Assistant General Manager/Supervisory Dietitian

Veterans Canteen Service•Danville, CA

2d•Onsite

About The Position

The Veterans Canteen Service (VCS) is seeking a Registered Dietitian to serve as Assistant Canteen Chief in Danville, IL. This leadership role oversees all aspects of canteen operations, including retail, food service, vending, sales, merchandising, and accountability. The position is crucial in supporting the VCS mission to provide essential services for the comfort, health, and well-being of Veterans and their caregivers. The Assistant Canteen Chief will manage daily operations, ensuring adherence to VCS standards and policies, while promoting a customer-focused and financially sound operation in dining, retail, food, and vending.

Requirements

Current registration as a Registered Dietitian (RD/RDN).
Minimum of 1 year of experience.
Verification of credentials must be provided.
Hands-on leadership style with a strong emphasis on customer service and hospitality.
Skill in applying nutritional knowledge to ensure menus meet nutrition standards.
Ability to utilize Evidence-Based Nutrition Practice Guidelines to develop, implement, and coordinate best practices and to ensure compliance.
Proficient in Microsoft Office applications (Word, Excel, etc.).
Experienced with POS systems.
ServSafe certification required (or must be obtained within 90 days of hire).
A current, valid REAL ID is required to work with the Veterans Canteen Service.
Must serve a 1-year probationary period.

Responsibilities

Plan, direct, and evaluate daily operations and staff performance to ensure high-quality food service delivery.
Develop and implement food service policies and procedures; ensure compliance with regulatory standards, safety requirements, and organizational guidelines.
Oversee menu planning, food production, and service operations to meet nutritional standards, budget requirements, and patient satisfaction goals.
Partner with clinical nutrition staff, nursing, and other departments to align food service operations with patient care plans and improve the dining experience.
Manage and utilize food service and clinical software systems, including maintaining menus, recipes, and nutrition data, and supporting system training and downtime procedures.
Develop training materials, coordinate staff education, and ensure team members are proficient in food service operations and technology systems.