Health and Wellbeing Manager, Clinical Dietitian I

5 days ago

Denver CO United States Aramark Full time
Job Description

The Health and Wellness Manager at Regis University is responsible for assigned health and wellness programs and support the launch, activation, maintenance, and continuous improvement of the health and wellness platform for Harvest Table Culinary Group, including maintenance of accurate nutritional analysis of the chef-driven dining programming. 

 

Scope of Role: The scope of the role will partner with developing and maintaining menu analysis and menu scheduling for multiple locations on digital media platforms as well as executing health and wellness programming events to include content creating and communications to support the implementation of overall program. Additionally, the Health and Wellness Manager will use collaborative efforts in partnership with the culinary team, leadership teams, clients, and other campus organizations to enhance guest experiences through health and wellness programs.

 

BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible hourly Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Hourly eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.?

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COMPENSATION: The hourly rate or salary range for this position ranges from $65,000 to $75,000, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.?

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If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.?

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Job Responsibilities

Programming and Education

  • Works with internal recipe and menu programs and systems to post accurate menu ingredient and allergen transparency on digital media platform and maintenance of menu scheduling.
  • Oversees FDA National Menu Labeling compliance as it relates to nutritional signage in on-campus residential and proprietary retail locations.
  • Supports health and wellness platforms and implementation of programs such as tabling events, aiding in cooking demos, and other on-campus programming.
  • Is responsible for location communications and a number of guest experiences through social media and pop-up events to drive participation.
  • Stays current and up-to-date on dining, nutrition and sustainability practices and trends.
  • Maintains registration status through the Commission on Dietetic Registration and Licensure through the state board as applicable for DTR accredited candidates and maintain professional continuing education annually.
  • Food Service Management (to include Digital Menu Analysis)
  • Works with the culinary team to perform monthly or weekly kitchen and location recipe adherence audits. Check product purchasing and proper usage, take note of new products or changes.
  • Partners with Safety Champion to engage employees and managers in educational in-service and pre-service meetings, and regular trainings to review proper food safety and allergen management procedures.

 

Key Attributes and Responsibilities Continued

  • Works with the culinary team to ensure guest?s dietary preferences are being accommodated as presented by any guest.
  • Provides individual tours to guests and prospective groups to familiarize them with our dining locations as needed.\

 

· Nutrition Counseling

  • Conducts one-on-one nutrition counseling and consultations for guest with special dietary needs.
  • Applies Medical Nutrition Therapy and follows the Nutrition Care Process for charting during consultations as well as approved educational materials.
  • Works with culinary team to ensure guests? dietary needs are being accommodated and arranges for specially prepared meals, purchase of prepackaged foods or sourcing special requests when the daily menu offerings do not meet the needs.
  • Works with guest accessibility/disability services and campus health services for proper student registration and medical documentation as it pertains to meal plan exemptions and accommodations.
  • Provides individual tours to guests and prospective groups to familiarize them with our dining locations and to identify options related to their specific condition.
  • Follows HIPPA and FERPA guidelines throughout the nutrition counseling process.
Qualifications
  • Required: Bachelor?s degree from a 4-year university or college in nutrition and Registered Dietitian credential with the Commission of Dietetic Registration and Licensed Dietitian status, if residing in a state with licensure.
  • Preferred but not required: Master?s degree dietetics, food science, nutrition, institutional management or relative to a function and/or at one (1) year experience in higher education, food service and/or services in marketing.
  • Strong communication skills: oral, written, and presentation. The ability to communicate with a wide range of people and behavior styles.
  • Solid strategic, analytical, and decision-making skills.
  • A self-starter, confident in abilities, self-motivated and able to work effectively with little supervision.
  • Guest-centric approach to higher education restaurants and dining experiences.
  • Creative and flexible in attitude/style to adapt to new situations in a dynamic environment.
  • A strong value system, unquestioned integrity, and good listening skills.

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