On-Call School Foodservice Dietitian Trainer

Job Category: CIA Consulting

Requisition Number: ONCAL
005587

• Posted :
  January 9, 2026
• Part-Time

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The hiring rate for this position is $40.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The School Food service 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 food service programs. This position supports school districts, state agencies, and food service 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 food service 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 K12 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 food service, child nutrition programs, healthcare, or institutional food service.

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.
• Serv Safe Certified or equivalent.

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…