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Job Title: Food Service Systems Manager
Company Name: Veterans Affairs, Veterans Health Administration
Location: Cheyenne, WY
Position Type: Full Time
Post Date: 02/09/2018
Expire Date: 04/10/2018
Job Categories: Computers, Software, Customer Service and Call Center, Education and Library, Finance/Economics, Financial Services, Healthcare, Practitioner and Technician, Human Resources, Information Technology, Restaurant and Food Service, Counseling, Purchasing, Executive Management, Quality Control, Medical
Job Description
Food Service Systems Manager

The Food Operations Management Supervisory Dietitian is responsible for the administrative section of Nutrition and Food Service (N&FS). This dietitian provides professional and management support, which includes planning, implementing and directing the food production and service. Supports hospital mission and coordinates section activities with other services and units in the facility, clinics and local community. As a Supervisory Dietitian your duties may include but are not limited to:

  • Manages the Food Service and Production operation with advance food preparation and delivery.
  • Evaluates the current food production and service system and makes appropriate and effective recommendations to the Assistant Chief and 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 of Accreditation of Health Care Organizations (JCAHO), Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines.
  • Manages the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief, Nutrition and Food Service.
  • Manages the menu planning and implementation processes for NFS. 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.
  • 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.
  • Oversees and maintains dietetic software (i.e.: Vista and Computrition).
Management/ Supervision duties
  • Develops strategic planning goals and objectives for the administrative section.
  • Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts.
  • Monitors current year budget and expenditures to assure compliance with service objectives.
  • Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements.
  • Develops performance standards and competency statements.
  • Counsels employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. disciplinary problems and determine appropriate course of action.
  • Conducts performance reviews and competency assessments.
  • Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions.
  • Oversees the management of the computer databases to support food service and production management needs.
  • Manages the performance improvement and quality control program of the administrative section of the NFS. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors.
  • Manages employee leave system for the administrative section per VA policy.
  • Integrates customer service, including patient satisfaction and stakeholder support, into the strategic plan.
  • Manages the submission of data for quarterly reports and benchmarking, analyzes the report and makes recommendations for data driven decisions.
  • Participates in facility committees as assigned.
  • Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.
  • Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department.
  • Conducts regular meetings with staff to communicate service issues.

Work Schedule: Monday through Friday, 8:00 am - 4:30 pm
Duty Station: Cheyenne, WY
Financial Disclosure Report: Not RequiredBasic Requirements:
  • United States Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.
  • English Language Proficiency.
  • Physical Requirements/Standards.
  • Registration/Certification: Current, full, active and unrestricted registration 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)).
  • Education and Supervised Practice: 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:
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).

OR

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.


Grade Determinations:

GS-12 Food Service Systems Manager

Experience. Completion of 1 year of experience equivalent to the next lower grade level; and
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.
  1. Ability to act as a consultant for staff.
  2. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs.
  3. *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.
  4. *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, Part II, Appendix G20 Dietitian VA Qualification Standards GS-0630.

The full performance level of this vacancy is GS-12. The actual grade at which an applicant may be selected for this vacancy is GS-12.Physical Requirements: The work of this position is primarily sedentary. Physical demands do not exceed those of a typical office setting. There may be some walking, standing, twisting, turning, sitting, pushing, bending, repetitive keyboarding or carrying of light items.


Selected applicants will be required to complete an online onboarding process.

To apply for this position, you must provide a complete Application Package which includes:

  • VA Form 10-2850c, Application for Associated Health Occupations
  • Resume
  • Transcript


VA Form 10-2850c Application for Associated Health Occupations can be found at: http://www.va.gov/vaforms/search_action.asp?FormNo=2850&tkey=&Action=Search. Required at time of applying, completely filled out and signed.

The following documents are accepted, and may be required if applicable to your eligibility and/or qualifications for this position. Please use this checklist to ensure you have included all documents required for your application, such as a copy of your transcript (if using education to qualify), SF-50's, documentation to support Veterans Preference or ICTAP/CTAP documentation (for displaced Federal employees).

  • Cover Letter
  • DD-214
  • OF-306
  • VA Form 10-2850c, Application for Associated Health Occupations
  • Other Veterans Document
  • Resume
  • SF-15
  • SF-50
  • Transcript


Veterans' Preference: When applying for Federal Jobs, eligible Veterans should claim preference for 5pt (TP), 10pt (CP/CPS/XP), or for Sole Survivor Preference (SSP) in the questionnaire. You must provide a legible copy of your DD214(s) which shows dates and character of service (honorable, general, etc.). If you are currently serving on active duty and expect to be released or discharged within 120 days you must submit documentation related to your active duty service which reflects the dates of service, character of service (honorable, general, etc.), and dates of impending separation. Additionally, disabled veterans and others eligible for 10-point preference (such as widows or mothers of eligible Veterans) must also submit an SF-15 "Application for 10 Point Veteran Preference" with required proof as stated on the form. Documentation is required to award preference. For more information on Veterans' Preference, please visit http://www.fedshirevets.gov/job/vetpref/index.aspx.
Qualifications & Requirements
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.
  • English Language Proficiency.
  • Physical Requirements/Standards.
  • Registration/Certification: Current, full, active and unrestricted registration 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)).
  • Education and Supervised Practice: 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:
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).

OR

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.


Grade Determinations:

GS-12 Food Service Systems Manager

Experience. Completion of 1 year of experience equivalent to the next lower grade level; and
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.
  1. Ability to act as a consultant for staff.
  2. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs.
  3. *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.
  4. *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, Part II, Appendix G20 Dietitian VA Qualification Standards GS-0630.

The full performance level of this vacancy is GS-12. The actual grade at which an applicant may be selected for this vacancy is GS-12.
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Contact Information
Contact Name:
Company Name: Veterans Affairs, Veterans Health Administration
Phone Number:
Fax Number:
Contact Email:Casey.Corbin@va.gov
Website:http://www.ecentralmetrics.com/url/?u=25119556147%2D40&r=http%3A%2F%2Fwww%2Evacareers%2Eva%2Egov%2Fjob%2Dsearch%2Fjob%2Ddetail%2Easp%3Fjob%3D310998
Company Description:

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