23-24 - Pflaum - Dietitian- 1.0 Fte

23-24 - Pflaum - Dietitian- 1.0 FTE

Food Services

Pflaum Road Building

79,456.00 - 104,852.80 Annual Salary

Hours: Monday-Friday 8:00 am - 4:00 pm

Purpose of Position:

The purpose of this position is to serve the Madison Metropolitan School District through development and maintenance of USDA compliant and highly nutritious menu cycles for K-12 students under various programs such as SBP/NSLP/SSO/SFSP/CACFP. Work with production and procurement teams to make best use of USDA foods and promote cost-effective, wholesome menus minimizing processed ingredients and foods. Maintain a database of dietary needs and act as liaison with Health Services to ensure appealing and safe meals are available to students needing special consideration. Act as primary trainer and monitor in meal compliance requirements such as OVS and meal pattern details such as component requirements and portions. Serve as public liaison in presentations and group discussions on community needs and interests regarding improving appeal and nutrition in school meals.

Essential Duties and Responsibilities:

• Plans menus and develops recipes that meet all federal and state guidelines. Visit school cafeterias weekly, reviewing FOH & BOH requirements (meal reimbursement procedures, offer v. serve, food ordering, food production and inventory protocols).

• Conducts and coordinates food sampling with students, staff, and cafeteria employees.

• Maintains the recipes, menus, and point of sale functions in the automated central food services management system and the site-based cafeteria point of sale and inventory control program. Provide technical assistance and ongoing training for food service personnel with cafeteria point of sale and inventory control.

• Presents the food services program to parents and staff to assure understanding and positive public relations. Educate students and parents regarding healthy food choices through school training and community outreach.

• Assists the Director of Food Service in the development of agenda for all cafeteria managers and individual contributors’’ meetings. Attend District/School meetings regarding MMSD Wellness Policy and contribute to agendas regarding same.

• Establish, document, and manage database and protocols for production of special diets in MMSD K-12 programs. Provide and manage current nutrient analysis and ingredient/allergen disclosure for all food items served.

• Maintain current understanding of all nutritional rules and regulations necessary to support a compliant menu and program.

• Manage and update printable and appealing public-facing menu files incorporating important information such as local items, vegetarian and vegan options, and student-approved menu items.

• Demonstrate the ability to identify problems and determine solutions. Sets high standards for self and coworkers. Works with department leadership to ensure satisfaction in such areas as quality, service, and problem resolution.

• Complies with all HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments.

• Understands and follows all District and Food Service policies and procedures.

• Monitor and track production records through software applications. Provide software/POS support. Review and update employee’s weekly payroll accurately in Kronos as applicable. Check and respond to email and phone messages within 24 hours of receipt. Confirm accurate paperwork (count sheets, production records, etc.).

• Site visits to school sites inspecting program compliance, safety, and inventory control. POS supervision. Oversee meal count accuracy and accountability.

• Possess strong leadership and creative thinking skills in problem solving issues. Plan ways to contribute to healthy staff morale, resolution of operational issues, and strong working relationships.

• Value diversity and experience working cross culturally and/or commitment to work toward one’s own cultural competence, i.e., value difference/diversity, recognizing personal limitations in one’s skills and expertise, and has the desire to learn in these areas

• Provides after hours support to the school district as subject matter expert in the field and member of Building Services leadership team. Participates in on-call rotation coverage for emergency response.

• Other duties may be assigned by Director of Food & Nutrition

Financial Requirements

• Review menus for cost-effectiveness and full use of USDA foods entitlement. Recommend menu changes to contribute to positive operating results in both categories

Qualifications:

• Must have at least a Bachelor's Degree in related field;or the equivalent education and/or work experience; Master’s Degree Preferred.

• Must meet the eligibility requirements for certification as a Registered Dietitian credentials RD/RDN/ CD/or CDR and have certification within 6 months of hiring date.

• Minimum of five (5) years of experience in the food industry.

• Demonstrated leadership skill and experience. Demonstrated success with large group public speaking and group training.

• Proficiency with Microsoft Office Suite and/or Google Suite. Experience working with approved nutrient analysis software, food purchasing, and website management preferred.

• Multi-account experience preferred. Experience working with USDA School Food Nutrition K-12 contracts NSLP, SSO, SFSP, CACFP, FFVP, Farm to School.

• Requires the ability to interact professionally and constructively with coworkers, school-based personnel, and parents.

• Requires the ability to display a basic understanding of school lunch accounting and reporting.

• Requires the ability to display knowledge in areas of food services computer applications and inventory control. Requires the ability to organize work around broad organizational goals and processes.

• Requires the ability to make recommendations that improve progress toward budget goals.

Physical and Sensory Requirements:

• Light Work: Exerting up to 10- 20 pounds of force occasionally and/or up to 50 pounds of force as frequently as needed to move objects. The work also requires the following physical abilities in order to perform the essential job functions: fingering, talking, visual acuity, and walking.

• Ability to exert very moderate physical effort in sedentary to light work, typically involving some combination of stooping, kneeling, crouching, climbing, crawling, lifting, carrying, pushing and pulling.

• Ability to recognize and identify degrees of similarities or differences between characteristics of colors, shapes, sounds, odors and textures associated with job-related objects, materials and tasks. Ability to sustain prolonged visual concentration.

• Ability to operate a variety of office and facilities food production industrial equipment including computer, telephone, calculator, large scale food production mixers, ovens, conveyor belt, packaging equipment machinery, refrigeration and freezer units.

Environmental Adaptability:

• Ability to work under generally safe and comfortable conditions where exposure to site environmental factors such temperature variations or extremes, odors, noise, machinery, and/or electrical currents may cause discomfort and pose a limited risk of injury.