Director, Nutrition

Job SummaryThe Director, Nutrition is responsible for overseeing and managing all aspects of nutrition within the domestic operations of GoTo Foods, ensuring compliance with all nutritional & allergen policies, standards, and regulations across all of our brands. The Director, Nutrition also plays a key role in menu item management and guiding the organization through development and implementation of key menu changes resulting from policy changes.Essential FunctionsServe as the Subject Matter Expert (SME) for all nutritional policies and regulations for the company across all domestic brands Monitor changes in federal and state nutritional/allergen regulations and develop action plans for implementation of key changes across menusPartner with Culinary, Legal, and QA teams to develop and implement GoTo Foods specific nutritional and allergen policies Manage the creation and maintenance of nutritional and allergen information for all ingredients and menu items across all domestic brandsDrive compliance with all legally and company-required nutritional and allergen disclosuresEnsure timely communication and distribution of all nutritional/allergen information to ensure accurate menu item information for our guests across all touchpointsDevelop forward-looking guidance on expected changes to the nutritional & allergen regulations to help guide multi-year menu planningEnsure critical functions are educated on all key aspects of nutritional and allergen regulationsServe as the company owner and point person for a centralized recipe/ingredient management software systemLead transition of brands to one centralized recipe management systemPartner with key Engines to develop common ingredient and recipe naming conventionsPartner with PR & Communications to develop internal and external company responses to regulation changes. Act as company spokesperson on nutritional/allergen topics as neededDevelop and maintain a strong network of related nutrition experts across various industries (media, academia, medical/clinical, corporate) and demographics for the company to call on for expert consultation and partnershipSupport menu item costing needs in partnership with R&D team on ad hoc basisEducationBachelor’s Degree, ideally in Food science or Culinary related field, RequiredRegistered Dietitian credentials or a Master's in Science in Nutrition, Dietetics, or Public Health, PreferredWork Experience8-10 years+ of experience in nutrition, public health communications, or nutrition regulatory and corporate affairs, ideally in the Foodservice spaceDeep, demonstrated technical expertise in nutrition topicsCulinary experience and the ability to help out in the test kitchen are also welcomeSkillsKnowledge of food codes, laws, and policies from all relevant regulatory agencies and how they relate to industry-specific operationsExperienced in providing consultative feedback Strong interpersonal skills (verbal and written communication skills)Comfort and experience working independently to lead complex projects with multiple stakeholders across functionsVery detailed orientedProficient in Excel, Word and Power PointPlayer/coach approach to the work – just as willing to roll up his/her sleeves to get the job done as s/he is to provide strategic guidanceCertificationsTravel RequirementMay be required to travel up to 25% of the time