Dietitian

UC 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. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.\n \nAssist Chef Managers with computerized menu management system.Audits recipes in computerized food system and green operational practices.Ensures compliance with Injury and Illness Prevention Program (IIPP) and all regulations mandated by local, state and federal agencies in regard to safety, health and sanitation regulations.Develops, institutes, maintains and provides exceptional customer service standards.Ensures quality and creativity in menu planning and presentation.Implements quality assurance stands in dining facilities.\n \nThorough 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.Skills 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.\n \nIntermediate computer applications skills. Thorough knowledge of food and production. Ability to relate effectively and sensitively to diverse, multi-cultural populations. Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis. 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. 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. Thorough and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.Ability to monitor nutrition outcomes, evaluate program success, and adjust strategies accordingly. Basic knowledge of Menu Management Systems. 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. Skills in setting priorities and accomplishing projects with detail and accuracy.