Description: Education Requirements: * Minimum: Degree in Nutrition, with active registration at CRN. Experience: * Minimum: 6 months of experience as a nutritionist in dining halls or high-volume restaurants (500\+ meals). * Preferred: 1 year of experience as a nutritionist in dining halls or high-volume restaurants (500\+ meals). Technical Knowledge/Skills: * Knowledge of planning balanced menus, emphasizing healthy meals suitable to customer needs; * Nutritional calculations and portion control to ensure nutrient balance; * In-depth knowledge of food safety regulations, such as health surveillance and food temperature control; * Management of food-related risks (e.g., food allergies, intolerances, cross-contamination); * Planning and control of food and supply purchases, focusing on waste reduction, quality, and cost optimization; * Monitoring shelf life and proper storage of ingredients; * Nutritional knowledge to serve employees with specific dietary needs; * Proficiency in software for nutritional calculation and menu control, purchase management, payments, and inventory; * Familiarity with labeling regulations, quality control laws, and good manufacturing practices. Behavioral Skills: * Good communication; * Strong interpersonal skills; * Ability to solve problems and optimize processes; * Ability to multitask effectively; * Ability to work under tight deadlines and high-pressure environments; * Capacity to handle criticism and suggestions constructively; * Ability to quickly resolve issues, such as last-minute menu adjustments; * Ability to make informed decisions in challenging situations, such as adapting diets to new nutritional requirements or legislation and regulations; * Ability to propose innovations in menus; * Strategic vision to improve service quality and employee satisfaction. * Make purchases to keep pantries stocked with fruits, focusing on quality, seasonality, and cost\-effectiveness; * Make purchases to maintain restaurant inventory levels, as well as schedule deliveries and payment methods; * Determine the quantities of food to be prepared by the production team so that it is sufficient to feed all diners; * Collect samples of produced food and monitor temperatures and correct storage of food items; * Develop, create, and write SOPs, Good Practices Manuals, Work Instructions, and other departmental documents; * Research, locate, visit, inspect, and notify (if necessary) suppliers for the department and company regarding food and beverages; * Collaborate with the cleaning assistant to maintain the department's hygiene and sanitation standards; * Promote nutritional awareness among employees; * Meet institutional requirements; * Perform other related duties as required. 2511040202261787425