Supervisory Dietitian (Food Operations)

Veterans Health Administration • Fayetteville, NC

9d • Onsite

About The Position

The Supervisory Dietitian (Food Operations) oversees a food service and production operation and provides administrative and technical supervision to staff. The role manages food service and production using advance food preparation, cook-serve, and delivery approaches to meet individual meal needs through Veteran-centric food programs. The incumbent serves as a professional and technical advisor to staff and other health care professionals, represents the food operations section on projects and committees, and provides administrative management and direction for the section.

The position develops procedures and guidelines, monitors compliance with regulatory standards and policies, leads action planning to meet goals and resolve deficiencies, and ensures food requisitioning, receipt and storage, preparation, and service meet quality and quantity standards. It evaluates food operations and resource allocation, develops solutions and contingency plans, and helps maintain continuity during emergencies. The role also manages menu planning and implementation, ensuring menus meet nutritional, budgetary, production, and delivery requirements.

The incumbent leads staff development and training for the food operations section, integrates evidence-based guidelines into operations, and collaborates with clinical nutrition and other facility services to support patient satisfaction and the Veteran dining experience. The primary schedule is Monday through Friday, 8:00 a.m. to 4:30 p.m.; the work schedule may vary and includes holidays and weekends. The position is onsite and is not eligible for telework or virtual work.

Requirements

• Must be a U.S. citizen, subject to the stated limited exception for non-citizens when qualified citizens cannot be recruited under VA policy.
• Must hold the Registered Dietitian Nutritionist (RDN) credential from the Commission on Dietetic Registration.
• Must be fluent in English.
• One year of experience equivalent to the next lower grade level.
• Knowledge of standards for assessing staff compliance and implementing performance improvements.
• Skill in establishing goals and objectives, coordinating activities, evaluating accomplishments, and solving problems.
• Skill in applying nutrition knowledge to ensure menus meet nutrition standards.
• Ability to use Evidence-Based Nutrition Practice Guidelines to develop, implement, and coordinate best practices.
• Ability to serve as a food operations expert and provide technical guidance, direction, and staff development.
• Ability to supervise subordinate staff, including planning, organizing, delegating, directing, controlling, and reviewing work and performance.
• Ability to analyze data and recommend resource allocation.
• For supervisory assignments above the full-performance level, significant higher-level duties must be performed as a major duty at least 25% of the time, and administrative and technical supervision must be provided at least 25% of the time.
• Must meet VA pre-employment conditions, including applicable drug testing, background/security investigation, onboarding, identification, and seasonal influenza vaccination requirements.
• Must pass the required pre-employment physical examination stated in the conditions of employment.

Nice To Haves

• Supervisory experience.
• Ability to plan, direct, and assess subordinate work and competencies.
• Experience coordinating with other disciplines.
• Experience developing and implementing policies and procedures.
• Knowledge of regulatory standards.
• Ability to develop training plans.
• Ability to coordinate scheduling and establish standardized production procedures.
• Knowledge of sanitation standards such as HACCP and ServSafe.
• Computer skills and clear communication ability.

Responsibilities

• Manage food service and production operations using advance food preparation, cook-serve, and delivery systems.
• Evaluate food production and service systems and recommend improvements to services, costs, food-service quality, and staff performance.
• Develop and annually review standard operating procedures for the administrative section.
• Coordinate food-service programs with nursing and other services.
• Assess the quality and quantity of work through menu nutrient analysis, taste panels, safety and sanitation programs, HACCP, infection control, menu reviews, and other quality-improvement measures.
• Manage prime vendor contracts, subsistence and supply purchasing, and required vendor surveys and reports.
• Manage menu planning and implementation, ensuring menus meet nutrition, budget, production, and food-delivery requirements.
• Develop strategic goals and objectives for the administrative section.
• Prepare financial reports and comparative data for future budgets and forecasts, and monitor current-year budget and expenditures.
• Develop position descriptions, competency requirements, performance standards, and competency statements.
• Counsel employees with marginal or unsatisfactory performance and assist subordinate supervisors in addressing performance or disciplinary issues.
• Conduct performance reviews and competency assessments.
• Coordinate continuing staff development through conferences, seminars, workshops, and VA details; ensure mandatory training is completed.
• Educate nurses and other facility personnel as needed, and orient and train employees on administrative operations, policies, and procedures.
• Train personnel in computer applications and security related to the Computrition dietetic software package and diet office operations.
• Approve annual in-service training schedules and coordinate the service education and training program for nonprofessional employees.
• Provide technical guidance and supervision to staff, including planning, organizing, delegating, directing, controlling, and reviewing subordinate work and performance.
• Monitor regulatory compliance and lead action planning to address deficiencies and achieve service goals.
• Assess technological equipment innovations, review specifications, and recommend equipment purchases.
• Develop contingency plans and manage emergency feeding cache to support continuity of operations and meet facility and TJC requirements.
• Collaborate with the clinical nutrition section to improve the Veteran dining experience and support its strategic goals.

Benefits

• Federal employee benefits package available to eligible employees and their families; specific benefits depend on position type and eligibility.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager