2025-26 Nutritionist

QUALIFICATIONS:           

Bachelor’s Degree in Nutrition, Food Management, or related field required. 3 years or more of child nutrition or foodservice experience, preferred. Registered Dietitian (RD) or Dietetic Technician, Registered (DTR) credential, required. Must obtain RD/DTR credential within 90 days of employment. School Nutrition Specialist credential, preferred. Certified Food Safety Manager, required. 

REPORTS TO: 

Child Nutrition Director

JOB GOAL:                          

Under the supervision of the Child Nutrition Services Director, the Nutritionist will manage efficient and effective food service operations and compliance with the Child Nutrition Programs for the provision of wholesome and nutritious student and staff meals.  The Nutritionist will be responsible for menu planning, menu analyses, addressing special dietary accommodations, developing and implementing nutrition education and promotion activities, ensuring compliance with Federal and State regulations related to student health and wellness, and staff training and monitoring.

PERFORMANCE RESPONSIBILITIES:

1. Assists the Child Nutrition Services Director in the management of all Child Nutrition Programs, including, staff development and training, maintenance of school menus, and new product implementation.
2. Develops and maintains online school menus and digital menu boards.
3. Analyzes school menus to ensure compliance with all State and Federal requirements.
4. Manages special dietary requests and accommodations in accordance with all State and Federal requirements.
5. Develops and implements nutrition education and promotion activities for all Child Nutrition Programs.
6. Collaborates with school staff and other stakeholders in the development, implementation, observation and evaluation of all student and school health and wellness policies.
7. Oversees compliance with all non-program food and beverage sales, including fundraisers and other related activities.
8. Ensures compliance of all nutrition and wellness related regulatory requirements set by local, county, state, and federal jurisdictions, including the National School Lunch Program.
9. Assists the Child Nutrition Director in the management of the USDA Foods and Department of Defense (DOD) Programs as it relates to commodity processing, menu planning and ordering.
10. Provides coverage at school sites in the event of a child nutrition staff member’s absence.
11. Supervises catering functions and special events, as assigned.
12. Conducts menu product evaluations and makes recommendations for changes and improvements in procedures, products, supplies and equipment.
13. Monitors and oversees accuracy of all school sites’ records of meals prepared, meals served, and inventories of food.
14. Conducts education sessions, taste tests and recipe development with student groups.
15. Encourages employee professional growth by actively participating in the School Nutrition Association of Arizona.
16. Continues to attend professional development opportunities and maintain all appropriate certifications.
17. Ensures that Child Nutrition Staff are serving all food items as per menu specifications and department expectations.
18. Maintains open communication with the Child Nutrition Services Director and Cafeteria Managers on issues that may affect the general operation of the food service program.
19. Demonstrates effective management of school sites’ operations by being actively involved in food preparation and serving of food.
20. Demonstrates a cooperative spirit in working with school and district staff and administration.
21. Ensures that Cafeteria Managers and Staff are preparing high quality meals that are served efficiently, ready to serve to meet schedules set by the school sites, and in sufficient quantities to provide choices to all student and adult customers.
22. Uses safe work practices in all functions.
23. Attends meetings, workshops and in-service trainings.
24. Travels to/from school sites on a regular basis.
25. Performs other job related duties as assigned.

COMPETENCIES:

1. Perform basic math, including calculations using fractions, percents, and/or ratios.
2. Read a variety of manuals; writes documents following prescribed formats, and/or present information to others.
3. Understand multi-step written and oral instructions.
4. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: menu planning/nutrition; and office equipment/software.
5. Problem Solving - Identifies and resolves problems in a timely manner.
6. Customer Service - Manages difficult or emotional situations; Responds promptly to student, staff, and public needs.
7. Interpersonal Skills - Maintains confidentiality; Creates and maintains a positive and conducive work environment.
8. Oral Communication - Responds well to questions.
9. Written Communication - Edits work for spelling and grammar.
10. Diversity - Shows respect and sensitivity for cultural differences.
11. Ethics - Treats people with respect.
12. Organizational Support - Follows policies and procedures.
13. Professionalism - Approaches others in a tactful and positive manner.
14. Safety and Security - Uses equipment and materials properly.

LANGUAGE SKILLS:

1. Ability to read and comprehend instructions, correspondence, and memos.
2. Ability to write correspondence.
3. Ability to work with a variety of people and maintain confidentiality of information.

TECHNOLOGY SKILLS:

1. To perform this job successfully, an individual should have knowledge of Internet and District software and Microsoft office (Word, Excel, Publisher, PowerPoint, and other appropriate technology software).
2. The ability to type 40 wpm.
3. Knowledge of appropriate business machines and telephones.
4. Monitor special system(s), not limited to, including security and fire alarm systems.

PHYSICAL DEMANDS:

1. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
2. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
3. The employee must occasionally lift and/or move up to 50 pounds. In addition, some carrying, pushing, and/or pulling; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.
4. The usual and customary methods of performing the job's functions require the following physical demands: requires standing for prolonged periods, sitting, and walking.
5. Specific vision abilities required by this job include close vision and distance vision.

TERMS OF EMPLOYMENT:

1. Twelve-month, employee pay benefits in accordance with Board policy
2. FSLA: Exempt
3. Full Time Employee Benefits: Vacation, sick leave, holidays, retirement, workers comp, life and medical.  Optional benefits (employee’s cost):  Increase life insurance, flexible spending account, short term disability, dental and vision.

EVALUATION:

1. Performance to be evaluated in accordance with Board policy on evaluation of support personnel.