The selected Supervisory Dietitian (Food Operations) will oversee a food service and production operation providing administrative and technical supervision over staff. The selectee will be responsible for the execution of Food Service and Production operations 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.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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. English Language Proficiency: Dietitian candidates must be proficient in spoken and written English. 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). Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re- entry in the occupation. Grade Determinations: Supervisory Dietitian (Food Operations), GS-12. Experience: One year of experience equivalent to the next lower grade level. Preferred Experience: Those candidates with the following are highly preferred. Experience in food service management/operations for a large scale healthcare facility, and managing a Qualify Management/Performance Improvement program. Prior supervisory or leadership experience in a food service environment. Experience with budgeting, staffing, and resource management. Reference: For more information on this qualification standard, please visit https://www.va.gov/OHRM/QualificationStandards/HT38/0630-Dietitian.pdf. 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 Supervisory Dietitian (Food Operations) selectee will supervise wage grade positions which includes at least a supervisor or leader and other wage grade positions. Supervisory Dietitians will also provide administrative management and direction of the Food Operations Section. The selected will 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. Some of the duties include, but are 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. Other duties as assigned. Work Schedule: The primary tour of duty will be Monday - Friday, 7:30am to 4:00 pm. Telework: Not available. Virtual: This is not a virtual position. Functional Statement #: Supervisory Dietitian Food Operations, GS-0630-12 99520S Relocation/Recruitment Incentives: Not authorized. Permanent Change of Station (PCS): Not authorized.