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Saint Louis, Missouri
Posted · 09.09.2026
USAJOBS

# VCS Corporate Dietitian

Veterans Health Administration

The Veterans Canteen Service (VCS), Central Office, located on the Jefferson Barracks VAMC campus in St. Louis, MO, is seeking a Dietitian in our Nutrition and Whole Health Division. This position serves as a technical nutrition expert to management officials within the VCS Food Operations Program nationwide.
Duties include, but may not be limited to the following:
• Program Oversight & Direction: Participates in researching, testing, and evaluating food items, recipes, serving systems, and equipment. Collaborates with other Nutrition and Whole Health team members to update menus and systems
• Food Safety and Sanitation: Oversees VCS's compliance with food labeling laws, shelf-life standards, food safety code, and stays abreast of new developments.
• Policy & Standards Development: Participates in the formulation and refinement of operating standards, policies, and procedures for the nutritional programs of Veterans Canteen Service (VCS).
• Regulatory Compliance: Ensures VCS's adherence to federal, agency, departmental, and medical center policies.
• Program Evaluation: Evaluates VCS's food operations through site visits and reports; identifies gaps in practice and recommends performance improvements.
• Staff Development & Event Coordination: Participates in planning, conducting, and evaluating training, conferences, and workshops for employees nationwide. Professional Development: Stays current with the administrative and technical practices and procedures of nutrition required to serve as an expert, giving advice and direction on various aspects of VCS Food Operations Programs. Health & Wellness Content Development: Coordinates VCS' BeWell Health and Wellness program by collaborating with other VCS divisions and VHA program offices, other government agencies, and external vendors to develop initiatives to improve the health and well-being of our customers. Collaborates on the development of health-related marketing materials and programs.
QUALIFICATION REQUIREMENTS:
• Leadership in Hospital Food Service: Minimum 3 years leading hospital food service operations with strong proficiency using tech-based menu programs, demonstrating both knowledge and practical application in a healthcare setting.
• Expertise in Nutrition Informatics: Proven experience with nutrition technology systems-covering patient meal service, menu program management, and interface tools-bolstered by relevant credentials or certification in nutrition informatics.
• Accredited Dietetics Education: Bachelor's degree in Dietetics from an ACEND-accredited program (master's degree preferred), ensuring foundational knowledge and academic preparation.
• Registered Dietitian Credentials: Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)
• Must be registered with the Commission on Dietetic Registration (CDR), the credentialing branch of the Academy of Nutrition and Dietetics
• Strong Communication & Multi-Tasking: Excellent verbal and written communication abilities, with a demonstrated capacity to multitask and consistently meet deadlines in a dynamic environment.
• Proficient with MS Office Programs: Skilled in Microsoft Word, Excel, Teams, Forms, and PowerPoint, with a record of using these tools to enhance workflow and reporting.
• Flexible with Travel: Willingness to undertake periodic travel as part of the role's responsibilities.
Accredited Dietetics Education: Bachelor's degree in Dietetics from an ACEND-accredited program (master's degree preferred), ensuring foundational knowledge and academic preparation. Registered Dietitian Credentials: Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)
• Must be registered with the Commission on Dietetic Registration (CDR), the credentialing branch of the Academy of Nutrition and Dietetics

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