Supervisory Dietitian (Food Operations) - Recruitment & Relocation Incentives Authorized

Department of Veterans Affairs•Las Vegas, NV

45d

About The Position

The Supervisory Dietitian is responsible for the execution of Food Service and Production operations. They provide administrative and technical supervision to ensure evidence-based guidelines are integrated into food operations. They collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section. Serves as professional and technical advisor to staff and other health care professionals. Represents the food operations section on projects, committees and/or workgroups within the department and the facility. Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff. Develops procedures and guidelines for food operations. Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable. Monitors compliance with regulatory standards, policies, and procedures. Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Completes internal audits of food service and food production. Completes routine kitchen inspections. Leads the action planning process to attain goals and resolve deficiencies. Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. Evaluates food operations to ensure proper allocation of resources. Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations. Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings. Ensures menus meet nutritional and budgetary requirements. Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases. Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances. Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements. Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production. Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans. May perform other duties as assigned which are appropriate for this grade and assignment.

Responsibilities

Serves as professional and technical advisor to staff and other health care professionals.
Represents the food operations section on projects, committees and/or workgroups within the department and the facility.
Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
Develops procedures and guidelines for food operations.
Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.
Monitors compliance with regulatory standards, policies, and procedures.
Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans.
Completes internal audits of food service and food production.
Completes routine kitchen inspections.
Leads the action planning process to attain goals and resolve deficiencies.
Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.
Evaluates food operations to ensure proper allocation of resources.
Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.
Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings.
Ensures menus meet nutritional and budgetary requirements.
Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases.
Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.
Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
Executes the training plan for the food operations section.
Orients and trains employees related to food service and food production and appropriate policies and procedures.
Assists with new employee onboarding in food service and food production.
Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
May perform other duties as assigned which are appropriate for this grade and assignment.