Nutrition Services Dietitian Manager

id='p12938_'>Nutrition Services Dietitian Manager JobID: 12938

Position Type:

Classified/Nutrition Services

Date Posted:

6/29/2026

Location:

Nutrition Services

Closing Date:

07/09/2026

Hours per Day:

8 hours; $121,584 annually

Days of the Week:

Monday,Tuesday,Wednesday,Thursday,Friday

Shift Times:

Varies depending on work demands, starting as early as 5:30am and ending as late as 4:30pm

Days per Year:

240

Additional Information: Show/Hide

Annual Salary: $121,584, non-negotiable.

POSITION SUMMARY

The Nutrition Services Dietitian/Manager will work collaboratively with other Nutrition Services staff to provide nutritious and appetizing meals to District schools. Analytical and supervisory skills will be used in planning and organizing operations and directing staff. The Dietitian is responsible for engaging staff for the purpose of building teamwork within the Nutrition Services department to provide nutritious, appetizing and wholesome meals to schools, utilizing a large-volume production kitchen serving approximately 17,000 meals per day.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Some incumbents may not perform all the duties listed while in other cases related duties may also be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Supervise and evaluate the School Kitchen personnel and other personnel as assigned. Assist in the supervision of Central Kitchen personnel.
• Supervise and evaluate staff to provide schools and scholars the best customer service, prepare and serve quality meals that meet changing nutrient and cost requirements of the National School Lunch Program (NSLP) and other affiliated child and adult care programs, using a variety of food preparation equipment including Cook Chill equipment.
• Plan, utilize and order USDA Foods (Commodities)
• Participate in annual contract assignment of staff.
• Write appetizing, culturally diverse, popular and cost effective menus and recipes compliant with standards. Supervise planning and structure of meal composition and production in logical sequence, according to meal and recipe and regulatory restrictions. Analyze recipe nutritional content and nutrient composition of foods , recipes and meals. Conduct menu meetings for central kitchen staff.
• Test recipes and conduct taste tests in schools.
• Regularly visit schools at meal time. Conduct staff education and development, on site reviews.
• Participate in the development of and adherence to district policies and department procedures.
• Responsible department foods are purchased meeting NSLP and department specification.
• Act as a resource to scholars, parents, schools, school staff and community groups on evidence based nutrition information and best nutritional practices.
• Manage special diet process including parent/student and schools staff contact, diet setup, administration and supervision of special diet meals preparations.
• Design and implement creative programs of the department.
• Provide Nutrition Education and schools and community outreach. Market department and healthy eating.
• Help in the development of healthy eating and wellness policies and practices. Serve on a variety of health committees as directed.
• Follow all health and safety regulations for quality and safe meals service. Supervise and monitor production and temperature records. Monitor daily school meals operations, processes and reports.
• Supervise Summer Feeding and other programs as assigned.
• Perform a variety of cost analyses of menu, food and ingredient items, labor scheduling, meals packaging and preparation and equipment choices.
• Assist in preparation of budget estimates and justifications for the food service program and maintain cost controls; plan and direct the ordering, receiving, and accounting of all food products, supplies, and equipment for food operation.
• Review and evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary to ensure compliance with federal, state and county laws, rules, and regulations.
• Develop and train hourly team members on a variety of tasks, jobs, and kitchen equipment usage.
• Perform related duties consistent with scope and intent of the position.
• Other duties and responsibilities as necessary.

OTHER RESPONSIBILITES:

• Serve as a member of the District Nutrition Services team.
• Serve as a team member in interviews, selection, supervision and management.

REQUIRED QUALIFICATIONS:

EDUCATION AND EXPERIENCE:

Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, nutrition education culinary arts, business or related field

ADDITIONAL REQUIREMENTS:

Registered Dietitian (RD) with the Commission on Dietetic Registration

Work scheduled hours on a consistent basis

PREFERRED QUALIFICATIONS:

Four years of increasingly responsible experience in quantity food service management to include 2 years in a supervisory role.

