Registered Dietitian Nutritionist

Company Description NEXDINE Hospitality is a rapidly growing dining services and facility management company serving organizations across the United States. The company partners with businesses, independent schools, senior living communities, and hospitals to deliver high-quality, hospitality-driven food and support services. NEXDINE focuses on creating exceptional dining experiences that prioritize nutrition, taste, and customer satisfaction. Team members benefit from a dynamic, service-oriented environment with opportunities to support diverse client populations and contribute to innovative hospitality solutions. Role Description The Registered Dietitian Nutritionist is a full-time, on-site role based in Portage, MI. The individual in this position will provide evidence-based nutrition care, including nutrition assessments, individualized care plans, and ongoing monitoring for clients and residents. Responsibilities include collaborating with culinary and operations teams to design nutritionally balanced menus, ensuring compliance with regulatory and organizational guidelines, and supporting special diets and food allergies. The role involves delivering nutrition education and counseling to individuals and groups, documenting care accurately, and participating in quality improvement and wellness initiatives. The Registered Dietitian Nutritionist will also work closely with interdisciplinary teams to promote a positive dining experience and support overall health outcomes. Qualifications Current Registered Dietitian Nutritionist (RDN) credential and state licensure (or eligibility) as required in Michigan. Bachelor’s or Master’s degree in Nutrition, Dietetics, or a related field from an accredited program. Experience in clinical or foodservice nutrition within senior living, healthcare, or hospitality settings is preferred. Strong knowledge of medical nutrition therapy, special diets, food allergies, and regulatory standards relevant to healthcare and senior living. Ability to collaborate effectively with culinary, operations, and clinical teams and communicate clearly with diverse populations. Proficiency in documenting nutrition care, using electronic health records or similar systems, and working with menu planning tools. Demonstrated skills in nutrition education, group presentations, and one‑on‑one counseling. Organizational and time‑management skills, with the ability to prioritize tasks in a busy on‑site environment. Commitment to inclusive, person‑centered care and adherence to ethical and professional standards. #J-18808-Ljbffr