Supervisory Dietitian - Food Operations

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 Compressed/Flexible: Not available Telework: Not available Virtual: This is not a virtual position. Functional Statement #: 000000 / Supervisory Dietitian (Food Operations) Relocation/Recruitment Incentives: Not authorized

Basic Requirements: United States Citizenship: Be a citizen of the United States (U.S.). Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with 38 U.S.C. § 7407(a).

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.

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.

English Language Proficiency: Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). Grade Determinations: Supervisory Dietitian (Food Operations), GS-12. Experience: One year of experience equivalent to the next lower grade level.

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: 2 years of previous 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/. The full performance level of this vacancy is 12. The actual grade at which an applicant may be selected for this vacancy is GS-12.

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