Supervisory Dietitian (Food Operations)

Description:

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.

Requirements:

Basic Requirements :

• Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.
• Registration: 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 : In addition to the basic requirements above, applicants must possess the following grade requirements .

Supervisory Dietitian (Food Operations), GS-13:

Experience: One year of experience equivalent to the next lower grade level (GS-12)

Certification: Must hold an advanced practice certification from a nationally recognized certifying body such as the Commission on Dietetic Registration, the Association of Diabetes Care and Education Specialists or the National Board of Nutrition Certification. The certification must be directly related to the assignment being filled. In addition to the experience and certification above, the candidate must demonstrate the following Knowledge, Skills and Abilities (KSAs):

1. Knowledge of business administration practices such as budget planning, contracting and food supply to operate a food service program successfully.
2. Skill in written communication including policy development and standard operating procedures.
3. Skill in strategic planning to develop goals, objectives and action plans.
4. Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
5. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
6. Ability to negotiate.

Assignment: For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or above. Employees in this Supervisory Dietitian Food Operations assignment report to the NFS Chief. They supervise a complex Veteran-Centric food operation consisting of four distinct sections (Informatics, Food Service, Production and NCC). Supervisory Dietitians make decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of food operations. They provide food-operations-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work of subordinate staff. Supervisory Dietitians establish a training plan for the food operations section. They develop and lead food operations, establish strategic goals and ensure priorities align with the strategic plan of the NFS department, VISN and national programs. Supervisory Dietitians identify and prioritize problems, set long and short-term goals, develop action plans and analyze data to evaluate progress to improve outcomes. They are responsible for developing and updating policies and procedures and establishing and overseeing a system for regulatory compliance. Supervisory Dietitians manage 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. They direct staff in the management of contracts, subsistence, supply purchasing for NFS and submitting reports to the NFS Chief. Supervisory Dietitians solicit support and/or negotiate with facility managers to influence decisions to support food operations section success. They collaborate closely with the clinical nutrition section to enhance the Veteran dining experience and to support the strategic goals of the clinical nutrition section and NFS.

Preferred Experience: Knowledgeable in Food Service operations and data analysis, 3 years of experience in food service supervision/management.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/ .

Physical Requirements: Light carrying up to 15 pounds; reaching above shoulder level; ability to taste and smell food; walking (up to 4 hours); standing (up to 1 hour).