Affiliated Office Address Baltimore, MD, United States Requisition

ID 122507

Date Created September 17, 2026 Job Function Student Services Exempt Status Exempt Shift Type Part-time Schedule 5 days a week / Nights and weekends may be needed Worksite 01-

MD:

Homewood Campus Work Modality On-site:

90-100% of hours worked on-site We are seeking a Food Service Systems Nutritionist who will support the accuracy, consistency, and maintenance of nutrition, ingredient, recipe, allergen, and menu data used throughout Hopkins Dining. The position is primarily systems- and data-focused, with responsibility for nutrition analysis, data entry, quality assurance, workflow development, and maintenance of information within Jamix and other food service systems. This position will report directly to the Director of Culinary Innovation and will work closely with the Food Service Systems (FSS) Manager, culinary teams, procurement, and Dining operations. The role will help ensure reliable nutrition and allergen information moves from source documentation into recipes, menus, digital platforms, and printed materials. Direct clinical nutrition counseling and student-specific nutrition care are not primary responsibilities of this position. Specific Duties and Responsibilities Review recipes for nutritional information, values, and caloric calculations and maintain accurate nutrition data within Jamix and related food service systems. Work directly with the Food Service Systems (FSS) Manager on data input and establish consistent processes for new recipe submissions and changes to existing recipes. Enter, update, and maintain ingredient, recipe, yield, portion, nutrition, allergen, and menu data in Jamix and other designated systems. Establish and maintain nutritional identifiers, standardized data conventions, and quality-control standards used across Dining departments and concepts. Perform routine data-quality audits and coordinate corrections for missing, inconsistent, duplicate, or outdated nutrition, recipe, and allergen information. Coordinate with culinary and procurement teams to obtain and maintain manufacturer specifications, nutrition information, allergen statements, and other source documentation. Support recipe standardization, recipe version control, menu cycle updates, ingredient substitutions, and other system changes that affect nutrition or allergen information. Maintain the nutrition data used in digital menus, websites, mobile platforms, and printed materials in coordination with Food Service Systems and Dining communications teams. Develop and maintain data-entry procedures, checklists, reporting, and quality-assurance processes for nutrition and recipe information. Generate reports, troubleshoot nutrition or recipe data issues, and provide training to designated staff on Jamix workflows and data standards. Assist with nutrition-related accreditation projects, policies, studies, documentation, and system audits; maintain professional development; work independently and collaboratively; and perform other duties as assigned. The part-time Food Service Systems Nutritionist will focus their time on the following (including, but not limited to) the following Jamix and Recipe Data Maintain recipe, ingredient, nutrition, allergen, yield, portion, and menu information; process new recipes and revisions; and support recipe standardization and data integrity. Nutrition and Allergen Data Quality Audit source documentation and system records, maintain nutrition identifiers, and help ensure published nutrition and allergen information is complete, current, and consistent. Food Service Systems Support Partner with the FSS Manager and operational teams on workflow design, reporting, troubleshooting, training, and system-based continuous improvement. This role may perform most duties remotely or in a hybrid arrangement for the right candidate, with availability for occasional on-site meetings, training, or operational support as needed. Special Knowledge, Skills, and Abilities Demonstrated experience with nutrition analysis, recipe data, menu data, or foodservice information systems; experience with Jamix is strongly preferred. Strong data-entry, quality-control, organizational, analytical, and spreadsheet skills with a high level of accuracy and attention to detail. Working knowledge of nutrition calculations, ingredient and allergen information, standardized recipes, and foodservice menu processes, with the ability to work independently in a hybrid or remote environment. Additional Information This is a part-time position working 20 hours per week. The role may be structured as hybrid or fully remote for the right candidate, with occasional on-site participation as operationally necessary.

Schedule:

20 hours/week; hybrid or remote eligible based on candidate and operational needs. This position is considered essential personnel. Minimum Qualifications Bachelor's Degree in Nutrition or a related field. Two (2) years of clinical and nutrition-related experience. Active Licensed Dietitian eligible to practice in the State of Maryland or the state where practicing. Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Classified Title:

Dietitian Job Posting Title (Working Title): Food Service Systems Nutritionist (Hopkins Dining)

Role/Level/Range:

ACRP/03/MD

Starting Salary Range:

$31.42 - $54.96 HRLY ($38.50 targeted; Commensurate w /exp.) Employee group:

Part-time Schedule:

5 days a week / Nights and weekends may be needed

FLSA Status:

Exempt Location:

Homewood Campus Department name: Hopkins Dining Personnel area: University Student Services Total Rewards The referenced base salary range represents the low and high end of Johns Hopkins University's salary range for this position. Not all candidates will be eligible for the upper end of the salary range. Exact salary will ultimately depend on multiple factors, which may include the successful candidate's geographic location, skills, work experience, market conditions, education/training and other qualifications. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/. Education and Experience Equivalency Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines:

JHU Equivalency Formula:

30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job. Applicants Completing Studies Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date. Background Checks The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate's conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function. Diversity and Inclusion The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion. 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, or status as a protected veteran.

EEO is the Law https:

//www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf Accommodation Information If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at jhurecruitment@jhu.edu. For TTY users, call via Maryland Relay or dial 711. For more information about workplace accommodations or accessibility at Johns Hopkins University, please visit: https://accessibility.jhu.edu/. Vaccine Requirements Johns Hopkins University requires all faculty, staff, and students to receive the seasonal flu vaccine. Exceptions to the flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. The following additional provisions may apply, depending upon campus. Your recruiter will advise accordingly. The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.