POSITION:

Nutritionist

QUALIFICATIONS:

1. Bachelors of Science in Nutrition. 
2. Familiarity with current issues in nutrition research and experience doing nutritional analysis of quantity recipes. 
3. ServSafe Certified; must be maintained as a condition of employment. 
4. Knowledge of recipe development. 
5. Strong organizational skills with ability to work effectively with a diversified team. 
6. Knowledge and experience with various computer applications to include Word, excel, Power point and POS software. 
7. Required criminal history background check and proof of U.S. citizenship or legal resident alien status. 

REPORTS TO:

Director of Food Service

JOB GOAL:

Manages the menu development process through maintaining the Nutrikids ingredient and recipe database from product research to final recipe and menu publication.  Ensures proper allergen identification and audits ingredient orders and recipes for accuracy against production records.  Participates in cafeteria and kitchen activities to support daily food service operations.  Oversees student consumption and staff procedures to ensure district policies and standards are being maintained. 

PERFORMANCE RESPONSIBILITIES:

1. In collaboration with the Director of Food Service to manage and audit the recipe development process and production records. 
2. Assist with product research and introduction to Food Service staff and students. 
3. Maintains the district database to ensure ingredients, recipes, and menus are up to date. 
4. Assist in producing and completing healthy eating food demonstrations with the ability to prepare, select, and assemble educational nutrition information. 
5. Manages signage throughout the cafeterias ensuring that all food items are labeled for nutritional information and allergens. 
6. Serves as the district nutrition expert. 
7. Ensures that ingredient, allergen and trait information is accurate. 
8. Support staff working with individual student nutrition concerns. 
9. Perform nutritional analysis of all menus and publish results for students, staff and parents. 
10. Responds to feedback from students with surveys and focus groups. 
11. Produce carbohydrate counts daily for distribution to district nurses. 
12. Assist with district Wellness Plan. 
13. Coordinate requirements for special diets and allergies with district nurses. 
14. Attend monthly nurse’s meetings. 
15. Assist with district allergy policy. 
16. Works in collaboration with Director of Food Service to complete government programs such as 6 Cent certification and breakfast and lunch regulations. 
17. Maintains all records in accordance with state and federal program requirements. 
18. Other tasks as requested by the Director of Food Service and Assistant Director of Food Service. 

TERM OF EMPLOYMENT:

12 Months.  Salary and contract to be determined by the Board of Education.

EVALUATION:

Performance will be evaluated in accordance with Board policies and procedures on the evaluation of professional staff. 

NA/ll, 12-1-16