Summary
The Lead Nutritionist is responsible for overseeing all aspects of the school’s nutrition and food service program while actively supporting daily kitchen operations. This role leads menu planning, food preparation, inventory management, regulatory compliance, staff training, and kitchen operations to ensure children receive nutritious meals in a safe, clean, and nurturing environment at their assigned location, as well as general oversight and coordination for the other kitchens in our network of schools.
Program Leadership & Nutrition Oversight
- Lead the planning, development, and refinement of menus that meet Beacon Hill Schools nutrition standards, state guidelines, and the developmental needs of children for all locations.
- Maintain thorough knowledge of children's food allergies, dietary restrictions, and accommodations, ensuring all requirements are consistently implemented.
- Stay current on child nutrition best practices, food safety regulations, and health guidelines.
Kitchen Operations & Food Service
- Oversee the daily operation of the kitchen, ensuring meals are prepared, served, and stored safely and efficiently.
- Maintain consistent food preparation, sanitation, and safety procedures throughout all kitchen operations.
- Conduct regular reviews of kitchen cleanliness, organization, food storage practices, and equipment usage.
- Ensure all kitchen equipment is maintained, cleaned, and used properly.
- Clean, disinfect, and sanitize dishes, countertops, appliances, food preparation areas, and kitchen equipment daily or more often as needed.
Compliance & Safety
- Ensure compliance with all federal, state, and local regulations related to food service, sanitation, licensing, and health inspections.
- Maintain required documentation, including menu postings, menu changes, allergy accommodations, food safety logs, temperature records, and other licensing requirements.
- Support successful
licensing inspections through accurate recordkeeping and consistent operational practices.
Inventory, Ordering & Cost Management
- Monitor stock levels, and submit timely orders to maintain uninterrupted service.
- Review deliveries for accuracy and quality and ensure proper storage of all food and supplies.
- Maintain efficient ordering systems.
- Serve as the primary contact for third party vendors
- Monitor food usage and inventory levels to minimize waste and support cost-effective kitchen operations.
Staff Leadership & Training
- Take the lead in onboarding and training new kitchen staff on menus, food preparation procedures, sanitation practices, and safety requirements.
- Provide ongoing guidance, coaching, and support to nutrition staff to ensure consistency and quality.
- Serve as a resource for staff regarding nutrition standards, allergy accommodations, and food safety procedures.
- Oversee and approve weekly ordering for all locations to ensure order accuracy at all locations.
Professionalism & Collaboration
- Partner with school leadership to ensure nutrition services align with school schedules, events, and program needs.
- Communicate professionally with staff, families, vendors, and leadership regarding nutrition and food service matters.
Qualifications
- High school diploma or equivalent required; advanced training in nutrition, food service, culinary arts, or related fields preferred.
- Experience managing inventory, ordering processes, and food cost controls.
- Ability to consistently follow and enforce health, sanitation, and safety standards.
- ServSafe certification or equivalent food safety certification preferred (or willingness to obtain).
Physical Requirements
- Ability to stand for extended periods and lift up to 50 lbs.
- Regular bending, reaching, carrying, and moving of food and supplies.