The Supervisory Dietitian (Food Operations) is responsible for directing food service and administrative activities for Nutrition and Food Services (N&FS). The Supervisory Dietitian provides professional and management support, which includes planning, implementing and directing the food service and administrative programs.
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. 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. Citizenship. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). 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 May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Grade Determinations: 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: (a) Knowledge of accrediting requirements in clinical nutrition to assess staff compliance and implement performance improvements. (b) Skill as a nutrition expert to provide technical guidance, direction and staff development. (c) Skill in Evidence-Based Nutrition Practice Guidelines to develop, implement and coordinate best practices. (d) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems. e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (f) Ability to analyze data in order to recommend allocation of resources. Preferred Experience: 6-12 months working in food service 6-12-month Supervisory experience LEAN or Six Sigma training Leadership in a Quality or Performance improvement project 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. Physical Requirements: The work is sedentary. Some work may require movement between offices, hospitals, warehouses, and similar areas for meetings and to conduct work. Work may also require walking/standing, in conjunctions with travel to and attendance at meetings and/or conferences away from the work site. Incumbent may carry and lift light items weighing less than 15 pounds.
Major 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. May perform other duties as assigned which are appropriate for this grade and assignment. Work Schedule: Monday-Friday, 7:30 am - 4:00 pm Telework: Available, ad-hoc in accordance with agency policies Virtual: This is not a virtual position. Functional Statement #: 99520-S Permanent Change of Station (PCS): Not Authorized