Food Service Systems Nutritionist (Hopkins Dining)

The Johns Hopkins University; Baltimore (MD); Hybrid; USD 43,000 - 76,000; Part time

Job summary

The Johns Hopkins University is seeking a part-time Food Service Systems Nutritionist to support nutrition, recipe, allergen, and menu data across Hopkins Dining. Responsibilities focus on systems, data entry, QA, and interdepartmental collaboration to ensure accurate nutrition information in Jamix and related platforms.

The role reports to the Director of Culinary Innovation and requires strong data-entry precision, experience with nutrition data, and the ability to work in a hybrid or remote

Qualifications

• Bachelor's Degree in Nutrition or related field.
• Two years of clinical and nutrition-related experience.
• Active Licensed Dietitian eligible to practice in Maryland or the state of practice.
• Additional education may substitute for required experience/education per JHU policy.

Responsibilities

• Review recipes for nutritional information and maintain data accuracy in Jamix and related systems.
• Enter, update, and maintain nutrition, allergen, and menu data in Jamix and other systems.
• Coordinate with culinary and procurement teams to obtain manufacturer specifications and nutrition data.
• Develop data-entry procedures, checklists, and QA processes for nutrition/recipe information.
• Generate reports and provide training on Jamix workflows and data standards.
• Assist with nutrition-related accreditation projects and audits.

Skills

Nutrition data systems

Data entry

Quality control

Analytical skills

Education

Bachelor's Degree in Nutrition

Licensed Dietitian eligibility (Maryland)

Tools

Jamix

Job description

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