Assistant Director of Dining: Nutrition & Sustainability

  • Full-time
  • Oregon State University - Corvallis Campus
  • posted January 07, 2022
Oregon State University - University Housing & Dining Services

Community Nutritionist

Salary Range:

$72,216 - $126,456

Starting Date:


Position Description:

The University Housing & Dining Services is seeking an Assistant Director of Dining: Nutrition & Sustainability. This is a full-time (1.0 FTE), 12-month, professional faculty position.

Positions in this job profile perform supervisory and managerial work within a subset of Dining Services within University Housing and Dining Services (UHDS). This position will provide leadership and strategic planning for all of Dining Services in conjunction with the Dining Director and other Dining Associate & Assistant Directors. This position is part of the leadership team assisting in creation, implementation and evaluation of short and long-term strategies, priorities, goals, resource needs, staffing plans, and fiscal planning. This position will enforce plans, policies, procedures, systems, programs and performance standards and is responsible for managing staff, equipment and facilities. This position must establish and maintain collaborative relationships with internal and external stakeholders and customers.

This position also plans, develops, evaluates and implements strategic programs and services that meet the nutritional and cultural needs of Dining Services and the students/customer population we serve. Determines training needs and makes appropriate arrangements for provision of training. Provides confidential analysis and counseling as Dining Services on staff Nutritionist. This position is responsible for designing, implementing and overseeing the maintenance of the web-based nutritional data for all menu items served, including online menus for each restaurant and the menu labeling program.

This position will work directly with assigned Dining Center(s) to provide leadership and the coaching necessary for these areas to achieve the budgetary, and other goals that have been mutually determined or assigned. This position is responsible for setting performance expectations and for providing the necessary leadership to ensure that those expectations are met and customer satisfaction is ensured. This position plans, evaluates and revises procedures and practices to ensure efficient, effective workflow and quality standards.

This position provides direct supervision and oversight of General Manager(s) at assigned Dining Center(s), three Nutrition Assistants and Dietetic Interns.

Strategically plans, develops and manages the sustainability efforts and initiatives for all of Dining Services. Serves as liaison with campus departments and student groups to assist with on-going vision efforts toward sustainability programs/goals.

University Housing & Dining Services’ vision is to engage our students, enrich their lives and help them thrive. UHDS recognizes the importance of learning both in and out of the classroom, and supports the concept of education as an individual as well as a community experience. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. UHDS houses over 4,800 students and offers a variety of living and dining options in 15 residence halls, three dining centers, 10-14 retail and coffee shop locations across campus, a market, and a limited number of family apartments. UHDS is an auxiliary enterprise which is funded solely by customers who use our services — we receive no State or General fund allocation.

UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment. A personal and professional commitment to providing excellent customer service and creating inclusive environments is a core value of UHDS.

This position will adhere to all OSU and UHDS policies and procedures.

This position is deemed essential and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures.

This position is required to have direct access to, or control over, cash, checks, credit card account information and care, safety, and security of people or property. This position may be required to work in and have access to community areas of student residences while occupied by students. In addition, this position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security sensitive tasks will require passing a Criminal History Check prior to hire.

Decision Making/Guidelines:
This position has broad authority in decision making for all areas related to delivering a quality dining program and its related details in all restaurants in all UHDS units, University catering, Dining retail and the training of Dining staff.
This position participates in strategic goal/vision setting, including financial. Strategic decisions are reviewed by a Director and/or Associate Director(s) for UHDS.
This position makes internal operational decisions for residential dining, catering & retail while ensuring compliance with all state, federal, and employment regulations.
This position makes strategic decisions as it relates to Health & Wellness, Nutrition and Sustainability and is responsible for developing new programs/trainings based on business needs around these topics.
This position is responsible for providing leadership, guidance, direction and coaching including financial and personnel matters to the management team. This position is not directly responsible for personnel actions for classified staff members. Those responsibilities continue to reside with the corresponding managers and supervisors. If unit personnel problems cannot be resolved at the manager level, those issues will be brought to the attention of the other Associate & Assistant Director of Dining, the Director of Dining Services and to Human Resources for resolution.
Decisions impact the quality of our customer experience and satisfaction, and the profit and loss of each Dining Location.
This position is making decisions that are centered on confidential counseling and maintenance of confidential records of clinical appointments with staff & students.
This position will provide nutrition education and assist customers with special dietary needs to ensure nutritional needs are met.
Additionally, this position will improve the visibility of healthful options through education, marketing and other strategies in order to encourage healthy, balanced eating in all UHDS dining locations.
Administrative decisions include an understanding of basic human resources practices & procedures, the SEIU/OPEU union contract, scheduling, food cost, labor cost, menu development, special dietary needs and nutritional analysis.
Decisions on hiring, supervision, evaluation, and related details are all within the scope of this position’s responsibilities.
This position regularly deals with problems that are highly varied, complex and often non-recurring; requiring novel and creative approaches to resolution. New methods/concepts and approaches may need to be developed and implemented. These decisions have major implications on the management and operations of the assigned Unit (s). Problems are solved using knowledge, skills, and general precedents and practices.
OSU & UHDS Administrative Policies and Procedures, FERPA, State of Oregon Health and Sanitation as outlined in the Food Handler’s Permit Handbook, Benton County Health Dept., OLCC rules and regulations, departmental directives including the Dining Services Operations Manual, and the SEIU/OPEU union contract are used as guidelines and/or reference materials.
This position may serve as the Director of Residential Dining & Catering in the Director’s absence.

