Job Description

Job Title: Registered Dietitian/Meal Planner Duty Days: 226 days

Pay Grade: Administrative Pay Scale FSLA Exempt

Reports to: Director of Food and Nutrition Services

QUALIFICATIONS:

Education

Bachelor's degree in nutrition, dietetics, food science, or related field required

Current Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN) credential required

Current Texas dietitian license, as applicable

ServSafe Certification

Special Knowledge/Skills

Knowledge of child nutrition programs and school meal requirements

Knowledge of USDA meal pattern and nutritional requirements

Knowledge of medical and disability-related meal modification requirements

Knowledge of food allergies, intolerances, special diets, and ingredient management

Ability to conduct nutritional analysis and evaluate food products and ingredients

Ability to develop and evaluate nutritionally balanced menus

Ability to interpret medical documentation related to student dietary accommodations

Strong organizational, communication, documentation, and problem-solving skills

Ability to provide training and technical assistance to cafeteria managers and other district personnel

Primary Purpose:

Provide district-wide professional expertise and oversight for menu planning, nutritional analysis, food product and ingredient review, and student dietary accommodations. Ensure district meal programs meet applicable federal and state nutrition requirements, and that medical and disability-related meal modifications are implemented appropriately, consistently, and in accordance with required documentation.

The Registered Dietitian/Menu Planner serves as the district's subject-matter expert for student nutrition and special dietary needs and provides guidance to Food and Nutrition Services staff regarding food allergies, intolerances, medically prescribed diets, and other nutrition-related accommodations.

Major Responsibilities and Duties:

Menu Planning and Nutritional Compliance

• Develop, review, and maintain district menus that meet applicable federal and state nutritional requirements.
• Conduct nutritional analysis of menus, recipes, and food products.
• Review food products, labels, ingredients, substitutions, and specifications for nutritional content and dietary considerations.
• Collaborate with the Director of Food and Nutrition Services regarding menu development, product selection, procurement, and implementation.
• Assist with standardized recipes, portion requirements, menu substitutions, and nutritional documentation.
• Monitor menu compliance and recommend adjustments as needed.

Special Dietary Accommodations

• Provide professional oversight for student meal modifications related to disabilities, medical conditions, food allergies, intolerances, and other documented dietary needs.
• Review required medical documentation and coordinate appropriate meal modifications based on information provided by authorized professionals.
• Develop and maintain procedures for processing, documenting, communicating, and implementing student dietary accommodations.
• Provide cafeteria managers with clear written guidance regarding approved meal modifications and substitutions.
• Ensure cafeteria managers and other campus food service personnel do not independently diagnose dietary needs or determine medical meal modifications outside established district procedures.
• Collaborate, as appropriate, with parents/guardians, nurses, campus personnel, Food and Nutrition Services staff, and qualified medical professionals to support safe and appropriate meal service.
• Maintain accurate and confidential records related to dietary accommodations in accordance with district procedures and applicable requirements.
• Periodically review student dietary accommodations to ensure documentation and implementation remain current.

Training and Technical Assistance

• Develop and provide training for cafeteria managers and Food and Nutrition Services employees regarding food allergies, special diets, cross-contact prevention, approved substitutions, and dietary accommodation procedures.
• Serve as a professional resource to district and campus personnel regarding nutrition and dietary accommodation matters.
• Develop written procedures, reference materials, and tools to support consistent implementation across campuses.
• Assist with corrective actions when dietary procedures are not implemented appropriately.

Program Support and Compliance

• Monitor applicable USDA, Texas Department of Agriculture, and other regulatory requirements related to school nutrition and dietary accommodations.
• Assist the Director of Food and Nutrition Services with program reviews, audits, documentation, and corrective action plans.
• Identify potential compliance or safety concerns and recommend appropriate corrective measures.
• Support district efforts to maintain consistent food safety, nutrition, and dietary accommodation practices across all campuses.
• Maintain professional knowledge through continuing education and applicable professional organizations.

Other

• Participate in district and department meetings as assigned.
• Perform other duties related to Food and Nutrition Services as assigned by the Director of Food and Nutrition Services or district administration.

Supervisory Responsibilities

None

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Standard office equipment including personal computer and peripherals Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting

Lifting: Occasional light lifting and carrying (less than 15 pounds)

Environment: Frequent districtwide travel; occasional prolonged standing and walking; regular visits to commercial kitchen and cafeteria environments; exposure to food preparation areas, temperature variations, and food allergens.

Mental Demands: Work with frequent interruptions; maintain emotional control under stress; communicate effectively with parents, employees, administrators, and healthcare professionals