Job Summary

The supervisory Dietitian role involves overseeing a food service and production operation and providing both administrative and technical supervision to the staff. The role is crucial for ensuring that meal needs are met for Veterans through a variety of meal programs and production methods including: conventional cooking, convenience cooking, advanced food preparation and delivery, room service and a combination of different food production and service modalities. .

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:GS-12 Supervisory Dietitian(Food Operations) (a) Experience. Completion of 1 year of experience equivalent to the next lower grade level. (b) Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. A food service systems manager is a supervisory dietitian and consultant with primary responsibility for management support of meal service, which includes food production and food service activities that are either self-operated or contractual agreements. The food service systems manager may interface with a contractual provider when appropriate and interfaces with the clinical nutrition program to ensure that services provided reflect the nutrition needs of the patient. The food service systems manager is responsible for ensuring compliance with internal and external regulatory authorities and assesses, plans, and evaluates the food service systems management program to ensure proper coordination between the delivery of patient meal service and the overall delivery of health care. The individual develops financial goals, manages a budget and organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns; provides estimates for planning and adjustments as program and resources change. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs designated by an asterisk (*):- Knowledge of standards to assess staff compliance and implement performance improvements.- Skill in establishing goals and objectives in order 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: Registered Dietitian, Food Service Management Experience, Knowledge of food code and sanitation practices, Servant Leadership, Attention to detail, Performance Improvement, Clear communication, Food Safety Knowledge, Ability to work in a fast paced/high stress environment. Food Service Experience, Management Experience, Food Safety/Sanitation Knowledge, Computer Skills, Knowledge of diet software, VA systems knowledge (VISTA, CPRS,) Computrition software experience, Serve Safe Certified, Cisco Finesse call center reporting, Evideon experience Physical Requirements: See VA Directive and Handbook 5019. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.