The Florida Department of Agriculture is a cabinet level agency with the Commissioner of Agriculture serving as one of four cabinet members of the executive branch. The Division of Food, Nutrition and Wellness is responsible for the implementation of the School Meals Programs listed below.

Based in Jacksonville, Florida, this position provides shared responsibility for the larger Division/Agency "team" and smaller Nutrition Standards Section team of Tallahassee-based and regional office assigned Dietitians. The team works to ensure compliance with assigned regulatory requirements for school meals and strives to support local programs in offering healthy school meal environments within the framework of these school/child nutrition programs on behalf of the United States Department of Agriculture (USDA) in the state of Florida.

The Nutrition Specialist Team/this team position, primarily analyzes and evaluates assigned program reviews for compliance to meal pattern requirements of the National School Lunch Program (NSLP), School Breakfast Program (SBP), Afterschool Snack Program (ASP), and Summer Programs (SFSP and SSO) for menu plans submitted by prospective (new) and existing school food authorities (program sponsors) to ensure minimum requirements are met. Evaluates nutrition and menu related information to ensure planned menus for the appropriate age/grade group (infant, Pre-K, K-5, 6-8, 9-12) are met for both self-preparation and vended program meals. This includes checking plans to ensure creditable food items from each of the required food components are offered and the minimum portion sizes and quantities are served as required for federal reimbursement. As needed, uses nutrient analysis software or other dietary assessment tools, to complete a nutrient analyses or nutrient assessments to verify calories, sodium, and saturated fat meet established program nutrition standards. Completes USDA provided Menu Certification Worksheets and/or assess program's submitted Menu Certification Report from approved USDA software programs. Provides technical assistance to program sponsors related to menu development, standardized recipe and yield information, nutritional analysis and menu certification, and offers best practices related to customer service, marketing program meals and smarter lunchroom techniques, etc.

Assists all division program areas/bureaus with developing, implementing, and presenting nutrition-related training and training resources, as assigned. Develops and maintains nutrition-related resources and materials for use by agency staff and sponsors, which includes, but is not limited to, the development of menu template forms, sample menu plans, review documents, checklists and reports. Serves as content expert for agency staff and program sponsors related to menu planning, meal pattern compliance, menu certification and nutrient analysis.

Reviews and responds as assigned to nutrition-related requests (i.e., whole grain-rich flexibility, milk choice requirements), special diet and meal modification inquiries, food production record reviews, Smart Snack and competitive foods questions, and other applicable program inquiries. Research federal and state regulatory guidance and responds to requests, as assigned, to include program sponsors, parents or community members and any assigned by upper management and Capitol correspondence inquiries.

Reviews wellness policies submitted by program sponsors as assigned to ensure compliance with the federal school wellness policy rules. Assists program sponsors in the development of local school wellness policies by assisting with research and providing evidence-based recommendations and strategies when developing local school wellness policies and goals. Serves as a resource and content expert on wellness policies and healthy school teams for agency staff and program sponsors.

Assists in the selection, training and evaluation of the dietetic interns during the program year. Serve as a content expert and assist the Dietetic Internship Program with the review, implementation and/or conducting of nutrition related projects as needed.

Works as team member in conjunction with the division chef or other staff to analyze nutritional content of recipes and provides appropriate program guidance related to nutritional content and meal pattern related standards.

Assists with the emergency management functions of the bureau and division during periods of disaster as assigned. Perform other related duties as required or assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

• Knowledge of methods, techniques, and equipment used in quantity food production, including purchasing, menu planning, merchandising, sanitation, food storage, staffing, and equipment.
• Knowledge of basic nutritional needs of children.
• Knowledge of basic food cost accounting.
• Knowledge of state and federal laws and regulations pertaining to Child Nutrition Programs.
• Ability to learn, interpret and correctly apply applicable state and federal rules and regulations.
• Skill in communicating effectively and advising program participants on the application of nutrition principles.
• Ability to work independently.
• Ability to analyze program-related issues accurately and adopt an effective course of action.
• Skill in integrating nutrition education with school food service programs.
• Ability to advise sponsors on the application of nutrition principles to the food service programs.

The Benefits of Working for the State of Florida

Working for the State of Florida is more than a paycheck.  The State’s total compensation package for employees features a highly competitive set of employee benefits including:

• Annual and Sick Leave benefits;
• Nine paid holidays and one Personal holiday each year;
• State Group Insurance coverage options, including health, life, dental, vision and other supplemental insurance options;
• Retirement plan options, including employer contributions (For more information, please visit www.myfrs.com;)
• Flexible Spending Accounts;
• Tuition waivers;
• And more!

MINIMUM REQUIREMENTS:
Registered Dietitian/Nutritionist with a bachelor's degree from an accredited college or university and four (4) years of professional experience in consumer complaint program work, business administration, customer or public relations, investigations; or administrative work and/or professional regulation, or a field related to the area of responsibility or

A master's degree from an accredited college or university can substitute for one (1) year of the required experience or

Requires possession of a valid Driver’s License.

To be considered for a position with the Florida Department of Agriculture and Consumer Services:
 

• All fields in the Candidate Profile must be completed (an attached resume is not a substitution for the information required on the candidate profile).
• Work history, duties and responsibilities, hours worked, supervisor, and formal education fields, etc. must be filled out to determine qualifications for this position.
• Responses to Qualifying Questions must be verifiable in the Candidate Profile.

Successful applicant must pass a background screening, including fingerprinting, as a condition of employment.