Summary The Southern Arizona VA Healthcare Network is recruiting for a Food Service Systems Manager (FSSM) supervisory dietitian responsible for directing food service and administrative activities for Nutrition and Food Services (NFS). The FSSM provides professional and management support to includes planning, implementing, and directing the food service and administrative programs. S/he coordinates section activities with other services and units in the facility, clinics, and local community. Responsibilities The Food Service Systems Manager provides guidance on controversial issues or assignments for which precedent studies are not available. The incumbent plans, coordinates, and carries out the successive steps in fact-finding and analysis of issues in accordance with accepted office policies, applicable precedents, organizational concepts, management theory, and occupational training. The major duties and responsibilities include but are not limited to: Directs and supports the provision of nutrition therapy and food service programs by directly supervising the production manager and Nutrition Communication Center (NCC). Directly accountable for quality and quantity of the work through levels of supervision and subordinate employee work groups. Directs and manages the daily activities of the (NCC) to ensure timely, safe, and accurate tray ticket processing, collection of menu selections, and handling of a customer service related issues. Provides oversight for the food service operation with advance food preparation and delivery system. Coordinates the menu planning and implementation processes for NFS through collaboration with the production team, informatics dietitian and Assistant Chief, Nutrition and Food Services. Assesses technological equipment innovations, automation, improvements in food storage, production/food service systems and space utilization. Participates in the development of strategic planning goals and objectives for food services section. Executes plan of action and integrates customer service, including patient satisfaction and stakeholder support, into the strategic plan. Plans, directs and guides staff during emergent and/or unanticipated resource constrictions. During planning work adjustments, communicates with higher level supervisory staff for concurrence when proposed changes would modify or deviated work schedules or operations outside direct supervisory control. Provides information and advice to the Assistant Chief of Nutrition and Food Services on such matters as ability to accomplish work assignments (FTEE distribution), changes in food production techniques, food specifications and standards, ability to procure food items, rearrangement and selections of equipment, budget estimates, inventory management, FTEE realignment, and quality control. Develops and initiates a review of the standard operating procedures (SOP), food service policies, MOUs that relate to the food production and service sections. Coordinates programs and services with the external and internal customers such as nursing, EMS, behavioral health, PACT, etc. Manages the performance improvement and quality control program for the food production section with the assistance from quality control and informatics dietitians. Oversees informatics dietitians training documents and employee education, developing training schedule and determine training and continuing education needs for employees. Supports employee development by encouraging participation in promotional activities and acquiring experience in specialty areas. Serves as a preceptor for the dietetic interns. Instructs, supervises, and evaluates interns while in the informatics rotation. Participates and supports the National Nutrition Month and Food Service Month activities. Coordinates work activities with other functions and advises supervisor of progress and far-reaching implications, or potentially controversial situations encountered. Work Schedule: Monday - Friday, 8:00 a.m. to 4:30 p.m. Telework: Available Virtual: This is not a virtual position. Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized 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. Must be proficient in written and spoken English. You may be required to serve a probationary period. Subject to background/security investigation. 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 Veterans Health Administration Health Care Personnel (HCP) - See "Additional Information" below for details. Qualifications 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: GS-12 GS-12 Supervisory Dietitian (Food Operations) Experience Requirement: In addition to meeting the basic requirements, to qualify for the GS-12 you must possess at least 1 year of experience as an RDN/RD equivalent to the next lower grade level (GS-11) which demonstrates the following Knowledge, Skills and Abilities: Knowledge of standards to assess staff compliance and implement performance improvements. Skill in establishing goals and objectives in order to coordinate activities, evaluate accomplishments and solve problems. Skill in applying nutritional knowledge to ensure menus meet nutrition standards. Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices. Ability to serve as a food operations expert, providing technical guidance, direction and staff development. 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. Preferred Experience: Relevant nutrition healthcare experience. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: The position requires frequent walking and standing for up to 50% of the tour. Carrying normal amount of written/reference materials is routinely done. Occasionally, duties may require the movement of audio-visual equipment, charts, and arrangement of classroom areas. Some of the work is sedentary, involving research and reports. Use of computer keyboard and mouse is a frequent part of the work and happens intermittently during the day. Moderate lifting (15-44 lbs); light carrying (under 15 lbs); reaching above shoulder, use of fingers, both hands required; walking (up to 4 hours); standing (up to 2 hours); ability for rapid mental and muscular coordination simultaneously; near vision correctable at 13" to 16"; hearing (aid permitted). Education 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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/. ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory. Additional Information During the application process you may have an option to opt-in to make your resume available to hiring managers in the agency who have similar positions. Opting in does not impact your application for this announcement, nor does it guarantee further consideration for additional positions. This job opportunity announcement may be used to fill additional vacancies. 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. Pursuant to VHA Directive 1193.01, VHA health care personnel (HCP) are required to be fully vaccinated against COVID-19 subject to such accommodations as required by law (i.e., medical, religious or pregnancy). VHA HCPs do not include remote workers who only infrequently enter VHA locations. If selected, you will be required to be fully vaccinated against COVID-19 and submit documentation of proof of vaccination before your start date. The agency will provide additional information regarding what information or documentation will be needed and how you can request a legally required accommodation from this requirement using the reasonable accommodation process. If you are unable to apply online or need an alternate method to submit documents, please reach out to the Agency Contact listed in this Job Opportunity Announcement. Under the Fair Chance to Compete Act, the Department of Veterans Affairs prohibits requesting an applicant's criminal history prior to accepting a tentative job offer. For more information about the Act and the complaint process, visit Human Resources and Administration/Operations, Security, and Preparedness (HRA/OSP) at The Fair Chance Act.