Registered Dietitian - Menu Planner

SAN ANTONIO FOOD BANK INC•San Antonio, TX

33d•$75,000 - $0•Onsite

About The Position

This position assists in overseeing that all meal production is within compliance of federal, state and contract regulations pertaining to the National School Lunch Program (NSLP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and other vended regulatory compliance, in the creation of menus, recipes and production. This position may also be responsible for handling any special dietary needs of the clients. In addition, ensuring the menus meet regulatory and nutritional requirement, promote development of sound nutritional practices, and maintains a safe and sanitary environment.

Requirements

Bachelor’s degree from an accredited college or university.
Certification as a Registered and/or Licensed Dietitian.
Food service experience required, strongly prefer school food service experience.
Current SERV Safe Manager’s Certification; or SERV Safe Manager’s Certification, must be obtained within the first 30 days of employment.
Excellent communications skills, both written and verbal, including the ability for effective public speaking
Experience with production planning for large quantity food production
Ability to manage time efficiently and to work independently with minimum supervision.
Ability to work cooperatively with other staff, volunteers, and agency personnel.
Orientation to detail, accuracy, and the meeting of deadlines.
Good judgment and discretion.
Ability to represent the Food Bank in a courteous professional manner.
Possession of a current Texas driver’s license, liability insurance and a clean driving record.
Access to reliable transportation.
Travel within the city will be required.
Flexibility in schedule requires to work early mornings, weekends, and late evenings.

Nice To Haves

A minimum of 2 years’ work experience in school nutrition or related field is preferred.
Consideration will be given to candidates with other food service-related work experience.

Responsibilities

Perform reviews of assigned contracts to evaluate compliance.
Provide an action list of items, guidance, and support to correct/improve issue, and follow up as necessary.
Plan and create menus that are within federal and state regulations for the NSLP, CACFP, SFSP, and vended contract regulations. Menus must be balanced, offer variety, diverse, and be budget conscience.
Works with Director of Community Health & Nutrition, the Director of Meal Programs & Compliance, and the EVP of Culinary Operations teams to test, evaluate and establish a master recipe file of approved standardized recipes.
Routinely visits partners to evaluate products, recipes, and student acceptability of menu items.
Tests and evaluates all food products to be considered for purchase, coordinates partner taste tests.
Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
Remains current and implements new nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff implementation of these regulations.
Works closely with Procurement team and vendors to identify the best quality, most cost effective and regulation compliant food items.
Prepares, pre-costs, and distributes menus.
Develops, maintains, and distributes food production records for all menus.
Maintain nutrition software database, trains department staff on use of menu planning software.
Trains staff on proper completion of food production records; works with kitchen staff to verify that food production records are completed timely and accurately.
Assist with nutrition education and marketing.
Manages special diet programs to include food allergies, specials menu, menu substitutions, monitoring and coordination with kitchen staff.
Assists with and participates in training, certification, association activities and special events.
Create and implement training materials and handouts to support partners as needed.
Organize and file for all menus, production records, and nutrient analysis keeping them on record for 5 years.
Assist in compiling, maintaining, filing and presenting reports, records, and other documents as required.
Demonstrate use of productive and efficient skills to raise community awareness of SAFB resources and programming.