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RICHLAND COUNTY SCHOOL DISTRICT ONE NUTRITION SERVICES   

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REGISTERED DIETICIAN  
FLSA: Exempt
240 days
SalaryRange: $60,820.61 - $84,555.84

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General Statement of Job  
Under limited supervision, is responsible for planning menus, special promotions, providing nutritional information to students and staff, assist in grant proposals, marketing, and community outreach. Supervises Chef Lead; reviews subordinates to ensure customer service and operational performance goals are met. Reports to the Director of Nutrition Services.   
Essential Functions  
Administers school nutritional programs (e.g. menu development, recipe development, nutritional analysis) for the purpose of providing services within established timeframes and in compliance with all federal and state guidelines.  
Collaborate with Operations Manager, Central Kitchen Supervisor, Production Lead, and Chef Lead in meal planning.  
Produces and maintains the monthly menus and nutritional analysis for stakeholders.    
Updates and maintains Nutrition Services district website and Internal Staff website to ensure students, staff, parents, the community, and Nutrition Services employees are abreast of important updates, menus, etc.   
Provides nutrient analysis for all food items served.  
Participates in all food purchasing activities, including bid specification qualities and bid awards. Works closely with vendors and suppliers in the bidding and delivery of goods process.
Provides scientifically based nutrition expertise in the Richland County School District One schools.  
Establishes regular reporting and feedback process from individual schools, students and community groups on the Richland One Wellness Policy and Implementation Procedures.  
Conducts periodic evaluations and reports on system-wide and school level compliance with the Richland One Wellness Policy and Implementation Procedures.  
Collaborates with internal and external personnel (e.g. other administrators, auditors, public agencies, community members, etc.) for the purpose of implementing and/or maintaining services and programs.  
Meets with students, parent groups, staff, Nutrition Services employees, and the community to obtain feedback about the cafeteria and presents suggestions to the Operations Manager and the Director of Nutrition Services for consideration in districtwide menu planning. 
Creates production records for menu cycle.  
Collaborates with Chef Lead to conduct and coordinate food taste tests with students, staff, and Nutrition Services employees; maintains all recipes.  
Acts as preceptor for dietetic internship program under guidance of Director of Nutrition.  
Schedules, coordinates meetings with vendors for the purpose of research and information regarding availability of CNP (child nutrition program) labeled food items and recipes that may be used to enhance the meal program at Richland One.  
Provides nutritional data, per request, and consults with physicians, school nurses and parents for special dietary needs.  
Participates in meetings, workshops and seminars for the purpose of conveying and/or gathering information required to perform functions. Is a sitting member of the district's Coordinated School Health Advisory Council (CSHAC).
Develops, implements, and evaluates nutritional education materials, activities and resources to provide nutrition education in the district and community outreach.  
Conducts teacher and school food service training; facilitates classroom presentations for nutrition education to ensure food service program and district objectives are achieved.  
Coordinates a variety of activities (e.g. nutrition education promotions, meetings, training, and classroom presentations) for the purpose of completing activities and/or delivering services in a timely manner.  
Understands governmental regulations related to food service and nutrition and federal and state child nutrition program regulations (e.g. National School Lunch, School Breakfast, etc.) to provide services within established timeframes and in compliance with related requirements.  
Attends state meetings to keep abreast of new rules and regulations.  
Understands commercial food service operations for the purpose of providing services within established timeframes and in compliance with related requirements.  
Utilizes computer skills for school nutrition and food service operations (e.g. Microsoft Office - Word, Excel, PowerPoint,  inventory management system, Point-of-Service system, etc.) to provide services within established timeframes and in compliance with related requirements.  
Other Functions  
Performs other related duties as assigned to ensure the efficient and effective functioning of the work unit.  
Possesses excellent interpersonal skills (e.g. oral and written communication, human relations, etc.) to provide services and support within established timeframes and in compliance with related requirements.
Responds verbally and in writing to inquiries (e.g. from school administrators, board members, public and/or community members, etc.) for the purpose of providing services within established timeframes and in compliance with related guidelines.
MINIMUM QUALIFICATIONS:  
Bachelor's Degree from a school accredited by The Academy of Nutrition and Dietetics; up-todate certification as Registered Dietitian by The Academy of Nutrition and Dietetics and 1-3 years of experience or pre-professional experience/internship in a school or other institutional or commercial setting where quantity food preparation techniques were used, or any combination of training and experience which provides the required knowledge, skills, and abilities.
