Nutritionist - Supervisor

Description

* Conduct periodic visits to all units; * Receive regulatory agencies and accompany their inspections; * Guide and train kitchen staff on food preparation techniques, presentation, and portioning according to contractual standards, ensuring greater meal appeal, reduced waste, cost control, and contract compliance; * Ensure safe preparation of special meals, guiding staff on strict cross-contamination prevention procedures; * Identify, together with school cooks, opportunities for improvement and cost reduction, guiding and training staff while ensuring compliance with regulations at each unit; * Actively monitor menu acceptability (analysis of plate waste/remaining intake) among students; * Conduct Good Manufacturing Practices (GMP) training at units; * Handle hiring and administration of labor, time sheets, ASO (Occupational Health Certificate), document control, MBP (Good Manufacturing Practices Manual), POP (Standard Operating Procedures), pest control, filter element control, grease trap, water tank, hood cleaning, and general maintenance; notify the responsible department when any service is required, and verify that updated reports and certificates are visible to customers and health authorities; * Conduct blind inventory checks and stock audits; * Manage distribution of PPEs and uniforms to employees; * Receive and review technical control spreadsheets and tasting sheets as stipulated in the contract, verifying compliance with the Good Manufacturing Practices Manual and/or current sanitary legislation, monitoring adherence, and maintaining monthly archives of such documents to ensure a historical record for each unit under responsibility; * Analyze results from laboratory reports of submitted samples; * Serve as the primary technical contact point with school management, responding to questions regarding service execution and food quality, and conducting customer satisfaction surveys; * Verify whether menus provided by the State are displayed visibly to customers and health authorities, and ensure their implementation; * Apply the standard operational checklist monthly, generating an operational report and emailing it to the immediate supervisor by the last business day of the current month; * Stay updated on trends and technological innovations within the field and sector needs; * Inspect the condition of the workplace, as well as utensils and equipment provided, reporting any deviations to the immediate supervisor; * Perform weekly control and entry of quantitative data regarding daily service volumes (meals served/diners) per school unit, ensuring accurate records and timely submission of consolidated reports to the responsible department, in accordance with company deadlines. Minimum Education: Bachelor's Degree Personal Vehicle Willingness to Travel * Meal Allowance * Food Allowance * Transportation Allowance