Dietitian

DietitianUC Riverside's Dining Services is recruiting for a Dietitian. The full salary range for the Dietitian is $57,700 - $99,300 annually. However, the expected pay scale for this position is up to $78,500 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. The Dietitian plays a critical role in upholding the quality, safety, and nutritional integrity of all food services provided by Dining and Hospitality Services. Collaborating closely with culinary, operational, and administrative teams, the Dietitian ensures that menus and meals served across campus align with established dietary guidelines, food safety regulations, and the evolving wellness goals of a diverse student body. Core responsibilities include guiding the development of balanced, inclusive, and allergen-conscious menus; ensuring regulatory compliance with local, state, and federal nutrition standards; and leading initiatives that promote healthy eating habits within the campus community. The Dietitian also oversees nutrition labeling and communication efforts, supports the ongoing training of dining staff on nutrition-related topics, conducts regular audits of dining facilities for compliance and quality assurance, and offers one-on-one consultations for students with special dietary needs, including food allergies, intolerances, medical conditions, and religious or lifestyle-based dietary preferences. By integrating nutrition science with hospitality best practices, this role directly contributes to a safe, satisfying, and health-focused dining experience for all campus patrons.Educational RequirementsBachelor's degree in related area and/or equivalent experience/training. RequiredAdvanced degree in a related field. PreferredDegree in Nutrition or Dietetics. PreferredConditionsContinuing education in related field. PreferredExperience RequirementsExperience with individualized nutrition counseling. RequiredExperience with menu planning and ensuring compliance with dietary requirements (e.g., allergies, cultural needs, age groups). RequiredExperience with nutritional analysis. Required4 - 7 years of related experience. RequiredPrior experience in culinary food service operations. RequiredExperience with tools for data tracking, reporting, and health assessments. PreferredExperience in organizing events, training staff, or managing nutrition-related projects. PreferredExperience designing, implementing, and evaluating nutrition programs. PreferredExperience creating meal plans. PreferredExperience coordinating with staff, volunteers, vendors, and healthcare professionals. PreferredExperience working within the Child and Adult Care Food Program (CACFP). PreferredLicense RequirementsMay be required to hold valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program. RequiredRegistered Dietitian - Must possess active and valid Registered Dietitian Nutritionist (RDN) credential or similar credential. RequiredCertification RequirementsMust take and pass AllerTrain manager-level, gluten-free and food allergy training course, within the first year of employment. RequiredMust take and pass annually the Department of Social Services CACFP (Child and Adult Care Food Program) training course. RequiredCCC certification with the American Culinary Federation or equivalent. PreferredSpecial ConditionsExercise the utmost discretion in managing sensitive information learned in the course of performing their duties. Sensitive information includes but is not limited to employee and student records, health and patient records, financial data, strategic plans, proprietary information, and any other sensitive or non-public information learned during the course and scope of employment. Understands that sensitive information should be shared on a limited basis and actively takes steps to limit access to sensitive information to individuals who have legitimate business need to know. Ensure that sensitive information is properly safeguarded. Follow all organizational policies and laws on data protection and privacy. This includes secure handling of physical and digital records and proper usage of IT systems to prevent data leaks. The unauthorized or improper disclosure of confidential work-related information obtained from any source on any work-related matter is a violation of these expectations. RequiredMust successfully complete a background check prior to appointment start date. RequiredOccasional evening and weekend work. RequiredMinimum RequirementsThorough knowledge of food and production.Thorough verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management.Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis.Thorough and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.Intermediate computer applications skills.Ability to relate effectively and sensitively to diverse, multi-cultural populations.Skills to interpret trends, define problems, conceptualize solutions and convert complex medical, nutrition and health information into practical applications. Demonstrated creativity, resourcefulness and use of original ideas in the performance of duties.Preferred QualificationsSkills in setting priorities and accomplishing projects with detail and accuracy.Demonstrated skills in development and executing nutrition, food service and health educational programs to include one-to-one counseling and public speaking. Knowledge of current and emerging methods of health promotion, education, behavior change and assessment.Knowledge of Higher Education Dining Services.Basic knowledge of Menu Management Systems.Ability to monitor nutrition outcomes, evaluate program success, and adjust strategies accordingly.In the heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.UC Riverside is the top university in the United States for social mobility. - U.S. News 2020UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University RankingsUCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories under state or federal law. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.For information about our generous employee benefits package, visit: Employee Benefits OverviewGeneral InformationJob Title QA CHEF 3 Job Code 005231 Grade 19 Department Head Marcus Van Vleet Supervisor Lanette DickersonGeneric ScopeExperienced professional who knows how to apply theory and put it into practice with in-depth understanding of the professional field; independently performs the full range of responsibilities within the function; possesses broad job knowledge; analyzes problems/issues of diverse scope and determines solutions.Custom ScopeUses skills as a seasoned, experience food service professional and is able to identify and resolve a wide range of quality assurance issues in creative and imaginative ways. Inspects and audits dining unit meal services for menu consistency, adherence to food safety guidelines, production safety and food cost accuracy. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions