Dietitian - Nutrition & Food Operations Leader

Veterans Health Administration; St. Louis (MO); On-site; USD 82,000 - 100,000; Full time

Job summary

The Veterans Canteen Service (VCS) within the Veterans Health Administration, Central Office in St. Louis, MO, seeks a Dietitian to serve as a technical nutrition expert to management across the VCS Food Operations Program nationwide.

Accredited Dietetics Education and RD credentials are required; a master's degree is preferred. The role focuses on program oversight, food safety, policy development, and staff training with opportunities to impact food programs nationally.

Qualifications

• Accredited Dietetics Education: Bachelor's degree in Dietetics from an ACEND-accredited program (master's degree preferred).
• Registered Dietitian Credentials: Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) - Must be registered with the Commission on Dietetic Registration (CDR)

Responsibilities

• Oversee program oversight and direction in nutrition within VCS Food Operations nationwide.
• Ensure food safety, labeling compliance, shelf-life standards, and sanitation.
• Develop and refine operating standards and policies for VCS nutrition programs.
• Ensure adherence to federal, agency, departmental, and medical center policies.
• Evaluate food operations through site visits and reports to identify gaps and improvements.
• Plan and deliver staff development, training, and events for nationwide employees.
• Coordinate BeWell Health and Wellness content with external partners.

Education

Bachelor's degree in Dietetics (ACEND-accredited)

Registered Dietitian Credentials (RDN or RD, CDR-registered)

Job description

The Veterans Canteen Service (VCS) within the Veterans Health Administration, Central Office in St. Louis, MO, seeks a Dietitian to serve as a technical nutrition expert to management across the VCS Food Operations Program nationwide.

Accredited Dietetics Education and RD credentials are required; a master's degree is preferred. The role focuses on program oversight, food safety, policy development, and staff training with opportunities to impact food programs nationally.