Student Dining Dietitian (Hopkins Dining)

Johns Hopkins University•Baltimore, MD

2d•$57,195 - $100,040•Onsite

About The Position

We are seeking a university-wide Student Dining Dietitian who will perform duties related to nutrition education, counseling, dining accommodations, and student support to promote Johns Hopkins students’ overall health, well-being and quality of life. The position coordinates directly with students who have special dietary needs, including food allergies and other dietary restrictions, and provides access to a Registered Dietitian who can help students safely and successfully navigate campus dining. This position will report directly to the Director of Culinary Innovation and will serve as the primary student-facing nutrition resource for Hopkins Dining. The role will work closely with Dining leadership, chefs, managers, and frontline staff to translate student needs into practical operational outcomes and ensure students can identify complete, healthy meals that meet their dietary requirements.

Requirements

Bachelor's Degree in Nutrition or a related field.
Active Licensed Dietitian-Nutritionist (LDN) license (or eligible to apply for a license) to practice in the State of Maryland.
Two years of clinical and/or nutrition-related experience.
Demonstrated knowledge and experience providing nutrition counseling and support to a diverse student or young-adult population.
Knowledge of food allergies, special dietary needs, dining accommodations, and foodservice operations.
Strong interpersonal, counseling, presentation, documentation, and communication skills with the ability to work on-site and build effective relationships with students and Dining teams.

Nice To Haves

Current Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN) credential and degree from an accredited institution.

Responsibilities

Provide individual nutrition consultations and follow-up support to Johns Hopkins students across the Homewood and Peabody campuses.
Meet with students who have food allergies, intolerances, medically indicated dietary needs, or other special dietary requirements to understand their needs, preferences, and dining concerns.
Develop, communicate, and document student-specific dining accommodation plans and maintain a weekly record of student consultations and follow-up activity.
Communicate with students both in person and via email to help them identify how to eat a safe, healthy, and complete meal while dining in Hopkins facilities.
Coordinate with the Director of Culinary Innovation, Dining leadership, chefs, managers, and retail teams to identify menu or operational solutions when student needs are not being met.
Provide on-site follow-up in dining locations to confirm accommodations can be executed effectively and identify opportunities for operational improvement.
Provide education and development to frontline staff and managers related to nutrition, food allergies, special diets, dining accommodations, and student-specific protocols.
Develop and present student and staff education, tabling programs, nutrition resources, and multidisciplinary well-being programming.
Provide leadership and direction related to student nutrition care and collaborate on nutrition-related website, digital, social media, and printed communications.
Assist with nutrition- and allergy-related policies, accreditation projects, meetings, studies, and continuous improvement initiatives while maintaining appropriate professional development.
Be self-directed and independent, work effectively in an interdisciplinary team setting, communicate in a timely manner, treat students and colleagues with compassion and respect, and perform other duties as assigned.
Provide regular on-site student support, partner on educational events, assist with dining accommodations, and work directly with individual students with special dietary needs.
Provide scheduled on-site services tailored to the dietary and nutrition needs of the performing arts student population.
Maintain a visible student engagement presence within dining halls through consultations, tabling, education, and relationship building with students and staff.