Supervisory Dietitian - Food Operations

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

Supervisory Dietitian (Food Operations), GS-12 Experience: One year of experience equivalent to the next lower grade level (Skill in managing computer software programs relative to food service systems; Skill in applying nutritional knowledge to develop menus ensuring nutritional standards are met; Skill in developing training and reference materials; Skill in evaluating data to improve outcomes; Skill in providing training related to food service systems technology; Skill in collaborating with stakeholders; Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).

Knowledge, Skills and Abilities: In addition to the experience above, the candidate must demonstrate the following KSAs: Knowledge of standards to assess staff compliance and implement performance improvements. Skill in establishing goals and objectives 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: Food service operation supervision and experience with food software programs is preferred, but not required. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.

Physical Requirements

See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements.

The Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation, providing administrative and technical supervision of staff. Incumbent is responsible for executing Food Service and Production operations to meet individual meal needs through Veteran-centric, "Food Forward" meal programs using conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities.

They supervise wage-grade positions, including at least one supervisor or leader and other wage-grade positions. Supervisory Dietitians provide administrative management and direction for the Food Operations Section. They ensure that evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the clinical nutrition section's strategic goals.

Major duties include, but may not be limited to: Oversee a food service and production operation. Serve as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervise wage system positions including at least a 16 supervisor or leader and other wage grade positions.

Provide food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. Provide administrative management and direction of the Food Operations Section. Develop procedures and guidelines for food operations, monitor compliance with regulatory standards, policies and procedures and lead the action planning process to attain goals and resolve deficiencies.

Responsible for implementing the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. Evaluate food operations to ensure proper allocation of resources, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Ensuring menus meet nutritional and budgetary requirements.

Assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. Manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Execute the training plan for the food operations section. Ensure evidence-based guidelines are integrated into food operations.

Supervisory Dietitians collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section. Performs other duties as required. Work Schedule: 8:00am - 4:30pm, Monday - Friday Telework: Not available Virtual: This is not a virtual position. Functional Statement #: PD07103F Relocation/Recruitment Incentives: Not authorized EDRP Authorized: Former EDRP participants ineligible to apply for incentive.

Learn more Permanent Change of Station (PCS): Not authorized