Nutrition Services Dietitian Manager

POSITION SUMMARY

The Nutrition Services Dietitian/Manager will work collaboratively with other Nutrition Services staff to provide nutritious and appetizing meals to District schools. Analytical and supervisory skills will be used in planning and organizing operations and directing staff. The Dietitian is responsible for engaging staff for the purpose of building teamwork within the Nutrition Services department to provide nutritious, appetizing and wholesome meals to schools, utilizing a large-volume production kitchen serving approximately 17,000 meals per day.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Supervise and evaluate the School Kitchen personnel and other personnel as assigned. Assist in the supervision of Central Kitchen personnel. Supervise and evaluate staff to provide schools and scholars the best customer service, prepare and serve quality meals that meet changing nutrient and cost requirements of the National School Lunch Program (NSLP) and other affiliated child and adult care programs, using a variety of food preparation equipment including Cook Chill equipment. Plan, utilize and order USDA Foods (Commodities). Participate in annual contract assignment of staff. Write appetizing, culturally diverse, popular and cost effective menus and recipes compliant with standards. Supervise planning and structure of meal composition and production in logical sequence, according to meal and recipe and regulatory restrictions. Analyze recipe nutritional content and nutrient composition of foods, recipes and meals. Conduct menu meetings for central kitchen staff. Test recipes and conduct taste tests in schools. Regularly visit schools at meal time. Conduct staff education and development, on site reviews. Participate in the development of and adherence to district policies and department procedures. Responsible for purchasing department foods that meet NSLP and department specifications. Act as a resource to scholars, parents, schools, school staff and community groups on evidence–based nutrition information and best nutritional practices. Manage special diet process including parent/student and school staff contact, diet setup, administration and supervision of special diet meal preparations. Design and implement creative programs of the department. Provide Nutrition Education to schools and community outreach. Market department and healthy eating. Help in the development of healthy eating and wellness policies and practices. Serve on a variety of health committees as directed. Follow all health and safety regulations for quality and safe meal service. Supervise and monitor production and temperature records. Monitor daily school meals operations, processes and reports. Supervise Summer Feeding and other programs as assigned. Perform a variety of cost analyses of menu, food and ingredient items, labor scheduling, meal packaging and preparation and equipment choices. Assist in preparation of budget estimates and justifications for the food service program and maintain cost controls; plan and direct the ordering, receiving, and accounting of all food products, supplies, and equipment for food operation. Review and evaluate existing operational methods and procedures of the food service program for effectiveness and efficiency, initiating changes as necessary to ensure compliance with federal, state and county laws, rules, and regulations. Develop and train hourly team members on a variety of tasks, jobs, and kitchen equipment usage. Perform related duties consistent with scope and intent of the position. Other duties and responsibilities as necessary.

OTHER RESPONSIBILITIES

Serve as a member of the District Nutrition Services team. Serve as a team member in interviews, selection, supervision and management.

REQUIRED QUALIFICATIONS

Education: Bachelor’s Degree in food and nutrition, food service management, dietetics, nutrition education, culinary arts, business or a related field. Registered Dietitian (RD) with the Commission on Dietetic Registration. Work scheduled hours on a consistent basis.

PREFERRED QUALIFICATIONS

Four years of increasingly responsible experience in quantity food service management, including two years in a supervisory role. Two years of K‑12 school meals or a closely related institutional feeding program. Experience using current technology/applications in a school feeding or institutional foodservice setting. Prior experience leading, motivating and developing teams.

CONDITION OF EMPLOYMENT

Criminal background clearance. Washington State Driver’s License. Valid food handler’s permit. Must be able to travel within the school district on the same day. Must be able to travel to in‑services, trainings, seminars and food shows within the state.

KNOWLEDGE OF

Federal and state food code regulations. Quantity food production procedures and quality practices. Proper safety, sanitation and food handling procedures. Adult pedagogy. School board policies and procedures.

ABILITY TO

Meet and maintain budget goals. Independently problem solve and develop complex and creative plans and integrate into nutrition, production, and presentation concepts to develop new products, menus, and catering projects. Demonstrate proactive problem solving, improving services and initiating solutions to a wide variety of situations in a fast‑paced food production environment. Establish and maintain effective, collaborative, working and supervisory relationships. Serve as trainer and monitor of employees and positively motivate employees. Skill in teaching. Organize, set priorities, coordinate activities and meet deadlines. Work effectively under pressure and exercise independent judgment. Effectively use e‑mail, word processing, spreadsheet, and database computer software. Communicate effectively in both written and verbal form with clients and staff. Organize tasks and work independently and plan, organize and direct the work of others. Maintain confidentiality and observation of chain of command in departmental and outside communications. Creatively perform work with limited time and delivery options. Demonstrate analytical skills and process orientation. Manage in a diverse environment with focus on client and customer services. Demonstrate creative and unique problem‑solving skills. Positively interact with students, staff and administrators. Perform the essential functions of the job with or without reasonable accommodations. REQUIRED KNOWLEDGE, SKILLS AND ABILITIES RELATED TO CULTURAL COMPETENCE AND EQUITY Knowledge/awareness of own cultural identity and how this influences behavior, and desire to learn about the cultural identities of others. Ability to establish and nurture an environment that promotes cultural competence and equitable treatment of staff, students, and patrons of the District. Ability to understand and hold self and others accountable for promoting the Federal Way Public Schools’ commitment to "Each Scholar: A Voice. A Dream. A Bright Future.". Ability to recognize that each person is a unique individual while celebrating group cultural heritage.

PHYSICAL DEMANDS

This position requires visual concentration on details, accuracy, dexterity and precision. The employee must stand for prolonged periods and may sit, bend, stoop, walk, reach, grasp, hold, remove, turn, unlock, open, push and pull. The position lifts or carries 55 pounds on a regular basis and works around large appliances with sharp and moving parts. The employee is occasionally required to push or pull carts weighing at least 400 lbs. Protective clothing is required. The position may be exposed to high noise levels from equipment and work in freezer conditions.

WORK ENVIRONMENT

Work environment characteristics include low temperature environments such as walk‑in refrigerators or freezers, exposure to angry, frustrated or aggressive individuals, frequent interruptions and inflexible deadlines.

WORK SCHEDULE

This position typically works Monday through Friday, 240 days per year. Daily schedule spans an 8‑hour day within 5:30 am‑4:30 pm, dependent on work demands.

REPORTING RELATIONSHIPS

This position reports to and is evaluated by the Director of Nutrition Services.

LEVEL OF COMPENSATION

Manager II level on the Non‑Represented salary schedule.

EEO STATEMENT

All employment open positions are made available on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or veteran status. #J-18808-Ljbffr Federal Way Public Schools