Manager of Nutrition Services
The Manager of Nutrition Services reports to the Chief Operating Officer and is responsible for the development and management of all service components of the Nutrition Department and for the supervision of the Nutrition Program staff.
- Supervises full-time Dietitian, part-time Dietitian, interns and nutrition consultants
- Provides ongoing training, coaching, and performance feedback to program nutrition staff, interns, and volunteers
- Recruits dietetic, graduate school, and undergraduate school interns to assist with nutrition department projects with the goal of having at least one intern at all times; creates a meaningful and productive experience for interns
- Attends new business meetings, develops concepts and proposals for nutrition-related services, and assists in the facilitation and management of related contracts
- Prepares and leads presentations related to our medically-tailored meals and nutrition program as requested
- Partners with Grants Manager to identify and apply for relevant grants; reviews and manages all relevant grants and ensures all outcome and reporting requirements are met
- Works closely with Manager of Program Data to ensure all nutrition reporting needs are met and to optimize cloud database for nutrition-related activities
- Organizes monthly Nutrition Journal Club to stay current on relevant nutrition research
- In collaboration with the Executive Chef, develops clinical-based diets and menus for diverse, primarily diagnostic categories including, but not limited to diabetic, renal and low-fiber; plans and conducts quarterly food and nutrition in-services for kitchen staff
- Leads monthly Nutrition Task Force meetings focused on the adherence of client meals to specified nutrition guidelines and continuous quality improvement
- Oversees the process to ensure portions meet set standards, meals are labeled properly, and meal bags are packed properly
- Reviews client medical records and nutritional status to assess client eligibility for home meal delivery program
- Conducts bi-annual nutrition assessments of clients with assistance from other Nutrition staff
- Maintains and tracks client paperwork for annual and Funder audits
- Collaborates with referral partners and medical professionals to adjust client care plans
- Provides nutritional counseling over the phone and responds to client concerns
- Works closely with Client Services team to ensure smooth client onboarding process and address any nutrition-related concerns
- Builds partnerships with outside organizations to expand nutrition education for target populations including the chronically ill and local community
- Supervises and guides the development of new nutrition curricula and the enhancement of existing curricula
- Plans and schedules nutrition education workshops for clients and the community
- Supervises the Dietitian and part-time Dietitian’s implementation of nutrition workshops for clients and the community and leads workshops as needed
- Oversees the development of culturally appropriate nutrition information that emphasizes disease management, including content for client and agency newsletters and media features
- Spot check packaging of bags throughout shift to ensure bags are packaged are compliance with meal requirements.
- Partner with Nutrition team regularly to implement other quality control measures.
- Continually evaluate food appearance, portioning, plating to ensure that we meet consistent and quality standards.
Safety & Sanitation
- Support the cleaning and sanitization needs of the packaging kitchen by delegating tasks throughout the shift to staff and volunteers to ensure the highest level of cleanliness is maintained throughout the day.
- Ensure that staff and volunteers are trained in proper cleaning of the Volunteer Kitchen.
- Lead by example and ensure that all food safety and sanitation protocols are followed i.e. changing gloves appropriately, maintaining safe food temps, etc.
- Train volunteers on proper sanitation protocols during food handling and packaging tasks and reinforce these protocols to staff as needed
- Bachelor’s Degree in Nutrition or related field, Master of Science degree in Nutrition or related field preferred; and a minimum of two years of experience as a dietitian in a high volume production establishment with at least two years of clinical nutrition counseling experience or equivalent combination of education/experience.
- At least one to two years of supervisory experience required.
- Registered Dietitian and Licensed Dietitian Nutritionist in the Commonwealth of Massachusetts
- Familiarity with the latest nutritional standards, practices, and procedures
- Experience in developing therapeutic diets and menus for different diagnostic categories
- Demonstrated skill in interpersonal relations in order to effectively communicate with a multi-cultural population
- Experience in developing and conducting nutrition educational programs and workshops
- Proficient in Microsoft Office suite, especially Excel
- A valid Massachusetts Driver’s License and a clean driving history with access to a reliable vehicle
- The ability to successfully pass a Criminal Offender Records Inquiry (CORI) background check
- Bi-lingual speaking ability (e.g. Spanish) is a plus