Nutrition Director directs and oversees all aspects of an organization's or institution's nutrition guidelines and initiatives. Oversees institution of basic nutrition plans including individualized menu plans and monitors intake and acceptance of meals, snacks, and supplements. Being a Nutrition Director monitors and ensures proper nutrition education is provided. May oversee menu planning or food service operations. Additionally, Nutrition Director requires a bachelor's degree. Requires Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) from Academy of Nutrition and Dietetics. Typically reports to top management. The Nutrition Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. To be a Nutrition Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (Copyright 2024 Salary.com)
STUDENT NUTRITION MANAGER
Purpose Statement The job of Student Nutrition Manager Manager was established for the purpose/s of supervising food services activities at assigned sites; organizing food preparation activities; assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.
This job reports to Director of Student Nutrition
217 Days
Essential Functions
Other Functions
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment used in quantity food preparation; planning and managing projects; preparing and maintaining accurate records; and using pertinent software applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: quantity cooking; health standards and hazards.
ABILITY is required to schedule activities and/or meetings; collate data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing specific, defined processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: maintaining confidentiality; communicating with persons of varied backgrounds; providing direction and leadership; adapting to changing work priorities; working within time constraints; and working as part of a team.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and operating within a defined budget. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 15% sitting, 55% walking, and 30% standing. The job is performed under minimal temperature variations and in a generally hazard free environment.
Experience Job related experience with increasing levels of responsibility is required.
Education High School diploma or equivalent.
Equivalency None Specified
Required Testing Continuing Education/Training
Background Check Annual Bloodborne Pathogen
TB Safety Training
FLSA Status
Exempt
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