The VA St. Louis Healthcare System is seeking an Supervisory Dietitian(Food Operations) for John Cochran facility. This position oversee a food service and production operation providing administrative and technical supervision over staff, responsible for the execution of Food Service and Production operations to meet individual meal needs through Veteran-centric meal programs. They supervise wage grade positions which includes at least a supervisor or leader and other wage grade positions.
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). 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: Experience. At least one year of experience equivalent to the next lower grade level. Education: Master's degree or higher from an accredited university or college. 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. (d)Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices. (e)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). (g)Ability to analyze data in order to recommend allocation of resources. 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 area at the full performance level or below. Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They serve as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or work groups. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions. They 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. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They 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. Supervisory Dietitians are 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. They 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. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the food operations section. They 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. 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 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. AGE, DEVELOPMENT, AND CULTURAL NEEDS OF PATIENTS: Provides care and/or services appropriate to the age of the patients being served, and which is appropriate to the cognitive; emotional, and chronological maturation of the patient. Assesses data reflective of the patient's status and interpret the information needed to identify each patient's requirements relative to their age- specific needs and to provide care needed as described in the services' policies and procedures. Takes into consideration age-related differences of the various veteran populations with this institution. The incumbent must demonstrate the knowledge of the changes associated with aging and possess the ability to provide care/support based upon age related factors. Ensures staff receives training in these categories. Sensitivity to the special needs of all patients in respect to age, developmental requirements, and culturally related factors must be consistently achieved. Age Categories include: Young Adulthood (18 - 39): Accepts adults' chosen lifestyle and assist with necessary adjustments relating to health. Employee recognizes the person's commitment and the function of competence in life and supports changes as necessary for health. Middle Adulthood (40 - 64): Employee assists clients to plan for anticipated changes in life, to recognize the risk factors related to health, and to focus on strengths rather than weaknesses. Late Maturity (65 - Death): Employee assists clients to keep physically and socially active, and to maintain peer group interactions. Employee provides necessary safety measures and assist client with self-care as required, and with maintaining as much independence as possible Preferred Experience: Selective Placement Factor and Quality Ranking Factor Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.
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. Evaluates food operations to ensure proper allocation of resources. Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations. Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings. Ensures menus meet nutritional and budgetary requirements. Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases. Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances. Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements. Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production. 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, 0700-1530 Telework: Ad Hoc Virtual: This is not a virtual position. Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized The VA St. Louis Health Care System includes two medical centers and seven community based-outpatient clinics offering a wide range of nutrition services, including acute care, long-term care, mental health, psychiatric, primary care, and specialty services. As a clinical dietitian, you may be required to cover any area within the diverse health care system.