Supervisory Dietitian (Food Operations)

U.S. Department of Veterans Affairs; Iron Mountain (MI); On-site; USD 90,000 - 130,000; Full time

Job summary

The Supervisory Dietitian (Food Operations) at the U.S. Department of Veterans Affairs leads a Veteran-Centric food operation spanning Informatics, Food Service, Production and Nutrition Communications Center.

This role provides professional and management support, aligning with the department's strategic and business goals. Responsibilities include supervising staff, managing budgets, developing policies, and coordinating with clinical nutrition.

Qualifications

• Citizenship: US
• RDN/RD must be current with CDR
• Grandfathering provision considerations for current VA dietitians

Responsibilities

• Provide professional and management support to the department
• Oversight of HR staffing, employee and labor relations in Food Service Operations
• Supervise staff: plan, organize, delegate, direct, review activities and performance
• Establish training plans for the food operations section
• Develop and lead food operations and strategic goals
• Lead quality improvement efforts in Food Service Operations
• Develop/update policies and ensure regulatory compliance
• Coordinate policies with clinical nutrition management and nursing
• Manage budget and resources, plan for growth and efficiencies
• Direct staff in contracts, subsistence and supply purchasing
• Negotiate with facility managers to support operations
• Collaborate with supervising dietitians to cover department work

Skills

Business administration

Budget planning

Policy development

Strategic planning

Data analysis

Staff supervision

Negotiation

Written communication

Education

Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)

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 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.

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