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS  
Physical Requirements:  Must be physically able to operate a variety of machines and equipment including a computer, telephone, audio-visual equipment, office equipment, etc. Must be able to exert up to five pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.  Sedentary work involves sitting much of the time, but also involves walking or standing for periods of time.  Must be able to lift and/or carry weights of five to ten pounds.
Data Conception:  Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.  
Interpersonal Communications:  Requires the ability of speaking and/or signaling people to convey or exchange information.  Includes giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.  
Language Ability:  Requires ability to read a variety of policy and procedure manuals, maps, driver handbooks, regulations, etc. Requires the ability to prepare various reports, training materials, lists, performance appraisals, etc. with proper format, punctuation, spelling and grammar, using all parts of speech.  Requires the ability to speak with and before others with poise, voice control and confidence.  
Intelligence:  Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form.  Requires the ability to apply influence systems in managing a staff; to learn and understand principles and techniques; to make independent judgments in absence of supervision; to acquire knowledge of topics related to primary occupation.  Must have the ability to comprehend and interpret received information.  
Verbal Aptitude:  Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions; to counsel and teach employees. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.  
Numerical Aptitude:  Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals and to determine time.  Must be able to use practical 
applications of statistics.  
Form/Spatial Aptitude:  Requires the ability to inspect items for proper length, width and shape, and visually read various information.  
Motor Coordination:  Requires the ability to coordinate hands and eyes using office machinery; to operate motor vehicles.  
Manual Dexterity:  Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, etc.  Must have minimal levels of eye/hand/foot coordination.  
Color Discrimination:  Requires the ability to differentiate colors and shades of color.  
Interpersonal Temperament:  Requires the ability to deal with people beyond giving and receiving instructions.  Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines.
Physical Communications:  Requires the ability to talk and/or hear: (talking: expressing or exchanging ideas by means of spoken words; hearing:  perceiving nature of sounds by ear).  
PERFORMANCE INDICATORS  
Knowledge of Job:  Has thorough knowledge of the methods, procedures and policies of the Nutrition Services Department as they pertain to the performance of duties of the Registered Dietitian. Is knowledgeable in the laws, ordinances, standards and regulations pertaining to the specific duties and responsibilities of the position.  Is able to ensure departmental compliance with all laws and regulations and control the activities of the department through effective supervision.  Has thorough knowledge of the organization of the department and of related departments and agencies.  Has considerable knowledge of the functions and interrelationships of Richland District One and other governmental agencies.  Knows how to plan, organize and direct a Nutrition Services staff.  Is able to perform employee evaluations and to make recommendations based on results.  Knows how to apply supervisory and managerial concepts and principles.  Has the ability to offer training and assistance to co-workers and employees of other departments as required. Has the ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations.  Has the ability to use independent judgment as needed in performing routine and non-routine tasks. Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret maps, financial documents, policy manuals, and related materials pertaining to the responsibilities of the job.   Knows how to prepare various reports, schedules, lists, performance appraisals, correspondence, etc. Has comprehensive knowledge of the terminology used within the department. Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation.  Knows how to react calmly and quickly in emergency situations.  Has the mathematical ability to handle required calculations.  Has the ability to plan, organize and prioritize daily assignments and work activities.  Has good organizational, technical and human relations skills.  Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skill in the use of computers.  Has knowledge of the standard tools, materials and practices of the trade.  Has skill in the care and use of required tools and equipment.  Has knowledge of the occupational hazards and safety precautions of the trade.  Is able to make minor repairs and adjustments to equipment.   
Quality of Work:  Maintains high standards of accuracy in exercising duties and responsibilities.  Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility.  Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.  
Quantity of Work:  Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.  
Dependability:  Assumes responsibility for completing assigned work.   Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures.  Remains accountable to assigned responsibilities in the technical, human and conceptual areas.  
Attendance:  Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness.  Provides adequate notice to higher management with respect to vacation time and time-off requests.  
Initiative and Enthusiasm:  Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountabilities.  Strives to anticipate work to be done and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.
Judgment:  Exercises analytical judgment in areas of responsibility.  Identifies problems or situations as they occur and specifies decision objectives.  Identifies or assists in identifying alternative solutions to problems or situations.  Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors.  Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.  
Cooperation:  Accepts supervisory instruction and direction and strives to meet the goals and objectives of same.  Questions such instruction and direction when clarification of results or consequences are justified, i.e., poor communications, variance with District policy or procedures, etc.  Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and departments within the District.   
Relationships with Others: ...