Menu Management Dietitian

Menu Management Dietitian

University Housing provides an essential element of the Illinois experience, with hundreds of employees across seven units working together to build and maintain safe, healthy and welcoming homes for our residents. We value the many diverse voices, opinions, experiences and identities of the Illinois community, and our commitment to diversity, equity and inclusion is woven into each of our interactions, programs and decisions. Dining Services focuses on making sure our residents are well served and eating tasty, sustainable and healthy meals. At the same time, our team provides high-end catering options that can service weddings, events and parties. Staff within our dining team also work on nutrition, operations, training, menu planning and so much more. While University Housing employs over 1,000 student staff each year, hundreds of those student staff members work on the dining staff and are a key part of the team.

Job Summary: Assist the Assistant Director of Menu Management and the Assistant Director Dietitian with the food safety programs. Supports dining operations and related programs and services that meet the nutritional needs of the student and customer population. Assist in the maintenance, operation and functionalities of the menu management system and waste reduction system. All University Housing staff will foster a respectful, inclusive, and collaborative work environment within University Housing.

Duties & Responsibilities

Menu Management: Collaborate with Assistant Director Dietitian, Assistant Director of Culinary Services and the Senior Assistant Director in menu planning and recipe development to ensure the nutritional guidelines and standards are followed. Provide nutritional and technical support for the data entry and recipe maintenance within the menu management system. Operate and perform necessary maintenance to the databases for the menu management system. Assist the Assistant Director for Menu Management, Assistant Director for Procurement and Assistant Director Dietitian in ensuring that all databases, recipes and reports generated by the systems are accurate and reliable. Collaborate with the Assistant Director Dietitian in the University Housing's nutrition awareness program with the goal of promoting health and wellness in accordance with the wellness objectives set forth by Dining Services including the food allergies program. Collaborate in the development of nutrition education both web-based and hard copy materials to be provided to individual students and groups of students. Develop forms used by operational units for quality control, standards, and reports findings. Participate in Dining Services meetings. Attend regional and national meetings to enhance professional development.

Advising: Work with all Dining Services units on special projects related to menus and food preparation and procedures, as appropriate. Assist with objectives for Dining Services by interpreting the future needs for menu management needs. Make recommendations for upgrades, enhancements and changes, including software and hardware. Provide nutrition expertise to students and staff concerning health, wellness and diet. Prepare and administer the internal quality control program for food safety.

Other: Interviews applicants, offering recommendations for hiring. Helps coordinate activities involving staff in training. Performs other related duties as assigned.

Additional Physical Demands

Working Conditions: The work is mostly performed in an office setting. Some time may be spent in a kitchen where there is some discomfort in low temperatures areas (-10 degrees F) and high temperature areas (+90 degrees F).

Minimum Qualifications

Possession of current Registered Dietitian licensure from the Illinois Department of Financial and Professional Regulations and credentials and registration from the Commission on Dietetic Registration (CDR) for the Academy of Nutrition and Dietetics.

Preferred Qualifications

Minimum of one (1) year food production management experience in an institution of higher education or health care, with a customer base of 500. HACCP Certification and Illinois Sanitation Certification. Experience in the development of menus and food preparation procedures. Experience with nutrition research and with recipe development and food calculations. Knowledge, skills and abilities Analytical and organizational skills. Excellent interpersonal skills and excellent communications skills suitable for training personnel and answering questions. Ability to work independently as well as in a team environment. Ability to work in an environment with a team with a range of backgrounds and perspectives.