Registered Dietitian - Food Services

Registered Dietitian Nutritionist

Education/Certification: Bachelor's degree in Dietetics, Nutrition, or a related field from an accredited college or university Registered Dietitian Nutritionist (RDN) credential, Commission on Dietetic Registration Licensed Dietitian (LD) in Texas, or eligible for licensure Valid Texas Food Management Program Certification (or ability to obtain within 90 days) Preferred Qualifications: Master's Degree in Nutrition, Public Health, or related field Special Knowledge/Skills: In-depth knowledge of USDA and TDA regulations for Food Services Programs Familiarity with the TDA Administrative Review process, required documentation, and compliance tools Proficiency with nutrition analysis software (e.g., PrimeroEdge, Mosaic, Titan, Healthy Pro) Expertise in developing and managing medically necessary meal modifications Ability to plan and implement nutrition education initiatives Strong interpersonal and written communication skills Ability to lead trainings and support large teams across campuses Proficiency with Microsoft Office & Google Suites Experience: Required: Minimum 2 years of experience in food production operations and/or clinical nutrition required Preferred: 5+ years progressive experience in school nutrition, clinical dietetics, or food service management Experience with school nutrition programs and TDA compliance highly preferred Function: To support and enhance student health and wellness by overseeing special dietary accommodations, menu planning, recipe development, and nutrition education within the Food Services department. The Registered Dietitian ensures strict compliance with USDA and Texas Department of Agriculture (TDA) regulations governing the National School Lunch Program (NSLP), School Breakfast Program (SBP), and other federally funded meal programs. The RD is responsible for preparing for TDA administrative reviews and audits, ensuring accurate documentation, and implementing required corrective actions. This position plays a critical leadership role in maintaining program integrity and promoting compliant, nutritious, and student-centered meal service. Reports To: Director of Food Services Responsibilities: Special Diets and TDA Compliance: Review and approve Medical Statements for dietary accommodations in accordance with TDA and USDA policy Ensure proper implementation of individualized meal modifications for students with allergies, intolerances, and medical conditions Conduct internal audits at campuses to verify compliance with TDA documentation standards, including production records, special diet tracking, and food safety procedures Maintain secure, organized records of all special diet documentation for TDA audit readiness Monitor and update TDA-required Meal Modification Logs and SOPs Menu Planning and Recipe Development: Collaborate with team to develop compliant cycle menus that meet USDA/TDA meal pattern requirements while reflecting student preferences and cultural diversity Conduct nutrient analysis and document compliance using approved software Collaborate with team to create, test, and standardize cost-effective and appealing recipes. aligned with procurement specifications and TDA guidelines Maintain accurate food component and portion size documentation for TDA validation Training, Monitoring, and Support: Assist with training Food Services staff on TDA-mandated procedures, including Offer vs Serve (OVS), dietary accommodations, menu compliance, and food safety practices Support the Director and Assistant Directors in preparing for TDA Administrative Reviews and responding to required corrective actions Participate in development and implementation of policies and procedures based on TDA guidance updates Assist with the creation of visual guides, checklists, and tools to support site-level compliance Outreach and Nutrition Education: Conduct food demonstrations and nutrition education events on campuses to promote wellness and student engagement Collaborate with the Student Health Advisory Council (SHAC) and Wellness Committee to support district wellness goals and update the Wellness Policy Act as a district resource for student and parent education related to nutrition, food safety, and TDA program guidelines Assist in the planning and promotion of special nutrition programs and initiatives, including the Fresh Fruit and Vegetable Program (FFVP), National School Lunch Week, Texas Fruit and Vegetable Day, and other related events. Working Conditions: Equipment Used: Computer, printer, copier, fax, nutrition software, kitchen equipment Working Conditions: Frequent exposure to kitchen environments including temperature extremes, noise, and biological hazards (bacteria, mold, etc). Frequent travel to district campuses. Occasional state-wide travel. May be required to work irregular hours for special events or training/ Physical Demands/Requirements: Maintain emotional control under stress Frequent walking, standing, bending, pulling, and pushing Lifting: 10-25 lbs frequently, 25-40 lbs occasionally, 45+ lbs infrequently with assistance Occasional physical restraint of students (if trained and applicable) Mental Demands: Ability to manage multiple deadlines and priorities High level of accountability for TDA documentation and audit outcomes Strong attention to detail and process compliance Ability to work independently and within cross-functional teams