Manager: Food And Nutrition Services Dietitian

• Conducts work efficiency and task simplification time studies. Evaluates employees' task assignments and workflows. Plans and conducts in-service training programs with site manager and staff as needed.
• Plans, develops and conducts with the Division of Curriculum and partner agencies nutrition, exercise and health education classes and related classroom activities for use at school or community site.
• Plans and develops monthly professional development trainings and workshops; trains employees and monitors the implementation of point of sale systems to ensure accurate accounting and record keeping.
• Performs other related duties as assigned within the same classification or lower.
• Plans, develops and implements new policies and procedures and programs.
• Performs periodic inspections of each food services facility to review implementation of established policies and procedures. Provides guidance to multi-unit site staff. Evaluates each site's overall operation for effective and efficient management of the School Food and Nutrition Services Programs. Consults with school administrators on food service related issues.
• Analyzes school menus for nutrition content and updates nutritional data bank. Provides nutritional data per request and consults with physicians, school nurses, parents and guardians as needed for special dietary issues. Conducts product testing with student groups.
• Verifies application information based on established federal guidelines. Communicates results of application status/verification to school administrators, students, parents and guardians.
• Plans, develops, implements and oversees marketing and public relations activities and events during and after normal school hours.
• Liaison to School Administrators, parents/guardians, community agencies, vendors, state and local officials.
• Monitors and is fiscally responsible for each site's accurate food production and withdrawal records, payroll and overtime records, food/supply/dry goods and small ware inventories, travel records, uniform records, property control records and the requisition of large and small kitchen equipment and small wares.

• Bachelor's Degree in Dietetics, Food Science or Nutrition from a regionally accredited college or university required.

• Two (2) years experience with special diets required.
• Five (5) years supervisory experience in large food service operations with multiple-unit responsibilities required.

• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
• Working knowledge of State of Maryland Health Regulations, Occupational Safety and Health Administration (OSHA) and Maryland Occupational Safety and Health Administration (MOSHA).
• Effective oral and written communication skills.
• Demonstrates the ability to effectively work and communicate with diverse populations.
• Comprehend United States Department of Agriculture (USDA) and Maryland State Department of Education (MSDE) regulations concerning Child Nutrition.
• Ability to create forms and analyze reports using current technology.

• Hold or be eligible for Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required; and
• Proof of a good driving record required.
• Hold or be eligible for ServSafe Food Handler Certificate issued by National Restaurant Association required.
• Upon hire, Dietitian License issued by Board of Dietetic Practice required; and
• Upon hire, Registered Dietitian issued by Academy of Nutrition and Dietetics required.

• Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
• Personal Vehicle
• Board Vehicle

• Second level supervisor

• This position acts as the manager for 50 to 100 indirect staff.
• This position acts as the manager for 20 or more direct staff.

• Determines the type of materials, supplies, machinery, equipment or tools to be used of materials or merchandise to be brought, stocked and sold.
• Assess employees’ performance (productivity/efficiency) to make promotional recommendation/other status changes.
• Controls the flow and distribution of materials or merchandise and supplies.
• Disciplines employees.
• Provides for the safety and security of the employees or the property.
• Maintains records for use in supervision.
• Plans the work.
• Plans and controls the budget.
• Directs the work of employees.
• Determines the techniques to use.
• Apportions the work among the employees.
• Handles employee complaints/grievances.
• Monitors and implements legal compliance measures.
• Sets/adjusts pay rate and work hours.
• Interviews, selects, and trains employees.

• Walking: between 1/3 and 2/3 percent of the time
• Squatting: under 1/3 percent of the time
• Stooping: under 1/3 percent of the time
• Repetitive Motions: under 1/3 percent of the time
• Crouching: under 1/3 percent of the time
• Pulling: under 1/3 percent of the time
• Twisting: under 1/3 percent of the time
• Climbing (Ascend/Descend): under 1/3 percent of the time
• Pushing: under 1/3 percent of the time
• Tasting: under 1/3 percent of the time
• Standing: between 1/3 and 2/3 percent of the time
• Keyboarding: under 1/3 percent of the time
• Sitting: under 1/3 percent of the time
• Hearing: under 1/3 percent of the time
• Driving: under 1/3 percent of the time
• Reaching (with hands and/or arms): under 1/3 percent of the time
• Pinching (fine motor skills): under 1/3 percent of the time
• As required by the duties and responsibilities of the position.
• Wrist deviation: under 1/3 percent of the time
• Balancing: under 1/3 percent of the time
• Talking: under 1/3 percent of the time
• Using hands to handle or feel: between 1/3 and 2/3 percent of the time
• Eye/Hand/Foot Coordination: under 1/3 percent of the time
• Smelling: under 1/3 percent of the time
• Kneeling: under 1/3 percent of the time
• Bending: under 1/3 percent of the time

• No special vision requirements

• In the community (homes, businesses, etc.): under 1/3 percent of the time
• Outdoor environment: under 1/3 percent of the time
• Temperature Change: over 2/3 percent of the time
• Office, school or similar indoor environment: over 2/3 percent of the time

• Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
• Wet or humid conditions (non-weather related): between 1/3 and 2/3 percent of the time
• Outdoor weather conditions: between 1/3 and 2/3 percent of the time
• Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time

• Loud: between 1/3 and 2/3 percent of the time

• Up to 50 pounds: under 1/3 percent of the time

• 30% daily day travel within the county to school sites.