Supervisory Dietitian (Food Operations)

Job description

Summary

The Supervisory Dietitian (Food Operations) is an expert in food focused nutrition and provide supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics - Food Service - Production and Nutrition Communications Center). They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience and carrying out the strategic and business aspects of the section.

Summary

The Supervisory Dietitian (Food Operations) is an expert in food focused nutrition and provide supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics - Food Service - Production and Nutrition Communications Center). They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience and carrying out the strategic and business aspects of the section.

Qualifications

Basic Requirements:

United States Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy

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 formerly known as the American Dietetic Association (ADA)

Current VHA Dietitians that qualify based on being covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements

Grade Determinations: Supervisory Dietitian (Food Operations) - GS-13 (1) Experience

One year of experience equivalent to the next lower grade level

AND (2) Knowledge - Skills and Abilities

In addition to the experience above - the candidate must demonstrate the following KSAs: Knowledge of business administration practices such as budget planning - contracting and food and supply purchasing to operate a food service program successfully

Skill in written communication including policy development and standard operating procedures

Skill in strategic planning to develop goals - objectives and action plans

Skill in analyzing data to monitor progress towards improving and sustaining outcomes

Ability to supervise subordinate staff (i.e. - plan - organize - delegate - direct - control and review activities and performance)

Ability to negotiate

Preferred Experience: Supervisory experience with a background in Food Service Operations

Knowledge of IDDSI - room service - LEAN principles - and budget management

Reference: For more information on this qualification standard - please visit

Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment

A pre-placement physical examination is not required.

Duties

Duties include but are not limited to: Functions as a professional and technical advisor to clinical staff - other allied healthcare professionals - program directors - and managers throughout the medical center/facility

Oversight over HR staffing - employee relations - and labor relations in Food Service Operations

Exercises a full range of supervisory and personnel management authorities and responsibilities in planning - directing - and assessing work of subordinate staff

Establishes a training plan for the food operations section

Develops and leads food operations

Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department - VISN - and national programs

Leads the continuous quality improvement effort in Food Service Operations

Identify and prioritizes problems - sets long and short-term goals - develop action plans - and analyze data to evaluate progress to improve outcomes

Develop and update policies and procedures and establish and oversee a system for regulatory compliance

Coordinate food service operation policies and procedures with clinical nutrition management - nursing - and other services

Manage the budget and other resources - anticipating future trends and inflation - new service opportunities - recommendations for growth - efficiencies and strategic efforts are factored into resource requests and brought to the Chief

Direct staff in management of contracts - subsistence - supply purchasing for NFS and submits reports to the NFS Chief

Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success

Works closely with the Supervisory Dietitians to support the department - cover the work within NFS - and execute the activities of the department

Other duties as assigned

Work Schedule: Monday - Friday - 7:00am - 3:30pm Telework: Not available Virtual: This is not a virtual position

Functional Statement #: PD00495F Relocation/Recruitment Incentives: May be authorized for highly qualified applicants

Permanent Change of Station (PCS): Not authorized

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Worksite address

iron mountain, MI, 49801, US

Who can apply

Review the original listing for work authorization, qualifications and employer requirements.