Summary The Supervisory Dietitian (Food Service) 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. . Responsibilities Major duties include but are not limited to; 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 and routine kitchen inspections of food service and food production. Leads the action planning process to attain goals and resolve deficiencies. Evaluates food operations to ensure proper allocation of resources. Devises solutions and implements action plans to resolve issues. Plays a critical role in meeting service goals and objectives, which ultimately leads to improved patient satisfaction and quality food operations. Work Schedule: Monday - Friday, 8:00am - 4:30pm Telework: Not Authorized Virtual: This is not a virtual position. Functional Statement #: PD99520S Relocation/Recruitment Incentives: Not authorized Permanent Change of Station (PCS): Not authorized Financial Disclosure Report: Not required Requirements Conditions of Employment You must be a U.S. Citizen to apply for this job. Selective Service Registration is required for males born after 12/31/1959. Must be proficient in written and spoken English. You may be required to serve a trial period. Subject to background/security investigation. Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment. Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). 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: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/. Education ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory. Additional Information This job opportunity announcement may be used to fill additional vacancies. This position is in the Excepted Service and does not confer competitive status. VA encourages persons with disabilities to apply. The health-related positions in VA are covered by Title 38, and are not covered by the Schedule A excepted appointment authority. If you are unable to apply online or need an alternate method to submit documents, please reach out to the Agency Contact listed in this Job Opportunity Announcement. Under the Fair Chance to Compete Act, the Department of Veterans Affairs prohibits requesting an applicant's criminal history prior to accepting a tentative job offer. For more information about the Act and the complaint process, visit Human Resources and Administration/Operations, Security, and Preparedness (HRA/OSP) at The Fair Chance Act.
