Supervisory Dietitian (Food Operations)

Full Job Description

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.

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: Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f).

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.

Grade Determinations: Supervisory Dietitian (Food Operations), GS-12. (1) Experience: One year of experience equivalent to the next lower grade level.

(2) Knowledge, Skills and Abilities: In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of standards to assess staff compliance and implement performance improvements.

(b) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems.

(c) 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.

(f) 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. 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. Physical Requirements: See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements. Major Duties:

Major Duties include but not limited to: 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.

Work Schedule: Monday thru Friday 8:00am - 4:30pm Telework: Ad-hoc Virtual: This is not a virtual position Functional Statement #: GS-12 99520 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized