Culinary Institute
On-Call School Foodservice Dietitian Trainer
Culinary Institute, San Antonio, Texas, United States, 78208
POSITION SUMMARY
The School Foodservice Dietitian Trainer will be responsible for providing nutrition leadership, regulatory guidance, menu and recipe analysis, and training support for the Culinary Institute of America Consulting (CIAC) department, with a primary focus on K‑12 school foodservice programs. This position supports school districts, state agencies, and foodservice partners through in‑person and virtual training, technical assistance, and strategic consulting projects.
The Trainer role leads and supports nutrition analysis, menu planning, USDA program compliance, and evidence‑based nutrition education initiatives. Responsibilities include supporting culinary demonstrations and tastings from a nutrition and regulatory standpoint; developing nutrition training materials; conducting nutrient analysis; and collaborating closely with chefs, educators, and clients to ensure school meals are nutritious, compliant, operationally feasible, and culturally relevant.
ESSENTIAL RESPONSIBILITIES
Interact with CIAC partners, school district clients, state agencies, conference attendees and presenters, guest chefs, as well as CIA staff, faculty and students, to provide nutrition expertise and technical assistance.
Serve as a nutrition subject matter expert for K‑12 school foodservice initiatives aligned with USDA Child Nutrition Programs.
Work with CIA leadership to develop and facilitate in‑person and virtual training programs for school nutrition professionals.
Work with CIA leadership to conduct nutrition analysis of recipes and menus to ensure compliance with USDA meal pattern requirements and nutrition standards.
Collaborate with culinary teams on recipe development, ingredient specifications, portion sizes, and yields.
Work with CIA leadership to develop nutrition education content, training materials, presentation, and instructional resources.
Provide technical assistance related to USDA compliance documentation and menu certification.
Support culinary demonstrations, tastings, and filming by providing nutrition context and evidence‑based messaging.
Serve as a CIAC liaison during events to identify opportunities for continued consulting services.
Work with CIA leadership to facilitate instructional programs for K‑12 professionals.
Work with kitchen assistants or site contact to set up, clean, and break down the teaching kitchens and lecture spaces.
Maintain published uniform and personal hygiene standards during instructional programs.
Any and all other duties as required.
REQUIRED QUALIFICATIONS Education:
Bachelor’s degree in Nutrition and Dietetics, Food Science, or a related field.
Completion of an ACEND‑accredited dietetics program.
Credentials:
Registered Dietitian Nutritionist (RDN), active and in good standing.
Licensed Dietitian (LD) or ability to obtain licensure as required.
Experience:
Minimum of five (5) years of professional experience in nutrition, with experience in school foodservice, child nutrition programs, healthcare, or institutional foodservice.
PREFERRED QUALIFICATIONS
Five (5) or more years experience proving training or technical assistance to K‑12 school nutrition professionals.
Five (5) or more years experience as a manager or leader of a K‑12 school nutrition organization such as school, school district, or contract caterer for a K‑12.
Experience collaborating with chefs or culinary teams.
Master’s degree in Nutrition and Dietetics, Public Health, or related field.
Culinary Institute of America graduate.
ServSafe Certified or equivalent.
School Nutrition Specialist.
REQUIRED SKILLS
Strong knowledge of USDA Child Nutrition Program regulations and nutrition standards.
Ability to conduct and interpret detailed nutrition analysis.
Strong presentation and facilitation skills.
Excellent organizational and project execution skills.
Ability to translate nutrition science into practical guidance.
Strong collaboration and interpersonal skills.
High level of professionalism, adaptability, and service oriented.
Must display a high level of energy and self‑motivation.
Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
WORKING CONDITIONS
Availability to work occasional nights and weekends as required.
Moderate travel to support conferences, consulting and other CIA projects that take place at various CIA campuses and other off‑site locations.
Possess own transportation in order to travel between locations during the work day as required.
Ability to stand for extended periods during trainings and demonstrations.
Ability to lift and carry up to 30 lbs.; 50 lbs. with assistance.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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The Trainer role leads and supports nutrition analysis, menu planning, USDA program compliance, and evidence‑based nutrition education initiatives. Responsibilities include supporting culinary demonstrations and tastings from a nutrition and regulatory standpoint; developing nutrition training materials; conducting nutrient analysis; and collaborating closely with chefs, educators, and clients to ensure school meals are nutritious, compliant, operationally feasible, and culturally relevant.
ESSENTIAL RESPONSIBILITIES
Interact with CIAC partners, school district clients, state agencies, conference attendees and presenters, guest chefs, as well as CIA staff, faculty and students, to provide nutrition expertise and technical assistance.
Serve as a nutrition subject matter expert for K‑12 school foodservice initiatives aligned with USDA Child Nutrition Programs.
Work with CIA leadership to develop and facilitate in‑person and virtual training programs for school nutrition professionals.
Work with CIA leadership to conduct nutrition analysis of recipes and menus to ensure compliance with USDA meal pattern requirements and nutrition standards.
Collaborate with culinary teams on recipe development, ingredient specifications, portion sizes, and yields.
Work with CIA leadership to develop nutrition education content, training materials, presentation, and instructional resources.
Provide technical assistance related to USDA compliance documentation and menu certification.
Support culinary demonstrations, tastings, and filming by providing nutrition context and evidence‑based messaging.
Serve as a CIAC liaison during events to identify opportunities for continued consulting services.
Work with CIA leadership to facilitate instructional programs for K‑12 professionals.
Work with kitchen assistants or site contact to set up, clean, and break down the teaching kitchens and lecture spaces.
Maintain published uniform and personal hygiene standards during instructional programs.
Any and all other duties as required.
REQUIRED QUALIFICATIONS Education:
Bachelor’s degree in Nutrition and Dietetics, Food Science, or a related field.
Completion of an ACEND‑accredited dietetics program.
Credentials:
Registered Dietitian Nutritionist (RDN), active and in good standing.
Licensed Dietitian (LD) or ability to obtain licensure as required.
Experience:
Minimum of five (5) years of professional experience in nutrition, with experience in school foodservice, child nutrition programs, healthcare, or institutional foodservice.
PREFERRED QUALIFICATIONS
Five (5) or more years experience proving training or technical assistance to K‑12 school nutrition professionals.
Five (5) or more years experience as a manager or leader of a K‑12 school nutrition organization such as school, school district, or contract caterer for a K‑12.
Experience collaborating with chefs or culinary teams.
Master’s degree in Nutrition and Dietetics, Public Health, or related field.
Culinary Institute of America graduate.
ServSafe Certified or equivalent.
School Nutrition Specialist.
REQUIRED SKILLS
Strong knowledge of USDA Child Nutrition Program regulations and nutrition standards.
Ability to conduct and interpret detailed nutrition analysis.
Strong presentation and facilitation skills.
Excellent organizational and project execution skills.
Ability to translate nutrition science into practical guidance.
Strong collaboration and interpersonal skills.
High level of professionalism, adaptability, and service oriented.
Must display a high level of energy and self‑motivation.
Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
WORKING CONDITIONS
Availability to work occasional nights and weekends as required.
Moderate travel to support conferences, consulting and other CIA projects that take place at various CIA campuses and other off‑site locations.
Possess own transportation in order to travel between locations during the work day as required.
Ability to stand for extended periods during trainings and demonstrations.
Ability to lift and carry up to 30 lbs.; 50 lbs. with assistance.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr