Develop and supervise nutritionally controlled recipes for a food-and-health service, supporting recipe collaborations, article editing, social posts, and food styling and photography.
About this role
This full-time role is based in Tokyo and focuses on developing recipes for the company’s food and health services. The role covers planning, testing and completing recipes that meet nutritional standards for different seasons and medical conditions.
The dietitian will also support recipe projects commissioned from professional chefs by checking nutritional requirements and coordinating progress. Other responsibilities include collaborating on products with major companies, proofreading and revising food-related articles, selecting and preparing recipe posts for social media such as Instagram, and directing recipe photography. The work requires attention to nutritional balance, taste, ease of preparation, and how recipes are communicated through photographs and written instructions.
Applicants must hold a registered dietitian qualification, have at least two years of professional experience, enjoy cooking, and regularly research cooking information, try new recipes and improve their methods. Experience in recipe development is required. Experience in food styling or food photography, or an interest in studying those areas, is also stated. The posting asks for candidates who enjoy sharing information through social media. Experience providing nutritional counseling or health guidance at a hospital or health screening center, and experience developing healthy recipes based on nutritional balance, are welcomed.
The role is part of a multidisciplinary environment that includes registered dietitians, engineers and designers. The company’s services include the food-management app おいしい健康 and the medical-institution meal-guidance solution Kakaris. The app carries about 10,000 recipes supervised by registered dietitians and supports meal proposals for more than 80 medical conditions or themes. The position may also involve product development, nutritional consultations, preparation of materials that explain nutritional information clearly, and collaboration with professional chefs.
The company states that it is expanding the number of conditions covered and improving the visual appeal and practicality of its recipes. Remote work and core-time flextime are available, and online interviews are accepted. The company has about 45 members and provides onboarding support during the first six months, including monthly one-to-one lunches with a mentor and regular meetings with the CEO.
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