Supervisory Dietitian (Food Operations)

Veterans Health Administration • White City, OR

5d • Onsite

About The Position

The Supervisory Dietitian (Food Operations) leads the strategic and business functions of the full food service operations section at the White City VA. The position supports Nutrition & Food Services goals in alignment with the medical center mission and coordinates section activities with facility services and units, clinics, and the local community. It provides professional and technical advice on food operations and works with other Supervisory Dietitians to support the department and carry out its activities.

The role oversees staffing, employee and labor relations, subordinate staff performance, training, food operations development, quality improvement, policies and regulatory compliance. It establishes strategic goals aligned with department, VISN, and national program plans; evaluates data and action plans to improve outcomes; and manages budgets, contracts, subsistence, and supply purchasing. The position is a permanent, non-virtual role with a Monday–Friday schedule from 8:00 a.m. to 4:30 p.m. Telework is not available. Recruitment or relocation incentives may be authorized for highly qualified candidates; permanent change-of-station relocation is not authorized.

Requirements

• U.S. citizenship, except that non-citizens may be appointed only when qualified U.S. citizens cannot be recruited under VA policy.
• Registered Dietitian Nutritionist (RDN) credential from the Commission on Dietetic Registration (CDR). A temporary full-time appointment not to exceed one year may be available to certain non-credentialed dietitians who meet specified degree and supervised-practice requirements and are eligible to take the CDR registration exam.
• Proficiency in spoken and written English.
• 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.
• 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.
• For foreign degrees, education must be evaluated by ACEND and meet its International Dietitian Education standards.

Nice To Haves

• Experience with menu planning, recipe development, and Computrition.
• Knowledge of human resource management principles and ability to manage or supervise.
• Knowledge of leading lower-graded staff in a food service setting.
• Experience with budget planning and implementation.

Responsibilities

• Provide food-operations 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 subordinate staff work, exercising 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 Nutrition & Food Services, VISN, and national program strategic plans.
• Lead continuous quality improvement in Food Service Operations, including identifying and prioritizing problems, setting goals, developing action plans, and analyzing data to evaluate progress and improve outcomes.
• Develop and update policies and procedures and establish and oversee regulatory compliance systems.
• Coordinate food service policies and procedures with clinical nutrition management, nursing, and other applicable services.
• Manage budgets and other resources, considering 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 Nutrition & Food Services, and submit reports to the Nutrition & Food Services Chief.
• Solicit support from or negotiate with facility managers to support the success of the food operations section.
• Work with Supervisory Dietitians to support the department, cover Nutrition & Food Services work, and execute departmental activities.
• Perform other related duties as assigned that are appropriate to the grade and assignment.

Benefits

• Federal employee benefits package is available to the employee and family, subject to position and eligibility rules.
• Prior work or military service may be credited toward annual leave accrual if requested and approved before appointment; approval is not guaranteed.
• Recruitment or relocation incentives may be authorized for highly qualified candidates.

What This Job Offers

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