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Skills Needed: QUALIFICATION REQUIREMENTS
Minimum
1. A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or
2. An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full-time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian.
Preferred
•
Demonstrated successful management
•
Ability to prepare and communicate clear and concise reports and arguments
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Demonstrated capability in implementation of policies and procedures

Skills Needed: No experience necessary