Job Description

The Nutritionist / Systems Manager will assist in creating an exceptional customer experience with extraordinary food in all Dining areas by managing the CBORD Menu Management software system, nutrition services. These systems manage and support item maintenance, purchasing, inventory, nutritional links, labeling and web site menus. This position is responsible for the oversight of the integrity of the database for purchasing, inventory, ingredients/recipes and customer service by providing online information in menus, ingredients, allergen and nutritional information. This position oversees the MICROS POS system and supports meal plan recommendations.

Duties and Responsibilities

Menu Creation

• Serve as liaison for CBORD menu management system, IT support and database upgrades/interfaces.
• Work collaboratively with staff and units for updates for service menus and transfers to ensure accuracy in inventories.
• Work collaboratively with culinary experts to support student and community member needs.
• Oversee the development and needed updates of NetNutrition and required data entry.
• Meets weekly with chefs for upcoming changes on ingredient changes / database changes.
• Oversee the maintenance of service menus cycle and web pages.
• Generate and distribute reports as requested to executive leadership.
• Communicate directions in a clear and instructive manner.
• Maintains positive communication with internal and external customers.

System Management

• Manage, develop, maintain, analyze and input data entry on an ongoing basis: develops/ executes changes to support data driven analysis.
• Ensure that all data files are maintained in an accurate and timely manner.
• Establish and maintain guidelines and procedures for menu deadlines, recipe change requests, etc.
• Develop recommendations, methods, and procedures for improving efficiency with the CBORD system.
• Assist in developing interfaces between CBORD and other systems as required.
• Manage day to day systems operations and performs trouble shooting as needed.
• Reviews and maintains accurate database, including global recipes, unit service menus, nutritional information, labeling and exports for web pages.
• Collaborate with supervisors on training staff on MICROS point of sale system.
• Creates, implements, evaluates and oversees procedures for inventory control.
• Work with management staff and support staff to ensure effective and cost efficient service to customers.
• Provide suggestions on how to utilize systems more effectively and efficiently through interfaces through research / monitor CBORD release notes and monitor updates.
• Oversee or perform data coding of attributes of ingredients of local purchases and sustainable product lines.

Training

• Trains dining services managers and staff to use CBORD.
• Cross train staff to support dining access, procurement, web information, automate sequences and food management system.
• Establish objectives and specify strategies and actions to achieve objectives.
• Attend CBORD conference yearly or other regional / national meetings to enhance professional development.
• Develop, coordinate, and provide training on how to sustain service menus, purchase goods, record transfers, inventory processes.
• Train support staff on how to extract information from the database.
• Assists with departmental specific orientation training for all new staff members.
• Reviews manpower needs and evaluates labor costs; propose new staff position as needed.

Preferred and Required Qualifications

Certificates, Licenses, Registrations:

• Food Handlers Certificate
• ServSafe certificate

Job Requirements

Minimum Qualifications:

• Bachelors degree in business, food management or related field or equivalent where 1 year of experience is equivalent to 2 years of schooling required.
• 2 years experience in managing menu management software required.

Preferred Qualifications:

• Direct experience with CBORD Foodservice Suite and card systems preferred.

Performance Expectations - Knowledge, Skills and Abilities:

• Working knowledge of institutional food service menus.
• Working knowledge of food preparation, handling and service on a large scale food production basis.
• Advanced knowledge of food values, quantities and nutrition.
• Thorough knowledge of food trends and innovations in the food industry.
• Thorough knowledge of sanitation and safety in an institutional food setting.
• Knowledge of food distribution, short order production, batch cooking procedures, and related areas.
• Knowledge of basic computers, debit card system, automated inventory and menu management system applications.
• Knowledge of training methods and techniques and the ability to train employees.
• Ability to plan, establish and attain long range goals.
• Ability to communicate orally and in writing with a wide range of employees and customers.
• Ability to trouble shoot data errors and automate sequences.
• Ability to define and implement effective solutions to problems as they arise.
• Understanding of accounting procedures, including costing and menu pricing processes.
• Establishes and maintains effective relations.
• Exhibits tact and consideration.
• Works cooperatively in group situations.
• Ability to work independently under minimal supervision and respond to changing deadlines and multiple priorities.
• Ability to maintain positive attitude and calm demeanor during challenging situations.
• Ability to interact and collaborate with internal colleagues as well as clients.
• Ability to resolve problems in an effective and efficient manner.