Director of Nutrition Services

Kitchens for Good•San Diego, CA

23h•Onsite

About The Position

The Director of Nutrition Services provides strategic leadership, oversight, and compliance management for all nutrition services across Kitchens for Good. This position is responsible for menu development, nutritional analysis, regulatory compliance, special dietary accommodations, and quality assurance for county meal contracts, apprentice meals, and community meals serving food insecure San Diegans. The Director of Nutrition Services ensures that all food service operations meet applicable federal, state, county, and contractual nutrition requirements while supporting Kitchens for Good’s mission of delivering high-quality, dignified, culturally responsive meals. This position works collaboratively with culinary operations, workforce development, procurement, and compliance teams to advance nutrition excellence, operational efficiency, and innovative food systems solutions. This role requires a Registered Dietitian (RD/RDN) with experience in institutional food service, large-scale meal production, menu planning, and regulatory compliance.

Requirements

Registered Dietitian (RD/RDN) credential required.
Bachelor’s degree in Nutrition, Dietetics, Public Health, Food Service Management, or related field required; Master’s degree preferred.
Minimum five years of progressively responsible experience in nutrition services, institutional food service, or large-scale meal operations.
Experience with USDA meal programs, public sector contracts, or institutional food service strongly preferred.
Experience managing compliance, audits, inspections, and regulatory reporting.
Strong understanding of food safety regulations and HACCP principles.
Experience with menu analysis software and Microsoft Office 365.
Bilingual English/Spanish preferred.
Criminal background clearance (Probation, DOJ, FBI)
Drug screening
Tuberculosis testing

Nice To Haves

Master’s degree preferred.
Experience with USDA meal programs, public sector contracts, or institutional food service strongly preferred.
Bilingual English/Spanish preferred.

Responsibilities

Lead menu development and nutritional oversight across all Kitchens for Good meal programs and nutrition initiatives.
Ensure compliance with USDA guidelines, Title 15 standards, CACFP, NSLP/SBP requirements, and all applicable county, state, and federal regulations.
Conduct nutritional analysis and maintain compliant production records, recipes, allergy documentation, and dietary accommodation procedures.
Develop standardized recipes and menu cycles that balance nutrition, cultural relevance, operational feasibility, and cost effectiveness.
Collaborate with meal production manager and chefs to improve food quality, meal satisfaction, and menu innovation.
Oversee nutrition compliance for juvenile detention meal contracts, apprentice meals, and community feeding initiatives.
Monitor food service operations to ensure adherence to food safety, sanitation, HACCP, and quality assurance standards.
Support procurement and inventory systems to align purchasing with nutritional and operational goals.
Analyze participation, meal utilization, cost, and nutrition data to support strategic decision making.
Develop policies, procedures, and training materials related to nutrition services and dietary compliance.
Collaborate with the program team to integrate nutrition education and learning opportunities into apprenticeship programs and meal contracts.
Support grant reporting, audits, inspections, and contract compliance activities.
Serve as a subject matter expert on nutrition services and community food systems.
Participate in strategic planning related to Kitchens for Good’s Culinary Impact Center and future nutrition initiatives.
Hire, train, mentor, and manage nutrition and food service staff.
Foster a culture of accountability, collaboration, innovation, and continuous improvement.
Establish department goals, performance indicators, and operational work plans.
Serve as a member of the leadership team and support organization-wide initiatives.
Monitor department budgets, operational performance, and compliance outcomes.
Build strong cross-functional relationships across culinary, operations, entrepreneurship, and workforce development teams.