Quality Control Registered Dietitian

Residency Requirement: Primary residence must be in the state of Georgia

Salary: $50,000-$55,000 annually

Job Summary

Utilizing an education in food and nutrition science, the Quality Control Registered Dietitian Nutritionist (QC RDN) ensures product quality and consistent consumer satisfaction for Open Hand Atlanta’s medically tailored meal and grocery programs. Under the leadership of the Quality Assurance Manager , this position works cross-functionally with Operations staff to monitor and ensure compliance with internal and external standards, drive process improvements, maintain records related to menus and operations, and promote a culture of excellence.

Supervisory Responsibilities

None

Duties/ Responsibilities

• Uses Genesis R&D Software to analyze the nutritional content of recipes and meals, evaluate and approve product substitutions, and make menu or product modifications as necessary.
• Collaborates on new and existing products to improve variety, nutritional content, product quality, flavor profile, durability and/or visual enhancements based on client/customer feedback, internal product review, changing trends, contractual criteria, and improved profitability goals.
• Oversees and conducts training of personnel and stakeholders as it relates to GMP’s, Sanitation, HACCP, Food Safety, and Quality Programs. Assists in ensuring that all guidelines, procedures, and policies are being followed.
• Responsible for direct observation of Operations staff and volunteers with ability to reinforce food safety and food quality programs.
• Validates quality standards with live product testing including but not limited to tasting of recipes as they are produced and verifying meal components and portion sizes as they are packed.
• Maintains consistency of product grading with responsibility for detection of defects and effective hold and release activities when food safety or quality standards are not met.
• Maintains all quality and menu related documents and records in a timely and organized manner evaluating for completeness and accuracy.
• Maintains and organizes daily records of inspections performed and results. Provides feedback on areas of improvement. Reviews deficiencies, develops strategies to address the root cause, and collaborates to implement solutions.
• Supports, maintains, analyzes, reports, and strives to improve on quality metrics that demonstrate progress related to product quality, production errors, substitutions, product yields and waste, customer satisfaction, food safety, sanitation, etc.
• Works with Operation’s managers to support necessary quality requirements of existing and upcoming programs.
• Performs various work assignments in support of the department and backup to other team members as assigned by the Quality Assurance Manager.

Required Skills/Abilities

• Understands the “larger picture” and uses a broader perspective of the business in making decisions, providing options as part of decisions and next steps.
• Ability to communicate with all levels of staff within the organization in a professional, tactful yet firm and compelling manner.
• Teambuilding and the ability to work through others to accomplish tasks and manage conflict.
• In-depth knowledge of facility operations, people, products, and equipment.
• Analytical and process driven thinker.
• Ability to multitask and align performance for success.
• Ability to manage time effectively, prioritize tasks and meet deadlines.
• Computer skills including but not limited to word-processing and nutrition analysis software.
• Strong oral and written communication skills
• Organizational skills and detail oriented.
• Highly motivated and goal oriented with flexibility to change based on consumer feedback, tasting results, priorities, and timelines.
• Strong attention to detail using excellent organizational, time management and project management skills to adhere to strict deadlines.
• Must be a strong team player with well-developed interpersonal and communication skills, ability to manage conflict in a stressful environment, and ability to function well under pressure

Education/Experience

• B.S. Degree in Dietetics or related field of study from ACEND accredited program. M.S. preferred.
• Credentialing as a Registered Dietitian by the Commission on Dietetic Registration (CDR) and Licensed Dietitian, State of Georgia.
• ServSafe®, HACCP and PCQI certification desirable
• Experience with Quality Assurance, GMP's, HACCP, sanitation, process, and continuous improvement

Physical Requirements

• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift up to 15 pounds at a time