Sr. Lead, Nutrition Strategy - Menu & Packaging

Overview

This role will shape the long-term nutrition and wellness strategy for Chick-fil-A. By leveraging technical nutrition expertise as well as project management skills, this person will influence the long-term pipeline development for the Chick-fil-A menu.

This person will serve as part of the Menu Strategy team within the Restaurant Experience sub-department. This professional role requires a self-driven, innovative, collaborative and strategic person. This person needs to be able to work with a sense of urgency in supporting Operators' needs for nutrition and allergen information.

Responsibilities

Technical Nutrition Expertise

  • Provide technical leadership as a subject matter expert on nutrition and wellness for Chick-fil-A and its Customers.
  • Collaborate with partners on nutrition and allergen information needs, including Culinary Team, Category Leads, Menu Services, External Relations, Food Safety, Legal, Supply Chain, and other partners.
  • Proactively stay abreast of current nutrition science and regulatory issues, serving as the lead point of contact for the Regulatory team on implementation and communication of laws and issues.
  • Provide nutrition and ingredient guardrails for all new product development.
  • Evolve the nutrition and allergen process to address current and future needs of nutritional information.
  • Support Menu Services when needed on inputting nutrition, ingredient, and allergen information into Nutrition Software for all menu tests and rollouts.
  • Provide input to International team on nutrition and ingredients.
  • Represent Chick-fil-A externally in technical forums as needed.
  • Maintain nutritional accreditation via continuing education courses and conferences.


Long-Term Nutrition, Wellness and Allergen Strategy

  • Shape the Chick-fil-A nutrition and wellness strategy.
  • Define guardrails, identify nutrition and wellness gaps in menu, and proactively plan for long-term strength of the brand.
  • Share vision with the organization on existing and future nutrition initiatives.
  • Create and lead relationships with external industry-leading expert partners for their consultation on nutrition and wellness strategy.
  • Benchmark with external organizations, including supplier partners on capabilities for advanced nutrition science development.

Nutrition Communication

  • Lead proactive communication planning for Operators and Team Members regarding nutrition, including:
    • Respond to Operator questions in a timely and thorough manner.
    • Respond to Customer questions in a timely and thorough manner.
    • Set a communication strategy for Team Members regarding what goes into procedures, including enabling them to speak to allergens and nutrition information.
  • Partner with Customer Technology & Insights on a framework for sustainable nutrition and allergen communication on digital properties that meets evolving Customer expectations.

Nutrition and Ingredient Project Manager

  • Serve as the Project Manager Lead for Nutrition and Ingredient work, including the following:
    • Project Management:
      • Deliver Ingredient roadmap rollouts, including creating and gaining approval on project scopes for all work within roadmap.
      • Lead Ingredient projects from initiation through launch, ensuring stakeholders are informed and supportive, Restaurant Operator and customer expectations are met.
      • Manage test and rollout budgets to ensure projects are delivered within budget and on time.
      • Exhibit strong people skills and the ability to accomplish work effectively in a multi-functional team environment.
      • Manage project timelines, leveraging project management tools (i.e. Smartsheet).
      • Understand specifications and the specification system.
    • Strategy & Development:
      • Provide leadership, vision and future desired state.
      • Manage cross-organizational expectations including roadmap and planning inputs for projects.
      • Work closely with Supply Chain to understand preferred supplier capabilities.


Minimum Qualifications

  • Registered & Licensed Dietitian
  • Project Management skills


Preferred Qualifications

  • Food Service Experience
  • Proficiency in Genesis or other nutrition data software
  • Knowledge of food science
  • Understanding of allergens


Minimum Years of Experience

5

Required Level of Education

Bachelor's Degree

Preferred Level of Education

Masters Degree

Major/Concentration

Nutrition or Food Science

Minimum GPA (4.0 Scale)

3.0


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