Two years of K-12 school meals or closely related institutional feeding program

Experience using current technology/applications including those found in in a schools feeding or institutional foodservice setting.

Prior experience leading, motivating and developing teams.

CONDITION OF EMPLOYMENT:

Criminal background clearance

Washington State Driver's License

Valid food handler's permit

Must be able to travel within the school district within the same day

Must be able to travel to in-services, trainings, seminars and food shows within the state

KNOWLEDGE OF:

Federal and state food code regulations.

Quantity food production procedures and quality practices.

Proper safety, sanitation and food handling procedures.

Adult pedagogy

School board policies and procedures

ABILITY TO:

Meet and maintain budget goals.

Independently problem solve and develop complex and creative plans and integrate into nutrition, production, and presentation concepts to develop new products, menus, and catering projects.

Demonstrate proactively problem solving, improving services and initiating solutions to a wide variety of situations in a fast-paced food production environment.

Ability to establish and maintain effective, collaborative, working and supervisory relationships.

Serve as trainer and monitor of employees and positively motivate employees. Skill in teaching.

Organize, set priorities, coordinates activities and meet deadlines.

Work effectively under pressure and exercise independent judgment.

Effectively use e-mail, word processing, spreadsheet, and database computer software.

Communicate effectively in both written and verbal form with clients and staff.

Organize tasks and work independently and plan, organize and direct the work of others.

Keep confidentiality and observance of chain of command in departmental and outside communications.

Creatively perform work with limited time and delivery options.

Demonstrate analytical skills and ability to be process-oriented.

Manage in a diverse environment with focus on client and customer services.

Demonstrate creative and unique problem-solving skills.

Positively interact with students, staff and administrators.

Perform the essential functions of the job with or without reasonable accommodations

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES RELATED TO CULTURAL COMPETENCE AND EQUITY:

Knowledge/awareness of own cultural identity and how this influences behavior, and desire to learn about the cultural identity of others.

Ability to establish and nurture an environment that promotes cultural competence and equitable treatment of staff, students, and patrons of the District.

Ability to understand and hold self and others accountable for promoting the Federal Way Public Schools' commitment to "Each Scholar: A Voice. A Dream. A Bright Future."

Ability to recognize that each person is a unique individual even as we celebrate their group cultural heritage.

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.

This position is required to visually concentrate on details, be accurate, dexterous, and precise. Required to stand for prolonged periods. This position will experience physical demand such as sitting, bending, stooping, walking, reaching, grasping, holding, removing, turning, unlocking, opening, pushing, pulling, writing, keyboarding, driving, filing, hearing, and speaking. This position lifts or carries 55 pounds on a regular basis and works around large appliances with sharp and moving parts. The employee is occasionally required to push/pull carts weighing at least 400 lbs. This position is required to wear protective clothing. This position may be exposed to high noise levels from equipment, and work in freezer.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Position requires ability to work in low temperature environments such as walk in refrigerators or freezers, or work with food that is in a frozen or very hot state. Position also requires exposure to angry, frustrated, or aggressive individuals. Experience frequent interruptions and inflexible deadlines.

WORK SCHEDULE

This position typically works Monday through Friday, 240 days per year. Daily schedule will span an 8-hour day within 5:30am-4:30pm, dependent on work demands.

REPORTING RELATIONSHIPS

This position reports to and is evaluated by the Director of Nutrition Services

REPRESENTATION

Non-Represented

LEVEL OF COMPENSATION

Manager II level on the Non-Represented salary schedule.

CLASSIFICATION HISTORY

Update 03/2018

Disclaimer

The preceding list is not exhaustive and may be supplemented as necessary. The statements contained herein reflect general details as necessary to describe the principal functions of this job, the scope of responsibility and the level of knowledge and skills typically required, but should not be considered an all-inclusive listing of work requirements, skills or duties so classified. All personnel may be required to perform duties outside their normal responsibilities from time to time as needed.

All employment open positions are made available on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or veteran status.

Job descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot include, and are not intended to include, every possible activity and task performed by every specific employee.