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Registered Dietitian

Apply now Job no: 494355
Work type: Regular
Location: Los Angeles
Categories: Salaried

Title: Registered Dietitian

Department: Hospitality

Duration: Indefinite


Job Summary

The Registered Dietitian is responsible for ensuring various dietic needs of students with diverse dietary requirements can and are being accommodated in Campus Dining. Serving as a crucial resource, the incumbent liaise with chefs, managers, and supervisors; while also meeting one-on-one with parents and students to navigate dining options and establish necessary accommodations. Collaborating with the Office of Disability Services and Wellness Center, implements appropriate measures for students with special dietary needs, while diligently maintaining online menus, providing daily updates on the Hospitality website, and labeling all menu items with top 8 allergens and vegetarian/vegan options. Acting as a subject matter expert, the Registered Dietitian supports menu development, approves new ingredients, and ensures compliance with related standards.


Job Duties


Food allergies/special dietary needs accommodations:

  • 25% - Serves as a resource to all Hospitality chef’s, managers, and supervisors. - (Essential)
  • 25% - Meets with parents and special dietary students one on one to help them navigate Campus Dining and set up special accommodations as necessary. - (Essential)
  • 25% - Works with the Office of Disability Services and Wellness Center to make appropriate accommodations for students with special dietary needs. - (Essential)

Online menus and dietary labeling:

  • 20% - Daily maintains all online residential menus and uploads updated menus to Hospitality website. - (Essential)
  • 20% - Labels all menu items with the appropriate top 8 allergens contained in the dish. - (Essential)
  • 20% - Labels all vegetarian/vegan options in residential dining. - (Essential)

Menu design:

  • 15% - Serves as vegetarian/vegan subject matter expert and advisor for campus dining menu development. - (Essential)
  • 15% - Approves all new ingredients and menus for campus dining. - (Essential)
  • 15% - Ensures ingredient standards are followed in Campus Dining. - (Essential)

Culinary support:

  • 10% - Ensures correct labeling, recipe adherence, and food quality in Campus Dining. - (Essential)
  • 10% - Assists the Executive Chef in development of cycle menus for Campus Dining to ensure healthfulness and variety. - (Essential)
  • 10% - Researches industry food and menu trends. - (Essential)


  • 5% - Assists in developing and maintaining quality food initiatives including, but not limited to: Green Initiative; Sustainable Fishery; LSO; Local Dairy; Local Meats; and Menus of Change initiative. - (Essential)
  • 5% - Assists the Executive Chef in sourcing new ingredients to improve healthfulness and quality of food. - (Marginal)


  • 5% - Serves as Administrator for Hospitality social media accounts. - (Marginal)
  • 5% - Posts daily menus, food pictures, and nutritional content. - (Marginal)
  • 5% - Creates nutrition articles for Hospitality website. - (Marginal)
  • 5% - Updates meal plan information for website. - (Marginal)


  • 10% - Develops, administers, and teaches allergen training best practices to both staff and managers. - (Essential)
  • 10% - Creates and presents in-person presentations on behalf of Campus Dining. - (Essential)

Athletics performance dining:

  • 10% - Collaborates with Athletics in meeting the dietary needs of student athletes. - (Essential)
  • 10% - Provides nutritional education to student athletes focusing on developing their knowledge of how their choices affect their day-to-day athletic performance. - (Essential)
  • 10% - Maintains daily contact and communication with Athletics leadership to ensure Campus Dining’s food program is meeting the individual needs of student athletes. - (Essential)


Minimum Qualifications

Bachelor’s degree in food science, culinary arts, clinical nutrition, or related area.
Registered Dietitian with active registration by the Commission on Dietetic Registration of the American Dietetic Association.
Five years of experience in education, performance dining, or healthcare settings as a dietician and/or related activities.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Demonstrated ability in deductive add inductive reasoning, applying general rules to specific problems to produce answers that make sense’ in addition to combining pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Ability to analyze, synthesize and organize data, and present findings in a comprehensible manner for different audiences.
Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.
Proficiency in Microsoft Office applications (Word, Excel, PowerPoint), Google drives/folders/forms, Adobe Acrobat, Web Editing, and social media applications.
Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy. Demonstrated ability to effectively communicate verbally, in writing and electronically.
Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.
Demonstrated commitment to justice, equity, inclusion & diversity.
Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.
Effective organizational, logistical, and planning skills with the ability to manage and prioritize multiple tasks and changing priorities within deadlines.
Ability to self-motivate and work independently.


Preferred Qualifications

Master’s degree.
RD/RDN certification.
Ten years of experience working in dining services or related areas in higher education.


EXPECTED HIRING RANGE:  $67,000 - $73,000/yr

If you are offered this position at Occidental College, your final base salary compensation will be determined based on factors such as skills, education, experience, and/or geographic location. In addition to those factors, Occidental complies with applicable pay equity laws and considers internal equity among current employees when developing the final offer. Please keep in mind that the range mentioned above is the base salary range for the role. Hiring at the maximum of the range would not be typical in order to allow for future and continued salary growth.  We also offer a generous compensation and benefits package.

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