Supervisory Dietitian Food Operations

1. GENERAL DESCRIPTION OF ASSIGNED DUTIES. Employees in this Supervisory Dietitian (Food Operations), GS-13 assignment are experts in food focused nutrition and provide supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center).

They are an essential part of the NFS executive leadership team. Supervisory Dietitians make decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of food operations.

They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience. The Supervisory Dietitian is responsible for carrying out the strategic and business aspects of the full food service operations section.

They support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility, clinics, and local community.

The Supervisory Dietitian is responsible for ensuring compliance with internal and external regulatory authorities while maintaining a "food forward" and Veteran-Centric focus with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities.

They ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section. 2.

FUNCTIONS OR SCOPES OF PRACTICE. - Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals. - Has oversight over HR staffing, employee relations and labor relations in Food Service Operations. - Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff. - Establishes a training plan for the food operations section. - Develops and leads food operations. - Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs. - Leads the continuous quality improvement effort in Food Service Operations. - Identifies and prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes. - Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance.

Coordinates food service operation policies and procedures with clinical nutrition management, nursing and other services, as applicable. - Manages the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief. - Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief. - Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success. - Works closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department. - May perform other related duties as assigned which are appropriate for this grade and assignment 3.

SUPERVISORY CONTROLS. - The incumbent works under the general supervision of the Supervisory Dietitian, Chief, Nutrition and Food Services, who establishes objectives and department priorities. - The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work.

Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgment and interpretation. - Work is reviewed to ensure that overall objectives of the position are met.

Work Schedule: Monday - Friday 8am -4:30pm Telework: Not Available Virtual: This is not a virtual position. Functional Statement #: PD99515S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized

All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. 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).

Non-credentialed Dietitians must have fulfilled each of the following: Earned a bachelor's or higher degree from a U.S. regionally accredited college or university or foreign equivalent.

Foreign Education: To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND and meet ACEND's International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam. ~AND~ Completed an ACEND accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN.

A list of ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory. 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-13 (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 business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully.

(b) Skill in written communication including policy development and standard operating procedures. (c) Skill in strategic planning to develop goals, objectives and action plans. (d) Skill in analyzing data to monitor progress towards improving and sustaining outcomes.

(e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (f) Ability to negotiate. (3) 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 above. Employees in this Supervisory Dietitian Food Operations assignment report to the NFS Chief.

They supervise a complex Veteran-Centric food operation consisting of four distinct sections (Informatics, Food Service, Production and NCC). Supervisory Dietitians make decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of food operations.

They provide food-operations-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work of subordinate staff. Supervisory Dietitians establish a training plan for the food operations section.

They develop and lead food operations, establish strategic goals and ensure priorities align with the strategic plan of the NFS department, VISN and national programs. Supervisory Dietitians identify and prioritize problems, set long and short-term goals, develop action plans and analyze data to evaluate progress to improve outcomes.

They are responsible for developing and updating policies and procedures and establishing and overseeing a system for regulatory compliance.

Supervisory Dietitians manage the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief.

They direct staff in the management of contracts, subsistence, supply purchasing for NFS and submitting reports to the NFS Chief. Supervisory Dietitians solicit support and/or negotiate with facility managers to influence decisions to support food operations section success.

They collaborate closely with the clinical nutrition section to enhance the Veteran dining experience and to support the strategic goals of the clinical nutrition section and NFS.

Preferred Experience: Food operations, management Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position.

Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination.