Supervisory Dietitian- Food Operations

Summary

The Supervisory Dietitian is responsible for the execution of Food Service and Production operations to meet individual meal needs through Veteran-centric,"Food Forward" meal programs with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities.

Qualifications

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
• Registration: (1) 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
• Grandfathering Provision
• Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable
• Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard Grade Determination: GS-12 Supervisory Dietitian (Food Operations) Experience: Completion of 1 year of experience equivalent to the next lower grade level Demonstrated 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
• References: VA HANDBOOK 5005/80 PART II APPENDIX G20

Duties

"The Supervisory Dietitian makes decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of nutrition operations.
They are an essential part of the NFS executive leadership team.
They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience.
Functions or Scope of Assigned Duties: Serves as professional and technical advisor to staff and other health care professionals Represents the food operations section on projects, committees and/or workgroups within the department and the facility.
Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
Develops procedures and guidelines for food operations.
Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.
Monitors compliance with regulatory standards, policies, and procedures.
Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans.
Completes internal audits of food service and food production.
Completes routine kitchen inspections.
Leads the action planning process to attain goals and resolve deficiencies.
Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.
Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
Supervisory Controls: The incumbent works under the general supervision of a Supervisory Dietitian, GS-13 or above, 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 responsiblity in work assignments in accordance with regulations and independently esolves most conflicts by using considerable judgement and interpretation.
Work is reviewed to ensure that overall objectives of the position are met.
Work Schedule: Monday - Friday 0800-1630 Telework: Not Available.
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Authorized Permanent Change of Station (PCS): Not Authorized.
Financial Disclosure Report: Not required"