*******This is a Full-Time Position working at our Baton Rouge Office (Monday-Friday 6:30am-2:30pm). *******Registered Dietitian Nutritionist, Master’s Degree.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Implements the philosophy, policies, and regulations of all Child Nutrition Programs.
- Communicates current information pertaining to Child Nutrition Program with school administrators/nurses, staff, and the public on an ongoing basis.
- Works with CNP Business Manager to post department news, policies, federal and state regulations, menus, meal pricing and all other public information on the CNP website.
- Coordinates with CNP Director and Field Supervisors to plan and conduct employee training in relation to Nutrition Education and food production; includes periodic employee in-service programs and monthly cafeteria manager meetings.
- Coordinates with Business Manager to plan and conduct Nutrition Education Programs for employee certification according to School Nutrition Association certification coursework requirements.
- Responsible for department menu planning for all meal programs and specific student programs.
- Directs Farm to School Programing including School Garden Initiative Program and local procurement practices.
- Conducts nutrient analysis on all menus to ensure compliance with nutrient standards and federal requirements.
- Plans and implements modified diets for students with special dietary needs following review and approval of CNP Director; confers with school nurses, physicians, and other school site administrators regarding the student diet order, preparation, and service of modified diets.
- Coordinates individual meetings (if applicable) and plans for students with special dietary needs; participates in school site Health and Wellness Team meetings and assist Cafeteria Managers in implementation of diets for students with special dietary needs.
- Assists in preparing specifications for all food, supplies, and equipment purchased for the food service operation for the purpose of providing diet modifications and special dietary products.
- Monitors school site preparation and service of menu items for all meals and diet modifications; evaluates procedures and make recommendations regarding nutrition-related findings.
- Monitors safety and sanitation practices at each school site to ensure HACCP procedure compliance.
- Updates HACCP procedures if necessary.
- Monitors and enforces current regulations at the school level such as Smart Snacks in schools.
- Publishes centralized menus and nutritional information for the National School Breakfast, Lunch, Snack, Summer Feeding and CACFP.
- Works with Purchasing Analyst to meet with vendors to receive new product information and conducts evaluations on sample products; verifies nutritional analysis to meet nutrient standards.
- Responsible for recipe testing and development. Also conduct student and parent focus groups needed to improve customer satisfaction throughout the Diocese of Baton Rouge Child Nutrition Program.
- Assists CNP Director and Principal committee in editing, evaluating, and promoting the Diocese of Baton Rouge Wellness Policy.
- Evaluates available grant funding for Child Nutrition Programs, initiates application process, monitors grants fund awards, and implements grant programs.
- Responsible for researching best practices in the field of Child Nutrition. Plans and implements special programs within Child Nutrition Program for the benefit of student and school wellness.
Accounts Receivable
- Reconcile bank statements and accounts receivable.
- Receive, review, and reconcile all bank statements and reports.
- Performs other duties as assigned.
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and /or ability required. Reasonable accommodations may be made to enable individuals with disabilities to preform essential functions.
EDUCATION AND TRAINING: Registered Dietitian Nutritionist, Master’s Degree.
CERTIFICATIONS AND LICENSES: Licensed and in good standing with the Louisiana Board of Examiners in Dietetics and Nutrition. School Nutrition Association, Level III certification acquired within one year of employment.
SUPERVISORY RESPONSIBILITIES: The Nutrition Program Coordinator is responsible for monitoring and supervising the Child Nutrition Program Managers in the handling, planning, and implementation of all menus offered by the department. Directs the Child Nutrition Program Mangers in their implementation of diet modifications for students’ special dietary needs. Coordinates with Area Managers, and Administrative staff in the implementation and interpretation of current nutrition information and programs. Other supervisory responsibilities include planning, assigning, and directing work, addressing complaints, and resolving problems.
FINANCIAL RESPONSIBLILITIES/SKILLS: Must have considerable knowledge of business administration principals, procedure, and processes in regard to planning and implementing grants and managing grant budgets. Must also use analytical skills when measuring best practices of Child Nutrition Program when implementing special programs within the department; must have experience in analyzing and interpreting data. Understand and use data in the improvement process, and compute in all units of measure.
OPERATIONAL/MECHANICAL SKILLS: Must have considerable knowledge of effective management, methods, practices, and procedures relating to large scale food preparation and service, must have considerable knowledge of menu planning within Child Nutrition Program regulations, inventory management, and time management within the scope of daily duties while department operations are maintained. Also, must utilize clinical dietetics skills when implementing diet modifications for students with special diets. Must have considerable knowledge of dietary standards and nutritional needs of school age children as well as child and adolescent aged conditions. Must be familiar with federal, state, and local regulations in regard to all aspects of Child Nutrition Programs. Ability to develop and implement effective policies and procedures pertaining to Child Nutrition Program.
MANAGEMENT SKILLS: Coordinates with Area Managers, Child Nutrition Program Managers, and Administrative Staff in the implementation and interpretation of current nutrition information and programs. Plans and implements modified diets for students with special dietary needs and direct Cafeteria Managers in implementations of diets for students with special dietary needs. Must utilize time management skills in organizing daily duties within the long-term goals of the Child Nutrition Program. Ability to establish and maintain effective working relationships with school officials and administrators, staff, representatives of private and government organizations, parents, and the general public.
LANGUAGE/COMMUNICATION SKILLS: Must have the ability to follow oral and written directions, adhere to federal, state and local regulations, and Diocesan and Child Nutrition Program procedures; must be able to communicate effectively, both orally and in writing. Must have the ability to effectively present information and respond to questions from the Child Nutrition Program staff and school communities.
COMPUTER SKILLS: Must have considerable knowledge of computer operation, communication, menu planning and inventory software. Must utilize skills in Microsoft Office, Heartland/MCS, and evolving technology.
PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee occasionally is required to stand, walk, climb, balance, or stoop, kneel, crouch, or crawl. The employee may occasionally move and/or lift objects weighing up to 50 lbs. with assistance. Specific vision abilities required by this job include close vision and ability to adjust focus.
MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, copy, coordinate, instruct, compute, evaluate, use interpersonal skills, compile and negotiate. Occasionally required to synthesize information.
WORK CONDITIONS: While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate. Occasionally kitchen exposed to machinery and moderate noise.
