International Nutrition Jobs (NOW HIRING)

DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team.

Under the direction of the Associate Director, Nutrition Programming and Compliance, the Nutrition Program Specialist will be responsible for developing compliant menus that meet federal, local and contract standards for DC Central Kitchen meal programs. This role will work closely with nutrition, procurement, culinary operations, and school food operations teams to develop Chef-driven menus in alignment with local-sourcing, cultural inclusivity, sustainability, and financial goals. With support of the Associate Director, the person hired will work deeply in the organizations' menu software database and will become the expert in implementing, editing, navigating, and utilizing the database of recipes, menus, and nutrition labels for departments across the organization. This role will also participate in food quality monitoring and drive recipe development and product testing in collaboration with Culinary Operations leadership. The Specialist will provide ongoing training and technical assistance to DCCK staff on menu compliance standards as well as the safe execution of dietary accommodations menus. Strong attention to detail, ability to take initiative, excellent oral and written communication skills, and the ability to work both independently and collaboratively are highly essential.

Duties and Responsibilities:

• Facilitate the development of cycle and monthly menus that meet meal pattern requirements, operational needs, and financial benchmarks for all schools and other contract meal programs, in close collaboration with culinary, school food operations, procurement, and community meals teams
• Conduct nutrient analysis to ensure menus are compliant with all federal, local and contract requirements for school & community partners; maintain detailed records to support menu compliance
• Coordinate menu updates with procurement and production teams dynamically as they occur and summarize on weekly and monthly basis as needed
• Utilize menu planning software to maintain a database of products, ingredients, standardized recipes, and food packaging and delivery specifications, create and update menus, and generate nutrient analysis, nutrition labels, production records, and other documentation to support food production across the organization including K12 meals, cafe, catering, and wholesale menus, retail SKU's, and healthy corners items.
• Collaborate with Associate Director, procurement, school foods, community meals, cafe, catering & retail sales, Healthy Corners and production teams on new menu management processes and systems to drive continuous quality improvement, efficiency, and operational excellence.
• Identify recipe testing needs (to include products, recipes, and packaging) in alignment with menu development schedule, establish recipe testing deadlines, engage in recipe development, product research, and taste tests, and monitor progress towards recipe testing goals to drive culturally responsive and fiscally responsible menu innovation
• Secure, review and maintain record of all product labels including CN or Product Formulation Statements and food labels.
• Maintain thorough and up to date knowledge of USDA Child Nutrition Program regulations to include, School Breakfast Program (SBP), National School Lunch program (NSLP), Seamless Summer Option (SSO), DC Healthy School Act (HSA), Child and Adult Care Food Program (CACFP) Supper, NSLP Afterschool Snack, Fresh Fruit & Vegetable Program (FFVP) and Summer Food Service Program (SFSP) Breakfast and Lunch.
• Coordinate promotional menus to support student engagements such as theme days, International Food Days, National School Lunch and Breakfast Weeks and Farm to School events
• Create cycle dietary accommodations menus for common dietary restrictions, such as top-9 allergens, dairy-free, gluten-free, vegan and texture modified menus
• Research and test specialty food items for dietary accommodations menus.
• Compile documentation for yearly administrative reviews including food labels, recipes, menus, dietary accommodation documentation and production records.
• Provide on-going training and technical assistance to DCCK staff at the central kitchen and school- and community-based satellite kitchens to support execution of planned menus
• Conduct continuous monitoring and evaluation of menu performance by coordinating data collection and analysis from production records, formal observations, surveys, plate waste studies, and other metrics; to inform culturally responsive, data-driven menu development.
• Assist with nutrition education program development and execution as needed and maintain general working knowledge of nutrition engagement activities to ensure cohesive, consistent, mission-aligned programming.
• Assist in precepting dietetic interns and Culinary Job Training Tracks students
• Attend internal and external client and community partner meetings as needed.
• Perform other duties and tasks as required to maintain quality relationships with internal and external partners and to drive the vision, mission, and values of DC Central Kitchen.

Minimum Qualifications:

• Bachelor's degree and 2 to 4 years of experience in Nutrition, Dietetics, or related field. School nutrition experience is preferred
• Demonstrated experience with menu software management, recipe development, and nutrient crediting in K12 environments, knowledgeable about nutrition facts label regulations a plus
• Registered Dietitian credential a plus
• Familiarity with all related USDA programs and regulations
• Computer proficiency in Microsoft Office Suite (Word, PowerPoint, Excel)
• Demonstrated cultural competence and a commitment to the mission and values of DC Central Kitchen
• Excellent oral and written communication skills and strong interpersonal skills
• Ability to communicate effectively with all levels of management, front-line personnel, as well as the client
• Highly organized, self-motivated, and detail-oriented with strong problem-solving and analytical skills
• Comfortable working independently and collaboratively as a team
• Current ServSafe® Manager certification or attained within 6 months of employment
• Must be able to obtain a DCPS clearance
• Pre-employment background check and drug test are required

Physical Demands:

• Must be capable of independent local travel.
• Must be able to attend occasional night and weekend events.
• May occasionally move Audio/Visual and other office equipment or lightweight items weighing up to 20 pounds for various meeting and event needs
• May require moderate physical activity, including transporting, positioning, installing, or removing office equipment items, such as printers, computers, phones, and so on
• May need to occasionally move about inside the office and commercial kitchen space to access supplies, materials, file cabinets, office machinery, etc.; constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer; constantly positions self to access and maintain computer equipment; and must be able to remain in a stationery position for at least 50% of the time.
• Must be able to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.

Benefits:

• Medical, vision, and dental insurance (DCCK pays 100% of employee premiums for individual coverage)
• Flexible Spending Accounts
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents
• Commuter Benefits plan
• Matching 401(k) program
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program

Note:

This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an "at will" relationship and is subject to change by the employer as the needs of the employer and requirements of