Supervisory Dietitian (Food Operations)

Veterans Health Administration • Iron Mountain, MI

15h • Onsite

About The Position

The Supervisory Dietitian (Food Operations) is an expert in food focused nutrition and provides supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center). They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience, carrying out the strategic and business aspects of the section.

Requirements

• Must be a U.S. Citizen to apply for this job.
• Selective Service Registration is required for males born after 12/31/1959.
• Must be proficient in written and spoken English.
• Subject to background/security investigation.
• Selected applicants will be required to complete an online onboarding process.
• Acceptable form(s) of identification will be required to complete pre-employment requirements.
• Effective May 7, 2025, driver's licenses or state-issued identification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• As a condition of employment for accepting this position, you will be required to serve a 1-year or 2-year trial period during which we will evaluate your fitness and whether your continued employment advances the public interest.
• 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).
• Current VHA Dietitians that qualify based on being covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements.
• One year of experience equivalent to the next lower grade level.
• Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully.
• Skill in written communication including policy development and standard operating procedures.
• Skill in strategic planning to develop goals, objectives and action plans.
• Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
• Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
• Ability to negotiate.

Nice To Haves

• Supervisory experience with a background in Food Service Operations.
• Knowledge of IDDSI, room service, LEAN principles, and budget management.

Responsibilities

• Functions as a professional and technical advisor to clinical staff, other allied healthcare professionals, program directors, and managers throughout the medical center/facility.
• Oversight over HR staffing, employee relations, and labor relations in Food Service Operations.
• Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff.
• Establishes a training plan for the food operations section.
• Develops and leads food operations.
• Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN, and national programs.
• Leads the continuous quality improvement effort in Food Service Operations.
• Identify and prioritizes problems, sets long and short-term goals, develop action plans, and analyze data to evaluate progress to improve outcomes.
• Develop and update policies and procedures and establish and oversee a system for regulatory compliance.
• Coordinate food service operation policies and procedures with clinical nutrition management, nursing, and other services.
• Manage the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief.
• Direct staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief.
• Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success.
• Works closely with the Supervisory Dietitians to support the department, cover the work within NFS, and execute the activities of the department.
• Other duties as assigned.

Benefits

• A career with the U.S. government provides employees with a comprehensive benefits package.
• As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding.
• Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed