The Supervisory Dietitian (Food Operations), assignment is in the Food Nutrition and provides expert supervision of a complex Veteran-Centric food operation which consist of four distinct sections (Informatics, Food Service, Production, Nutrition Communication Center). They are an essential part of the NFS executive leadership team. Supervisory Dietitian make decision based on intricate and unrelated information and assumptions from inconclusive or variable data related to food operations.
BASIC REQUIREMENTS. Citizenship. Be a citizen of the United States (U.S.). Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with 38 U.S.C. § 7407(a). 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. Applicants may be covered by the Grandfathering Provision. Grade Determinations. Supervisory Dietitian (Food Operations), GS-13. Experience. One year of experience equivalent to the next lower grade level, (GS-12).Knowledge, Skills and Abilities (KSA). In addition to the experience above, the candidate must demonstrate, in their resume, the following KSAs: Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully. Skill in written communication including policy development and standard operating procedures. Skill in strategic planning to develop goals, objectives and action plans. Skill in analyzing data to monitor progress towards improving and sustaining outcomes. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). Ability to negotiate. Preferred Experience: Direct involvement with food service industry within the last 3 years supervising food service/production operations, leading/developing food service/production team, conducting employee investigations, and completing employee-related Human Resource actions. 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 physical examination is not required.
The duties of the position may include but are not limited to the following: General Description of Assigned Duties: Provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience. Responsible for carrying out the strategic and business aspects of the full food service operations section. Support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility, clinics, and local community. Responsible for ensuring compliance with internal and external regulatory authorities while maintaining a "food forward" and Veteran-Centric focus with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities. 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: Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals. Has oversight over HR staffing, employee relations and labor relations in Food Service Operations. Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff. Establishes a training plan for the food operations section. Develops and leads food operations. Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs. Leads the continuous quality improvement effort in Food Service Operations. Identifies and prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes. Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance. Coordinates food service operation policies and procedures with clinical nutrition management, nursing and other services, as applicable. Manages the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief. Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief. Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success. Works closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department. May perform other related duties as assigned which are appropriate for this grade and assignment. Work Schedule: Monday through Friday, 7:30AM - 4:00PM Telework: Ad-Hoc Virtual: This is not a virtual position. Functional Statement #: PD99515S Relocation/Recruitment Incentives: Not Authorized