Senior Dietitian – Food Operations Leader

U.S. Department of Veterans Affairs; Iron Mountain (MI); On-site; USD 90,000 - 130,000; Full time

Job summary

The Supervisory Dietitian (Food Operations) at the U.S. Department of Veterans Affairs leads a Veteran-Centric food operation spanning Informatics, Food Service, Production and Nutrition Communications Center.

This role provides professional and management support, aligning with the department's strategic and business goals. Responsibilities include supervising staff, managing budgets, developing policies, and coordinating with clinical nutrition.

Qualifications

• Citizenship: US
• RDN/RD must be current with CDR
• Grandfathering provision considerations for current VA dietitians

Responsibilities

• Provide professional and management support to the department
• Oversight of HR staffing, employee and labor relations in Food Service Operations
• Supervise staff: plan, organize, delegate, direct, review activities and performance
• Establish training plans for the food operations section
• Develop and lead food operations and strategic goals
• Lead quality improvement efforts in Food Service Operations
• Develop/update policies and ensure regulatory compliance
• Coordinate policies with clinical nutrition management and nursing
• Manage budget and resources, plan for growth and efficiencies
• Direct staff in contracts, subsistence and supply purchasing
• Negotiate with facility managers to support operations
• Collaborate with supervising dietitians to cover department work

Skills

Business administration

Budget planning

Policy development

Strategic planning

Data analysis

Staff supervision

Negotiation

Written communication

Education

Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)

Job description

The Supervisory Dietitian (Food Operations) at the U.S. Department of Veterans Affairs leads a Veteran-Centric food operation spanning Informatics, Food Service, Production and Nutrition Communications Center.

This role provides professional and management support, aligning with the department's strategic and business goals. Responsibilities include supervising staff, managing budgets, developing policies, and coordinating with clinical nutrition.