Position Duties:
35% Personnel Management & Strategic Planning
Participates in strategic planning for dining by analyzing logistics, making intentional decisions and using creativity to solve problems.
Participate in the development and implementation of the department’s strategic plan, long and short-range goals, action plans, and budget.
Works with Director and Associate & Assistant Directors to enhance the dining operations and programs.
Works closely with other Dining Associate & Assistant Director’s to be sure expectations and operations are consistent across campus.
Hires, recommends fires, trains, directs, assigns work, approves work and evaluates employees. Supports managers and responds to HR issues and directs them to the Dining Director, HR manager or OEI as appropriate.
Supervises the General Manager(s) of assigned Dining Locations. Provides mentoring, coaching, and advising.
Prepares and conducts performance evaluations for managers and nutrition assistants at least once per year. Uses annual performance appraisals to help staff set career goals for the coming year and evaluate success in achieving goals set during the previous performance appraisal. Updates job descriptions annually during performance appraisal period.
Provides leadership to dining managers to develop their knowledge and skills that support responsible management practices and meet both UHDS & union guidelines.
Maintains familiarity and compliance with university and department policies, SEIU Contract, food and beverage rules and regulations, OLCC rules, and standard operating procedures.
Approves monthly timesheets and leave requests of unclassified staff and student employees.
Develops and implements a balanced, strategically driven nutritionally-balanced & healthy eating program that can be supported by the Dining Units that will increase the offerings and awareness in the units and meets the department’s strategic vision and financial goals.
Participates in the development and implementation of Dining Services & UHDS’ strategic planning around sustainability & environmental concerns.
Coordinate the development and implementation of strategies around waste reduction strategies.
Develop strategic partnerships with campus departments and student groups to assist with on-going efforts toward sustainability programs/goals.
Identify, plan and implement strategic partnerships with campus departments or community areas that support Dining Services and UHDS vision and goals.
Supervises Dining Services Nutritional assistants & Interns.
Serve as a mentor and preceptor to nutrition, sustainability and food service interns placed within the department.
Expected to communicate clearly with compassion and respect to all employees, including students.
Expected to lead by example, role model a positive attitude and instill a positive attitude.
Presents and gains cooperation on direction and decisions with management team and partners.
Upholds the Performance Criteria established by the university for professional faculty employees. Click on link for more info:
Assumes the role of Director of Residential Dining & Catering, or any other Associate or Assistant Director and Manager Position whenever business needs require.

20% Nutrition Advising & Education, Dietary Analysis & Counseling
Provide confidential consultations with residents/conferees and their family members, and staff with special dietary needs to ensure guests are able to manage their diets within the UHDS operations and how to navigate the various dining centers when warranted. Maintain confidentiality and secure records for clients following FERPA.
Refer Clients to appropriate health authority as required.
Serves as “first responder” to student and parent problems and concerns regarding nutritional/allergens/dietary needs and dining plan choices as appropriate. Provides accurate and timely follow-up. Maintain confidentiality and secure records for clients.
Responsible for overseeing the maintenance of the food labeling program in all Dining Service & Retail operations. Review yearly and establish new goals e.g. labeling for “source of origin”, and ingredient integrity as needed.
Responsible for overseeing the maintenance of the web-based nutrition data for all menu items served and the research of nutritional values for food products in computerized food service management system.
In collaboration with Assistant Director: Culinary/Executive Chef, assures services and products offered meet or exceed nutritional needs, as well as addresses cultural and dietary issues, such as vegan/vegetarian, gluten free friendly, halal/kosher.
Review menus ensuring nutritional balance and options for customers which comply with US Dietary Guidelines.

20% Sustainability Coordination
Coordinate the development and implement of programs to support Dining Services, UHDS & OSU strategic environmental and sustainability initiatives.
Research, make recommendations and implement definitions for all areas of the Dining sustainability plan. E.g. What does “Natural” mean to Dining Services in the animal protein and grocery areas?
In collaboration with the Assistant Director: Culinary/Executive Chef and Dining Services Procurement & Business Services Manager, research and recommend food choices and product purchasing to support the departments visions around healthy & sustainability, such as organic, natural, local, vegan, gluten free friendly and other initiatives. (Including cleaning and warewashing chemicals, cleaning supplies, & disposables)
Coordinate the planning, development and implementation of the Callahan and any future Food Forest Project.
Monitor and regularly share LeanPath food waste data to the culinary and management teams.
Coordinate the research and provide data as needed from a variety of sources to determine benchmarking. Complete various sustainability reports as needed

