Dietitian Supervisor (Food Operations)

Full Job Description

The Supervisory Dietitian is responsible for carrying out the strategic and business aspects of the full food service operations section.

They support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility, clinics, and local community.

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. English Language Proficiency.

In accordance with 38 U.S.C. 7402(d), no person shall serve in direct patient care positions unless they are proficient in basic written and spoken English.

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.

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: Supervisory Dietitian (Food Operations), GS-13 Experience. One year of experience equivalent to the next lower grade level (GS-12). Knowledge, Skills and Abilities.

In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully.

(b) Skill in written communication including policy development and standard operating procedures. (c) Skill in strategic planning to develop goals, objectives and action plans.

(d) Skill in analyzing data to monitor progress towards improving and sustaining outcomes.

(e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (f) 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 shortterm 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 21 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.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.

Physical Requirements: Most of the work is performed in an adequately lighted and climate controlled setting, however, there be occasional exposure to hot liquids, sharp cutting blades, hot working surfaces in the kitchen and temperature changes, Light lifting, under 15 pounds, light carrying, under 15 pounds and walking (4 hrs), standing (4 hrs).

Major Duties:

Duties includes but not limited: Provides food-operations-specific leadership, serving as a professional and technical advisor to staff and other health care professionals.

Has oversight over HR staffing, employee relations, and labor relations in Food Service Operations.

Exercises a full range of supervisory and personnel management authorities and responsibilities, including planning, directing, and assessing the work of subordinate staff.

Develops and leads Food Service Operations. Establishes a training plan for the Food Operations section. Leads continuous quality improvement efforts within Food Service Operations.

Identifies and prioritizes problems, sets long- and short-term goals, develops action plans, and analyzes data to evaluate progress and improve outcomes.

Develops and updates policies and procedures and establishes and oversees systems for regulatory compliance.

Coordinates food service operations policies and procedures with Clinical Nutrition Management, Nursing, and other services, as applicable.

Manages the budget and other resources, anticipating future trends, inflation, and new service opportunities.

Ensures recommendations for growth, efficiencies, and strategic initiatives are incorporated into resource requests and presented to the Chief.

Directs staff in managing contracts, subsistence, and supply purchasing for NFS and submits reports to the NFS Chief.

Solicits support and negotiates with facility managers to influence decisions that support the success of the Food Operations section.

Works closely with Supervisory Dietitians to support the department, ensure coverage within NFS, and execute departmental activities.

May perform other related duties as assigned, appropriate to the grade and assignment. Work Schedule: Monday-Friday 06:30am-3:00pm Telework: Ad hoc Virtual: This is not a virtual position.

Functional Statement #: PD99515S Permanent Change of Station (PCS): Not Authorized