Summary

Oversees and maintains nutritional information for campus dining at the Providence campus

Diversity & Inclusion 

Embracing diversity for a richly inclusive community is a Guiding Principle at JWU. Our students, faculty and staff have varied backgrounds, experiences and perspectives that unite us as one community and contribute to our success. We are committed to enhancing the diversity of our workforce teams and we encourage individuals from underrepresented groups to apply. 

Johnson & Wales University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, genetic information, national origin, disability status, protected veteran status or any other basis prohibited by law.

Essential Job Functions

• Maintains the full cycle of the conversion of recipes into functional nutrition and allergy data for all menu items
• Works with managers to confirm recipes have accurate ingredients, nutritional and allergen information listed, and makes updates as necessary
• Maintains all menus and recipes to accurately post nutritional information
• Provides nutritional information and services to students with special dietary needs and food allergies
• Coordinates and maintains all nutritional data in menu program
• Communicates with students and staff to address wellness, nutrition, dietary restrictions and food allergen concerns on campus
• Develops and maintains a system of dietary restrictions, food allergy protocols, recipes, policies and establish operating procedures
• Conducts food allergy and safety training for all campus dining employees
• Promotes and establishes food transparency in campus dining, providing accurate nutritional information to students
• Researches the latest trends in nutrition and makes recommendations accordingly
• Maintains the accuracy of the electronic food purchasing system and verifies the units are the best ingredients at the best price in accordance with university standards of quality
• Works with management to evaluate and organize menus, production plans and recipes, considering cost and quality to maintain university standards of quality
• Works with other university departments on the ongoing development and implementation of the university’s nutrition program
• Manages the department point of sale (POS) systems data entry, configuration, maintenance and troubleshooting or internal inquiries about the system
• Performs other duties as assigned

Required Qualifications

• Minimum of an associate's degree or a combination of education/certification(s) and/or experience suitable for the position
• Experience working in culinary nutrition, kitchen production or in other related work
• Obtain and maintain food safety managers certifications approved by the Conference for Food Protection

Preferred Qualifications

• Experience with menu and recipe implementation
• Knowledge of Eatec or other nutrition software  

Please note: Qualified candidates must live or relocate within a daily commuting distance of the Providence Campus location upon hire.