Clinical Dietitian I

Aramark

delaware, OH

JOB DETAILS
SALARY
$68,000–$75,000
SKILLS
Analysis Skills, Communication Skills, Continuous Improvement, Cook Dishes, Customer Relations, Customer Retention/Renewal, Delivery Driving, Dietary Management, Dietetics, Digital Media, Disability Accommodations, Documentation, Equal Employment Opportunity (EEO), FDA (Food and Drug Administration), Family Educational Rights and Privacy Act (FERPA), Food Purchasing, Food Safety, Food Science, Food Services, HIPAA (Health Insurance Portability and Accountability Act), Healthcare, Higher Education, Leadership, Marketing, Meal Plans, Menu Development, Nutrition, Nutrition Therapy, Presentation/Verbal Skills, Process Safety Management, Product Demonstration, Purchasing/Procurement, Regulatory Requirements, Restaurant, Retail, Social Media, Strategic Analysis, Student Services, Sustainability, Team Player, Writing Skills
LOCATION
delaware, OH
POSTED
3 days ago

Compensation

COMPENSATION: The salary range for this position is $68,000 to $75,000. If both numbers are the same, that is the amount that Aramark expects to offer.  This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.

 

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.   Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.  Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.  For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Description

Position Description:

The Health and Wellness Manager is responsible for assigned health and wellness programs and support the launch, activation, maintenance, and continuous improvement of the health and wellness platform for Harvest Table Culinary Group, including maintenance of accurate nutritional analysis of the chef-driven dining programming

Scope of Role:

The scope of the role will partner with developing and maintaining menu analysis and menu scheduling for multiple locations on digital media platforms as well as executing health and wellness programming events to support the implementation of overall program. Additionally, the Health and Wellness Manager will use collaborative efforts in partnership with the culinary team, guest experiences team, leadership teams, clients, and other campus organizations to enhance guest experiences through health and wellness programs.

Job Responsibilities

Programming and Education

  • Works with internal recipe and menu programs and systems to post accurate menu ingredient and allergen transparency on digital media platform and maintenance of menu scheduling.
  • Oversees FDA National Menu Labeling compliance as it relates to nutritional signage in on-campus residential and proprietary retail locations.
  • Supports health and wellness platforms and implementation of programs such as tabling events, aiding in cooking demos, and other on-campus programming.
  • Works with Guest Experiences Manager to engage the student population through social media and pop-ups events to drive participation.
  • Supports contract retention efforts and client relations.
  • Stays current and up-to-date on dining, nutrition and sustainability practices and trends.
  • Maintains registration status through the Commission on Dietetic Registration and Licensure through the state board as applicable for DTR accredited candidates and maintain professional continuing education annually
  • Food Service Management (to include Digital Menu Analysis)
  • Works with the culinary team to perform monthly or weekly kitchen and location recipe adherence audits. Check product purchasing and proper usage, take note of new products or changes.
  • Partners with Safety Champion to engage employees and managers in educational in-service and pre-service meetings, and regular trainings to review proper food safety and allergen management procedures.
  • Works with the culinary team to ensure guest?s dietary preferences are being accommodated as presented by any guest.
  • Provides individual tours to guests and prospective groups to familiarize them with our dining locations as needed.
  • Nutrition Counseling
  • Conducts one-on-one nutrition counseling and consultations for guest with special dietary needs.
  • Applies Medical Nutrition Therapy and follows the Nutrition Care Process for charting during consultations as well as approved educational materials.
  • Works with culinary team to ensure guests? dietary needs are being accommodated and arranges for specially prepared meals, purchase of prepackaged foods or sourcing special requests when the daily menu offerings do not meet the needs.
  • Works with guest accessibility/disability services and campus health services for proper student registration and medical documentation as it pertains to meal plan exemptions and accommodations.
  • Provides individual tours to guests and prospective groups to familiarize them with our dining locations and to identify options related to their specific condition.
  • Follows HIPPA and FERPA guidelines throughout the nutrition counseling process.

Qualifications

  • Required: Bachelor?s degree from a 4-year university or college in nutrition and Registered Dietitian credential with the Commission of Dietetic Registration and Licensed Dietitian status, if residing in a state with licensure.
  • Preferred but not required: Master?s degree dietetics, food science, nutrition, institutional management or relative to a function and/or at one (1) year experience in higher education, food service and/or services in marketing.
  • Strong communication skills: oral, written, and presentation.  The ability to communicate with a wide range of people and behavior styles.
  • Solid strategic, analytical, and decision making skills.
  • A self-starter, confident in abilities, self-motivated and able to work effectively with little supervision.
  • Guest-centric approach to higher education restaurants and dining experiences.
  • Creative and flexible in attitude/style to adapt to new situations in a dynamic environment.
  • A strong value system, unquestioned integrity, and good listening skills.

     

     

Education

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About the Company

A

Aramark

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences.

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training.

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

COMPANY SIZE
10,000 employees or more
INDUSTRY
Food and Beverage Production
FOUNDED
1936
WEBSITE
https://www.aramark.com/