Assistant Director of Nutrition and Support Services

About the role

Supervise the management of a Central Kitchen facility, including menu planning, food manufacturing, preparation, and sanitation.

Responsibilities

• Manage menu development, nutritional analysis, and evaluation to ensure compliance with Dietary Guidelines and regulatory standards.
• Develop cost-effective, balanced, and nutritious menus for various dietary needs, adhering to local, state, and federal regulations.
• Oversee kitchen sanitation, manage HACCP programs, and ensure food safety and sanitation training.
• Participate in regulatory inspections and review food service grievances and requests.
• Supervise, train, evaluate, and discipline staff.
• Collaborate with medical personnel to ensure medically therapeutic diets and with faith-based organizations for meal plans.
• Coordinate with procurement regarding food specifications and quality; assist in budget planning and review.

Requirements

• Bachelor’s degree in a related field.
• At least three years of institutional food service experience, including one year of supervisory experience.
• Food Service Safety certification, HACCP training, and registration/licensing as a Dietitian or Texas dietitian license.
• Knowledge of FDA Food Code and Texas Food Rules.
• Proficiency with standard software applications.
• Valid Texas Driver's License.