Functions

• Primary contact for corporate and field staff regarding nutrition, menus, special dietary needs, and food safety.
• Ensure that menus meet all applicable state and federal laws and regulations, as well as institute standards.
• Drive all nutrition and menu related projects, including an initiative to improve the nutritional value of menus.
• Develop and test menu and recipe options that provide centers with healthy, cost effective choices.
• Provide expertise, develop materials and supply training content related to food service, nutrition, food safety and sanitation, and special dietary needs (e.g., food allergies, vegetarian, religious and cultural preferences, and diabetes).
• Develop educational materials and communications to support menu service and nutrition initiatives, including internal and external sources.
• Perform nutrition analysis of recipes and menus; evaluate menus for variety, cost, preparation time and nutrition; maintain menu and recipe documentation.
• Locate and maintain product nutrition information.
• Provide product specifications and detailed cost analyses of products, recipes and menus to ensure compliance with budget.
• Provide training as needed in the areas of institute rules and regulations, and nutrition initiatives.
• Participate in policy development and revisions related to food service, nutrition and physical activity.
• Provide customer service for nutrition and menu related inquiries from families.