Nutrition and Food Services-Administrative Support - Job Training Program
This program is for transitioning service members who have already achieved their credentials as a registered or licensed dietitian. The program will introduce the student to the roles and functions of the food service and informatics dietitian within the Veterans Healthcare Administration. Dietitians will rotate with food production leadership, support, and teach the healthy kitchen program and the informatics position. They will conclude the last 4 weeks by providing support in a currently vacant food service RDN position.
ABOUT THE JOB
This program is for transitioning service members who have already achieved their credentials as a registered or licensed dietitian. The program will introduce the student to the roles and functions of the food service and informatics dietitian within the Veterans Healthcare Administration. Dietitians will rotate with food production leadership, support, and teach the healthy kitchen program and the informatics position. They will conclude the last 4 weeks by providing support in a currently vacant food service RDN position. During this training, the participant will:Develop knowledge and skills in foodservice operations from food and equipment ordering through patient meal delivery. Complete Servsafe Manager training and test for certification.Complete Training Management and HR training on managing employee attendance, leave, disciplinary actions and rewards. Participate in kitchen inspections, conduct kitchen inspections, and lead kitchen training and huddles. Develop knowledge of efficient operations through LEAN White Belt Training.Develop knowledge of efficient operations through LEAN Yellow belt training and complete one project using LEAN concepts of efficiencies. as a part of the service QPI.Develop knowledge of the Computrition software and input a holiday meal to include cascade recipes.Develop knowledge of Operational Green initiatives from national and support NFS efforts to accomplish goals.Develop the knowledge and ability to conduct Healthy Teaching Kitchen classes and demonstrations.
RESPONSIBILITIES
- Develop knowledge and skills in foodservice operations from food and equipment ordering through patient meal delivery
- Complete Servsafe Manager training and test for certification
- Complete Training Management and HR training on managing employee attendance, leave, disciplinary actions, and rewards
- Participate in kitchen inspections, conduct kitchen inspections, and lead kitchen training and huddles
- Develop knowledge of efficient operations through LEAN White Belt Training and LEAN Yellow belt training, and complete one project using LEAN concepts of efficiencies
- Develop knowledge of the Computrition software and input a holiday meal to include cascade recipes
- Develop knowledge of Operational Green initiatives from national and support NFS efforts to accomplish goals
- Develop the knowledge and ability to conduct Healthy Teaching Kitchen classes and demonstrations
QUALIFICATIONS
- Credentials as a registered or licensed dietitian
- Complete Servsafe Manager training and test for certification
- Complete LEAN White Belt Training
- Complete LEAN Yellow belt training
ADDITIONAL ELIGIBILITY
NATIONWIDE
TARGET MOCS
All MOCs
BENEFITS
- Servsafe Manager certification
- Training in LEAN White Belt and Yellow Belt
- Experience in food service operations
- Skills in managing employee attendance, leave, disciplinary actions, and rewards
OTHER
(no locality included) NATIONWIDE