Dietitian (Hopkins Dining)

Dietitian

We are seeking a Dietitian who will support a self-operated campus dining program by leading nutrition education, dietary accommodations, and allergen risk management across Johns Hopkins Dining operations. This role partners directly with culinary and operations teams to ensure menu offerings are accurate, inclusive, and compliant with applicable food safety and allergen standards, while supporting students' overall health, well-being, and quality of life. The Dietitian serves as a key resource for students with special dietary needs, providing individualized consultation and practical navigation tools to help them dine safely and confidently in Hopkins Dining locations. This position reports to the Director of Culinary Innovation and plays an essential role in executing the dining program's student guide to managing food allergies and advancing the team's commitment to transparency, access, and student-centered service.

After meeting or communicating with students, this position coordinates with dining leadership and operational partners (culinary, retail, resident dining, purchasing, and food safety/quality) to confirm that daily offerings, production practices, and point-of-service information support safe, complete, and nutritionally balanced meals. The Dietitian helps translate student needs into actionable operational guidance (e.g., recipe adjustments, ingredient substitutions, allergen controls, and labeling updates) across all participating dining locations.

Specific duties and responsibilities:

• Provide individual and group nutrition consultations to Johns Hopkins students across the Homewood and Peabody campuses, with a focus on dietary accommodations and safe dining navigation.
• Review and validate recipes produced by Hopkins Dining for nutrition analysis, allergen identification, and menu transparency (including calories and key nutrient values as applicable).
• Partner with the Food Service Systems (FSS) Manager to maintain accurate recipe, ingredient, allergen, and nutrition data in dining systems; establish and continuously improve workflows for new recipe submissions and updates.
• Define and oversee nutrition and allergen identifiers for self-operated dining concepts (resident dining, retail, catering as applicable) to support consistent labeling and guest communication.
• Oversee nutrition and allergen communications across digital platforms and printed materials; ensure information is current, consistent, and operationally feasible for frontline execution.
• Design and deliver education for frontline and culinary staff on allergens, cross-contact prevention, recipe compliance, and effective guest communication in a self-operated environment.
• Partner directly with student groups to serve as a liaison and advocate for the student body as well as Hopkins Dining.
• Stay current on evidence-based nutrition and allergen management best practices; promote relevant trainings/conferences and share practical resources with the Dining team.
• Develop and present nutrition education content for students and staff (e.g., workshops, tabling, demos, and learning materials) aligned with Hopkins Dining wellness and student experience goals.
• Collaborate with Hopkins Dining communications partners on website and social media content related to nutrition, allergens, ingredient transparency, and dining navigation.
• Provide leadership and guidance on nutrition care and allergen accommodation processes; support consistent standards across self-operated locations.
• Partner with Dining management to plan and deliver multidisciplinary well-being programming and initiatives that integrate with dining operations.
• Participate in continuing education to maintain credentials and demonstrate continued professional development and engagement.
• Support assessment, accreditation, and compliance-related projects as needed (e.g., policies, audits, studies, and documentation).
• Management of student employees and interns.
• Lead and maintain allergen certifications for locations and staff, including but not limited to AllerTrain, for bargaining unit staff and management.
• Effective integration into operations to directly work with bargaining unit team and leadership on best practices, desired outcomes, and behaviors to meet the wellness and allergen protocols developed, through ability to work directly in the locations alongside staff.
• Document student interactions and accommodation plans in accordance with department guidelines, privacy expectations, and standards of practice.
• Work independently with strong initiative, while collaborating effectively in an interdisciplinary, self-operated dining environment.
• Treat all students, guests, and colleagues with compassion, courtesy, care, and respect.
• Communicate clearly and promptly with students and operational teams; escalate risks or urgent accommodation needs appropriately.
• Perform other duties as assigned.

The full-time Dining Dietitian will split time across campus locations and initiatives, including (but not limited to) the following:

• Homewood Dining
• Support resident dining and retail operations through student consultations, accommodation planning, menu transparency, promotional events, and coordination with culinary teams on safe production and service practices.
• Peabody Conservatory
• Provide on-site services tailored to the Peabody community, including support for students with performance schedules and special dietary needs, and coordination with location leaders to maintain consistent allergen and nutrition information.

• Communicate with students in person, by email, and through scheduled outreach to help them identify safe and healthy meal options while dining in Hopkins Dining locations.
• Maintain timely documentation of student contacts, accommodations, and follow-ups; track trends and recurring needs to inform operational improvements.
• Create and deliver a tabling/outreach program within dining locations to educate students on allergens, dietary patterns, and the tools available to support their needs.

Minimum qualifications:

• Bachelor's Degree in Nutrition or a related field.
• Two (2) years of clinical and nutrition-related experience.
• Active Licensed Dietitian eligible to practice in the State of Maryland or state where practicing.
• Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Preferred qualifications:

• Demonstrated ability to support a diverse student population through counseling, education, and practical accommodation planning; experience in higher education and/or self-operated foodservice environments, allergen management, and food safety practices is preferred.