This position is responsible for providing nutrition expertise and education in support of the USOC’s sports nutrition philosophy and goals. Responsible for menu and nutrition strategy and development, nutrition communication and education, collaboration with the Sports Performance nutrition team and oversight of nutrition student volunteers.
Duties & Responsibilities:
Nutrition Strategy and Development – 25%
1. Collaborate with the Executive Chef on menu development in line with USOC’s sport nutrition philosophy and nutritional goals while maintaining budget.
2. Support recovery nutrition strategies and collaborates with the Executive Chef to ensure a wide variety of options are readily available. Evaluate and make recommendations on different recovery and sport product options that meet established nutritional guidelines.
3. Develops and test new recipes and menus that promote established nutrition guidelines and maintain a premium variety of entrée items. Works closely with the Executive Chef in recipe development and the Nutrition Software Manager to ensure nutritional goals and product quality are maintained. Support the use of in-kind sponsor products and easily adapts menu as new sponsors product becomes available.
4. Maintains and updates the allergen database, labeling, and implementation, including education.
5. Oversees the maintenance and auditing process of the ingredient database in reference to known allergens for special diet needs, i.e. gluten, peanut/nut restrictions etc.
6. Works with the Associate Director in developing relationships with sponsors and vendors to effectively promote nutrition through products, obtain verification of ingredients and quality, and collaborate with the manufacturer to generate future ideas. Assist with sponsor requests for nutritional feedback on product launches and/or inquires as needed.
7. Develop and train foodservice staff, to include management team, on sports nutrition, allergens and compliance with nutrition practices. Maintain and provide documentation and competency records of such training to include dates, times and signatures.
8. Track and document measurable outcomes of Food and Nutrition Services. Gather data, compile information, and prepare reports. Maintain organizational records. Consistently maintain documents and resource in a systematic, easily retrievable format; responsible for effective organization and planning of resources. Demonstrate strong organization skills to facilitate operations and outcomes, promoting optimal time management.
Nutrition Counseling – 25%
9. While maintaining a professional relationship/distance interact with athletes educating them on premium options and strategies for optimal fueling to meet the performance objectives of the Athletes’ dining room at meal times and via group education sessions inclusive of food demonstrations in the new training kitchen. Direct athlete health and/or personal matters to appropriate departments and communicate such actions in a timely manner to associate director.
10. Coordinate domestic and international travel nutrition as assigned for traveling USA teams. May require site-visits of remote area facilities to ensure food and nutrition protocols are met. Collect certificates of authenticity from manufacturers in preparation for transport through customs for Olympic Games. Research new products acceptable for international transport.
Nutrition Education and Communications – 25%
11. Develop monthly table tents and educational materials, including recipes to go. Administer Food and Nutrition Services multimedia department communication, to include, dining room digital messaging.
12. Author monthly newsletter articles for USOC staff and athletes.
13. Works with the Associate Director in meeting nutrition guidelines and creating new programs surrounding nutrition education at USOC campuses. Develop and deliver nutrition education programs for coaches, athletes, students and applicable staff as needed.
14. Develop multi-media nutrition education material and executes digital messaging for the Food and Nutrition Services department. Maintain and update printed sports nutrition information to be readily available for athletes and guests.
15. Function as the lead liaison for potential food related community programs. Present all program opportunities in written format for approval prior to executing. Manage and delegates to graduate student staff to assist with program delivery.
16. Develops culinary activities in the teaching kitchen with resident athletes. Support sponsorships by incorporating their products into culinary demonstrations. Collaborate with the broadcasting division and participate in recording educational demonstrations for viewing via continuous feed digital monitors for visitors.
17. May be asked to visit other OTC sites to provide training and support for nutrition education and food allergen identification implementation. Upon travel to other OTC sites, form relationships with nearby universities to create new cooperative learning opportunities and mentorship programs with the USOC.
18. Provide guidance on the appropriate use, application and future research on the Athlete’s Plate educational tool.
Sport Performance Collaboration – 10%
19. Function as the Food and Nutrition services liaison for interdepartmental collaborations with the Performance Nutrition team. Assist with the preparation of travel nutrition kits, special dietary support for athletes training on site, recipe development for sports dietitians traveling with teams, and collaborate regarding product sourcing for requests.
20. Interface with the USOC professional team of sports dietitians to evaluate and implement (if feasible) food service related inquiries, programs and projects. Ensures professional team is kept informed of department nutrition educational activities.
Student Leadership – 15%
21. Provide day-to-day leadership and guidance to the departments’ graduate and undergraduate students ensuring curriculum and research expectations are met. Coordinates with the Associate Director and UCCS professors in the development of graduate and undergraduate learning opportunities and mentorship at the USOC.
22. Oversee and execute department nutrition education in formal and informal settings. Supervise the team of graduate students in the development and execution of monthly nutrition education conducted in the Athletes Dining Room. Ensure the Associate Director and Executive Chef are informed of such activities.
23. Act as the back-up for the Supervisor, Food & Nutrition Services when needed.
24. Willing to work flexible schedule to include days, nights or weekends to meet program demands.
25. Performs other duties and projects as assigned
As the steward of the Olympic and Paralympic Movements in the United States, the U.S. Olympic Committee is dedicated to supporting U.S. athletes achieve sustained competitive excellence. To fulfill this mission, the USOC recognizes the need to increase diversity and ensure the inclusion of all U.S. citizens.
United States Olympic Committee: Founded in 1894 and headquartered in Colorado Springs, Colo., the United States Olympic Committee serves as both the National Olympic Committee and National Paralympic Committee for the United States. As such, the USOC is responsible for the training, entering and [...]