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Classification Description|Employees Human Resources - Classification Compensation

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Classification Compensation
Mark Bercheni, Manager
Campus: 139 Wyoming Hall
Mail: Dept 3422
1000 E University Ave
Laramie, WY 82071-2000
Phone: 307.766.5606
Fax: 307.766.5607
Email: c-comp@uwyo.edu
Office Hours
Regular: 8:00am - 5:00pm
Summer: 7:30am - 4:30pm
Monday - Friday

This is a description of a staff position at the University of Wyoming not a job opening announcement. Look for current job openings at the following link: http://www.uwyo.edu/hr/hremployment/listjobs.html. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Nutrition Information Specialist

Reports to: Designated Supervisor

UW Job Code: 3783

UW Job Family: 39

SOC Code: 29-1031

Pay Grade: 20

Date: July 01, 2004

Job Purpose:

Responsible for information within the computerized production system for menu/recipe management; coordinate and provide nutritional education programs and provide assistance within a designated department which includes conducting/supervising the test kitchen, and providing assistance by managing other programs such as the bakery/pizza program.

Minimum Qualifications

Education:

Bachelor's Degree

Experience:

1 year work-related experience

Required Licensure, Certification, Registration, or Other Requirements:

Registered Dietician with professional certifications.

Knowledge, Skills, and Abilities

Knowledge of:

  • Food production, quantity and quality management for a comparable-sized food or restaurant operation.
  • Nutrition education theory, concepts, methods and techniques.
  • Menu management techniques.
  • Computerized food production systems.
  • Purchasing and inventory methods, concepts and techniques.
  • Budget management theory, methods, concepts and techniques.
  • Writing theory, methods, concepts and techniques.
  • Marketing theory, concepts and methods.
  • Applicable OSHA health, environment and safety laws, University, federal and state laws, rules and regulations.

Skills and Abilities to:

  • Effectively communicate and develop interpersonal relationships.
  • Manage computerized food production system including inventory, menu management, production records and reports.
  • Develop and/or supervise nutrition education programs.
  • Provide nutrition education and training for assigned staff including information on special dietetic needs.
  • Develop/change nutritional recipes to meet nutritional needs.
  • Scientifically test all products in the test kitchen and maintain testing records.
  • Manage time commitments to meet project and event deadlines.
  • Assist with managing budget by monitoring expenditures, assessing product prices, and assisting with cost control measures.
  • Supervise assigned staff and functions including the bakery and pizza areas.
  • Develop marketing publications and market products as directed.
  • Lift 10 pounds regularly and 25 to 50 pounds occasionally.
  • Work as a team member and foster a cooperative team work environment.

Characteristc Duties and Responsibilities

Essential Functions:

Systems manager for the inventory and menu management system.

Responsible for daily, weekly, and monthly designated processes, data input integrity, and work flow including testing recipes, supervising input into the menu system, developing menus and providing reports.

Supervise development of nutrition education programs and train all production staff in the use of the menu/recipe management system; provide information for special dietetic needs of students.

Test new recipes and revise to accommodate department requirements.

Supervise bakery/pizza area including ordering of product and supplies; develop new product lines.

Scientifically test all new products in the test kitchen; develop specifications; and maintain testing records.

Assist with budgetary issues including monitoring expenditures, purchasing supplies and inventory; identify and implement cost control measures. 

Supplemental Functions:

Supervise the development of department newsletter publications.

Market projects, as directed.

Maintain production records; update computer information on cost of recipes.

Working Conditions:

Food production and kitchen areas; regular exposure to fumes and heat conditions of kitchen atmosphere and to mechanical hazards from kitchen equipment such as slicers and mixers; and occasional electrical shock hazards from kitchen or computer equipment. 

Authorized by Classification/Compensation, Human Resources

Employees may be requested to perform job-related tasks other than those specifically presented in this description. Participating in the University's hazardous waste minimization program is part of the job of each employee who uses (or may come in contact with) hazardous materials. Fair Labor Standards Act (exempt/non-exempt) is designated by position. University of Wyoming actively supports Americans with Disabilities Act and will consider reasonable accommodations.

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