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Dietitian - Temporary
Job Description & How to Apply Below
Job Purpose
A Dietitian in a catering environment oversees the development, implementation, and maintenance of dietary plans and nutrition programs for patients, visitors, and staff in a hospital environment. The role blends expertise in nutrition with strong organizational leadership and communication skills to ensure all meals meet nutritional guidelines while satisfying the diverse needs of the clientele.
Responsibilities- Develop balanced, nutritious, and customized menus for clients based on dietary preferences, medical needs, and event requirements.
- Ensure menus adhere to nutrition standards including special dietary needs such as gluten‑free, vegetarian, vegan, low‑sodium, and diabetic‑friendly.
- Collaborate with chefs to create innovative and appealing meal options while maintaining nutritional value.
- Conduct nutritional analyses for all meals served to confirm they meet recommended dietary guidelines.
- Advise on ingredient substitutions and portion control to maintain balanced meals while accommodating restrictions.
- Review and evaluate the nutritional quality of meals and recommend improvements.
- Address special dietary requests and allergies to ensure food safety and client satisfaction.
- Ensure food preparation and storage practices comply with local, state, and federal food‑safety regulations.
- Monitor kitchen staff to ensure compliance with hygiene, sanitation, and safety standards.
- Conduct regular audits to verify that food labeling, ingredient sourcing, and preparation processes meet health and safety requirements.
- Assist in updating menus and evaluating newly introduced food items and replacements.
- Assist dietitians or dietician assistants with calorie counts, supervise tray line services, and enteral feed issues as per standard practice.
- Bachelor’s degree in Dietetics, Nutrition, Food Science, or related field.
- Master’s degree or certification in Advanced Nutrition is a plus.
- Minimum of four years of experience as a dietitian, preferably in catering or institutional food service.
- Extensive experience in menu development, food safety, and client interaction.
- Excellent communication and interpersonal skills for client interactions and team collaboration.
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