Veterans Affairs, Veterans Health Administration Dietitian (FSM) in Buffalo, New York
Summary The Food Service Systems Management Supervisory Dietitian is responsible to provide direct supervision for the department in Buffalo and Food Production for Batavia, NY, provide administrative support to the entire section of Nutrition and Food Service (N&FS) at. This dietitian provides professional and management support, which includes staffing, planning, developing, organizing, coordinating, controlling, implementing and directing food production and service. Responsibilities . Food Service Systems Manages the Food Service and Production operation with conventional cooking, convenience cooking, advance food preparation and delivery, or room service, as appropriate. Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief, Nutrition & Food Service to improve services provided to patients, reduce or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section and is instrumental in putting those plans into action. Develops and annually reviews standard operating procedures that relate to the Nutrition & Food Service policies/procedures and reports to Chief NFS recommendations for changes. Coordinates programs with nursing and other services. Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, 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 assure compliance with all regulatory agency requirements (i.e. Joint Commission of Accreditation of Health Care Organizations (JCAHO), The Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines. Manages following contracts for subsistence, bread/dairy, and supply purchasing for N&FS. Completes required prime vendor surveys and submits reports to Chief, Nutrition and Food Service. Assists in the development of menu planning, food production schedules, standardization of recipes and costs. Displays extensive knowledge principles of quality food preparation and service to substantiate instruction in methodology. Assures that all menus meet the nutrition requirement as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs. Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards. Purchases items using government credit cards or via logistics for both food and non-food items and maintains documentation and submits reports to Chief of Nutrition & Food Services. Plans and coordinates equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains VISTA dietetic software in order to ensure full utilization of all DHCP (decentralized hospital computer program) or current program used at the time. Work Schedule: Monday - Friday 7:00 am - 3:30 pm Financial Disclosure Report: Not required Requirements Conditions of Employment 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: United States Citizenship 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. 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)). English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). GRADE REQUIREMENTS GS-13 Food Service Systems Manager (over two or more medical centers/divisions) (a) Experience. Completion of 1 year of experience equivalent to the next lower grade level closely related to the position being filled, and must fully meet the KSAs at that level. (b) 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 serves as 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. The individual 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 food service systems manager develops financial goals, manages a budget, organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns, and provides estimates for planning and adjustments as program and resources change. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs 1. Knowledge of, and skill in applying, the theories and practices of clinical nutrition and/or food service systems management sufficient to resolve complex, controversial, or precedent-setting matters. 2. Demonstrated skill in making decisions on problems presented by subordinate supervisors, team leaders, or other personnel. 3. Skill and ability to effectively communicate and advise senior management officials. 4. Knowledge required to serve as a recognized expert on the theories and practices of clinical nutrition and/or food service systems management to provide authoritative advice and coordination of nutrition care programs and resolve complex, controversial, or precedent-setting matters. 5. Ability to translate management goals and objectives into well-coordinated and controlled work operations. 6. Ability to manage/supervise programs, staff, and resources at two or more medical centers/divisions, i.e., plan, organize, delegate, direct, control, review activities of groups of subordinates. 7. Ability to evaluate subordinate supervisors or leaders and serve as the reviewing official on evaluations of non-supervisory employees rated by subordinate supervisors. References: VA Handbook 5005/80, Part II Appendix G20 The full performance level of this vacancy is GS-13. The actual grade at which an applicant may be selected for this vacancy is GS-13. Physical Requirements: See VA Directive and Handbook 5019. Education IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education. TRANSCRIPTS MUST BE SUBMITTED AT THE TIME OF APPLICATION, FAILURE TO DO SO WILL RESULT IN DISQUALIFICATION FROM BEING CONSIDERED. Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html. Additional Information This job opportunity announcement may be used to fill additional vacancies. It is the policy of the VA to not deny employment to those that have faced financial hardships or periods of unemployment. This position is in the Excepted Service and does not confer competitive status. VA encourages persons with disabilities to apply. The health-related positions in VA are covered by Title 38, and are not covered by the Schedule A excepted appointment authority. Veterans and Transitioning Service Members: Please visit the VA for Vets site for career-search tools for Veterans seeking employment at VA, career development services for our existing Veterans, and coaching and reintegration support for military service members. If you are unable to apply online view the following link for information regarding an Alternate Application.