Supervisory Dietitian Food Operations Manager

Full Job Description

The Robert J. Dole VA Medical Center is seeking to fill an Supervisory Dietitian (Food Operations) position to help serve our Veterans in the Nutrition and Food Department.

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: To qualify as a GS-13 Supervisory Dietitian (Food Operations) you must meet all of the following: Experience. One year of experience equivalent to the next lower grade level.

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.

Reference: For more information on this qualification standard, please visit: https://www.va.gov/ohrm/QualificationStandards/ 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. Major Duties:

This position will be involved in the professional practice of dietetics in accordance with the guidance set forth in NFS directives, policies and procedures, and VA regulations governing the practice of dietetics.

Major Duties and Responsibilities: General Duties: Serves as professional and technical advisor to staff and other health care professionals.

Represents the food operations section on projects, committees and/or workgroups within the department and the facility.

Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff. Develops procedures and guidelines for food operations.

Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.

Monitors compliance with regulatory standards, policies, and procedures.

Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Completes internal audits of food service and food production.

Completes routine kitchen inspections. Leads the action planning process to attain goals and resolve deficiencies.

Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.

Evaluates food operations to ensure proper allocation of resources.

Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.

Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings Ensures menus meet nutritional and budgetary requirements.

Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases.

Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.

Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements. Executes the training plan for the food operations section.

Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production.

Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.

May perform other duties as assigned which are appropriate for this grade and assignment.

Supervisory Controls: The incumbent works under the general supervision of The Chief of Nutrition and Food Service The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work.

Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgment and interpretation.

Work is reviewed to ensure that overall objectives of the position are met Work Schedule: 8:00 am - 4:30 pm Monday - Friday with occasional shift coverage Telework: Not Authorized Virtual: This is not a virtual position.

Functional Statement #: 99515-S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized