** Supervisory Dietitian (Food Service Systems Manager)**

**Department of Veterans Affairs**

**Summary**

The Food Service Systems Management Supervisory Dietitian is responsible for managing the administrative section of Nutrition and Food Service (N&FS). This dietitian provides professional and management support, which includes planning, implementing, and directing the food production and service. Supports hospital mission and coordinates section activities with other services and units in the facility, clinics, and local community.

**Location**

1 vacancy in the following location:

**Duties**

The Food Service Systems Management Supervisory Dietitian is responsible for managing the administrative section of Nutrition and Food Service (N&FS). This dietitian provides professional and management support, which includes planning, implementing, and directing the food production and service. Supports hospital mission and coordinates section activities with other services and units in the facility, clinics, and local community.

***The list below is not all inclusive of the duties the incumbent will perform:***

**Functions:** The Food Service Systems Management Supervisory Dietitian will be involved in the professional practice of dietetics providing

operational oversight for the food service section in accordance with the guidance set forth in Nutrition and Food Services (NFS) directives, policies

and procedures, and VA regulations governing the practice of dietetics. The Food Service Systems Management Supervisory Dietitian must possess the required knowledge and skills in order to perform the following functions:

**a. Food Service Systems**

1. Manages the Food Service and Production operation with conventional cooking, convenience cooking, advance food preparation and delivery, or room service, as appropriate.

2. Evaluates the current food production and service system and makes appropriate and effective recommendations to the Assistant

Chief and Chief, Nutrition & Food Service to improve services provided to patients, reduce, or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.

3. Develops and annually reviews standard operating procedures that

relate to the administrative section. Coordinates programs with nursing and other services.

4. Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, safety and

sanitation programs, Hazard Analysis Critical Control Point Program (HACCP), infection control program, menu review and other quality improvement monitors. Implements changes based on above monitors and systematic internal and external reviews to assure compliance with all regulatory agency requirements (i.e., The Joint Commission, Academy of Nutrition and Dietetics (AND), FDA Food Code, and specific VHA guidelines.

**b. Quality Improvement/Research:**

1. Assists in the development and implementation of a performance improvement program to continually monitor major functions of NFS

for quality and appropriateness of nutritional care.

2. Assures that the Performance improvement program is in compliance with applicable standards established by OSHA, HACCP, VHA, TJC, and other reviewing agencies.

3. Coordinates the alteration of the nutrition care program to accommodate changes associated with administration, science, education, and research. Assured nutrition activities are coordinated with other initiatives at a local, VISN, and national level to provide for a quality nutrition care program.

**c. Management/ Supervision**

1. Develops strategic planning goals and objectives for the administrative section

2. Prepares financial reports and comparative data for the formulation of subsequent fiscal years budget and forecasts.

3. Monitors current year budget and expenditures to assure compliance with service objectives.

4. Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory

job requirements.

5. Develops performance standards and competency statements.

6. Counsels employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. disciplinary problems and determine appropriate course of action.

**Supervisory Control:**

The Food Service Systems Management Supervisory Dietitian reports to the Assistant Chief, Nutrition and Food Services and functions independently for all professional and technical aspects of the position. The incumbent is expected to make independent decisions and requires

minimal supervision.

**Work Schedule**: Monday-Friday; 8:00 AM- 4:30PM

**Compressed/Flexible**:Not Available

**Telework**: May be available on an ad-hoc basis

**Virtual:** This is not a virtual position.

**Position Title/Functional Statement #**:Supervisory Dietitian (Food Service Systems Manager)/PD659-01062F

**Relocation/Recruitment Incentives**: Not Authorized

**Permanent Change of Station (PCS):** Not Authorized

**PCS Appraised Value Offer (AVO):** Not Authorized

**Fi****nancial Disclosure Report:** Not required

**Requirements**

** Conditions of Employment**

* You must be a U.S. Citizen to apply for this job

* All applicants tentatively selected for VA employment in a testing designated position are subject to urinalysis to screen for illegal drug use prior to appointment. Applicants who refuse to be tested will be denied employment with VA.

* Selective Service Registration is required for males born after 12/31/1959

* You may be required to serve a probationary period

* Subject to a background/security investigation

* Must be proficient in written and spoken English

* Selected applicants will be required to complete an online onboarding process

* Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)

* Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Department of Veterans Affairs Personnel

** Qualifications**

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

**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.

* **English Language Proficiency:** You must be proficient in spoken and written English as required by 38 U.S.C. 7402(d)

* **Education:** Applicants must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:(a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE) **AND** (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience.

* **Licensure:** You 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).

**Grade Determinations**:

**GS-12 Food Service Systems Manager**

**(a) Experience**. Completion of 1 year of experience equivalent to the next lower grade level.

**(b) Assignment**. For all assignments above the full performa