Supervisory Dietitian (Food Operations)

Veterans Health Administration • Nashville, TN

13d

About The Position

The Supervisory Dietitian is responsible for the strategic and business aspects of the full food service operations section. The position supports Nutrition and Food Service (NFS) goals in alignment with the medical center mission and coordinates section activities with services and units across the facility, clinics, and local community.

The role ensures compliance with internal and external regulatory authorities while maintaining a food-forward and Veteran-centric focus. Food service may use conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities. The Supervisory Dietitian integrates evidence-based guidelines into food operations and collaborates with clinical nutrition to improve the Veteran dining experience and support clinical nutrition goals.

The position provides leadership and professional and technical advice; oversees staffing, employee relations, and labor relations; and exercises supervisory and personnel management responsibilities. It establishes training plans, develops food operations, aligns strategic goals with NFS, VISN, and national plans, and leads continuous quality improvement. The role also develops policies and procedures, oversees regulatory compliance, manages budgets and resources, directs contract and purchasing activities, submits reports to the NFS Chief, and works with facility managers and other Supervisory Dietitians to support department operations.

Requirements

• United States citizenship; non-citizens may be appointed only when qualified citizens cannot be recruited in accordance with VA policy.
• Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) credential, registered with the Commission on Dietetic Registration.
• One year of experience equivalent to the next lower grade level.
• Knowledge of business administration practices, including budget planning, contracting, and food and supply purchasing for successful food service program operations.
• Written communication skills, including policy development and standard operating procedures.
• Strategic planning skills to develop goals, objectives, and action plans.
• Ability to analyze data to monitor progress toward improving and sustaining outcomes.
• Ability to supervise subordinate staff by planning, organizing, delegating, directing, controlling, and reviewing activities and performance.
• Ability to negotiate.
• Proficiency in written and spoken English.
• Compliance with applicable Selective Service registration requirements for males born after December 31, 1959.
• Ability to complete a background/security investigation and the required online onboarding process.
• Ability to provide acceptable identification for pre-employment requirements, including REAL ID-compliant identification where applicable.
• Participation in the seasonal influenza vaccination program.
• Agreement to serve a one- or two-year trial period, as applicable.
• Ability to meet physical requirements including intermittent walking and standing, routinely carrying normal amounts of written/reference materials, and occasionally moving audiovisual equipment or charts and arranging classroom areas.

Nice To Haves

• Previous experience in Food Operations management within VHA is preferred.

Responsibilities

• Provide food-operations-specific leadership and serve as a professional and technical advisor to staff and other health care professionals.
• Oversee human resources staffing, employee relations, and labor relations in Food Service Operations.
• Plan, direct, and assess the work of subordinate staff and exercise supervisory and personnel management authorities.
• Establish a training plan for the food operations section.
• Develop and lead food operations.
• Establish strategic goals and align priorities with the NFS department, VISN, and national programs.
• Lead continuous quality improvement in Food Service Operations; identify and prioritize problems, set goals, develop action plans, and analyze data to evaluate progress and 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 as applicable.
• Manage the budget and other resources, accounting for future trends, inflation, service opportunities, growth, efficiencies, and strategic efforts in resource requests to the Chief.
• Direct staff in managing contracts, subsistence, and supply purchasing for NFS, and submit reports to the NFS Chief.
• Solicit support from or negotiate with facility managers to influence decisions that support food operations success.
• Work with Supervisory Dietitians to support the department, cover NFS work, and execute departmental activities.
• Perform other related duties as assigned that are appropriate for the grade and assignment.

Benefits

• Federal employee benefits package available to eligible employees and their families.
• Annual leave accrual based on federal service; prior work or military service may qualify for credit toward the accrual rate if requested and approved before appointment.

What This Job Offers

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