Dietitian & Menu Planner (26-27 SY)- Food & Nutrition Services

IRVING INDEPENDENT SCHOOL DISTRICT

MENU PLANNER/DIETITIAN

JOB DESCRIPTION

JOB TITLE: Menu Planner/Dietitian


WAGE/HOUR STATUS: Exempt


REPORTS TO: Purchasing and Menu Operations Coordinator


PAY GRADE: Admin/Prof 2 (230 days)


DEPARTMENT: Food and Nutrition Services


DATE REVISED: 03/2026

PRIMARY PURPOSE:


Responsible for developing all school menus in compliance with federal and state requirements and regulations, performing nutritional analysis on all school menus and foods as needed and providing nutritional support and expertise in the area of student special diets and other department needs.


QUALIFICATIONS:

Education/Certification:

• Bachelor of Science Degree in Food and Nutrition or in Restaurant, Hotel, and Institutional Management or related field

• Certification as a Registered Dietitian required

Special Knowledge/Skills:

• Extensive knowledge of federal school meal programs and nutritional requirements for students and adults
• Knowledge of quantity food production methods and procedures
• Completion of a credited sanitation course and maintain certification
• Competence in adult and student education, presentation techniques, training materials development and evaluation
• Strong communication and interpersonal skills
• Ability to effectively present information, respond to questions from employees, students and the general public
• Self-starter; bilingual preferred but not required
• Knowledge of Windows/Office software

Experience:


Preferred five (5) years of management or food service experience in an institutional/school food service establishment or operation.

MAJOR RESPONSIBILITIES AND DUTIES:


All federally funded incumbents of this position must comply with time and effort reporting requirements.

1. Develop cost-effective school menus in accordance with USDA requirements and federal and state regulations.
2. Oversee the development of all menus, production plans and records in accordance with USDA requirements and federal and state regulations.
3. Oversee the distribution of all menus, production plans, records, and related materials.
4. Develop menus, recipes, production plans and records for special serving days or events (holiday menus, After School Snack Program, Summer Feeding Program, etc.).
5. Monitor USDA commodity usage at district warehouse, adjust and plan menus to utilize commodities in a timely manner.
6. Conduct nutrient analysis of all school meals and menus; evaluate nutritional information on food bids.
7. Authorize substitutions made by vendors on orders.
8. Review and process all documentation regarding student nutritional services, especially special diets and food allergies, in a timely manner. Disseminate special diet information as needed to Food Service Manager, school nurse and parents.
9. Act as a liaison between the Food Service Department and District Special Services during ARD conferences.
10. Develop and maintain appropriate records such as vendor, bid lists and CN label filing system.
11. Maintain the Food Service website with up-to-date nutrition information and other areas as assigned.
12. Assist with Manager Trainee Program by organizing and teaching lessons as scheduled.
13. Organize and oversee taste testing to various groups (student, F &NS staff, District staff, etc.) to obtain customer participation information (menu item feedback and menu item suggestions) and make recommendations based on input.
14. Attend and participate in all monthly manager and safety meetings as scheduled; participate in development of in-service training programs for all Food Service staff; provide training as assigned.
15. Attend workshops, in and out of District staff development sessions, and other continuing education courses that will develop and maintain professional credentials for this position.
16. Keep abreast of supply sources and new product development by meeting with vendors, attending food shows and participating in local and state professional associations.
17. Follow all rules, regulations, and policies of Irving ISD, the National School Lunch and Breakfast programs and other Federally funded programs.
18. Perform school site visitation as needed to observe meal service, food quality and customer satisfaction.
19. Manage, implement, and communicate nutrition education activities and information through Food Service staff to students, parents, campus staff, and administrators as needed to create awareness of importance of good nutrition as related to overall good health.
20. Assist in the planning and future development of the department, including short- and long-range goals, budgeting, purchasing, staffing strategies, marketing and equipment needs.
21. Monitor and maintain FNS social media accounts.
22. Additional duties as assigned by Director/Assistant Director of Food Service or his/her designee.

SUPERVISORY RESPONSIBILITIES:


Directly supervise and evaluate one or more F&NS Manager(s) as assigned; direct/supervise the tasks of small managerial groups; evaluate employee performance formally or informally; responsible for training others in multiple/complex tasks. Carry out supervisory responsibilities in accordance with F&NS and Irving ISD policies, procedures, regulations, and applicable laws.

EQUIPMENT USED:


Computer (various hardware and software systems), telephone, AV equipment,


fax, calculator, typical food service equipment.

WORKING CONDITIONS:

Mental Demands: Must maintain emotional control and exercise reasoning and problem-solving skills while under stress. Use of personal vehicle for in-district and occasional in-state travel. Prolonged sitting and repetitive hand motions. Occasional prolonged and irregular hours.

Physical Demands: Work with frequent interruptions. Prolonged use of computer and repetitive hand motions. Frequent sitting, standing. Occasional lifting up to 35 pounds.; stooping, bending, kneeling, pushing and pulling.

Environment: Moderate exposure to hot and/or cold temperatures, wet and/or humid conditions; exposure to machinery with moving mechanical parts; exposed to fumes, airborne particles, toxic and caustic chemicals; risk of electrical shock, moderate noise levels.

Safety: Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.

The information contained in this job description is for compliance with the Americans with Disabilities Act (ADA) and foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.