Occupational Profile

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Food and Nutrition Manager

Food and nutrition managers provide nutrition care and supervise food service operations in health care settings and commercial food service establishments.

Avg. Salary $30,437.00
Avg. Wage $15.49
Minimum Education 2 years post-secondary
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Also Known As

Dietary Technician

NOC & Interest Codes

The Food and Nutrition Manager is part of the following larger National Occupational Classification (NOC).

Food Service Supervisors NOC 6212

Food Service Supervisors

NOC code: 6212

METHODICAL: Interest in co-ordinating information to establish methods to meet work schedules and maintain records of stock, repairs, sales and wastage; and in ensuring that food and service meet quality control standards; may plan cafeteria menus and determine related food and labour costs
DIRECTIVE: Interest in supervising and checking assembly of regular and special diet trays, and delivery of food trolleys to hospital patients; may participate in the selection of food service staff and assist in the development of policies, procedures and budgets
social: Interest in training staff in job duties and sanitation and safety procedures

Reading Interest Codes

A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

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Duties

Updated Mar 28, 2017

Duties and responsibilities vary from one position to another but, in general, food and nutrition managers:

supervise food preparation and service operations (for more information, see the Food Service Supervisor occupational profile)
co-ordinate and plan food service department operations by setting department goals, policies and procedures
troubleshoot day-to-day operational issues for the frontline staff to ensure an outstanding service environment is provided to clients
monitor, maintain and improve quality standards through audits, surveys, checks and inspections
maintain safety and sanitation standards
establish, monitor and evaluate customer service plans
purchase food, equipment and supplies to established specifications, and ensure proper receiving and storage
implement budgets and control costs
market food services within their organizations or to the public in general
hire, train and direct the work of food service personnel
keep records of customer information

Food and nutrition managers work as part of a team with representatives of other departments in their organizations. They may work under the direction of dietitians to recommend ways to improve clients' food intake based on client needs and established guidelines. They may also adapt client menus for special nutrient needs or restrictions. For more information, see the Dietitian occupational profile.

Working Conditions

Updated Mar 28, 2017

Food and nutrition managers may work rotating shifts that include weekends and holidays. They spend long periods of time standing while supervising food production and service in warm, sometimes noisy kitchens. They may need to lift up to 10 kilograms.

Strength Required Lift up to 10 kg

Skills & Abilities

Updated Mar 28, 2017

Food and nutrition managers need to possess:

an interest in food and its composition, preparation and service
an interest in helping people make healthy choices
organizational and leadership abilities
excellent verbal and written communication skills
good problem-solving skills
the ability to work in a team environment
the ability to adapt in an atmosphere of constant change
the ability to put clients at ease and instill confidence.

They should enjoy directing the work of others and compiling information.

Educational Requirements

Updated Mar 28, 2017

Food and nutrition managers need computer skills and related post-secondary education. 2 to 3 years of experience in the food service or hospitality environment is preferred.

HealthCareCAN offers a 6-course program in Food Service and Nutrition Management. The entrance requirements include:

Grade 12 or equivalent education
English Language proficiency
communication and computer skills.

For more information, visit the HealthCareCAN website.

For a broad list of programs and courses that may be related to this occupation try searching using keywords.

Certification Requirements

Updated Mar 28, 2017

Certification is voluntary in this occupation.

However, graduates of accredited programs are eligible for membership in the Canadian Society of Nutrition Management. CSNM offers a certification program in nutrition management.

Employment & Advancement

Updated Mar 28, 2017

Above-average occupational growth is expected in Alberta for 2016 to 2020. Job openings are a result of employment turnover and newly created positions.

Food and nutrition managers are employed by organizations that sell food or food products, have food service outlets or provide nutritional services to clients. For example, they may work for:

restaurants or hotels
catering companies
cafeterias in large organizations
schools
correctional institutions
hospitals or community health centres
continuing care centres or nursing homes
food wholesale companies or foodservice equipment companies
grocery stores
food processing companies.

Food and nutrition managers are part of the larger 2011 National Occupational Classification 6311: Food service supervisors. In Alberta, 87% of people employed in this classification work in the Accommodation and Food Services (PDF) industry.

The employment outlook (PDF) in this occupation will be influenced by a wide variety of factors including:

trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
location in Alberta
employment turnover (work opportunities generated by people leaving existing positions)
occupational growth (work opportunities resulting from the creation of new positions)
size of the occupation.

Over 8,000 Albertans are employed in the Food service supervisors occupational group. This group is expected to have an above-average annual growth of 2.4% from 2016 to 2020. As a result, 192 new positions are forecast to be created each year, in addition to job openings created by employment turnover. Note: As food and nutrition managers form only a part of this larger occupational group, only some of these newly created positions will be for food and nutrition managers.

Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.

Wage & Salary

Updated Mar 28, 2017

Food and nutrition managers are part of the larger 2011 National Occupational Classification 6311: Food service supervisors.

According to the 2015 Alberta Wage and Salary Survey, Albertans in the Food service supervisors occupational group earned on average from $14.21 to $17.12 an hour. The overall average wage was $15.49 an hour. For more information, see the Food service supervisors wage profile.

Related High School Subjects

Science
Business, Administration, Finance and IT
- Management and Marketing
Health, Recreation and Human Services
- Foods