The Dietitian (Food Service Systems Manager) of Nutrition and Food Service (NFS) serves as full assistant to the Chief, NFS, advising the chief on all matters pertinent to the service.

Duties

VISN 12 is committed to fostering and sustaining an environment which celebrates diversity, provides equitable opportunities for employment and promotion, and supports inclusiveness in our culture. Together, we strive to create and maintain working and learning environments that promote professional growth and teamwork, and are inclusive, equitable and welcoming. We embrace our differences as individuals and unite as a team toward a common goal: to serve our nation's Veterans. The Dietitian (Food Service Systems Manager) provides direct supervision for Food Service Section staff and is responsible for the oversight of the food service and production operations of NFS. The assistant chief works in cooperation with the Chief in the identification of major management initiatives as well as the provision, production and service of high-quality food and effective nutrition therapy to the veteran population served. Shares the technical, professional and administrative responsibility with the Chief for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition program. Supports hospital mission and coordinates departmental activities with other services in the medical center, ambulatory clinics and the local community. 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. Develops and implements nutrition care protocols using principles of evidence-based practice to establish and/or improve nutrition care guidelines. Manages the Food Service and Production operation with conventional cooking, convenience cooking, advance food preparation and delivery, and/or room service, as appropriate. Evaluates the current food production and service system and makes appropriate and effective recommendations to the 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. Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Provides oversight in the coordination of menu planning, subsistence purchases, production, and delivery of safe, high quality, nutritionally adequate meals. Assists Service Chief in the development of PD's, performance standards, & competency assessments for all employees in NFS. Recruits, interviews and recommends selection of new clinical staff. Assists in the development and administration of a human resource management program for all NFS employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Coordinates and allocates staffing patterns and position management that will support a high-quality food service system and the demand for complex clinical nutrition care promoting optimal efficiency and effectiveness. Aides in the development and implementation of a budget management program that provides for the effective utilization of available financial resources coordinating appropriate alterations when necessary to accommodate changes associated with administration, science education and research. Coordinates the work assignments based on priorities, capabilities of the employee, selective considerations of the difficulty and requirement of the assignment. Work Schedule: Full-time; Monday - Friday 7:30 am to 4:00 pm Telework: Not Available Virtual: This is not a virtual position. Functional Statement #: 000000 Relocation/Recruitment Incentives: Not Authorized. Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/16/2023. Applicants pending the completion of educational, or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. Basic Requirements: United States Citizenship: Citizen of the United States. Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Education and Supervised Practice: 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: (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). (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. Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. Registration/Certification: All applicants 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). May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria) IN ADDITION TO THE BASIC REQUIREMENTS ABOVE, YOU MUST MEET THE FOLLOWING: Grade Determinations: GS-12 Food Service Systems Manager Experience. Completion of 1 year of experience equivalent to the next lower grade level (GS-11) directly related to the position being filled, and must fully meet the KSAs at that level. Examples of specialized experience would typically include, but are not limited to: independently planning, developing, and directing all nutrition care activities (e.g., food service and/or clinical nutrition), serving as an important member of an interdisciplinary team of care providers that focuses on offering exceptional nutrition care and guidance to optimize health, and using evidence-based approached to develop menus, counsel patients and provide nutrition care. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs designated by an asterisk (*): Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities. Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes/systems as needed. Ability to act as a consultant for staff. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs. *Knowledge of human resource management principles and the ability to manage/supervise, i.e., plan, organize, delegate, direct, control, review activities of groups of subordinates. *Ability to direct and supervise food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. References: VA Handbook 5005/80, Part II, Appendix G20. The full performance level of this vacancy is GS-12. Physical Requirements: Frequent standing, bending, reaching, pushing and pulling.

Education

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.

Contacts

• Address Oscar G Johnson Department of Veterans Affairs Medical Facility 325 East H Street Iron Mountain, MI 49801 US
• Name: Cosby Johnson
• Phone: 515-323-7575 X3239
• Email: [email protected]