Nutrition & Wellness Coordinator Sample Job Description

Nutritionists are health professionals who develop healthy meal plans and who oversee meal preparation to ensure a high-quality of nutrition in the diet.

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The Nutrition and Wellness Coordinator addresses the nutrition and wellness needs of students and promotes healthy eating/lifestyle on campus. The Nutrition and Wellness Coordinator is a resource for the dining services team on all aspects of food and nutrition and is the team expert on food and nutrition policy and safe food handling for students with food allergies and intolerances. The Nutrition and Wellness Coordinator ensures all students are able to utilize their meal plan funds in a fair and equitable manner.

Job Results, Essential Functions & Measures of Success

Nutritional Guidance that Supports Customer Dining

Essential Functions
  1. Stays abreast of the latest food, nutrition and wellness trends, evidence-based nutrition guidelines, new medical guidelines and nutritional updates to provide cutting edge input and recommendations.
  2. Maintains nutritional breakdown of all internal recipes and obtain nutritional information from all franchises or suppliers.
  3. Analyze nutrition content of recipes and maintain accuracy of allergen and lifestyle labels on menu items. (Includes regular menus and special events.)
  4. Creates menus tracks for daily consumption that will address medical, cultural/ religious, or personal issues.
  5. Assists with adjusting recipes and menu planning to meet healthier guidelines.
  6. Participates in planning for future special diet station concepts, including allergen-friendly, gluten-free, vegan, vegetarian, and Kosher.
Measures of Success Supervisor's observation:
  • Complies with Serv Safe and the New York State Department of Health regulations for HACCP and food safety.
  • Maintains confidentiality of medical information
  • Responds to parents and student meal and dietary concerns within 3 days of notification.
  • Feedback from students and parents indicate that interactions have resulted in a comprehensive plan within one week.
  • Up-to-date documentation of meetings with students, meal modifications, diet-restrictions, interventions/plan, and other relevant information is maintained.
  • Culinary team collaborates to ensures menu items adhere to healthy guidelines.

Campus Awareness of Healthy Eating

Essential Functions
  1. Educates and provides nutritional information to students, employees and members of the campus community.
  2. Meets with students, prospective students and families to discuss dietary concerns. Develops meal plans and accommodations when necessary. Facilitates communication of special dietary requests and submissions to culinary staff.
  3. Train staff on proper food handling for students with food allergies, with emphasis on cross-contamination prevention and customer service.
  4. Works closely with trainer to roll out various training and orientation programs
  5. Conducts group meetings or presentations on healthy eating, nutritional basics, addressing dietary needs and services provided on campus.
  6. Conducts forums for gluten-free, vegan and vegetarian students and relay information gathered in these forums to staff during menu planning.
Measures of Success Supervisor's observation:
  • Utilizes knowledge of what works in other environments for addressing the student's concern through verbal coaching and written documents.
  • That program reports demonstrate increasing participation and satisfaction.
  • Utilizes the most effective method for transfer of information to stimulate behavior change.

Marketing Materials that Promote Good Nutrition

Essential Functions
  1. Creates nutrition promotion content for website; social media; submissions for external publications, and other company nutrition promotion materials; brochures; and signage in campus restaurants and cafes.
  2. Works in conjunction with company Marketing team to promote specialized diet options, such as gluten-free, vegan, vegetarian, dairy-free and healthy options on campus.
Measures of Success Supervisor's observation:
  • Tactics achieve identified goals.

Critical Success Factors


Is easy to approach and talk to; spends the extra effort to put others at ease; can be warm, pleasant, and gracious; is sensitive to and patient with the interpersonal anxieties of others; build rapport well; is a good listener; is an early knower, getting informal and incomplete information in time to do something about it.

Attention to Detail

Is thorough and precise in accomplishing a task through concern for all the areas involved, no matter how small; monitors and checks work or information and plans and organizes time and resources efficiently; double-checks the accuracy of information and work product to provide accurate and consistent work; provides information on a timely basis and in a usable form to others who need to act on it; remains aware and takes care of details that are easy to overlook or dismiss as insignificant; compares observations of finished work to what is expected to find inconsistencies.

Presentation Skills

Is effective in a variety of formal presentation settings: one-on-one, small and large groups, with peers, direct reports, and bosses; is effective both inside and outside the organization, on both cool data and hot and controversial topics; commands attention and can manage group process during the presentation; can change tactics midstream when something isn’t working.

Position Qualifications


A Bachelor’s degree in nutrition, and preferred experience in a high-volume, performance oriented, food service establishment.

Certificates & Licenses:

  • Registered Dietician.
  • Serv-safe certified within 6 months of employment.

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