Supervisory Dietitian (Food Operations)

Full Job Description

The Lyons VA Medical Center is hiring a Supervisory Dietitian within Food Operations. The incumbent is expected to spend 25% of their time at the East Orange VA Medical Center.

This assignment oversees 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.

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 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: Experience working in food service within a health care setting.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: See VA Handbook 5019 Major Duties:

Duties to include, but are not limited to: Serve as professional and technical advisor to staff and other health care professionals.

Represent the food operations section on projects, committees and/or workgroups within the department and the facility.

Assume full responsibility for planning, directing, and assessing the work and competence of subordinate staff. Develop procedures and guidelines for food operations.

Coordinate food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.

Monitor compliance with regulatory standards, policies, and procedures.

Participate in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Complete internal audits of food service and food production.

Complete routine kitchen inspections. Lead the action planning process to attain goals and resolve deficiencies.

Implement the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.

Evaluate food operations to ensure proper allocation of resources.

Devise solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.

Participate 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.

Ensure menus meet nutritional and budgetary requirements. Assess technological equipment innovations and reviews specifications, making recommendations for equipment purchases.

Build and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.

Manage emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements. Execute the training plan for the food operations section.

Orient and train employees related to food service and food production and appropriate policies and procedures. Assist with new employee onboarding in food service and food production.

Collaborate with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.

Work Schedule: 8:00 AM - 4:30 PM Telework: Ad-hoc in accordance with agency policies. Virtual: This is not a virtual position.

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