Registered Dietician and Nutrition Programs Coordinator

• *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. • Manage class logistics, food procurement, and materials, and complete timely reporting and evaluation. • *MENU DEVELOPMENT (25%) • 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). • Produce standardized recipe cards, menu cycles (minimum 4-week rotating), nutritional labels, and cost analysis reports for all active meal programs. Maintain a centralized recipe library in Food Processor. • *FOOD IS MEDICINE (15%) • 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. • Contribute nutrition-specific content to grant applications, including program design rationale, evidence-based references, and outcome measurement frameworks. • *PROGRAM SUPPORT & • COLLABORATION (15%) • Precept dietetic interns, contribute to strategic program initiatives, and help implement Healthy Eating Research (HER) Guidelines. • Partner with internal teams and community agencies to expand program reach and provide staff education on nutrition and health trends. • *KITCHEN OPERATIONS (10%) • Assist with kitchen tasks such as food prep, cooking, cleaning, and inventory to support daily meal production and ensure smooth operations. • *GENERAL (5%) • Maintain adherence to FBLC safety, OSHA, and food safety standards, prioritizing safety for Apply tot his job Apply To this Job