10% Collaboration & Outreach Responsibilities
Serve as a member of the Dining Services senior leadership team and collaborate on program enhancements and strategic planning.
Builds and maintains collaborative working relationships with partners, and a high level of internal and external customer service.
Attends and participates in departmental meetings, ensuring confidentiality when needed but communicates appropriate information to dining staff members as required. Resolves concerns or complaints received via email, phone or in person when required.
Participate in the planning and design of new projects.
Participate in campus-wide activities, projects, and committees that enhance the university community and comply with dining services mission and goals.
Initiates partnerships with other campus departments, students groups and staff related to sustainability programs, such as Student Sustainability Initiative on behalf of Dining Services. Collaborate with the OSU Campus Wellness community on campus-wide initiatives.
Serve as facilitator of change based on the identified needs/preferences of students, their families and other guests related to Dining Service’s year round nutritional direction and needs.
Assist the Marketing department with the promotion of nutrition & sustainability materials to the residential students, staff and the campus community including the development of stronger web-based information on Dining Services efforts/accomplishments in these areas.
Plays a key role in the Starship Robot delivery and pick up program. Reviews App menus for accuracy. Ensures Dining Services nutritional needs are being met by these programs. Train staff on operating procedures, evaluated menu offerings and analyze the financial impacts of the program.
Serve as a source of expertise and support in regards to nutrition, allergen & sustainability areas.
Actively participate in the coordination of department’s response to emergency situations.

10% Fiscal & Training
Analyzes data regarding sales, customer counts, check average, etc. to be fiscally responsible, determining building and concept hours in response to customer demand and staffing allocations.
Works with the Director of Residential Dining & Catering to develop and implement the yearly departmental budget.
This position is responsible for working with the assigned Dining Center(s) Managers to develop annual budgets and to monitor and act on the monthly profit and loss reports.
Monitors labor costs, food costs and operational costs that affect the financial status of the department.
Review sales and work with managers to provide new opportunities for dining plan users to spend their dollars.
Develops and Implements training programs on a range of topics including areas of expertise.

5% Other Duties
This is a team-oriented staff and there will be occasions when it is necessary to support other areas beyond those assigned as a primary responsibility.
Assists in the production and/or front of house areas of the dining centers, catering and retail locations as needed.
Participate in search committees as assigned.
Complete various projects assigned by the supervisor.
May support the development and education of undergraduate and graduate students in the form of committee involvement, internship supervision, and/or being in the classroom.
Other duties as assigned.

Minimum Qualifications:

- Bachelor’s degree in dietetics/nutrition or food service management.
- Three years of working in a high level management position requiring strategic planning.
- Three years in a large volume food service location, or a hospital operation, offering nutritional services or consulting.
- Two years of supervisory experience.
- Demonstrated knowledge of identifying, handling and working with allergens and limiting allergen cross contact.
- Demonstrated commitment to provide outstanding customer service.
- Demonstrated experience in the development and implementation of training programs related to nutrition and sustainability, as well as a demonstrated ability to teach others.
- Demonstrated ability to make presentations for either informational or promotional programs around dining services and/or special diets.
- Demonstrated ability to perform as a leader and setting direction for a multi-faceted operation.
- Demonstrated ability to apply sound judgment, problem solve skills, organizational skills, clearly communicate both written and orally with varied audiences, and provide excellent customer service.
- Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education and skills.
- Knowledge of local and state department health codes necessary.
-A demonstrable commitment to promoting and enhancing diversity.
- Must have or be able to acquire the Oregon Food Handlers Certification within 30 days of employment.
- Demonstrated ability to manage multiple tasks and priorities with frequent interruptions.
- Demonstrated ability to work independently as well as in a team environment.
- Proficiency in basic computer applications (Microsoft Office, Word), Microsoft Outlook e-mail and knowledge and skills regarding integrated food service management software.
- Per UHDS Policy, this position is required to maintain current Cardiopulmonary Resuscitation and Automated External Defibrillator (CPR/AED) certification (if cognitively and physically able to do so) within 90 days of employment or when training becomes available by the department. Annual training is provided at department expense. Duty to act ends at summoning professional emergency assistance.
- This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OAR 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months.

Desired Qualifications:

- Current registered dietitian credentials.
- At least four years of experience in a university or similar large-scale food service operation.
- Five or more years of high level leadership experience developing vision and strategic planning.
- Formal culinary training.
- Demonstrated knowledge of developing and implementing sustainable practices for food service (environmental, fiscal, local products, organic, natural etc.).
- Demonstrated knowledge of culinary skills, flow of food through the preparation process, presentation, and service.
- Demonstrated knowledge of success in financial management.
- Demonstrated knowledge of retail food service operations.
- Strong knowledge of safety and sanitation principles and procedures.
- ServSafe certified


For detailed information, including the complete list of required and preferred qualifications, and to apply, please visit: Posting # P05109UF. Full consideration date: 01/20/2022 Closes 02/03/2022

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