General Statement of Duties:

Under the general supervision of the Associate Director of Dining Services, the Manager of Nutrition Services is responsible for assisting the Associate Director in the implementation and successful utilization of the automated food production system, overseeing training and support for system users; providing nutritious and satisfying meals to students by coordinating the nutrient analysis and nutrition education programs.

Duties and Responsibilities:
Duties include but not limited to:
Essential:

• Participate as a member of the Menu Task Force in developing the base menu; evaluate menu for nutritional content; plan, coordinate and implement weekly menus; recommend the purchase of new products.
• Serves on Food Service Committees.
• Recommend menu and recipe adjustments to accommodate inventory levels, seasonal products availability, and special events.
• Adds HACCP (Hazardous Analysis of Critical Control Points) to recipes.
• Assists the Menu Management software in the planning, installation, maintenance, coordination and management of the automated food production system for all food service operations.
• Prepares food usage reports and other reports as required; spot check weekly inventory for accuracy; determine appropriate uses of system.
• Serves as coordinator to develop, implement, and evaluate food allergy prevention program.
• Serves as nutrition coordinator in the dining commons to promote health and wellness.
• Consults students with food allergens/intolerances and assists with the development of specialized menus.
• Oversees training and support for Menu Management software users.
• Responsible for data entry and maintenance of data files for the Menu Management System; monitor system uses and revise as necessary.
• Coordinates information for menu planning and recipe standardization; works with the management team to update menus, recipes, and nutrient information.
• Coordinates student dining surveys with Associate Director.
• Assists the Associate Director in marketing activities for various projects.
• Develops marketing and social media pages.
• Meets monthly with student groups to discuss nutrition, allergies, and healthy eating.

Qualifications:

· Bachelor's degree in Nutrition, Dietetics or related area.

· American Dietetic Association Registration and License (RD /LDN) within two months of hire.

· ServSafe Certification within 90 days of hire.

· Massachusetts Food Allergen Certification within 90 days of hire.

· Knowledge of the laws, rules, policies and procedures governing the food service operations.

· Knowledge of the types and uses of department and university forms.

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Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Café
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person