Supervisory Dietitian (Food Operations)
What you'd do
The Supervisory Dietitian (Food Operations) 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.
Major duties
The Supervisory Dietitian supervise wage grade positions which include at least a supervisor or leader and other wage grade positions. Supervisory Dietitians provide administrative management and direction for the Food Operation Section. Duties include but are not limited to: Service as professional and technical advisor to staff and other health care professionals; 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; Monitors compliance with regulatory standards, policies, and procedures; Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data planes; Leads the action planning process to attain goals and resolve deficiencies; Implements the Hazard Analysis and Critical Control Point (HACCP) program; Evaluates food operations to ensure proper allocation of resources; Ensures menus meet nutritional and budgetary requirements; Assess technological equipment innovations and reviews specifications, making recommendations for equipment purchases; Manages emergency feeding cache and ensures menus and supplies meet facility and the Joint Commission requirements; Collaborates with the clinical nutrition staff, bridging the work of food service section with the nutrition care plans for Veterans; May perform other duties as assigned which are appropriate for this grade and assignment; Other duties as assigned. Work Schedule: Monday-Friday, Variable Shifts: 7:00am-3:30pm or 7:00am-4:00pm, or 8:00am-4:30pm; subject to change based on the needs of the facility Telework: Available Virtual: This is not a virtual position. Functional Statement #: 99520-S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized
What you need to qualify
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). Experience. One year of experience equivalent to the next lower grade level. Registration: All applicants must hold the Registered Dietitian Nutritionist (RDN) credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. 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: In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates: (KSAs must be clearly reflected in resume under description of duties in order to be found qualified for this position/grade level). GS12: Experience: One year of experience equivalent to the next lower grade level. Demonstrate Knowledge, Skills and Abilities (KSAs): In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of standards to assess staff compliance and implement performance improvements. (b) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems. (c) Skill in applying nutritional knowledge to ensure menus meet nutrition standards. (d) Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices. (e) Ability to serve as a food operations expert, providing technical guidance, direction and staff development. (f) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (g) Ability to analyze data in order to recommend allocation of resources. Preferred Experience: None Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: Physical aspects associated with work required of this assignment are typical for the occupation, see Duties section for essential job duties of the position. May require standing, lifting, carrying, sitting, stooping, bending, puling, and pushing. May be required to wear personal protective equipment and undergo annual TB screening or testing as conditions of employment. Work Environment: Work is performed in an office/clinic setting with minimal risks that requires normal safety precautions; the area is adequately lighted, heated, and ventilated. However, the work environment requires someone with the ability to handle several tasks at once in sometimes stressful situations.
Before you apply
Federal applications are different: your resume should be 3–5 pages and mirror the language of this announcement. Read our federal resume guide first — it's the #1 reason qualified people get screened out.
Don't miss the next one.
Get an email the moment a similar federal job opens — postings can close in as little as 5 days.