Supervisory Dietitian (Food Operations)

About the role

Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff. This position is located at the Huntington WV, VA Medical Center.

Responsibilities

• Serves as professional and technical advisor to staff and other health care professionals.
• Represents the food operations section on projects, committees and/or workgroups within the department and the facility.
• Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
• Develops procedures and guidelines for food operations. Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.
• Makes decisions regarding compliance with regulatory standards, policies, and procedures.
• Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Completes internal audits of food service and food production. Completes routine kitchen inspections.
• Leads the action planning process to attain goals and resolve deficiencies.
• Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt, storage, preparation and service of food conforms to quality/quantity standards.
• Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.
• Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings.
• Ensures menus meet nutritional and budgetary requirements.
• Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases.
• Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.
• Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
• Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production.
• Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
• May perform other duties as assigned which are appropriate for this grade and assignment.

Requirements

• Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) - 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).
• One year of experience equivalent to the next lower grade level.
• Knowledge of accrediting requirements in clinical nutrition to assess staff compliance and implement performance improvements.
• Skill as a nutrition expert to provide technical guidance, direction and staff development.
• Skill in Evidence-Based Nutrition Practice Guidelines to develop, implement and coordinate best practices.
• Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
• Ability to analyze data in order to recommend allocation of resources.

Qualifications

• Basic Requirements: United States Citizenship; Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD); Completed an ACEND accredited experiential or supervised practice program.
• Preferred Experience: Three to Five years of food production and food service operations experience.