The Food Service Systems Manager is responsible for the food service section of Nutrition and Food Service (NFS) in the Finger Lakes Healthcare System at Canandaigua and Bath VA Medical Centers. This dietitian provides professional and management support, which includes planning, implementing and directing the food production and service and collaborates with the Clinical Nutrition Section. **Location either Canandaigua, NY or Bath, NY - Travel between both locations is required**
Basic Requirements: United States Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. 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). Current VHA Dietitians that qualify based on being covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements. Grade Determinations: Experience. One year of experience equivalent to the next lower grade level Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs: Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully. Skill in written communication including policy development and standard operating procedures. Skill in strategic planning to develop goals, objectives and action plans. Skill in analyzing data to monitor progress towards improving and sustaining outcomes. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). Ability to negotiate. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: General office work is performed under normal conditions and generally requires limited physical effort. Considerable amount of walking is involved during inspection tours, and staff supervision etc. Physical exertion is involved in receipt of supplies, on the job demonstrations, etc.; may be subject to falls, extremes of temperature, minor bruises, etc., during inspection tours, etc. Ability to concentrate and be alert is necessary. Incumbent must be able to handle the mental stress of a multiple assignments and time restraints.
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 for two or more medical centers or divisions. Resolves complex, controversial or precedent setting matters. Makes decisions to resolve issues presented by subordinate supervisors or other personnel. 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. Develops and annually reviews standard operating procedures that relate to the administrative section. 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, Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines. Serves as a recognized expert on the theories and practices of food service systems management to provide authoritative advice and coordination of nutrition care programs and resolve complex, controversial, or precedent-setting matters. Education Implements and coordinates a continuing staff development program through scheduled conferences, seminars, workshops, and intra and inter VA details. Ensures that staff meet mandatory training requirements. Supports employee development by encouraging participation in promotional activities, acquiring experience in specialty areas and/or certification. Serves as a mentor for the Dietetic Training Program and a preceptor for the administrative section. Instructs, supervises, and evaluates interns while in the administrative rotations. Assists Dietetic Internship Director to revise and update curriculum. Educates nurses and other facility personnel as needed. Orients and trains employees related to operations of the administrative section and appropriate policies and procedures. Train personnel in various computer applications and security issues regarding the VISTA dietetic software package. Work Schedule: 8:00-4:30 Monday-Friday Virtual: This is not a virtual position. Functional Statement #: PD24471F