Food Service Systems Manager (NTE) 120 days
The Food Service System Manager shares the technical, professional and administrative responsibility with the Chief for the Food and Nutrition Service (FNS) for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition program. Duties include but are not limited to:
Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Assists in the provision of leadership to assure that all activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care, education, training and research. Coordinates and evaluates Service compliance to VHA regulations, Central Office directives, ADA Laws, VISN guidelines, Medical Center policy, Union Master agreement, Service procedures and all accrediting and regulatory agencies including but not limited to US food code, JCAHO, OSHA and OIG to assure optimal nutrition care of veterans, in the continuum of care and in a multidisciplinary model. Coordinates menu planning, assists in subsistence purchases, production, and delivery of safe, high quality, nutritionally adequate meals. Provides leadership and serves on the Nutrition Committees as assigned. Assists in the development and administration of management programs for all NFS employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Coordinates and delegates nutrition related training for other disciplines, students, and/or trainees so they can perform their patient care duties more efficiently. Serves as a mentor for N&FS staff, medical center staff using knowledge of management techniques to promote personal and professional growth and development. Work Schedule:
Monday-Friday 8am to 4:
30pm Financial Disclosure Report:
Not required 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:
Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. 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)). May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Grade Determinations:
Experience. Completion of 1 year of experience equivalent to the next lower grade level. Assignments. 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. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs designated by an asterisk ( ):
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. References:
VA HANDBOOK 5005/80 PART II APPENDIX G20 The full performance level of this vacancy is GS-12. Physical Requirements:
See VA Directive and Handbook 5019.
Estimated Salary: $20 to $28 per hour based on qualifications.
Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Assists in the provision of leadership to assure that all activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care, education, training and research. Coordinates and evaluates Service compliance to VHA regulations, Central Office directives, ADA Laws, VISN guidelines, Medical Center policy, Union Master agreement, Service procedures and all accrediting and regulatory agencies including but not limited to US food code, JCAHO, OSHA and OIG to assure optimal nutrition care of veterans, in the continuum of care and in a multidisciplinary model. Coordinates menu planning, assists in subsistence purchases, production, and delivery of safe, high quality, nutritionally adequate meals. Provides leadership and serves on the Nutrition Committees as assigned. Assists in the development and administration of management programs for all NFS employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Coordinates and delegates nutrition related training for other disciplines, students, and/or trainees so they can perform their patient care duties more efficiently. Serves as a mentor for N&FS staff, medical center staff using knowledge of management techniques to promote personal and professional growth and development. Work Schedule:
Monday-Friday 8am to 4:
30pm Financial Disclosure Report:
Not required 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:
Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. 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)). May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Grade Determinations:
Experience. Completion of 1 year of experience equivalent to the next lower grade level. Assignments. 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. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs designated by an asterisk ( ):
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. References:
VA HANDBOOK 5005/80 PART II APPENDIX G20 The full performance level of this vacancy is GS-12. Physical Requirements:
See VA Directive and Handbook 5019.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$81,723 to $106,245 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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