Registered Dietician and Nutrition Programs Coordinator
hace 6 días
Loveland
Job Description Position Title: Registered Dietician and Nutrition Programs Coordinator FLSA Classification: Non-exempt; hourly Pay: $26.44-$27.40 per hour, commensurate with credentials and experience, plus competitive benefits Spanish Bilingual differential: $0.75 per hour (as eligible) Position Type: Full-time; 40 hours per work week Work Schedule: Mon-Fri; 8:00a-4:30p with the ability to flex hours to accommodate business needs. Location: Main Administration - 5706 Wright Dr. Loveland, CO 80538 with presence at various partner sites in Larimer County and intermittent presence in all 3 FBLC locations. Remote Eligibility: This position is primarily onsite, with occasional opportunities to work from home in accordance with FBLC’s work from home policy. Reports To: Community Impact Manager Last Date Updated: March 25, 2026 Summary: Join our team as a Registered Dietitian & Nutrition Programs Coordinator and use your clinical expertise and passion for nutrition to create meaningful, lasting impact in Larimer County. In this expanded role, you will lead engaging nutrition education classes, develop and evaluate menus for senior and youth meal programs using Food Processor software, and support kitchen operations that bring healthy meals to life. Building on that foundation, you will also design and deliver new Food is Medicine initiatives, contribute your clinical expertise to emerging program and social enterprise development, and strengthen our health system partnerships. This opportunity offers a chance to educate, inspire, and help nourish the health of our neighbors every day, while shaping the next chapter of what a food bank can do. ESSENTIAL FUNCTIONS This job description is not intended to be an exhaustive list of all duties or responsibilities associated with the job. Other job-related duties may be assigned. NUTRITION EDUCATION (30%) • Lead virtual and in-person nutrition classes and support volunteer recruitment and training., • Build and maintain community partnerships to increase class participation., • Lead menu development cycles for seniors and program-based meal services including recipe standardization, nutritional analysis, and using Food Processor® software in collaboration with the Kitchen Manager., • Ensure menus meet nutrition standards while aligning with budget, supply, and client preferences, and incorporate feedback to improve satisfaction., • Serve as backup to the Kitchen Manager in reviewing, developing, and approving children’s menus in alignment with the Child and Adult Care Food Program (CACFP)., • Create, implement and evaluate Food is Medicine programming, including medically tailored groceries, produce prescription initiatives, and targeted nutrition interventions for clients with diet-related chronic conditions such as diabetes, hypertension, cardiovascular disease, and malnutrition., • Collaborate with healthcare partner clinics, hospitals, and Medicaid-managed care organizations to develop referral pipelines and data-sharing agreements that support integrating FiM programming., • Track and report FiM program metrics: participant health outcomes, dietary behavior changes, engagement rates, and cost-effectiveness data for grant reporting and organizational leadership., • Serve as the internal nutrition subject matter expert for the development of new programs and social enterprise initiatives, providing clinical nutrition standards, menu input and regulatory guidance., • Precept dietetic interns, contribute to strategic program initiatives, and help implement Healthy Eating Research (HER) Guidelines., • Maintain adherence to FBLC safety, OSHA, and food safety standards, prioritizing safety for oneself and others, including when operating company equipment or vehicles., • When representing the organization in local, state, and regional collaborations, take care to embody organizational values., • Demonstrate sensitivity to various viewpoints, including those shaped by different generations and cultures, while delivering exceptional customer service through kindness and engagement in all stakeholder interactions. QUALIFICATIONS, EXPERIENCE, AND SKILLS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. COMPETENCIES: Strong professionalism and customer service; collaborative and team-oriented with leadership and problem-solving abilities. Skilled in organization, time management, and both virtual and in-person group facilitation. Able to make sound decisions under pressure and apply basic math skills. Culinary knowledge, food safety, and health equity experience required. Must demonstrate cultural and generational awareness, strong interpersonal skills, and sensitivity to diverse perspectives. EDUCATION & EXPERIENCE: • Registered Dietitian (RD) credential with active CDR status is required., • Bachelor’s degree in nutrition, dietetics, food science, or related field from an ASCEND-accredited program required., • Experience in community nutrition or human services, especially in diverse or low-income populations, preferred., • Experience designing medically tailored nutrition programs or working with health system partners preferred., • Successful completion of all pre-screening requirements., • Passing of the WorkSTEPS job-specific test. COMPUTER SKILLS: • Proficiency in Microsoft Office Suite and online technologies is essential. WORK ENVIRONMENT: Primarily based in an office within a warehouse setting, with occasional work in kitchen areas and visits to partner or community sites. May experience intermittent exposure to outdoor elements such as heat, cold, or rain. 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. While performing the duties of this job, the employee is regularly required to talk, hear with or without aid, walk for short or extended periods of time, stand for short or extended periods of time, sit for short and extended periods of time, kneel, crouch, crawl, stoop, bend repeatedly, pull, reach above the shoulder with hands and arms, regularly use hands to finger, grasp, handle, feel, pull, climb stairs or ladders, step up and down at least 29 inches, balance, write, count, read, analyze, alphabetize, and frequently lift and/or move objects up to 25 lbs., occasionally lift and/or move objects up to 55 lbs., frequently push or pull objects up to 75 lbs. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, color vision, distance vision, and ability to adjust focus. TRAVEL: Local travel between the 3 organizational sites is the primary expectation during business hours, with occasional visits to partner sites (Greeley, Red Feather Lakes, Estes, etc.). Mileage reimbursement is provided for work-related travel. Note: In instances of a federal, state, or locally declared emergency, Food Bank for Larimer County is typically considered an essential service and emergency responder; all employees may be called in to perform regular or emergent duties