Supervisory Dietitian (Food Operations)

Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met.

01Basic Requirements

United States Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Registration. All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics.

Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference. English Language Proficiency.

Must be fluent in the English Language 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.

02Grade Determinations

Supervisory Dietitian (Food Operations), GS-12 (1) Experience. One year of experience equivalent to the next lower grade level. (2) Knowledge, Skills and Abilities.

In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of standards to assess staff compliance and implement performance improvements. (b) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems. (c) Skill in applying nutritional knowledge to ensure menus meet nutrition standards. (d) Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices. (e) Ability to serve as a food operations expert, providing technical guidance, direction and staff development. (f) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (g) Ability to analyze data in order to recommend allocation of resources.

Assignment. For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below.

Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They 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. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions.

They 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. Supervisory Dietitians provide administrative management and direction of the Food Operations Section.

They 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. Supervisory Dietitians are 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.

They 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. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases.

Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the food operations section. They 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.

03Preferred Experience

RD dietitian; supervisory experience; Can plan, direct and assess subordinate work and competencies; coordinate with other disciplines; develops and implements policies/procedures; knowledgeable with regulatory standards; ability to develop training plans; able to coordinate scheduling and establish standardized production procedures; knowledgeable of sanitation standards such as HACCP and Servsafe; computer skills and ability to communicate clearly.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. 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.

04Physical Requirements

The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.

As a Food Operations Management Supervisory Dietitian, your major duties and responsibilities may include, but are not limited to: Food Service Systems: Manages the Food Service and Production Operation with advance food preparation, cook serve, and delivery.

Evaluates the current food production and service system and makes appropriate and effective recommendations to the Assistant 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. Manages the prime vendor contracts, subsistence, and supply purchasing for N&FS. Completes required prime vendor surveys and submits reports to Assistant Chief, Nutrition and Food Service.

Manages the menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirement as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs. Management/ Supervision Develops strategic planning goals and objectives for the administrative section. Prepares financial reports and comparative data for the formulation of subsequent fiscal years budget and forecasts.

Monitors current year budget and expenditures to assure compliance with service objectives. Develops positions descriptions 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. Education Implements and coordinates a continuing staff development program through scheduled conferences, seminars, workshops, and intra and inter VA details. Ensures that staff meet mandatory training requirements. Educates nurses and other facility personnel as needed. Orients and trains employees related to operations of the administrative section and appropriate policies and procedures.

Trains personnel in various computer applications and security issues regarding the Computrition dietetic software package and diet office operations. Approves annual in-service training schedule to assist N&FS supervisory personnel in implementing an effective program to meet the needs of all nonprofessional N&FS employees. Coordinates the education and training program in the service (TMS Coordinator) nonprofessional employees.

The program considers the needs of all levels of employees to ensure all are compliant. Work Schedule: Shift Varies 5a.m-7p.m- Primary schedule will be Monday-Friday 8:00a.m-4:30p.m, including holidays and weekend Telework: Not Available Virtual: This is not a virtual position. Functional Statement #: 000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized