Job Summary

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 with conventional cooking, convenience cooking, advance food preparation and delivery, room service.

Job Description

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: 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: Three years' experience in an industrial kitchen or food service setting Three years' experience as a clinical dietitian Experience in educating food service staff on clinical and food service topics Experience working with inspectors of accrediting agencies i.e. Joint Commission, LTIC, CARF, OIG One year supervisor experience Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: This position requires frequent walking and standing for up to 50% of the tour. Carrying normal amount of written/reference materials is routinely done. Occasionally, duties may require the movement of audio/visual equipment, charts and arrangement of classroom areas. Some of the work is sedentary, involving research and reports. Use of computer keyboard and mouse is a frequent part of the work and happens intermittently during the day.