HES Dietician - Collective Catering - Fixed-term contract 40 %

• 08 September 2026
• 40%
• Temporary
• English (Intermediate), French (Intermediate)
• Chemin des Sauges 1, 1025 St-Sulpice
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HES Dietician - Collective Catering - Fixed-term contract 40 %

12-month fixed-term contract - 40 %

Main place of work: 1025 St-Sulpice (VD), with travel as needed to the different 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 training 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 dietician to ensure the monitoring and development of the nutritional quality of our offering.

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

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

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

YOUR RESPONSIBILITIES

• Develop, analyze, and validate food plans, menus, and recipes in collaboration with the kitchen teams.
• Guarantee their compliance with the recommendations of the SSN and the FSVO, the contractual requirements of our clients, and applicable nutritional standards.
• Ensure the nutritional balance of meals, particularly regarding protein, fat, carbohydrate, and fiber intake, as well as the control of salt, added sugars, and the diversity of micronutrient intake.
• Control the composition of recipes, ingredients, weights, and portions served.
• Develop and propose new balanced, attractive recipes adapted to collective catering, notably vegetarian and plant-based protein recipes.
• Organize tests, tastings, and validations of new recipes with Management and the kitchen teams.
• Integrate principles of seasonality, use of local products, sustainability, and reduction of food waste into the design of the offering.
• Participate in the nutritional monitoring of the offering using the tools used 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 regarding good nutritional practices.
• Design and participate in animations and awareness-raising actions regarding nutrition and sustainable food intended for consumers.
• Participate, as needed, in quality controls, audits, satisfaction surveys, and follow-up meetings with our clients.
• Maintain a watch on nutritional recommendations, food trends, and regulatory developments applicable to collective catering.
• Participate in the development and validation of recipes adapted to specific dietary regimes, notably in the context of catering in nurseries and collective settings for adults, taking into account allergies, food intolerances, and particular nutritional needs.
• Collaborate with kitchen teams to develop, test, and validate preparations adapted to specific dietary regimes, in compliance with established prescriptions, food hygiene and safety rules, and allergen control procedures.
• Assist Management in the implementation and deployment of the company's ERP, notably for the parameterization and structuring of recipes, technical sheets, nutritional data, allergens, and information necessary for monitoring the food offering.

REQUIRED PROFILE

• Bachelor of Science HES-SO in Nutrition and Dietetics or equivalent recognized title.
• Affiliation with the Swiss Association of Dietitians (ASDD/SVDE) is mandatory.
• Minimum 3 years of relevant professional experience; experience in collective or institutional catering is strongly desired.
• Excellent understanding of the SSN and FSVO recommendations.
• Good knowledge of vegetarian food, sustainable nutrition, seasonality, and Swiss products.
• Good mastery of food hygiene and safety principles, self-control procedures, and HACCP principles.
• Mastery of allergen management, food intolerances, and specific diets in collective catering, particularly in the context of nursery catering.
• Practical kitchen skills allowing for the development, adaptation, and realization of recipes intended for specific dietary regimes, notably for nursery catering.
• Experience with Beelong and/or an ERP or catering management software, notably for the management of recipes, technical sheets, nutritional data, and allergens, is an asset.

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