Nutrition Dining Services Manager

Nature of Responsibilities

Serves as the nutritional expert for Duke Dining. Contributing to the achievement of the department’s mission through the development of educational and nutritional programs. Manages related services and performance improvements to support and guide the Duke community with special dietary and food allergy needs. The role involves planning, executing, and supervising nutrition programs aimed at fostering healthy eating habits and overall well-being for students, faculty, and staff in the campus dining environment.

Provide assistance to the Food Systems CBORD Manager and act as a liaison between Duke Dining and Duke Wellness Center/Duke Student Health to ensure the Duke community receives ample nutritional support. The role entails overseeing student interns involved in Nutrition Services. Additional responsibilities may involve occasional teaching to university professionals and undergraduates, whether in a formal or informal setting. Strong software skills for food evaluation and website/social networking mediums are required. Collaborate with health and wellness professionals (internally and community based) to provide care as needed; Promote healthy lifestyle choices and well-being across the campus community by implementing campus-wide nutrition initiatives and policies in coordination with other university departments. 

Nutrition Service Management 50%

• Address specific dietary needs of students with food allergies and other special dietary needs; Work with DUSDAC (Duke University Student Dining Advisory Committee); Design, implement and promote nutrition messaging campaigns.
• Provide nutrition counseling to students to help them navigate campus dining in a way that supports their unique health needs.
• Maintain open communications with students, their families/guardians to ensure that any special dietary needs are being met. 
• Work with Duke Dining vendors to provide nutrition information and education; Serve as a FARECheck Training Instructor for Duke Dining locations. 
• Stay abreast and present to Duke Dining leadership team current healthy food trends and nutritional programs/initiatives. Other projects as assigned.  
• Design, plan, discuss and implement recommendations to meet nutritional needs of students with dietary concerns; Modified diets may include but are not limited to: plans for those with allergies, disordered eating, diabetes, GI concerns, hypertension, abnormal blood lipids, and weight management; Evaluate effectiveness of nutritional recommendations and modify or revise as needed. 
• Recommend nutritional programs, oversee student intern projects, and supervise work performance to achieve desired outcomes.
• Design and execute comprehensive nutrition programs that align with the needs and preferences of the campus community.
• Utilize resources to support informed food choices and raise awareness about the importance of nutrition.

Compliance and Benchmarking 25%

• Continual benchmarking of other university dining programs and the restaurant industry for current trend opportunities to enhance Duke Dining's nutritional programs.
• Ongoing review of Duke Dining’s nutritional content across all Duke Dining locations; Make appropriate recommendations for Duke Dining locations keeping the student’s health and well-being forefront; Collaborate with Student Wellness surrounding on-going initiatives and events. 
• Ensure that all nutritional programs and menu offerings comply with the latest research, guidelines, and best practices as well as internal policies and procedures for Duke University Dining’s “Ask Me” allergen program and FARECheck certification criteria. 
• Collaborate with Duke Dining and vendor culinary teams to revise menus that prioritize nutritious, balanced, and diverse meal options while considering various dietary needs and preferences. 
• Maintain Registered Dietitian Nutritionist (RDN) credentials and engage in continuing education and fulfill specific requirements outlined by the Commission on Dietetic Registration (CDR).

CBORD Support 25%

• CBORD nutrition support to review menus, recipes, ingredients, and allergens; Serve as a CBORD backup when needed.
• Evaluate nutritional content generated by CBORD and design strategies for continuous improvement of nutrition information generated.
• Provide nutrition advice to CBORD manager and support.

Education:  Work requires bachelor's degree in dietetics/nutrition and American Dietetics Association (ADA) registry.

Requirement: A bachelor’s degree within the field or a minimum of four years of related experience.