Supervisory Dietitian (Food Operations)

Full Job Description

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

This position is located at the Huntington WV, VA Medical Center.

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: 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: GS-12 Experience. One year of experience equivalent to the next lower grade level. AND Knowledge, Skills and Abilities.

In addition to the experience above, the candidate must demonstrate the following KSAs (a) Knowledge of accrediting requirements in clinical nutrition to assess staff compliance and implement performance improvements.

(b) Skill as a nutrition expert to provide technical guidance, direction and staff development.

(c) Skill in Evidence-Based Nutrition Practice Guidelines to develop, implement and coordinate best practices.

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

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

(f) 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 at the full performance level or below and may supervise advanced practice and/or program coordinator Dietitian(s).

Supervisory Dietitians Clinical Nutrition in this assignment oversees the Clinical Nutrition Section and serve as the professional and technical advisors to staff and other health care professionals.

They represent the Clinical Nutrition Section on projects, committees and/or workgroups.

Supervisory Dietitians provide Clinical Nutrition Section-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.

They provide administrative management and direction of the clinical nutrition section.

Supervisory Dietitians develop procedures and guidelines for clinical operations and monitor compliance with regulatory standards and policies and procedures.

They lead the action planning process to attain goals and resolve deficiencies.

Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of clinical operations in all internal and external emergencies.

They execute the training plan for the clinical section and ensure staff remain updated on advances and changes in medical nutrition therapy.

Supervisory Dietitians analyze data (i.e., event capture, clinic utilization) to recommend the allocation of clinical nutrition resources.

They ensure evidence-based guidelines are integrated into clinical practice.

Supervisory Dietitians collaborate closely with the food service section to enhance the Veteran dining experience and support the strategic goals of the food service section.

Preferred Experience: Three to Five years of food production and food service operations experience.

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 examination is required for this position as this is an incidental driver position where travel is required using a government owned vehicle.???????

OUR MISSION: To fulfill President Lincoln's promise "To care for those who have served in our nation's military and for their families, caregivers, and survivors" - by serving and honoring the men and women who are America's Veterans.

How would you like to become a part of a team providing compassionate whole health care to Veterans?

Whole Health is an approach to health care that empowers and equips people to take charge of their health and well-being and live their life to the fullest.

The VA is committed to Whole Health and values Veteran and Employee health and wellbeing.

As a VA employee, you will practice Whole Health in an environment that supports personalized and proactive care. Major Duties:

General Description of Assigned Duties: Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff.

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.

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.

Functions or Scope of Assigned Duties: 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, receipUstorage, preparation and service of food conforms to quality/quantity standards.

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.

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. Work Schedule: Monday through Friday 8 am-4:30 pm Telework: Not Available Virtual: This is not a virtual position.

Functional Statement #: PD99520S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized