A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Department Summary:

Michigan Dining is comprised of nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakery, and the Michigan Catering unit. Our 500 professional and 1,200 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

Supports the department with nutrition expertise and provides consultation services to Michigan Dining staff and individual students and guests. Supports the recipe development process and maintenance of the menu management recipe database from product and ingredient research to final recipe publication. Ensures proper allergen and trait identification and audits recipes for accuracy and completeness. Develops and delivers training and outreach presentations on nutrition topics. Supports all menu development including the campus childcare centers.
 

Culinary Systems Support (50%)

• In collaboration with the Campus Executive Chefs and others, edits and audits the recipes.
• Assists with product research and audits of product testing completed by chefs.
• Manages the maintenance of the menu management application nutrition database.
• Ensures that product and recipe information in the database is current. This includes contacting vendors for current product information.
• Ensures that ingredient, nutrition, allergen, and trait information is accurate for all items in the database.
• In collaboration with the Campus Executive Chefs, develops and audits all menus.
• Supervises activities of regular staff, graduate students, and interns involved in maintaining the database for Systems.
• Participates and collaborates on the development and delivery of training programs.
• Participates and understands all components of production for Michigan Dining.

Nutrition Support (50%)

• Provides guidance and direction around nutrition issues for unit-level operations managers.
• Provides consultation services to other dining staff.
• Consults with individual students with special dietary needs; supports other staff who are consulting with individual students; make referrals to University Health Services dietitians as needed. Sends regular email communications to students with special dietary needs.
• Directs the activities of nutrition and dietetic interns from the School of Public Health.
• Supports development and regular audits of policies and procedures relating to nutrition and food allergies.
• Conducts and oversees training programs relating to allergen management, food safety, and cultural and religious food customs, and other nutrition topics.
• Supports investigations relating to allergy incidents; consults with affected individuals.
• Supports the preparation of reports for management regarding allergy incidents.
• Participates in delivering nutrition education programs as appropriate and necessary.
• Participates on the MHealthy committee to support the revision of MHealthy nutrition guidelines
• Collaborates with the Office of New Student Programs to ensure nutrition services are communicated for prospective and incoming students with special diet needs.
• Collaborates with the Undergraduate Admissions and Housing information office to ensure nutrition services are provided to students.
• Monitors health trends and keeps chefs and managers updated and current.
• Supports the development of childcare menus and compliance with NAEYC standards and food allergy compliance.
• Provides support with the procurement process for the department.
• Provides speaking engagement and tabling support when requested.
   

• Bachelor's degree in a nutrition-related field of study.
• Completion of approved dietetic internship program or equivalent combination of education and practicum experience.
• Must possess Registered Dietitian (RD) Certification.
• Familiarity with current issues in nutrition research and experience performing nutrient analyses of quantity recipes.
• Knowledge of recipe development and dining trends.
• Experience in developing, implementing, and evaluating nutrition education programs.
• Knowledge of basic computer applications such as word processing and spreadsheets.
• ServSafe and HACCP certified within 60 days from the date of hire as a condition of employment.  If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
• Able to legally work in the United States.
   

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Position Responsibilities Criteria (leadership and behavioral qualities expected in this position):

• Demonstrated professional experience working in diverse environments.
• Solid understanding and application of how cultural, ethnic, and individual differences may inform nutritional and dietary recommendations.
• Excellent communication, interpersonal, and organizational skills.
• Demonstrated ability to problem solve and be adaptable in a fast-paced environment.
• Demonstrated ability to manage multiple priorities and navigate change effectively.
• Demonstrated strong presentation and public speaking skills. 

Working Conditions:

Must be flexible and able to adapt to change in a fast-moving, intense work environment.
Ability to work a flexible schedule with variable weekday hours, some weekends and holidays required.

Physical Requirements:

Able to maintain a static position for extended periods. Able to assist with events and service in our dining halls, cafes, markets, and catering events as needed. Ability to move and transport objects weighing 25-30 pounds.

Direct Reports:

Supervise Student Staff.
 

Other Information:

 This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role.

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Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled any time after the minimum posting period has ended.

The University of Michigan is an equal employment opportunity employer.