Dietitian

About the role

The Dietitian plays a critical role in upholding the quality, safety, and nutritional integrity of all food services provided by Dining and Hospitality Services. Collaborating closely with culinary, operational, and administrative teams, the Dietitian ensures that menus and meals served across campus align with established dietary guidelines, food safety regulations, and the evolving wellness goals of a diverse student body.

Responsibilities

Core responsibilities include guiding the development of balanced, inclusive, and allergen-conscious menus; ensuring regulatory compliance with local, state, and federal nutrition standards; and leading initiatives that promote healthy eating habits within the campus community. The Dietitian also oversees nutrition labeling and communication efforts, supports the ongoing training of dining staff on nutrition-related topics, conducts regular audits of dining facilities for compliance and quality assurance, and offers one-on-one consultations for students with special dietary needs, including food allergies, intolerances, medical conditions, and religious or lifestyle-based dietary preferences.

Requirements

• Bachelor's degree in related area and/or equivalent experience/training
• Advanced degree in a related field (required)
• Degree in Nutrition or Dietetics (preferred)
• Experience with individualized nutrition counseling (required)
• Experience with menu planning and ensuring compliance with dietary requirements (e.g., allergies, cultural needs, age groups)
• Experience with nutritional analysis
• 4 - 7 years of related experience
• Prior experience in culinary food service operations
• Experience with tools for data tracking, reporting, and health assessments
• Experience in organizing events, training staff, or managing nutrition-related projects
• Experience designing, implementing, and evaluating nutrition programs
• Experience creating meal plans
• Experience coordinating with staff, volunteers, vendors, and healthcare professionals
• Experience working within the Child and Adult Care Food Program (CACFP)

Qualifications

• Thorough knowledge of food and production
• Thorough verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management
• Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis
• Thorough and effective interpersonal and work leadership skills to provide guidance to all levels of personnel
• Intermediate computer applications skills
• Ability to relate effectively and sensitively to diverse, multi-cultural populations
• Skills to interpret trends, define problems, conceptualize solutions and convert complex medical, nutrition and health information into practical applications
• Demonstrated creativity, resourcefulness and use of original ideas in the performance of duties

Preferred Qualifications

• Skills in setting priorities and accomplishing projects with detail and accuracy
• Demonstrated skills in development and executing nutrition, food service and health educational programs to include one-to-one counseling and public speaking
• Knowledge of current and emerging methods of health promotion, education, behavior change and assessment
• Knowledge of Higher Education Dining Services
• Basic knowledge of Menu Management Systems
• Ability to monitor nutrition outcomes, evaluate program success, and adjust strategies accordingly

Pay

The full salary range for the Dietitian is $57,700 - $99,300 annually. However, the expected pay scale for this position is up to $78,500 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs.

Benefits

For information about our generous employee benefits package, visit: Employee Benefits Overview