Food and Nutrition Coordinator

Staff - Non Union

Job Category
M&P - AAPS

Job Profile
AAPS Salaried - Food and Nutrition Coordinator

Job Title
Food and Nutrition Coordinator

Department
Nutrition and Wellbeing | UBC Food Services | Student Housing and Community Services

Compensation Range
$5,209.17 - $7,485.33 CAD Monthly

The Compensation Range is the span between the minimum and maximum base salary for a position. The midpoint of the range is approximately halfway between the minimum and the maximum and represents an employee that possesses full job knowledge, qualifications and experience for the position. In the normal course, employees will be hired, transferred or promoted between the minimum and midpoint of the salary range for a job.

Posting End Date
February 1, 2024

Note: Applications will be accepted until 11:59 PM on the day prior to the Posting End Date above.

Job End Date

May 9, 2025

This is a maternity leave replacement position with an expected end date of May 9, 2025.

At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career. 

Job Description Summary
UBC Food Services, managed by Student Housing and Community Services (SHCS), serves 4 million customers at UBC every year. There are more than 24 retail campus locations, 3 first year residence dining rooms and 1 full service restaurant on campus.
As part of UBC Wellbeing and the UBC Strategic Plan of supporting student wellbeing and providing an outstanding work environment that cultivates wellbeing in staff, faculty and students. Food Services has a goal of providing increased opportunities for its customers to make informed food choices. This positions primary responsibility is to support UBC Food Services in providing menu, ingredient and allergen information to its customers. Specifically, reviewing ingredients and allergens for various locations (initial focus on the dining halls), plus determining which menu items are suitable for certain dietary restrictions or preferences, and keeping this information up to date. Other nutrition related projects will be included as time allows.
Organizational Status
Reports to Manager, Nutrition and Wellbeing (Registered Dietitian) and works closely with all SHCS staff, residence students and a number of other departments and faculties within the broader UBC community.
Work Performed
- This position is the primary owner, contact person and subject matter expert for the online menu information system Nutrislice.

- Responsible for the accuracy in the Nutrislice system regarding menus, ingredients, allergens, and icons.

- Administers the take-out lunch program in Nutrislice and varsity take out program.

- Provides Nutrislice support, troubleshooting and answering questions with regards to the takeout program.

- Collaborates with the Optimum Control Team and Purchasing Team regarding the accuracy of the Optimum Control System (inventory and recipe analysis software).

- Work closely with suppliers and vendors to receive product specification sheets.

- Maintain and review Nutrislice analytics and feedback, providing summaries on a regular basis.
- Reviews recipe instructions to make adjustments in consideration of cooking factors that affect nutrition and nutrient variability.
- Make recommendations for improvements in menu and recipes with approval by Manager, Nutrition and Wellbeing.
- Collaborates with the culinary team for clarification or questions related to recipes and menu items.
- Thoroughly reviews recipe ingredients and sub-ingredients to identify food allergens in recipes and ensure all the priority allergens are labeled correctly.
- Identifies relevant dietary restriction menu icons as needed for the Food Services portfolio.
- Drafts content for nutritional boards, posters, signage and labels with ingredients/allergens for select foodservice stations.

- Performs audits in the first-year dining rooms to ensure posted nutritional information is complete and accurate.

- Responsible for training and supporting the front of house teams with the Nutrislice system regarding menu changes and updates.

- Support the front of house teams with signage and labelling to ensure allergen and icon accuracy.

- Work closely with the Marketing & Communication team to review allergens and icons for in-store signage, labels and tags.

- Develops and maintains procedure manual for The Optimum Control and Nutrislice Systems.
- Attends meetings related to program area, participates in discussion and execute follow-up tasks as directed.

- Performs word and excel processing tasks such as merging and sorting, creating and manipulating spreadsheet and database files, as well as uploading and downloading reports
- Works on other nutrition related projects as time allows.
- Works with Manager, Nutrition and Wellbeing on program evaluation for the UBC Food Services department, including analyzing and evaluating the use and comprehension of nutrition labels in the dining hall and online.

- Assists with nutrition & wellbeing programing in the first-year dining rooms.

Consequence of Error/Judgement
Failure to provide information and statistics about diet and nutrition could have an adverse effect on the health and wellbeing of Students, staff and the broader university community. Poor judgment, decision-making, and/or errors could also involve legal and/or financial liability for the University and could have a damaging impact on the credibility and reputation of the Department and University.
Supervision Received
The Food and Nutrition Coordinator reports to Manager, Nutrition and Wellbeing (Registered Dietitian).
Supervision Given
None.

Minimum Qualifications

Undergraduate degree in nutrition required. Willingness to respect diverse perspectives, including perspectives in conflict with one’s own

Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusion.

Preferred Qualifications
Food and nutrition background. Preferably, has experience working with recipes, nutritional information and allergen data.
Experience working with nutritional analysis software.
Strong food and nutrition knowledge and awareness of current nutritional guidelines/diets to make sound judgements. Ability to interpret nutrition facts panels, and judge accuracy.
Familiarity with conversion units used in cooking and ability to make conversions with large volume recipes.
Proficient in using credible food sources to retrieve the most accurate nutrition information (e.g. USDA Database, CNF).
Time management and organizational skills.
Ability to think critically regarding nutritional analysis.
Excellent written and verbal communication skills required.
Strong computer literacy; basic knowledge of Excel functions to perform additional nutrient analyses as needed/not supported by database.
Self-directed, independent and quick to learn; exercises sound judgment and problem solving skills.
Attention to detail and accuracy.
Experience working on nutrition projects that require creative thinking, planning and implementation skills.