Supervisory Dietitian - Food Operations

Veterans Health Administration • Altoona, PA

12d • Onsite

About The Position

The Supervisory Dietitian (Food Operations) oversees food service and production operations and provides administrative and technical supervision of staff. The position executes food service and production operations to meet individual meal needs through Veteran-centric “Food Forward” programs, using conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of production and service methods. The incumbent supervises wage-grade positions, including at least one supervisor or leader, and provides administrative management and direction for the Food Operations Section.

The role integrates evidence-based guidelines into food operations and collaborates closely with the clinical nutrition section to enhance Veterans’ dining experience and support that section’s strategic goals. The position also serves as a professional and technical advisor, represents food operations on projects and committees, and exercises supervisory and personnel-management responsibilities.

The work schedule is 8:00 a.m. to 4:30 p.m., Monday through Friday. Telework is not available, and the position is not virtual. Relocation and recruitment incentives and permanent change of station are not authorized. The position is eligible for the Education Debt Reduction Program, subject to program requirements and approval; awards may be up to $200,000, with a one-to-five-year eligibility period. Former EDRP participants are ineligible to apply.

Requirements

• U.S. citizenship, except where appointment of a non-citizen is permitted under VA policy when qualified citizens cannot be recruited.
• Registration as a Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR), subject to the stated grandfathering provisions.
• One year of experience equivalent to the next lower grade level.
• Skill managing computer software programs related to food service systems.
• Skill applying nutrition knowledge to develop menus that meet nutritional standards.
• Skill developing training and reference materials.
• Skill evaluating data to improve outcomes.
• Skill providing training related to food service systems technology.
• Skill collaborating with stakeholders.
• Ability to supervise subordinate staff by planning, organizing, delegating, directing, controlling, and reviewing activities and performance.
• Knowledge of standards for assessing staff compliance and implementing performance improvements.
• Skill establishing goals and objectives to coordinate activities, evaluate accomplishments, and solve problems.
• Ability to use Evidence-Based Nutrition Practice Guidelines to develop, implement, and coordinate best practices.
• Ability to serve as a food operations expert by providing technical guidance, direction, and staff development.
• Proficiency in written and spoken English.
• Must meet applicable background and security investigation requirements and complete required onboarding procedures.
• Must participate in the seasonal influenza vaccination program.
• Must serve a one- or two-year trial period, subject to the conditions described in the announcement.

Nice To Haves

• Food service operation supervision experience.
• Experience with food software programs.

Responsibilities

• Oversee food service and production operations serving individual meal needs through appropriate production and service methods.
• Provide administrative management and direction for the Food Operations Section.
• Serve as a professional and technical advisor to staff and other health care professionals, and represent food operations on projects, committees, and workgroups.
• Supervise wage-system staff, including at least one supervisor or leader, and exercise supervisory and personnel-management authorities in planning, directing, and assessing staff work and competence.
• Develop food-operations procedures and guidelines, monitor compliance with regulatory standards and policies, and lead action planning to achieve goals and resolve deficiencies.
• Implement the Hazard Analysis and Critical Control Point program and ensure food requisitioning, receipt, storage, preparation, and service meet quality and quantity standards.
• Evaluate food operations, resource allocation, and service outcomes; devise and implement action plans to resolve issues, meet goals, and improve patient satisfaction and food-operation quality.
• Ensure menus meet nutritional and budgetary requirements.
• Assess technological equipment innovations, review specifications, and recommend equipment purchases.
• Develop and implement contingency plans to maintain food operations during emergencies and unusual circumstances.
• Manage the emergency feeding cache and ensure menus and supplies meet facility and TJC requirements.
• Execute the food operations section training plan.
• Integrate evidence-based guidelines into food operations.
• Collaborate with the clinical nutrition section to enhance Veterans’ dining experience and support its strategic goals.
• Perform other duties as required.

Benefits

• Education Debt Reduction Program (EDRP), subject to eligibility and approval, with an award amount of up to $200,000 and an eligibility period of one to five years.
• Federal employee benefits package; specific benefits depend on position and eligibility.

What This Job Offers

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