Director of Nutrition Services

POSITION TITLE: Director of Nutrition Services

REPORTS TO: Chief Executive Officer (CEO)

FLSA STATUS: Exempt

COMPENSATION: $106,000.00-$132,500.00

Company Description

Kitchens for Good is a San Diego-based organization dedicated to transforming lives through culinary arts. By addressing barriers to employment such as justice system involvement, foster care history, and other challenges, the organization empowers individuals to achieve economic stability and personal fulfillment. Kitchens for Good offers California State-Certified Apprenticeship programs in the culinary and hospitality industries, providing tuition-free skills training and holistic support. The organization envisions a community where everyone has access to meaningful employment and a healthy life.

Role Description

The Director of Nutrition Services provides strategic leadership, oversight, and compliance management for all nutrition services across Kitchens for Good. This position is responsible for menu development, nutritional analysis, regulatory compliance, special dietary accommodations, and quality assurance for county meal contracts, apprentice meals, and community meals serving food insecure San Diegans. 

The Director of Nutrition Services ensures that all food service operations meet applicable federal, state, county, and contractual nutrition requirements while supporting Kitchens for Good’s mission of delivering high-quality, dignified, culturally responsive meals. This position works collaboratively with culinary operations, workforce development, procurement, and compliance teams to advance nutrition excellence, operational efficiency, and innovative food systems solutions. 

This role requires a Registered Dietitian (RD/RDN) with experience in institutional food service, large-scale meal production, menu planning, and regulatory compliance. 

Qualifications

• Registered Dietitian (RD/RDN) credential required. 
• Bachelor’s degree in Nutrition, Dietetics, Public Health, Food Service Management, or related field required; Master’s degree preferred. 
• Minimum five years of progressively responsible experience in nutrition services, institutional food service, or large-scale meal operations. 
• Experience with USDA meal programs, public sector contracts, or institutional food service strongly preferred. 
• Experience managing compliance, audits, inspections, and regulatory reporting. 
• Strong understanding of food safety regulations and HACCP principles. 
• Experience with menu analysis software and Microsoft Office 365. 
• Bilingual English/Spanish preferred.