAC).
3. Serve as a nutrition education and marketing resource for students, parents, staff, and community partners.
4. Advocate for healthy school environments, including nutrition-compliant vending options and healthy food choices at school events.
5. Foster an inclusive environment that encourages respectful feedback and continuous improvement.
Budget and Inventory 1. Assist in food cost analysis to ensure adherence to cost control and utilization of USDA commodities.
2. Order USDA commodities and track commodity usage and inventory.
3. Coordinate the evaluation of all food products and menu items using student surveys, plate waste surveys, and district taste test events.
Policy, Reports, and Law 1. Implement federal and state law, State Board of Education rule, and board policy.
2. Compile, maintain, and file all reports, records, and other documents required.
Safety 1. Maintain safety standards conforming with federal, state, and insurance regulations and develop a program of preventative safety.
2. Organize and conduct training programs to promote safe food handling and a safe work environment.
3. Follow district safety protocols and emergency procedures.
SUPERVISORY RESPONSIBILITIES
May assist with the supervision and evaluation of cafeteria managers and support staff.
MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS Tools/Equipment Used: Standard office equipment including personal computer and peripherals
Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting
Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching
Lifting: Occasional light lifting and carrying (less than 15 pounds)
Environment: May work prolonged or irregular hours; frequent district-wide travel
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
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