Supervisory Dietitian (Food Operations)

Department of Veterans Affairs•Philadelphia, PA

54d•Onsite

About The Position

The Dietitian Food Service Systems Manager oversees 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, advanced preparation, delivery, room service, or a combination of food production and service modalities. Duties for this position include but are not limited to: 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.

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.