Registered Dietitian Nutritionist

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

The Nutrition Department is a subset of the Cornell Dining Organizational Excellence team. This team is responsible for providing support and framework within the culinary programming related to nutrition, food allergies, and other dietary requirements. The department also provides nutrition outreach within the Cornell Dining Community. We uphold and foster the values, mission and priorities of Cornell Dining.

Aligned with Cornell Dining’s Mission to Nourish the Future, the Registered Dietitian Nutritionist (RDN) contributes essential nutritional and allergen expertise to oversee the administrative components that ensure an inclusive and equitable dining experience for all students, including those with special dietary needs.  This position plays a critical role in the accuracy, integrity and continuous maintenance of nutrition, ingredient and allergen data within Cornell Dining’s menu management system.

The RDN also provides ingredient verification and allergen-compliance oversight for Cornell 3rd party accredited Peanut-, Treenut- and Gluten- Free dining program.

Through strong data stewardship, collaboration, and commitment to accessible nutrition information, this position supports Cornell Dining’s goal of ensuring all students have safe and informed access to balanced meals on campus.

This position is part-time, 20-hours per week role.

While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

A successful Registered Dietitian Nutritionist will:

• Regularly demonstrate the ability to assess nutritional aspects of recipes and menus, including identifying allergens, while working collaboratively with staff at all levels of the organization
• Through meticulous attention to detail and a systems’oriented approach, regularly maintain the highest standards of accuracy, completeness, and consistency
• Exhibit superior communication skills in order to develop and maintain strong relationships with community partners, students, faculty and staff
• Be a knowledgeable resource, advocate and guide for students with dietary restrictions to ensure they have a successful dining experience through their time at Cornell

Required Qualifications:

• Bachelors degree in dietetics, nutrition or a relevant field and at least two years of relevant work experience within food service or an equivalent combination of education and experience.
• Possess and maintain certification as a Registered Dietitian Nutritionist from the Academy of Nutrition and Dietetics with additional certifications/licensure as required by state of New York.
• A complete understanding and knowledge of local, state and federal nutrition guidelines.
• Excellent communication skills
• Proficiency with technology including Microsoft office programs and Menu Management Programs.
• Ability to advocate for individuals from a broad range of backgrounds.

Preferred Qualifications:

• Additional education such as a Master’s degree and experience working in collegiate dining including experience with recipe and menu development.
• ServSafe or other food safety certifications.