What are the responsibilities and job description for the Supervisory Dietitian (Food Operations) position at U.S. Department of Veterans Affairs?
Summary
The Supervisory Dietitian (Food Operations) oversees the food service and production operation providing administrative and technical supervision over staff at the W.G. "Bill" Hefner Salisbury VA Medical Center; Salisbury - NC. 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.
Qualifications
Basic Requirements:
The Supervisory Dietitian (Food Operations) oversees the food service and production operation providing administrative and technical supervision over staff at the W.G. "Bill" Hefner Salisbury VA Medical Center; Salisbury - NC. 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.
Qualifications
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: (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: RDN Credential / Meets VA Qualification Standards
- Previous management experience
- References: VA Handbook 5005 - Part II - APPENDIX G20
- DIETITIAN QUALIFICATION STANDARD GS-630 - Dated October 14 - 2022 Physical Requirements: The position requires intermittent walking and standing
- Carrying normal amounts of written/reference materials is routinely done
- Occasionally - duties may require the movement of audio-visual equipment - charts and arrangement of classroom areas.
- Duties listed are not inclusive of all duties associated with this position: Functions or Scope of Assigned Duties: 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
- Ensures menus meet nutritional and budgetary requirements
- Builds and implements contingency plans within the section - ensuring continuity of food operations during internal and external emergency situations and unusual circumstances
- Manges 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 the food service section with the nutritional care plans for Veterans
- Supervisory Controls: The incumbent works under the general supervision of a Supervisory Dietitian - GS-13 or above - who establishes objectives and department priorities
- The incumbent is expected to complete work assignments with relative independence and minimal guidance - personally setting the deadlines for completion of work
- Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgment and interpretation
- Work is reviewed to ensure that overall objectives of the position are met
- Work Schedule: Monday - Friday 8:00am - 4:30pm (May include occasional holiday or weekend work based on operational needs) Telework: Not Available Virtual: This is not a virtual position
- Recruitment Incentives: Authorized for highly qualified applicants
- Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required
Salary : $91,503 - $118,957