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About the Role

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.

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.
• Oversees clinical trial nutrition programs, including service delivery, vendor relationships, and resource allocation.
• Ensures adherence to regulatory standards and compliance with applicable regulatory standards.
• Continuously identifies gaps and/or opportunities for improvement and drives process improvements and innovation in nutrition service initiatives.
• 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.
• Develops compelling presentations for clients and internal stakeholders to effectively communicate the organization’s nutrition service capabilities.
• Participates in protocol reviews to provide input on dietary capabilities and services.
• Drives innovation in service capabilities.
• 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.
• Directs through lower management levels and / or highly skilled specialist employees who exercise significant latitude and independent judgment.
• May manage employees across multiple regions.

Requirements

• 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
• Certified food service manager required or obtain within first 60 days of hire
• 6+ years in menu planning, diet management, or foodservice operations
• In some cases, an equivalency, consisting of a combination of appropriate education, training and/or directly related experience, will be considered sufficient for an individual to meet the requirements of the role.

Skills

• 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.
• 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.
• 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.

Location

• Office

Work Type

• Standard (Mon-Fri)
• Office-based
• Occasional travel may be required

Experience Level

• 6+ years of progressive leadership or supervisory experience
• 3+ years of experience in program design, implementation, and management within clinical, research, or healthcare settings
• 6+ years in menu planning, diet management, or foodservice operations

Education Level

• Registered Dietitian (RD/RDN)
• Bachelor’s degree in nutrition, dietetics, public health, or related field preferred
• Certified food service manager
• Bachelor’s degree in nutrition or related field preferred

About the Company

• Work is primarily office-based with occasional time spent in food service and operational areas.
• 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.
• 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.