Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff. The Supervisory Dietitian is responsible for the execution of Food Service and Production operations to meet individual meal needs through Veteran-centric, "Food Forward" meal programs with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or food production and service modalities

Duties

The manager provides professional and managerial support for the food production and service areas, which includes planning, implementing, and directing work activities. He/she supports the hospital mission and coordinates the section activities with other services in the department as well as other units in the facility. Manages the Food Service and Production operation with conventional and convenience cooking, as appropriate. Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief/Assistant 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. Develops and annually reviews standard operating procedures that relate to the Food Production and Service sections. Coordinates special programs with nursing and other services within the facility. 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. Joint Commission, TJC) Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines. Oversees the management of the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief/Assistant Chief, Nutrition and Food Service as requested. Oversees the management of menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs. Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards. Manages the planning and coordinating of equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains COMPUTRITION software and VISTA dietetic software. Management/Supervision: Develops strategic planning goals and objectives for the Food Production and Service sections. Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts. Maintains current year budget and expenditures to assure compliance with service objectives. Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements. Develops performance standards and competency statements for employees and conducts performance reviews and competency assessments for those under direct supervision. Counsels' employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. conduct problems and determines appropriate actions. Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions. Oversees the management of the Computrition Software and Vista Database. Manages the HACCP quality control program of the section. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors. Manages employee leave system for the Food Service and Production section according to established procedures. Integrates customer service into the strategic plan, including patient satisfaction and stakeholder support. Manages the submission of data for Quarterly QPI reporting and Annual report, analyzes the report and makes recommendations for data driven decision to Chief/Assistant Chief NFS. Ensures that all personnel actions concerning employees are consistent with Union and EEO principles. Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department. Work Schedule: Monday - Friday, 8:00am - 4:30, May Vary Telework: Eligible Virtual: This is not a virtual position. Position Title/Functional Statement #: 99520-S Recruitment Incentives: Yes 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. 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) GS-12 GRADE REQUIREMENTS: Completion of 1 year of experience equivalent to the next lower grade level GS-11 closely related to the position being filled and must fully meet the KSAs at that level. Experience includes but is not limited to: Responsible for independently planning, developing, and directing all nutrition care activities (e.g., food service and/or clinical nutrition). Serving as important members of the interdisciplinary team of care providers and focus on offering exceptional nutrition care and guidance to optimize health. Working in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes. Responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care. GS-12 Knowledge, Skills, and Abilities: In addition to the experience above, you must demonstrate the following Knowledge, Skills, and Abilities and demonstrate the potential to acquire the assignment specific KSA designated by an asterisk (*): 1. 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. 2. 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 and/or systems as needed. 3. Ability to act as a consultant for staff. 4. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs. 5. *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. 6. *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. Preferred Experience: Serv-Safe Certificate and prior food service experience. Physical Requirements: The work is sedentary, but requires some walking, standing, bending, the carrying of light items such as books and papers. References: VA Handbook 5005/80, Part II, Appendix G20. This can be found in the local Human Resources Office.

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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.

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

Contacts

• Address Edward Hines Junior Hospital 5000 South 5th Avenue Hines, IL 60141 US
• Name: Latasha Hill
• Phone: 773-885-5727
• Email: [email protected]