Coordinator 2, NS, Dietitian at Houston… · Houston

Responsibilities

1. Responsible for developing and managing the districts menus for all meal programs, ensuring the nutritional analysis are in compliance with all TDA/USDA guidelines.
2. Responsible for meeting with vendors to source new menu items and ingredients for recipes.
3. Responsible for meeting financial targets to meet or exceed the annual Nutrition Services budget.
4. Responsible for ensuring compliance with federal, state and local regulations, as well as HISD policies.
5. Foster a collaborative and inclusive team environment, encouraging open communication, knowledge sharing and cross-functional problem-solving.
6. Coordinates planning, implementing, and supervising student tastings at multiple school locations to obtain customer feedback.
7. Develops and conducts staff training on TDA/USDA guidelines, menu planning systems, and quality control procedures.
8. Responsible for managing and creating menus for students with dietary accommodations due to medical needs, including sourcing supplements and food items that meet the specialized student needs.
9. Builds relationships and serves as the Nutrition Services representative with HISD departments as well as community organizations and individuals involved in school nutrition related activities.
10. Attends bid meetings and participates in bid evaluation process. Reviews nutritionals for nutrition quality and menu compliance.
11. Represents Nutrition Services at public relation events and conducts media interviews on various topics related to HISD Nutrition Services and general nutrition. Develops written communication on school nutrition issues and HISD nutrition programs. Engages with students, educators, parents, and the community in frequent after-school, and weekend outreach programs.
12. Other duties as assigned.
13. EDUCATION
14. Master's Degree, preferred
15. *Applicants who do not meet these education qualifications may be considered if they have a unique combination of education and work experiences that indicate potential for success in this role.
16. WORK EXPERIENCE
17. 1 to 3 years
18. Experience within Clinical or Food Service/Menu development.
19. Completion of technical internship & successfully pass national RD exam.
20. TYPE OF SKILL AND/OR REQUIRED LICENSING/CERTIFICATION
21. Microsoft Office, Office Equipment, SERV Safe Certification or City of Houston Food Handler Certification.
22. Registered Dietitian
23. Continuing education to update dietitian certification
24. LEADERSHIP RESPONSIBILITIES
25. Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing is restricted to monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.
26. WORK COMPLEXITY/INDEPENDENT JUDGMENT
27. Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing directions on the more complex projects and new job duties and priorities.
28. BUDGET AUTHORITY
29. Analyzes and interprets data and figures.
30. PROBLEM SOLVING
31. Decisions are made with greater freedom and discretion, including recommendations that are subject to approval on matters that may affect multiple departments across HISD. Job is frequently expected to recommend new solutions to problems, to improve existing methods/procedures/services and generate new ideas. May also review decisions made by other individuals on more routine matters.
32. IMPACT OF DECISIONS
33. Decisions have considerable impact to multiple divisions or the organization causing risks or improvements to relationships, significant efficiencies, or delays in operations, and/or significant financial gains or expenses. Errors are serious and difficult to discover, normally involve decisions not subject to detailed review and will result in excessive costs and/or significant project delays.
34. COMMUNICATION/INTERACTIONS
35. Collaborate and solve problems - work with others to resolve problems, clarify, or interpret complex information/policies, and provide initial screening/negotiations without approval authority. Interactions are typically with customers, senior level professional staff, and managers.
36. CUSTOMER RELATIONSHIPS
37. Regularly assesses and diffuses complex and escalate customer issues. Takes personal responsibility and accountability for solving systemic customer service problems. Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD's policies and guidelines.
38. WORKING/ENVIRONMENTAL CONDITIONS
39. Work involves some exposure to moderate risk of accident and requires following basic safety precautions.
40. Ability to carry and/or lift less than 45 pounds.