The food and nutrition consultant guides and supports interdisciplinary services to meet the spiritual, social, emotional and physical needs of each resident.
Primary responsibility for project work within resident services, including serving as the subject matter expert for dietary operations.
Guided compliance with federal and state regulations and the organization's mission, standards, policies, and practices.
Develops and provides guidance on policies and procedures.
Instructs, trains and provides resources to customers to meet goals and outcomes.
Provides consultation and training to center dietary leaders regarding policies and procedures.
Provides guidance on quality, management, budgeting, staffing, products and equipment.
Provides interpretation, assistance, guidance and problem solving services to centers through consultation and support of regional and local leaders.
Provides education pertaining to food and nutrition services through workshops and education sessions.
Develops training materials.
Shares expertise with individuals and other departments through cooperative work on committees and task forces.
Maintains and updates knowledge and practices in the food and nutrition field.
Works with federal and state regulatory agencies.
Participates in the reviews and updates of policies/procedures, manuals, guidance materials and training methods regularly.
Assists network and territory consultants to coordinate provision of services with other disciplines to meet resident needs and provide safe, effective, holistic care within regulations and guidelines.

Requirements

Bachelor’s degree preferred
One year experience within food and nutrition experience at management and consultation levels preferred.
Executive chef experience preferred.
Previous work experience in hospitals, food service, education, regulatory agencies preferred.
CDM (Certified Dietary Manager) and CFPP (Certified Food Protection Professional) or a licensed registered dietitian required.
If not CDM certified, Serv Safe required within the first year of hire.

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

dietary operationsproject managementpolicy developmenttraining developmentbudgetingquality managementproblem solvingfood and nutrition educationconsultationinterdisciplinary services

Soft Skills

communicationleadershipteamworktrainingguidanceconsultationresourcefulnessadaptabilitycollaborationinterpersonal skills

Certifications

Certified Dietary Manager (CDM)Certified Food Protection Professional (CFPP)Serv Safe