Supervisory Dietitian - (Food Operations)

Full Job Description

The Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff.

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.

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.

Exception for Dietitians who do not possess the RDN credential.

Non-credentialed Dietitians who meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C.

§ 7405(c)(2). Non-credentialed Dietitians must have fulfilled each of the following: A Earned a bachelor's or higher degree from a U.S.

regionally accredited college, university or foreign equivalent (refer to ii below).

B Completed an ACEND® accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN.

A list of ACEND® accredited programs is located on the ACEND® website or at ACEND Accredited Programs Directory. Foreign Education.

To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND® and meet ACEND®'s International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam.

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: GS-12 Supervisory Dietitian (Food Operations) Experience Requirement: In addition to meeting the basic requirements, to qualify for the GS-12 you must possess at least 1 year of experience as an RDN/RD equivalent to the next lower grade level (GS-11) which demonstrates the following Knowledge, Skills and Abilities: Knowledge of standards to assess staff compliance and implement performance improvements.

Skill in establishing goals and objectives in order to coordinate activities, evaluate accomplishments and solve problems.

Skill in applying nutritional knowledge to ensure menus meet nutrition standards.

Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices.

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). Ability to analyze data in order to recommend allocation of resources.

Preferred Experience: Three years' experience in an industrial kitchen or food service setting Three years' experience as a clinical dietitian Experience in educating food service staff on clinical and food service topic Experience working with inspectors of accrediting agencies i.e.

Joint Commission, LTIC, CARF, OIG One year supervisor experience 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 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 workgroups.

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.

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 requirement essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustments.

A pre-placement physical examination is not required. Major Duties:

The Supervisory Dietitian(Food Operations) 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.

They supervise wage grade positions which includes at least a supervisor or leader and other wage grade positions.

Supervisory Dietitians provide administrative management and direction of the Food Operations Section.

They ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section.

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.

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, 8:00am - 4:30pm Telework: Not Available Virtual: This is not a virtual position.

Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized