Food Service Systems Manger Dietitian
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 Chief, Nutrition & Food Services 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. 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 (TJC), Academy of Nutrition and Dietetics), Food Code and specific VHA guidelines. 4. Manages the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief, Nutrition and Food Services. 5. Manages the menu planning and implementation processes for NFS. Assures that all menus meet the nutrition requirement as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs. 6. Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards. 7. Plans and coordinates 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. 8. Prepares/submits a variety of administrative reports, including the administrative annual report and QPI quarterly administrative reports. 9. Establishes short and long-term goals for the administrative section. Proposes food production and/or service policy changes as needed. b. Resource Management/Supervision 1. Develops strategic planning goals and objectives for the administrative section. Evaluates and monitors the progress, efficacy and outcomes. 2. Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts. 3. Monitors current year budget and expenditures to assure compliance with service objectives. 4. Develops position descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements. 5. Counsels employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. disciplinary problems and determine appropriate course of action. 6. Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions. 7. Assists the Food Service Systems Dietitian with the management of the Dietetics Software Computer Database for Vista and/or Computrition. 8. Manages the submission of data for HFM benchmarking and/or QPI reports, analyzes the report and makes recommendations for data driven decisions. 9. Ensures that all personnel actions concerning employees are consistent with Union and EEO principles. 10. 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. c. Quality Improvement 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 compliant with applicable standards established by OSHA, HACCP, VHA, Joint Commission, and other reviewing agencies. 3. Develops and directs investigative studies related to improvements in food production and service procedures, such as use and procurement of provisions, supplies and equipment; layout and workflow; employee utilization; application of work simplification and automated procedures. d. Education/Staff Development 1. Assists with the provision and allocation of staff educational funding, evaluating regularly to make certain funds are effectively utilized for the benefit of the Medical Center, while supporting continuous employee development. 2. Ensures service specific orientation and training for employees related to food service operations. Work Schedule:
8:
30 am - 5:
00 pm Monday - Friday. Tour options may change or vary due to staffing and operational needs. Financial Disclosure Report:
Not required Fair Labor Standards Act:
Exempt Bargaining Unit Status:
Not Covered 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. Education and Supervised Practice (1) 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. Registration/Certification. All applicants applying for the GS 12 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). English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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). Preferred
Experience:
Serv Safe Manager Certification, at least 1 full year of food production experience in a hospital or long term care facility and at least 1 year of supervisory and management experience. a. Creditable Experience (1) Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. This may be evidenced by one or more of the following:
(a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian. (b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field. (2) Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level. (3) Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. For example, a registered dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service. Grade Determinations:
In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-12 Food Service Systems Manager Dietitian (a) Experience. Completion of 1 year of experience equivalent to the next lower grade level, GS 11. (b) Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. A food service systems manager is a supervisory dietitian and consultant with primary responsibility for management support of meal service, which includes food production and food service activities that are either self-operated or contractual agreements. The food service systems manager may interface with a contractual provider when appropriate and interfaces with the clinical nutrition program to ensure that services provided reflect the nutrition needs of the patient. The food service systems manager is responsible for ensuring compliance with internal and external regulatory authorities and assesses, plans, and evaluates the food service systems management program to ensure proper coordination between the delivery of patient meal service and the overall delivery of health care. The individual develops financial goals, manages a budget and organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns; provides estimates for planning and adjustments as program and resources change. (c) Demonstrated Knowledge, Skills, and Abilities 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/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. Please address the KSAs in your resume' as this will help us to best qualify you References:
VA Handbook 5005, Part II, Appendix G 20 Dietitian Qualification Standards. Physical Requirements:
The position requires visual acuity, keen hearing, clear distinctive speech and manual dexterity. This position is sedentary with extended periods of sitting and standing (50%) and occasional periods of bending, lifting (
Estimated Salary: $20 to $28 per hour based on qualifications.
8:
30 am - 5:
00 pm Monday - Friday. Tour options may change or vary due to staffing and operational needs. Financial Disclosure Report:
Not required Fair Labor Standards Act:
Exempt Bargaining Unit Status:
Not Covered 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. Education and Supervised Practice (1) 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. Registration/Certification. All applicants applying for the GS 12 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). English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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). Preferred
Experience:
Serv Safe Manager Certification, at least 1 full year of food production experience in a hospital or long term care facility and at least 1 year of supervisory and management experience. a. Creditable Experience (1) Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. This may be evidenced by one or more of the following:
(a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian. (b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field. (2) Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level. (3) Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. For example, a registered dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service. Grade Determinations:
In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-12 Food Service Systems Manager Dietitian (a) Experience. Completion of 1 year of experience equivalent to the next lower grade level, GS 11. (b) Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. A food service systems manager is a supervisory dietitian and consultant with primary responsibility for management support of meal service, which includes food production and food service activities that are either self-operated or contractual agreements. The food service systems manager may interface with a contractual provider when appropriate and interfaces with the clinical nutrition program to ensure that services provided reflect the nutrition needs of the patient. The food service systems manager is responsible for ensuring compliance with internal and external regulatory authorities and assesses, plans, and evaluates the food service systems management program to ensure proper coordination between the delivery of patient meal service and the overall delivery of health care. The individual develops financial goals, manages a budget and organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns; provides estimates for planning and adjustments as program and resources change. (c) Demonstrated Knowledge, Skills, and Abilities 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/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. Please address the KSAs in your resume' as this will help us to best qualify you References:
VA Handbook 5005, Part II, Appendix G 20 Dietitian Qualification Standards. Physical Requirements:
The position requires visual acuity, keen hearing, clear distinctive speech and manual dexterity. This position is sedentary with extended periods of sitting and standing (50%) and occasional periods of bending, lifting (
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$76,721 to $99,741 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
