Food Service Systems Manager

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

**Department of Veterans Affairs**

**Summary**

This position is responsible for the administrative and supervisory functions of food service operations and providing oversight on the day-to-day operations of the patient meal selection and service operation. This dietitian collaborates with the Clinical Nutrition Section and Medical Center professional and administrative staff to support the provisions of nutrition interventions to the Veteran population.

**Location**

1 vacancy in the following location:

+ **Duties**

Major duties include, but are not limited:

* Manages the menu planning and implementation processes for NHFS.

* Assures that all menus meet nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.

* Serves as the official approving dietitian for the menus.

* Assures compliance with all regulatory agency requirements (i.e. The Joint Commission (T JC), FDA Food Code and VHA directives and guidelines.

* Keeps section 'inspection ready' at all times.

* Provides administrative direction and support to the Wage Grade food service employees and supervisors.

* Participates in and/or plans continuing education activities such as symposiums, workshops and professional meetings.

**Work Schedule**: Monday-Friday 7:00 am to 3:30 pm

**Telework**: Not Available

**Virtual:** This is not a virtual position.

**Position Title/Functional Statement #**:Food Service Systems Manager (Supervisory Dietitian)/PD000000

**Relocation/Recruitment Incentives**: Not Authorized

**Permanent Change of Station (PCS):** Not Authorized

**Fi****nancial Disclosure Report:** Not required **Requirements**

** Conditions of Employment**

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

* 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

* Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)

* Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Department of Veterans Affairs Personnel

** Qualifications**

**QUALIFICATIONS***

Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met.

**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.)

* **Education and Supervised Practice**. 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:

+ 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).

+ 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.

+ 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. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program.

* **Registration/Certification.** All applicants must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Oncology Nutrition (CSO)).

**Grade Determinations:**

**GS-12 (Food Services System Manager) Experience:** Applicants must have at least 1 year of experience equivalent to the next lower grade level (GS-11). In addition to the experience above, the candidate must demonstrate the following KSAs:

- Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities.

- Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes/systems as needed.

- Ability to act as a consultant for staff.

- Ability to determine the continuing education needs of staff and appropriate resources to meet those needs.

- Knowledge of human resource management principles and the ability to manage/supervise, i.e., plan, organize, delegate, direct, control, review activities of groups of subordinates.

- Ability to direct and supervise food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities.

**Assignment.** For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. A food service systems manager is a supervisory dietitian and consultant with primary responsibility for management support of meal service, which includes food production and food service activities that are either self-operated or contractual agreements. The food service systems manager may interface with a contractual provider when appropriate and interfaces with the clinical nutrition program to ensure that services provided reflect the nutrition needs of the patient. The food service systems manager is responsible for ensuring compliance with internal and external regulatory authorities and assesses, plans, and evaluates the food service systems management program to ensure proper coordination between the delivery of patient meal service and the overall delivery of health care. The individual develops financial goals, manages a budget and organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns; provides estimates for planning and adjustments as program and resources change.

**References:** VA Handbook 5005, Part II, Appendix G20- Dietitian Qualification Standard.

**PHYSIC