Menu and Food: 1. In collaboration with leadership, designs food choice architecture and menus aligned with the values of health and wellness, sustainability, seasonality, diversity, inclusion, and deliciousness. 2. Collaborates with Nutritionist, Registered Dietitians, and Health and Wellness Manager to identify and accommodate any special dietary needs, including allergens, performance, and functional food requirements of the students. 3. Continuously assesses the menu's performance and actively seeks feedback to design new and improved choices. 4. Leverages technology (i.e., Jamix) to drive efficiencies and consistency across all facets of food management: including recipe creation, recipe modifications, and ordering integration with YH Culinary Support Center (CSC) and suppliers. Trai
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