Dietitian

The Dietitian is responsible for the day-to-day management and administrative functions of a nutrition program. Offers menu consultations and provides training and support that promote healthy habits and choices.

RESPONSIBILITY LEVEL:

Implements strategies to achieve the goals for the organization and management and administration of the Great Lakes- Go 4 Green nutrition program. Sustains policies, procedures and programs. Typically works on projects and tasks that span 3 - 12 months.

PRINCIPAL DUTIES:

1. Project and Change Management: Effectively plans and manages own work to reliably complete routine job responsibilities and special assignments. Periodically serves as a team member or subject matter expert on formal or department projects. Effectively engages in change affecting her/him, communicating appropriately with supervisor.  Follows through on learning, skill building, and practice necessary to adapt to change.
2. Problem Solving:  General supervision, regular review of work by manager or senior coworker.  May be paired with senior team member for development purposes.  Uses skills to solve problems of routine complexity; able to identify root cause, interpret data, and resolve issues.
3. Technical Skills:  Fundamental knowledge of professional principles and skills.  Works in compliance with established procedures. 
4. Community Engagement: Serves as an ambassador for Goodwill in the wider community. Participates in volunteer opportunities as schedules and interest permit.
5. Manage all aspects of the Go for Green nutrition program for the Navy Regional Mid-Atlantic's regional food service program.
6. Review menus for all regional installation galleys providing feedback and recommendations based on required Navy healthy choice standards.
7. Provide and conduct training, counsel and support for Navy recruits, Sailors, and employees to promote healthy eating habits and choices.
8. Responsible for content updates and changes with local and regional menu boards.
9. Oversee all nutrition training for the Food Service Program at Great Lakes and supporting Navy Region Mid-Atlantic installations.
10. Chair the Nutrition Council for the local Recruit Nutrition program.
11. Build and maintain positive working relationships/networks with business partners, internal and external customers, vendors, and industry experts.
12. Responsible for completing other duties/responsibilities as assigned.

REQUIREMENTS:

1. Two years' of college education or experience equivalency, and a minimum of 1 year experience.
2. Bachelor's Degree in Nutritional Science or related field required.
3. Clinical Dietitian Registration examination completed and registration maintained.

CORE CULTURAL COMPETENCIES:

1. Customer Focus: Independently anticipate and meet customer needs, while searching for ways to improve customer service.  Internalize customer feedback, and follow up with customer to ensure problems are solved by providing innovative ideas to meet their future needs.
2. Values Differences:  Seeks out the diverse perspectives and talents of others, striving to work effectively with others who have different perspectives, backgrounds or styles.  Behave with sensitivity towards differences in cultural norms, expectations, and ways of communicating.  Challenge stereotyping or offensive comments. 
3. Communicates Effectively: Shares information and updates with others, while ensuring a clear, concise and professional communication through reports, documentation, written and other communications.  Listens with interest to what others have to say.  
4. Situational Adaptability: Demonstrates flexibility of responses to different situations through adapting to the changing needs, conditions, priorities or opportunities.  Monitors how well an approach is working to see if a change is needed, recognizing cues that suggest a change in approach or behavior is needed.
5. Drives Results: Demonstrates a strong drive to achieve meaningful results, through driving tasks to successful completion and closure.  Sets high standards for own performance, showing determination in the face of obstacles and setbacks.
6. Ensures Accountability: Takes responsibility and ownership for successes and failures in own work.  Monitors progress of performance and changes approach accordingly, following through on commitments.

PHYSICAL/SENSORY DEMANDS:

Vision to inspect food, travel required.  Moves about to accomplish tasks.