HES Dietitian – Collective Catering – Fixed-term Contract 40%

About the job

HES Dietitian – Collective Catering – Fixed-term Contract 40%

12-month fixed-term contract – 40%

Main workplace: 1025 St-Sulpice (VD), with travel as needed to various sites operated by Artigus in the canton of Vaud.

Salary: CHF 2,000.– to CHF 2,120.– gross/month at 40%, paid 13 times, depending on education and experience (equivalent to CHF 5,000.– to CHF 5,300.– at 100%).

YOUR MISSION

As part of the development of our collective catering activities, we are looking for an HES dietitian to ensure the monitoring and development of the nutritional quality of our offer.

In close collaboration with Management, kitchen managers and operational teams, you will be the reference person for nutrition within the company. You will contribute to developing healthy, balanced, attractive and sustainable catering, adapted to the needs of our various audiences.

Your activity will be carried out transversally across the different sites operated by Artigus in the canton of Vaud. You will notably collaborate in the development, analysis and nutritional validation of recipes created by our central kitchen, as well as their adaptation to the specific needs and requirements of each operation, respecting the common nutritional framework defined by Artigus.

You will ensure the culinary offerings comply with the contractual requirements specific to each site, the nutritional recommendations of the Swiss Society of Nutrition (SSN) and the Federal Food Safety and Veterinary Office (FSVO), as well as the standards defined by Artigus in terms of quality and sustainability.

YOUR RESPONSIBILITIES

- Develop, analyse and validate meal plans, menus and recipes in collaboration with kitchen teams.

- Ensure their compliance with SSN and FSVO recommendations, our clients’ contractual requirements and applicable nutritional standards.

- Monitor the nutritional balance of meals, particularly regarding protein, fat, carbohydrate and fibre intake, as well as control of salt, added sugars and diversity of micronutrient intake.

- Check recipe composition, ingredients, weights and portions served.

- Develop and propose new balanced, attractive recipes adapted to collective catering, including vegetarian and plant-based protein options.

- Organise tests, tastings and validations of new recipes with Management and kitchen teams.

- Integrate principles of seasonality, use of local products, sustainability and food waste reduction into the offer design.

- Participate in nutritional monitoring of the offer using tools employed by the company, notably Beelong and recipe management and analysis tools.

- Identify deviations from defined standards and propose necessary corrective measures.

- Advise and support kitchen managers in the daily application of nutritional standards.

- Train and raise awareness among kitchen and service teams on good nutritional practices.

- Design and participate in educational activities and awareness campaigns about nutrition and sustainable food aimed at consumers.

- Participate, as needed, in quality controls, audits, satisfaction surveys and follow-up meetings with our clients.

- Keep abreast of nutritional recommendations, food trends and regulatory developments applicable to collective catering.

- Participate in the development and validation of recipes adapted to specific dietary requirements, notably in the context of catering for nurseries and adult communities, taking into account allergies, food intolerances and particular nutritional needs.

- Collaborate with kitchen teams to develop, test and validate preparations adapted to specific dietary requirements, respecting established prescriptions, hygiene and food safety rules and allergen control procedures.

- Assist Management in the implementation and deployment of the company’s ERP, notably for the configuration and structuring of recipes, technical sheets, nutritional data, allergens and information necessary for monitoring the food offer.

PROFILE SOUGHT

- Bachelor of Science HES-SO in Nutrition and Dietetics or equivalent recognised qualification.

- Membership of the Swiss Association of Dietitians (ASDD/SVDE) mandatory.

- Minimum 3 years of relevant professional experience; experience in collective or institutional catering is highly desirable.

- Excellent understanding of SSN and FSVO recommendations.

- Good knowledge of vegetarian food, sustainable nutrition, seasonality and Swiss products.

- Good command of hygiene and food safety principles, self-monitoring procedures and HACCP principles.

- Mastery of allergen management, food intolerances and specific diets in collective catering, notably in the context of nursery catering.

- Practical kitchen skills enabling the development, adaptation and preparation of recipes for specific diets, especially for nursery catering.

- Experience with Beelong and/or an ERP or catering management software, particularly for recipe management, technical sheets, nutritional data and allergens, is an asset.

- Good knowledge of sustainable collective catering principles promoted by the canton of Vaud, notably regarding local and seasonal products, nutritional balance, reduction of environmental impact and food waste, is an asset.

- Proficiency in French, minimum level B2; knowledge of English appreciated.

- Good command of common IT tools.

- Ability to work independently while collaborating closely with Management and kitchen teams.

- Rigour, attention to detail, analytical skills, practical sense, pedagogy, creativity and interpersonal ease.

WE OFFER YOU

A respectful, collaborative and human-scale working environment, as well as a specialised role offering real autonomy and direct contact with operational teams.

You will have the opportunity to contribute concretely to the development of a healthy, balanced, sustainable and responsible collective catering offer, for varied audiences and environments.

The 40% workload is organised according to operational needs, site visits, work sessions, recipe tests and planned activities.

START DATE

Immediate or to be agreed.

ABOUT ARTIGUS

Active in the canton of Vaud, Artigus provides collective catering services to schools, public institutions, companies and private clients.

Committed to sustainable, artisanal and responsible catering, we place quality, proximity, sustainability and client satisfaction at the heart of each of our services.

At Artigus, we prioritise simple relationships, trust, mutual support and a sense of responsibility. We believe in teamwork, versatility and continuous improvement. Each employee directly contributes to the quality of our service and client satisfaction.

HOW TO APPLY

We will carefully review your application file which must include:

- Cover letter

- Up-to-date CV
- Work certificates

- Diplomas

- Work permit, if applicable

Applications should be submitted via JobUp or JobCloud (accepted formats: .doc, .docx, .pdf).

Only complete application files will be considered. Work certificates are a decisive element of our selection process; please ensure you attach all certificates corresponding to your professional background.

We thank you for your interest in Artigus and the time devoted to preparing your application.

Recruitment agencies please refrain.