Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
Reporting to the Food Service Director, the Manager of Wellness and Sustainability is responsible for the nutrition education, managing online menu, food safety, sustainable food, and food waste management. The Manager of Wellness and Sustainability provides support to Managers and Operators in all facets of dietetics, food safety and sustainability by advising programs, making changes, and providing training.
Provides support and direction to Managers (dining hall, retail and catering) in all facets listed in job summary.
Provides nutrition consults to residence students, group consults, dining room tours and group presentations to the Univeristy community.
Continuously update nutrition/sustainability knowledge through current research and education.
Manages internal communications from survey's, emails, newsletters, and food ambassador program.
Works with residence students and dining hall Managers to arrange dietary accomodations.
Provides nutrition education through booths, dining halls, articles,websites,social media and expos.
Executes nutrition initiatives & participates in wellness programs on campus.
Continuously updates nutrition and sustainability knowledge through current research and education.
Manages Live + app and events related to the app promotion.
Manages menu identification program (vegan, vegetarian, no gluten ingredients,local ingredients).
Works with Managers & Chef to assist in the development of various menus (seasonal menus, nutritionally adequate, focus on vegan, vegetarian, gluten free and allergies).
Performs assistance with food safety audits and follow ups.
Provides and arranges food safety vertification for FLA and Managers.
Monitor food service operations to ensure conformance to nutritional safety, sanitation & quality standards.
Supervise dietetic interns in their administrative rotations.
Provides resources required for menus.
Inputs and updates menus using online software where required.
Manages the sustainability program “Farm to Table” in the dining halls, retail and catering.
Works with suppliers to source available local & environmentally friendly products.
Works with the university community and University's Director of Sustainability on sustainable initiatives.
Participates in fundraising committee planning and executing fundraising events.