Associate Director, Food Sciences

Job description

Work Schedule Standard (Mon-Fri) Environmental Conditions Office Job Description Provides strategic leadership and oversight for clinical trial nutrition programs and services, including program design, implementation, and delivery models. Leads and develops teams to ensure high-quality execution across regional and multi-site studies. Drives innovation, operational excellence, and regulatory compliance, while overseeing vendor partnerships and supporting business growth Es s e n t ial F u n c t i o ns a n d O t h e r J o b Info r ma t i o n : Major Job Responsibilities Manages supervisors/managers and/or teams. Leads and develops supervisors, managers, and/or cross-functional teams. Leads nutrition services projects at regional, multi-site, and occasionally global scopes.Leads nutrition services projects which may involve regional or multi-site scope. Oversees clinical trial nutrition programs, including service delivery, vendor relationships, and resource allocation. Ensures adherence to regulatory standardscompliance with applicable regulatory standards, including OSHA, Department of Health, FDA, and multi-state regulations as applicable. IContinuously identifies gaps and/or opportunities for improvement and drives process improvements and innovation in nutrition service initiativescapabilities. Provides subject matter expertise during protocol reviews, including clinical trial menu design and nutrition counseling or lifestyle intervention program services. Oversees clinical trial nutrition projects and services, vendor relationships, and resource allocation.Collaborates with clients and internal stakeholders to design and implement lifestyle interventions and related services. Represents the organization in industry conferences, meetings, and partnerships.Supports business development efforts, including bid defenses and client engagements. May support bid defenses with clients, demonstrating expertise and credibility to secure new business opportunities. Develops compelling presentations for clients and internal stakeholders to effectively communicate the organization’s nutrition service capabilities. and delivers presentations to effectively communicate nutrition services capabilities to clients and internal stakeholders. May represent the organization at industry conferences, meetings, and strategic partnerships. Participates in protocol reviews to provide input on dietary capabilities and services. May collaborate with clients and internal stakeholders in developing lifestyle intervention programs for clinical trials. Drives innovation in service capabilities. Supervision Received / Freedom to act Assignments are objective oriented. Work is reviewed in terms of meeting the organization's objectives and timelines. Interactions / Business Relationships Interacts frequently with internal and external management and senior-level customer representatives concerning projects, operational decisions, scheduling requirements, and / or contractual clarifications. Leads briefings and technical meetings for internal and external representatives. Qualifi c a t i o n s: E du c a tion a n d E xp e ri e nc e : Registered Dietitian (RD/RDN) required 6+ years of progressive leadership or supervisory experience 3 + years of experience in program design, implementation, and management within clinical, research, or healthcare settings Bachelor’s degree in nutrition, dietetics, public health, or related field preferred Demonstrated experience leading cross-functional teams and managing multi-site or complex programs preferred Bachelor’s degree in nutrition or related field preferred Certified food service manager required or obtain within first 60 days of hire 6 + years of leadership/supervisory experience 6+ years in menu planning, diet management, or foodservice operations Registered Dietitian In s o m e c as e s, an e q u ival e n cy , c o n si s t in g of a c o m b i n at i o n of a p propr i a t e e d u c at i o n , tra in i n g a n d/or dire c t l y r e la t e d e xp e rienc e , wi l l be c o n sider e d s u f f ici e n t for an i n divid u al t o m ee t th e r e q u ire m e n ts of t h e rol e . Knowl e dg e, Skills, a n d A b i liti e s : Advanced knowledge of nutrition standards and their application within clinical trial settings. Strategic leadership skills with demonstrated ability to mentor, develop, and manage teams, fostering growth and innovation. Proficient computer skills including Microsoft Office and ability to learn various programs and/or systems. Exceptional written and verbal communication skills, capable of conveying complex concepts clearly and persuasively to diverse stakeholders. Proven ability to coordinate cross-functional teams to achieve common goal. Strong time-management skills with a proven ability to prioritize, delegate, and meet tight deadlines in high-pressure, fast-changing environments. Strong budgeting and financial oversight experience. Strong organizational, analytical, judgment, and decision-making skills, adept at managing complex, multi-phase projects and shifting priorities in clinical trials. Proven ability to design and adapt clinical trial menus and lifestyle intervention programs. Ability to drive innovation and continuous process improvements by integrating scalable strategies and optimizing workflows. Policy and Strategy: Establishes operating policies & procedures that affect departments and subordinate sections of work units. Interprets company-wide policies and procedures. Develops budgets, schedules, and performance standards. Management Role : Directs through lower management levels and / or highly skilled specialist employees who exercise significant latitude and independent judgment. Often heads one or more departments or a large centralized staff function. In some instances may be responsible for a functional area (as determined by executive management) and not have subordinate supervisors or employees. May manage employees across multiple regions. W or k ing C o n d i t i o ns and Env i ro n m e n t : Work is primarily office-based with occasional time spent in food service and operational areas. Occasional travel may be required for project oversight and vendor management. Constant attention to detail. Occasional personal protective equipment is required such as garments and gloves. Frequently works long hours, some early morning and/or late evening. Occasionally works weekends; on call 24/7. Physical Requirements: Frequently stationary for 6-8 hours per day. Repetitive hand movement of both hands with the ability to make fast, simple, repeated movements of the fingers, hands, and wrists. Occasional mobility required. Occasional crouching, stooping, bending and twisting of upper body and neck. Light to heavy lifting and carrying (or otherwise moves) objects including food trays and deliveries with a maximum lift of 50 lbs. Ability to access and use a variety of computer software developed both in-house and off-the-shelf. Ability to communicate information and ideas so others will understand; with the ability to listen to and understand information and ideas presented through spoken words and sentences. May interact with others, relating and gathering sensitive information. Interaction includes diverse groups. Works with guidance or reliance on oral or written instructions from management. May require periods of intense concentration. Performs a wide range of variable tasks as dictated by variable demands and changing conditions with little predictability as to the occurrence. Ability to perform under stress. Ability to multi-task. Regular and consistent attendance.