Supervisory Food Service Systems Manager

** Supervisory Food Service Systems Manager (Dietitian)**

**Department of Veterans Affairs**

** Greater Los Angeles Healthcare System**

**Location**

1 vacancy in the following location:

** Relocation expenses reimbursed**

No

** Telework eligible**

No

**Duties**

** Summary**

The Food Service Systems Manager is responsible for the food production and administrative section of Nutrition and Food Services (NFS) in cooperation with the Food Services Operations Manager. This dietitian provides professional and management support, which includes planning, implementing and directing food production and service. Supports medical center mission and coordinates section activities with other services and units in the Service, facility, clinics and local community.

**Responsibilities**

**FUNCTIONS**

+ Food Production, Service and Menu Planning

+ Manages the menu planning and implementation process for NFS. Adheres to VA guidelines for healthy meals, incorporates cultural transformation ideas and patient centered care thought process when planning meals. Continually makes changes to the menu based on patient feedback and innovations in the field of hospital food service.

+ Ensures that holiday menus and monotony breakers events are coordinated with appropriate staff.

+ Ensures that all menus meet the nutrition requirement as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.

+ Manages contracts. Establishes food specifications to ensure receipt of quality products. Manages all food, and supply purchasing for NFS. Ensures food quality and delivery issues are addressed with vendors and/or the Contracting Officer, as needed.

+ Manages the Food Production operation with advance food preparation and delivery, or other, as appropriate.

+ Evaluates the current food production and service system and makes appropriate and effective recommendations to the Assistant Chief/Chief, NFS to improve services provided to patients, reduce or stabilize cost of services, improve quality of food services and performance of human resources.

+ Assesses quality and quantity of work produced, safety and sanitation programs, Hazard Analysis Critical Control Point program (HACCP), infection control program, menu review and other quality improvement monitors.

+ Implements changes based on above monitors and systematic internal and external reviews to ensure compliance with all regulatory agency requirements, such as The Joint Commission, Academy of Nutrition and Dietetics, FDA Food Code, and specific VHA guidelines.

+ Works with the Food Services Operations Manager to ensure that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HACCP standards.

+ In conjunction with the Food Services Operations Manager, plans and coordinates equipment needs and develops requirements to meet the Service's objectives. Assesses technological innovations, improvements in food production/food service systems, and space utilization.

+ Manages emergency food and supplies for Service, ensuring adequate stock levels are maintained and rotated. **Education**

+ Ensures that employees meet mandatory training requirements.

+ Supports employee development by encouraging participation in promotional activities, acquiring experience in specialty areas and/or certification.

+ Supports the goals and objectives of the Dietetic Internship and provides a positive learning experience for dietetic interns and students, as well as other trainees and students.

+ Educates nurses and other facility personnel as needed.

+ Orients and trains new supervisors related to operations of food production and service and appropriate policies and procedures. **Management/Supervision**

+ Develops strategic planning goals and objectives for food production and service.

+ Integrates customer service, including patient satisfaction and stakeholder support, into the strategic plan.

+ Monitors current year budget and expenditures to ensure compliance with Service objectives.

+ Develops and reviews/updates standard operating procedures related to the food production, transportation and sanitation sections of NFS.

+ Develops position descriptions and/or functional statements and determines the level of competency necessary to meet mandatory job requirements.

+ Develops performance standards and competency statements.

+ Counsels employees whose performance is marginal or unsatisfactory.

+ Assists supervisory subordinates to determine performance problems versus disciplinary problems and determine appropriate course of action.

+ Conducts performance reviews and competency assessments.

+ Evaluates performance of employees and uses the award process, as available, to recognize staff for performance awards or special contributions.

+ Manages the performance improvement program of the food management section in conjunction with the Food Services Operations Manager.

+ Through cooperation with the Food Services Operations Manager, ensures that all quality control indicators and monitors are accurately reported, analyzed, and corrective action is taken as needed.

+ Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.

+ Conducts regular meetings with staff to communicate Service issues.

+ Requests recruitment, reassignment or revisions in staffing in food production areas as indicated, based on workload changes.

+ Collaborates with section managers in NFS to determine best practices and promote a cohesive working environment. Other Duties as assigned.

**Work Schedule:** Monday - Friday, 6:30 am to 3:00 pm

**Fi****nancial Disclosure Report:** Not required **Travel Required**

Not required

** Supervisory status**

Yes

** Promotion Potential**

None

**Requirements**

** Conditions of Employment**

+ You must be a U.S. Citizen to apply for this job

+ Designated and/or random drug testing may be required

+ Selective Service Registration is required for males born after 12/31/1959

+ You may be required to serve a probationary period

+ Subject to a background/security investigation

+ Must be proficient in written and spoken English

+ Selected applicants will be required to complete an online onboarding process ** Qualifications**

**Basic Requirements**:

+ **Citizenship.** Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part.

+ **English Language Proficiency.** Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d)

+ **Education and Supervised Practice**

+ (1) The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:

- (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE).

- (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience.

+ (2) Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States.