The Supervisory Dietitian (Food Operations) oversee a food service and production operation providing administrative and technical supervision over staff. PLEASE NOTE: Due to system updates, this job opportunity announcement will close early on 09/26/2025. Applications received by 11:59 pm ET on 09/26/2025 will be reviewed and referred to Hiring Managers, if found eligible and qualified.
BASIC REQUIREMENTS: Citizenship: Citizen of the United States. Registration: Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) from the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). 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 Determinations: In addition to the basic requirements above, applicants must possess 1 year of experience equivalent to the next lower grade level (GS-12)l. In addition, demonstrate the following Knowledge, Skills, and Abilities (KSAs): Knowledge of business administration practices such as budget planning, contracting and food supply to operate a food service program successfully. Skill in written communication including policy development and standard operating procedures. Skill in strategic planning to develop goals, objectives and action plans. Skill in analyzing data to monitor progress towards improving and sustaining outcomes. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). Ability to negotiate. 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. References: VA Handbook 5005, Part II, Appendix G20 - Dietitian Qualification Standards. Preferred Experience: Knowledgeable in Food Service operations and data analysis Physical Requirements: Light carrying up to 15 pounds; reaching above shoulder level; ability to taste and smell food; walking (up to 4 hours); standing (up to 1 hour).
Duties include, but are not limited to: Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining the lines of authority and supervisory controls. Assists in the coordination of menu planning and delivery of safe, high quality, nutritionally adequate meals. Manages employee leave system for the Food Production section and Food Service section according to established procedures. Assumes full responsibility for the management of the service in the absence of the Chief, when assigned. Coordinates and allocates staffing patterns and position management. Monitors current year budget and expenditures to assure compliance with allotted budget and service objectives. Adjusts planned expenditures to assure compliance with allocated budget. Manages the Food Production and the Food Service operation with advanced food preparation and delivery system. Manages prime vendor contracts, subsistence, and supply purchasing. Completes required prime vendor surveys and submits reports to service chief. Confirms the requisitioning, receipt/storage, preparation of food and service of food conforms to quality/quantity and HACCP standards. Assures performance improvement program complies with applicable standards established by OSHA, HACCP, VHA, TJC, LTCI, and other reviewing agencies. Assists the chief in providing leadership to the service. Coordinates implementation of initiatives and presents conclusions and recommendations to staff. Completes evaluations of subordinate and reviews evaluations made by subordinate supervisors. Counsels subordinate employees whose performance is marginal or unsatisfactory. Assists with the provision and allocation of staff educational funding. Coordinates nutrition-related research and investigative studies, which are administrative, metabolic, or clinical in nature. Participates as a member on interdisciplinary committees and on special projects and activities as assigned. Work Schedule: Full Time, Monday thru Friday, 7:30 AM - 4:00 PM Telework: This is not eligible for telework. Virtual: This is not a virtual position. Functional Statement #: 00000 Relocation/Recruitment Incentives: Not authorized. Permanent Change of Station (PCS): Not authorized.