Dietitian I - Nutrition Services

REGISTERED DIETICIAN (PROFESSIONAL II)

BUSINESS & OPERATIONS

FOOD PRODUCTION CENTER - 450 EAST FULTON ST, COLUMBUS, OH 43215

REPORTS TO: DIRECTOR - FOOD SERVICE

At Columbus City Schools, we strive to make sure each student is highly-educated, prepared for leadership and service, and empowered for success as a citizen in a global community - but we can't do it without you! As an award-winning school district in the award-winning city of Columbus, Ohio, we are proud of the work our more than 9,000 employees (including teachers, coaches, and administrators) do every day to change the lives of our students. With more than 46,000 students located in over 100 different schools around the city of Columbus, we know there's a position that
As a member of the food services leadership team, manages the planning of menus for the district that are healthy, appetizing, affordable, and diverse. Partners with food service managers and staff to provide guidance in the planning & preparation of menus that meet USDA, state, and local nutritional regulations. Provides ongoing training and guidance regarding best practices in menu planning & food preparation. Develops and leads district nutritional programs and works with food service managers to develop building level nutritional programs. Ensures that the district either meets or exceeds all federal, state, and local nutritional requirements.

Develop and implement district-wide menus that are nutritious, appealing, cost-effective, and compliant with federal, state, and local regulations, while accommodating students' specialized dietary needs and mandated nutritional requirements.

Conduct food quality, safety, and compliance reviews, including audits, inspections, nutrient analyses, and quality control assessments to ensure adherence to regulatory standards and program requirements.

Collaborate with food service staff to develop, test, and refine recipes and menu offerings; estimate food production needs, adjust recipes as necessary, and support waste reduction efforts while maintaining nutritional compliance.

Develop and deliver training programs for food service personnel to ensure current menu planning, food preparation, food safety, and regulatory compliance practices are consistently implemented across the district.

Partner with the Director of Food Services to establish, implement, and evaluate district nutritional programs, performance measures, goals, and reporting requirements; support school-level nutrition initiatives and prepare regular and ad hoc reports for leadership.

Serve as the primary liaison among Food Services, school nurses, administrators, parents, teachers, and kitchen managers to coordinate, document, monitor, and support student dietary accommodations and special nutrition needs.

Maintain expertise in school nutrition programs, industry best practices, and applicable regulations, including USDA requirements and National School Lunch Program standards; Recommend and implement improvements to food service methods, processes, programs, and operational practices to enhance efficiency, compliance, and service quality.

Lead and support special projects and initiatives, as assigned by the Director of Food Services.

Bachelor's degree in Food Service Management, Nutrition or a related field or comparable experience.

Three (3) years of management level experience in either K-12 institutions or large complex food service organizations.

Possession of a valid State of Ohio Dietitian License

Knowledge and demonstrated understanding of USDA public health and safety regulations and National School Lunch Program requirements; knowledge of nutrition principles.

Knowledge of regulatory standards and school policies related to food preparation, handling and sanitation.

Interpersonal skills necessary to necessary to effectively communicate, orally and in written form, with building principals, district staff, vendors, parents and others in the exchange of information.

Written and computer skills necessary to maintain various departmental records, documents and reports.

Analytical ability to develop plans of action to address a variety of food service issues and concerns in a timely manner.

All qualified applicants for employment will receive consideration regardless of race, sex, sexual orientation, religion, national origin, age, gender identity or expression, ancestry, familial status, military status or disability.

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