Registered Dietitian (Chief, Nutrition and Food Service)
PRIMARY PURPOSE:
The Registered Dietitian serves as the Chief/Manager, Nutrition and Food Service (N&FS) and is the director of the department and is responsible for the provision of high quality food production, service and effective nutrition therapy to the veteran population served.
N&FS is aligned under the Office of the Associate Director.
The Registered Dietitian, as the Chief/Manager has technical, professional and administrative responsibility for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition Program.
MAJOR DUTIES AND RESPONSIBILTIES:
Management/Administrative:
a.
Establishes organizational structure and guidelines, performance standards, reporting requirements and defines the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service.
b.
Provides leadership and guidance to ensure that all diverse activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care.
c.
Oversees the coordination of policy and procedures for nutrition care of veterans in the continuum of care and in a multidisciplinary model.
Assures that all policies and procedures are in compliance with VA manuals, Central Office guidelines, N&FS program guides, VISN guides, professional guidelines and Joint Commission standards.
d.
Facilitates the development of service priorities which address the goals and objectives of the medical center, healthcare system and VISN.
Coordinates service activities to accomplish identified priorities and ensure compliance with VHA directives and medical center policy/procedures to provide customer satisfaction.
e.
Directs the technical, professional and administrative managers.
This requires the coordination and integration of research, technological advances, and administrative changes within the service.
f.
Provides leadership to the Nutrition Committee and Nutrition Support Team.
Resources Management:
a.
Develops and administers a human resources management program for all employees that maximizes staff performance and job satisfaction and supports labor-management cooperation.
Develops and implements staffing and position management goals that will support high quality food service, complex clinical nutrition care and constantly promote effective manpower utilization.
b.
Develops and administers a budget management program that provides for the effective utilization of available resources, adequate monetary controls and budget estimates based on accurate and applicable data.
Plans and justifies an annual budget for subsistence, supplies and personnel costs.
Benchmarks are against other VA facilities offering similar service as well as private sector to assure cost effective services.
Communicates with and advises Fiscal regarding the status of N&FS resource management.
Quality Improvement:
a.
Develops and directs performance improvement program to continually monitor major functions of N&FS for quality and appropriateness of nutritional care.
b.
Assures that the performance improvement program is in compliance with applicable standards established by OSHA, HACCP, VHA, Joint Commission, and other reviewing agencies.
c.
Modifies the nutrition care program to accommodate changed associated with administration, science, education and research.
Assures nutrition activities are coordinated with other initiatives at a local, VISN, and national level to provide for a quality nutrition care program.
Education/Staff Development:
a.
Assures that locally available educational funding and any other funding available for staff education are effectively utilized for the benefit of the medical center and the maximum development of N&FS staff.
b.
Directs the nutrition related training for other disciplines and trainees so they can perform their patient care duties more efficiently.
c.
Serves as a mentor for N&FS staff, medical center staff using knowledge of management techniques to promote personal and professional growth and development.
.
d.
Approves annual in-service training schedule to assist N&FS supervisory personnel implementing an effective program to meet the needs of all N&FS employees.
e.
Coordinates the education and training program in the service for all levels of employees.
The program considers the needs of all levels of employees to ensure all are competent.
Establishes a mechanism to monitor the effectiveness of N&FS training program.
Work Schedule:
8:
00 am to 4:
30 pm Functional Statement Title/#:
Registered Dietitian/Chief, Nutrition and Food Service F557210.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Registered Dietitian serves as the Chief/Manager, Nutrition and Food Service (N&FS) and is the director of the department and is responsible for the provision of high quality food production, service and effective nutrition therapy to the veteran population served.
N&FS is aligned under the Office of the Associate Director.
The Registered Dietitian, as the Chief/Manager has technical, professional and administrative responsibility for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition Program.
MAJOR DUTIES AND RESPONSIBILTIES:
Management/Administrative:
a.
Establishes organizational structure and guidelines, performance standards, reporting requirements and defines the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service.
b.
Provides leadership and guidance to ensure that all diverse activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care.
c.
Oversees the coordination of policy and procedures for nutrition care of veterans in the continuum of care and in a multidisciplinary model.
Assures that all policies and procedures are in compliance with VA manuals, Central Office guidelines, N&FS program guides, VISN guides, professional guidelines and Joint Commission standards.
d.
Facilitates the development of service priorities which address the goals and objectives of the medical center, healthcare system and VISN.
Coordinates service activities to accomplish identified priorities and ensure compliance with VHA directives and medical center policy/procedures to provide customer satisfaction.
e.
Directs the technical, professional and administrative managers.
This requires the coordination and integration of research, technological advances, and administrative changes within the service.
f.
Provides leadership to the Nutrition Committee and Nutrition Support Team.
Resources Management:
a.
Develops and administers a human resources management program for all employees that maximizes staff performance and job satisfaction and supports labor-management cooperation.
Develops and implements staffing and position management goals that will support high quality food service, complex clinical nutrition care and constantly promote effective manpower utilization.
b.
Develops and administers a budget management program that provides for the effective utilization of available resources, adequate monetary controls and budget estimates based on accurate and applicable data.
Plans and justifies an annual budget for subsistence, supplies and personnel costs.
Benchmarks are against other VA facilities offering similar service as well as private sector to assure cost effective services.
Communicates with and advises Fiscal regarding the status of N&FS resource management.
Quality Improvement:
a.
Develops and directs performance improvement program to continually monitor major functions of N&FS for quality and appropriateness of nutritional care.
b.
Assures that the performance improvement program is in compliance with applicable standards established by OSHA, HACCP, VHA, Joint Commission, and other reviewing agencies.
c.
Modifies the nutrition care program to accommodate changed associated with administration, science, education and research.
Assures nutrition activities are coordinated with other initiatives at a local, VISN, and national level to provide for a quality nutrition care program.
Education/Staff Development:
a.
Assures that locally available educational funding and any other funding available for staff education are effectively utilized for the benefit of the medical center and the maximum development of N&FS staff.
b.
Directs the nutrition related training for other disciplines and trainees so they can perform their patient care duties more efficiently.
c.
Serves as a mentor for N&FS staff, medical center staff using knowledge of management techniques to promote personal and professional growth and development.
.
d.
Approves annual in-service training schedule to assist N&FS supervisory personnel implementing an effective program to meet the needs of all N&FS employees.
e.
Coordinates the education and training program in the service for all levels of employees.
The program considers the needs of all levels of employees to ensure all are competent.
Establishes a mechanism to monitor the effectiveness of N&FS training program.
Work Schedule:
8:
00 am to 4:
30 pm Functional Statement Title/#:
Registered Dietitian/Chief, Nutrition and Food Service F557210.
Estimated Salary: $20 to $28 per hour based on qualifications.
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