Job Description

Roles & Responsibilities

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 that all meals meet nutritional guidelines while also satisfying the needs of diverse clientele. Responsible for creating and managing nutritional programs, menu planning, and ensuring that all meals served meet health and dietary requirements. They will work closely with chefs, kitchen staff, clients, and health professionals to ensure food quality and nutritional integrity across large-scale catering events and institutional operations.

Job Duties & 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 (e.g., gluten-free, vegetarian, vegan, low-sodium, diabetic-friendly).

• Collaborate with chefs to create innovative and appealing meal options while maintaining nutritional value.

• Conduct nutritional analysis for all meals served, ensuring that they meet recommended dietary guidelines.

• Advise on ingredient substitutions and portion control to maintain balanced meals while accommodating dietary restrictions.

• Review and evaluate the nutritional quality of meals and recommend improvements as needed.

• Address any special dietary requests and allergies to ensure food safety and client satisfaction.

• Ensure that all food preparation and storage practices comply with local, state, and federal food safety regulations.

• Monitor kitchen staff to ensure compliance with hygiene and sanitation standards.

• Conduct regular audits to verify that all food labeling, ingredient sourcing, and preparation processes meet health and safety requirements.

• Assist in updating menus and evaluation of newly introduced food items and replacements

• Assist dietician /Assistant dietitian in calorie count

• Supervises tray line services/enteral feed issues as per standard practice

Desired Candidate Profile

Bachelor’s degree in Dietetics, Nutrition, Food Science, or a related field. Master’s degree or certification in Advanced Nutrition is a plus.

Minimum of 4 years of experience as a dietitian, ideally in a catering or institutional food service environment

Extensive experience in menu development, food safety, and client interaction.

Excellent communication and interpersonal skills for client interactions and team collaboration.