Registered Dietitian

Description

Our Mission

Our mission is to leverage the power of food to end hunger and build healthier communities.

Our Vision

We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region. 

The Foodlink Way

Act With Compassion

Take Responsibility

Be a Team Player

Listen, Learn, Adapt   

Department: Kitchen Operations

Reports to: Director of Kitchen Programs (DKP)

Status: Full-time, hourly, Non-Exempt

Job Level: 8 (Manager)

Supervises: seasonal dietetic interns

BACKGROUND

The Foodlink Community Kitchen prepares and delivers thousands of meals and snacks daily to students in school, after-school and summer settings in the City of Rochester, which has one of the highest child poverty rates in the nation. Through collaborative partnerships, we help families access healthy, scratch-made meals for their children.  The kitchen also houses the Foodlink Career Fellowship--Foodlink’s one-of-a-kind culinary training program that prepares individuals for middle-skills careers with a living wage in the regional food industry, and increases the self-sufficiency, well-being and food security of our Fellows.

SUMMARY

The Registered Dietitian (RD) is responsible for the review, approval and development of our Community Kitchen menus. The RD must assure all offerings meet the requirements of CACFP, SFSP, NSLP and other potential Federal feeding Programs. The RD actively seeks the feedback from our meal sites and children that eat our food. They are responsible for the development of tasting events, and a communication mechanism to bring feedback to the Executive Chef and production team. The RD works collaboratively with the Executive Chef and production team to promote healthy food initiatives and a diverse menu. 

 ESSENTIAL DUTIES/RESPONSIBILITIES include the following. Other duties may be assigned. 

• Manages meal program menu requirements in accordance with policies, procedures, and requirements outlined by CACFP, SFSP, NSLP and all relevant regulatory authorities.
• Contributes to menu development with the goal of providing the most nutritious, diverse, well-liked, high-quality product possible; helping to translate the requests of site partners into credible meals
• Acts as the subject matter expert with regard to meal program/food service regulations and requirements, communicate these in clear, concise ways to site staff and Foodlink colleagues. 
• May serve as an RD support role to partner agencies on as needed basis to assist in their federal meal program requirements.
• Serve as lead in hosting taste-tests events at kitchen sites, create surveys or other mechanisms to collect feedback directly from the children eating the meals. 
• Collaborate with the Executive Chef and DKP on how to implement changes from feedback; contributing to continuous menu development with the goal of providing the most nutritious, diverse, well-liked, high-quality product possible
• Precept dietetics and nutrition interns; guiding and supporting students during supervised learning experiences related to nutrition services in the community, interacting with program faculty and providing constructive feedback 
• Supports DKP with the meetings of the Community Kitchen Advisory Committee made up of site leaders with the goal of continuous improvement.
• Ensures that exemplary customer service is provided at all times through the embodiment of the Foodlink Way and      Customer Service Standards.
• Expand the current allergen and vegetarian menus to allow for more variety and include items requested by sites
• Assist in expanding current menu offerings to include items more favored by senior and early childhood programs
• Assist in creating a strategy and schedule for removing less favored items from menus and introduce new ones that have been developed using site feedback
• Collaborates on educating partner site staff and Foodlink staff, which includes ongoing training for CACFP and SFSP.
• Supports on-site food safety, L1 and L2 trainings and classes as needed.
• Acts as liaison between Foodlink, sites and CACFP during audits or whenever information is requested, providing accurate and timely reports and documentation as required and/or requested by federal and state representatives/contractors and Foodlink management. 
• Oversees the timely and accurate completion of all documentation and paperwork for program implementation, including vouchering for SFSP and CACFP reimbursement. 
• Ensure all audit back up documentation, including menu analysis, recipes, product spec sheets, production sheets, and nutrition labeling is correct and available at all times for all meals. 

Requirements

TRAINING AND QUALIFICATIONS

• Bachelor’s degree in nutrition, public health, or related relevant field. 
• Advanced credentials, including Registered Dietitian Nutritionist, required. 
• 2-5 years of relevant work experience especially in a community based or non-profit setting preferred.
• Demonstrate strong communication and interpersonal skills
• Knowledge of State/Federal Child Nutrition Programs preferred but not required
• Must possess a valid driver’s license with a good driving record, have access to a vehicle and be willing to travel within Foodlink’s 10 county service area
• Demonstrated knowledge of computer word processing and spreadsheets
• Able to carry out oral and written instructions
• Able to communicate clearly and concisely orally and in writing
• Able to write reports and business correspondence and to effectively present information and respond to questions from managers, agencies, customers and the general public
• Able to apply mathematical concepts
• Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardizations exist
• Able to work in a team environment
• Friendly, customer-oriented personality
• Have a professional attitude and appearance at all times
• Fluency in English required. Knowledge of Spanish helpful
• Commitment to Foodlink’s mission to end hunger and build healthier communities.

SALARY AND BENEFITS

This is a full-time, year-round position paid on an hourly basis, ranging from $28.53-$30.51/hour, depending on experience (DOE). Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars. In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service.  

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds

Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

The noise level in the work environment is usually quiet. 

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required.

Diversity, Equity, & Inclusion

Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others.

Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences.

Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist.

Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees’ differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission.

Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions.