Nutritionist Michigan State University

The Registered Dietitian with Culinary Services at Michigan State University plays an important role in providing a healthy and safe experience for a top leading self-operated food service. With the increasing rates of allergies and dietary restrictions, there is a need to meet with students and their support teams, faculty, and the community to assist them with education, tours, and dietary guidance. It is working with the procurement team to monitor the ingredients being served, as well managing the menu management system that all of campus uses to maintain recipe and menu information, track for allergies and dietary preferences, and to relay this information out to the guest. The Registered Dietitian will play a role in menu options as food trends continue to change. The Registered Dietitian will educate the public through events, seminars, classes, and various outreach opportunities. They will also educate their team members as they continually train on allergies and menu management programs.

Characteristic Duties and Responsibilities

• Assist guests in navigating dining options, menus, and ingredients
• Assist chefs in generating daily menus, as well as for special events
• Train staff and student employees on allergies and safe food handling
• Implement initiatives within the department and monitor their completion, progress, and sustainability
• Communicate regularly the Resource Center for Persons with Disabilities and subsequently work collaboratively with guests to develop individualized menus based on their specific needs
• Collaborate with divisional partners to ensure student and guest success for their time at Michigan State University
• Organize and prepare operational information for various fairs and events across campus
• Endorse standards for recipes, dietary accommodations, and protocols for foods served on campus
• Assist with the menu management program used campus-wide
• Assist MSU Bakers manager on FDA licensing regulations to include, but not limited to, updating the FDA HACCP plan, SOP's for production, environmental and allergen testing and monitoring, recall procedures and other FDA licensing requirements.
• Collaborate with Food Stores procurement and Culinary team to ensure accuracy of nutritional information within the menu management software. All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they upon to work on-site to serve the MSU community.

Knowledge equivalent to that which normally would be acquired by completing one or two years of post-bachelor degree work such as a Master's in Human Nutrition; one to three years of related and progressively more responsible or expansive work experience in nutrition intervention; or an equivalent combination of education and experience; and registration as a Dietician.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Cover letter and Resume

STANDARD 8-5