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Dietician - Facilities & Contract Catering Management - Johannesburg East
HotelJobs Wednesday, 21 October 2026Job Summary
A large Facilities and Catering Management firm is requiring a qualified dietician. Role Overview The Dietician leads and oversees nutritional governance, menu development, recipe standardisation, quality assurance, and food compliance programmes across the organisation's catering operations. This role ensures all food produced meets nutritional, quality, food safety, and client requirements while supporting business profitability, innovation, and operational excellence. As the subject matter expert in nutrition, menu engineering, allergen management, and food quality systems, the incumbent works closely with cross-functional teams to maintain product consistency and service excellence. Core Competencies Functional Competencies Advanced Dietetic & Nutritional Knowledge Menu Development & Engineering Recipe Development & Standardisation Food Production Management Food Safety & HACCP Quality Management Systems Allergen Management & Nutritional Analysis Product Development & Innovation Operational Excellence & Commercial Acumen Data Analysis & Reporting Behavioural Competencies Leadership & Strategic Thinking Influencing & Negotiation Communication & Relationship Management Customer Focus & Innovation Problem Solving Planning & Organising Attention to Detail Accountability Continuous Improvement Mindset Ideal Candidate Profile The ideal candidate is a commercially astute and operationally focused Dietician who successfully bridges nutrition science with large-scale food production. You must be capable of collaborating closely with operational and culinary teams to drive nutritional compliance, menu innovation, food quality, and customer satisfaction while balancing commercial objectives. This role requires high visibility within the Central Production Kitchen and operational environments to provide practical guidance, conduct quality assurance reviews, and support initiatives that enhance both client outcomes and business performance. Key Performance Areas (KPAs) & Performance Standards 1. Nutritional Governance & Compliance Establish and maintain strict nutritional standards across all food service operations. Ensure all menus comply fully with contractual, client, and regulatory requirements. Lead allergen management and food labelling compliance programmes. Validate nutritional information for all recipes and menu cycles. Serve as the internal subject matter expert on nutrition and applicable food regulations. 2. Menu Development, Recipe Standardisation & Innovation Lead the development and continuous improvement of menu cycles across all business sectors. Ensure all recipes contain approved specifications, yields, portion standards, and nutritional data. Evaluate emerging food trends to introduce innovative menu solutions. Support tender submissions through strategic menu design and nutritional compliance validation. Collaborate with chefs and operational teams on product development initiatives. 3. Central Production Kitchen Quality Assurance Conduct routine quality assurance assessments of food production processes. Monitor recipe compliance, product consistency, and portion control standards. Ensure production outputs align with approved specifications and nutritional requirements. Investigate product quality concerns promptly and implement effective corrective actions. Review production yields and recommend targeted areas for improvement. 4. Supply Chain & Product Approval Evaluate and approve new food products, ingredients, and supplier specifications. Verify supplier nutritional claims and support procurement in sourcing compliant products. Validate substitute ingredients used within production facilities to protect dietary standards. Participate actively in supplier evaluations and product testing activities. 5. Food Safety, Hygiene & Audit Compliance Support the implementation and maintenance of HACCP, ISO, and food safety management systems. Conduct food safety and quality audits across operational sites. Monitor corrective action plans and ensure the timely closure of audit findings. Support internal and external food safety inspections in alignment with legislative requirements. 6. Operational Support & Continuous Improvement Analyse food waste, yield variances, and operational performance indicators. Partner with Operations and Procurement to drive cost-effective menu solutions that protect profitability. Recommend process improvements that enhance quality, productivity, and waste reduction. 7. Client Engagement & Stakeholder Management Build effective relationships with clients, addressing nutritional and menu-related requests. Provide specialist advice regarding special dietary requirements and food-related concerns. Participate in client presentations and review meetings to support business retention. 8. Training & Capability Development Develop and deliver training programmes on nutrition, food safety, and menu compliance. Train operational teams on recipe compliance, allergen management, and portion control. 9. Reporting & Information Management Prepare comprehensive monthly reports on menu compliance, quality audits, and nutritional initiatives. Maintain accurate nutritional databases, recipe records, and compliance documentation. Provide data-driven business insights regarding menu performance and client feedback. 10. Wellness & Nutrition Awareness (Preferred / Nice-to-Have) Develop and support employee and client wellness programmes. Promote healthy eating initiatives and health promotion activities across operations. Minimum Requirements Education: Bachelor of Science Degree in Dietetics or an equivalent qualification. Registration: Professional registration with the Health Professions Council of South Africa (HPCSA). Experience: Minimum 5 years' experience in large-scale food service, hospitality, catering, or central production environments. Technical Skills: Proven experience in menu planning, nutritional analysis, and food quality assurance. HACCP and Food Safety Management training. Proficiency in recipe management systems and nutritional analysis software. Advanced Microsoft Office proficiency.
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