Director of Menu & Nutrition

Revolution Foods Career•Commerce, CA

23h•$140,000 - $180,000

About The Position

Revolution Foods is seeking a strategic, hands-on Director of Menu & Nutrition to lead menu development, nutrition strategy, and regulatory compliance for our K–12 school meal programs. This role sits at the center of menu creation, USDA compliance, cost management, and operational scalability, ensuring our menus are nutritious, compliant, financially sound, and executable across multiple sites. The Director will lead and develop a team of dietitians and nutrition professionals and partner closely with Culinary, Operations, Finance, FSQA, Procurement, and Sales to support growth, client needs, and continuous improvement.

Requirements

Registered Dietitian Nutritionist (RDN)
Bachelor’s degree in Nutrition, Dietetics, or related field (Master’s preferred)
7–10+ years of experience in K–12 school nutrition, child nutrition programs, or large-scale food service, including leadership responsibility
Deep knowledge of USDA meal pattern and compliance requirements
Proven experience with menu creation, recipe costing, and cross-functional collaboration
Experience in multi-site manufacturing or commissary food environments
Experience supporting school district contracts, RFPs, and audits

Responsibilities

Lead the design and evolution of K–12 menus that are student-appealing, culturally relevant, nutritionally balanced, and scalable.
Partner with Culinary to translate concepts into standardized, production-ready recipes.
Oversee recipe formulation, portion sizes, menu cycles, and product reformulations.
Own compliance with USDA National School Lunch Program (NSLP), School Breakfast Program (SBP), and CACFP (as applicable).
Serve as the primary nutrition and compliance lead for audits, administrative reviews, and district/state inquiries.
Approve nutrition analyses, allergen disclosures, ingredient statements, and menu certifications.
Monitor regulatory updates and proactively implement changes.
Partner with Finance, Procurement, and Culinary on menu and recipe costing, yield assumptions, and ingredient strategies.
Balance nutrition requirements with margin targets and budget constraints.
Support district RFPs, pricing models, and bid documentation.
Lead, mentor, and develop a team of dietitians and nutrition managers.
Set clear priorities, workflows, and performance expectations.
Build scalable tools, templates, and processes to support company growth.
Collaborate closely with Operations and FSQA to ensure menus are operationally executable and meet quality standards.
Support Sales and Client Services with nutrition documentation, menu reviews, and district-facing presentations.
Drive alignment between nutrition strategy and company goals, including participation growth and brand standards.
Identify opportunities to improve nutritional quality, compliance rigor, and cost efficiency.
Drive menu innovation, standardization, and best practices across facilities.