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.

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.

Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met.

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.

May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria).

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

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

Skill in establishing goals and objectives 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: Working knowledge of diet software/Computrition Management experience preferred.

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: 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 physical examination is not required. Major 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, 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 7:00am-3:30pm Telework: Not Available Virtual: This is not a virtual position.

Functional Statement #: 99520-S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized