Reporting to the Regional Director of Operations, the Professional Dietitian serves as a nutrition and food service expert across multiple facilities. The incumbent is responsible for the nutritional, operational, and administrative management of food services while ensuring client satisfaction, compliance with quality standards, and achievement of financial objectives. The role also involves menu development, recipe standardization, special project implementation, and staff training.

If you join our organization as a Professional Dietitian, your responsibilities will include:

- Design, review, and update cycle menus.
- Enter and manage menus in ProMenu.
- Approve menus and ensure nutritional compliance.
- Develop and update recipe manuals, purchasing lists, and reference tools.
- Create special, themed, and holiday menus.
- Support unit managers in ensuring food production complies with dietary restrictions and residents' specific nutritional requirements.
- Test, standardize, and document recipes.
- Contribute to recipe development and establish food production controls in collaboration with the culinary team.
- Participate in food service development projects and continuous improvement initiatives.
- Develop training materials for culinary and operational teams.
- Deliver training sessions and workshops to employees, clients, and residents.




- Guide and support teams during the implementation of recent programs and projects.
- Participate in inspections, audits, and compliance follow-ups.
- Contribute to the development of new nutrition and culinary initiatives.

Do you believe you have what it takes to succeed as one of our Professional Dietitians? Here's what we're looking for:

- Bachelor's degree in Nutrition or a diploma in Dietetic Technology.
- Membership in good standing with the Ordre des diététistes-nutritionnistes du Québec (ODNQ) is considered an asset.
- Experience in healthcare, senior living residences, or institutional food services is a strong asset.
- Excellent ability to communicate effectively with management teams, associates, and clients in both English and French.
- Strong leadership skills with the ability to coach, motivate, and develop teams.
- Excellent organizational, prioritization, and problem-solving abilities.
- Knowledge of ProMenu.

Frequent travel to facilities throughout the assigned territory. Priorities vary depending on the season, ongoing projects, and operational requirements. Peak activity period from February to March due to workshops, training programs, nutrition-related projects, and school sector activities.

📌 Professional Dietitian (Montreal)
🏢 Maquise
📍 Montreal