Supervisory Dietitian (Food Operations)

Summary

The Supervisory Dietitian is responsible for carrying out the strategic and business aspects of the full food service operations section. They support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility - clinics - and local community.

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)
• GS-13 Experience: One year of experience equivalent to the next lower grade level
• In addition to the experience above - the candidate must demonstrate the following KSAs: Knowledge of business administration practices such as budget planning - contracting and food and supply purchasing to operate a food service program successfully
• Skill in written communication including policy development and standard operating procedures
• Skill in strategic planning to develop goals - objectives and action plans
• Skill in analyzing data to monitor progress towards improving and sustaining outcomes
• Ability to supervise subordinate staff (i.e. - plan - organize - delegate - direct - control and review activities and performance)
• Ability to negotiate
• Preferred Experience: Previous experience in Food Operations management within VHA is preferred
• Reference: For more information on this qualification standard - please visit https://www.va.gov/ohrm/QualificationStandards/
• 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

• The Supervisory Dietitian is responsible for ensuring compliance with internal and external regulatory authorities while maintaining a \"food forward\" and Veteran-Centric focus with conventional cooking - convenience cooking - advance food preparation and delivery - room service - or a combination of food production and service modalities
• They ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section
• Major Duties include: Provides food-operations-specific leadership - serving as professional and technical advisor to staff and other health care professionals
• Has oversight over HR staffing - employee relations and labor relations in Food Service Operations
• Exercises a full range of supervisory and personnel management authorities and responsibilities in planning - directing - and assessing work of subordinate staff
• Establishes a training plan for the food operations section
• Develops and leads food operations
• Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department - VISN and national programs
• Leads the continuous quality improvement effort in Food Service Operations
• Identifies and prioritizes problems - sets long and short-term goals - develops action plans and analyses data to evaluate progress to improve outcomes
• Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance
• Coordinates food service operation policies and procedures with clinical nutrition management - nursing and other services - as applicable
• Manages 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
• Directs staff in management of contracts - subsistence - supply purchasing for NFS and submits reports to the NFS Chief
• Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success
• Works closely with the Supervisory Dietitians to support the department - cover the work within NFS and execute the activities of the department
• May perform other related duties as assigned which are appropriate for this grade and assignment
• Work Schedule: Monday-Friday: 7:30am to 4:00 pm Telework: Available / adhoc Virtual: This is not a virtual position
• Functional Statement #: 99515S