Dietitian and Food Bank Coordinator

Responsibilities

Oversee day to day operations of all nutrition programs, including food pantry, medical nutrition therapy, community nutrition education, and fresh food pharmacy (produce prescription)

• Guide the vision and direction of nutrition programs and services at the organization
• Establish and maintain partnerships with external stakeholders
• Plan nutritionally balanced food pantry menus and manage orders, deliveries, and distribution
• Provide initial nutrition assessment, counseling and care planning services to all agency clients referred for food bank and nutrition services
• Design nutrition education materials for program participants
• Organize and facilitate group nutrition education classes and cooking demonstrations
• Recruit, train and supervise food bank staff, and volunteers

Ensure compliance with all applicable local and federal food safety guidelines by conducting regular inspections of the food bank space and implementing quality control measures

Ensure compliance with all program contracts and complete monthly narrative reports detailing services provided

Design and oversee implementation of quality improvement initiatives for food and nutrition service areas

Apply the Nutrition Care Process to assess and provide medical nutrition therapy on an outpatient basis to adult patients as referred by medical providers, case managers, or care coordinator

Collaborate with other agency providers on patient treatment plans at monthly integrated team treatment (ITT) meetings as needed

Hours of Work

8:30am to 5:30pm, Monday – Friday

Qualifications

Minimum of a Bachelor’s Degree in dietetics or nutrition-related field from an accredited college or university required; Masters’ degree in nutrition and/ or public health preferred

Required Credentials

Must be credentialed as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) with the Commission on Dietetic Registration and either already licensed to practice or eligible to apply for licensure as a dietitian in the District of Columbia; valid DMV driver’s license required; ServSafe certification or related food safety knowledge preferred.

Experience

Minimum of two years’ 2 years dietetics experience, particularly in an outpatient and/or community setting. Management experience preferred, supervisory and training experience strongly preferred; experience working with culturally diverse and low income populations strongly preferred; experience providing medical nutrition therapy to individuals living with HIV/AIDS preferred; experience providing diabetes nutrition education to both individuals and groups preferred; experience working with electronic medical record systems strongly preferred, with experience implementing the Nutrition Care Process within said systems a plus

• KNOWLEDGE, SKILLS, and ABILITIES
• Excellent planning, time management and organizational skills
• Excellent interpersonal and customer service skills
• Strong written and verbal communication skills
• Strong critical thinking and analytical skills
• Ability to be flexible and adapt well to ambiguity and change
• Ability to work independently and efficiently with little supervision
• Ability to mobilize problem-solving skills and work calmly and effectively under pressure
• Ability to build capacity and establish trust-based relationships with diverse groups of people
• Proficient in Microsoft Office applications including Outlook, Word, Excel, PowerPoint

Physical Requirements

• Ability to stand for extended periods and perform a moderate amount of walking
• Ability to travel to vendor sites and/ or pick up food deliveries as needed
• Ability to safely and independently move/ lift up to 40 lbs. as needed

Compensation

FMCS offers a competitive salary based on experience and provides a comprehensive benefits package that includes medical, dental, vision, 403b, ancillary benefits, and generous leave benefits.