Supervisory Dietitian (Food Operations) Recruitment/Relocation Incentive

Department of Veterans Affairs•Indianapolis, IN

28d

About The Position

The Supervisory Dietitian, assignment is in the Food Nutrition and provides expert supervision of a complex Veteran-Centric food operation which consists of four sections (Informatics, Food Service, Production, Nutrition Communication Center). They are an essential part of the NFS executive leadership team and Supervisory makes decisions based on intricate and unrelated information from inconclusive or variable data related to food operations. Position offers a Recruitment/Relocation Incentive. The duties of the position may include but are not limited to the following: General Description of Assigned Duties: Provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience. Responsible for carrying out the strategic and business aspects of the full food service operations section. Support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility, clinics, and local community. Responsible for ensuring compliance with internal and external regulatory authorities while maintaining a "food forward" and Veteran-Centric focus with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities. Ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section. Functions or Scope of Assigned Duties: Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals. Has oversight over HR staffing, employee relations and labor relations in Food Service Operations. Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff. Establishes a training plan for the food operations section. Develops and leads food operations. Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs. Leads the continuous quality improvement effort in Food Service Operations. Identifies and prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes. Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance. Coordinates food service operation policies and procedures with clinical nutrition management, nursing and other services, as applicable. Manages the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief. Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief. Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success. Works closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department. May perform other related duties as assigned which are appropriate for this grade and assignment.

Responsibilities

Provide professional and management support to the department
Carry out the strategic and business aspects of the full food service operations section
Support the NFS goals in alignment with the broader medical center mission
Coordinate section activities with other services and units in the facility, clinics, and local community
Ensure compliance with internal and external regulatory authorities
Maintain a "food forward" and Veteran-Centric focus
Integrate evidence-based guidelines into food operations
Collaborate closely with the clinical nutrition section
Provide food-operations-specific leadership
Serve as professional and technical advisor to staff and other health care professionals
Oversight over HR staffing, employee relations and labor relations in Food Service Operations
Exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff
Establish a training plan for the food operations section
Develop and lead food operations
Establish strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs
Lead the continuous quality improvement effort in Food Service Operations
Identify and prioritize problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes
Develop and update policies and procedures and establishes and oversees 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
Direct staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief
Solicit support and/or negotiates with facility managers to influence decisions to support food operations section success
Work closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department
May perform other related duties as assigned which are appropriate for this grade and assignment