The Long Beach VA Health Care System is currently recruiting for one (1) Supervisory Dietitian (Food Service Systems Management) to work in the Nutrition & Food Service, Long Beach, California. The incumbent provides professional and management support, which includes planning, implementing and directing the food production and service. Welcome to VA Long Beach Tibor Rubin - History

Duties

Major duties include, but are not limited to: Manage the menu planning and implementation process for Nutrition and Food Service. Adhere to VA guidelines for healthy meals, incorporates cultural transformation ideas and patient centered care thought process when planning meals. Adjust the menu based on patient feedback and innovations in the field of hospital food service. Ensure that all menus meet the nutrition requirement as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs. Establish food specifications to ensure receipt of quality products. Manages all food, and supply purchasing for Nutrition and Food Service. Certify food quality and delivery issues are addressed with vendors and/or the Contracting Officer, as needed. Support employee development by encouraging participation in promotional activities, acquiring experience in specialty areas and/or certification. Support the goals and objectives of the Dietetic Internship and provides a positive learning experience for dietetic interns and students, as well as other trainees and students. Develop strategic planning goals and objectives for food production and service. Integrate customer service, including patient satisfaction and stakeholder support, into the strategic plan. Monitor year budget and expenditures to ensure compliance with Service objectives. Develop and review/update standard operating procedures related to the food production, transportation and sanitation sections of Nutrition and Food Service. Work Schedule: Full-time, Monday - Friday; 8:00am - 4:30pm. Weekends and holiday rotations are required. Telework: Not Available Virtual: This is not a virtual position. Position Title/Functional Statement #:Supervisory Dietitian (Food Operations)/PD99520S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

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. Language: Must be proficient in spoken and written English as required by 38 U.S.C. 7402(d) Education: The individual 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: Are you a graduate from a baccalaureate degree program from a U.S. regionally accredited college or university, and fulfilled each of the following criteria: (1) 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). (2) Completed an ACEND, formerly known as CADE accredited supervised practice program. (3) Passed a national examination administered by the Commission on Dietetic Registration (CDR), the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Registration: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference. Grade Level GS -12: (1) Experience. One year of experience equivalent to the next lower grade level. (2) Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of standards to assess staff compliance and implement performance improvements. (b) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems. (c) Skill in applying nutritional knowledge to ensure menus meet nutrition standards. (d) Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices. (e) Ability to serve as a food operations expert, providing technical guidance, direction and staff development. (f) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance (g) Ability to analyze data in order to recommend allocation of resources. (3) Assignment For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They serve as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions. They provide food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They develop procedures and guidelines for food operations, monitor compliance with regulatory standards, policies and procedures and lead the action planning process to attain goals and resolve deficiencies. Supervisory Dietitians are responsible for implementing the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. They evaluate food operations to ensure proper allocation of resources, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the food operations section. They ensure evidence-based guidelines are integrated into food operations. Supervisory Dietitians collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section. References: VA HANDBOOK 5005/80; Part II; Appendix G20 Dietitian Qualification Standard; GS-0630. The full performance level of this vacancy is GS -12. Physical Requirements: The work in generally sedentary in an office but the incumbent may be required to work in areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures or humidity. Other areas are kept cool to assure food is assembled under appropriate conditions to assure food safety. The work area is well lighted but may be noisy from food service activities, and there is danger of slipping on floors recently mopped or where food or beverages have been dropped.

Education

IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education.

Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.

Contacts

• Address Long Beach VA Medical Center 5901 East Seventh Street Long Beach, CA 90822 US
• Name: Mary Almonte
• Email: [email protected]