Supervisory Dietitian (Food Operations)

Summary

In the Supervisory Dietitian (Food Operations) role, employees oversee food service and production. They provide supervision to staff while ensuring the execution of Veteran-focused "Food Forward" meal programs. This may involve conventional, convenience, and advanced cooking methods, along with room service. Supervisory Dietitians manage wage-grade staff, including supervisors, and ensure that evidence-based guidelines are integrated into food operations.

Duties

- Acts as a professional and technical advisor to staff and other healthcare professionals. - Represents the food operations section in projects, committees, and workgroups within the department and facility. - Takes full responsibility for planning, directing, and evaluating the work and competence of subordinate staff. - Develops procedures and guidelines for food operations, coordinating food service policies and procedures with clinical nutrition management, nursing, and other relevant services. - Monitors compliance with regulatory standards, policies, and procedures. - Participates in performance improvement initiatives within the Food Service Operations section, using quality improvement data and plans. Conducts internal audits of food services and food production, along with routine kitchen inspections. - Leads the action planning process to achieve goals and address deficiencies. - Implements the Hazard Analysis and Critical Control Point (HACCP) program to ensure that requisitioning, receipt/storage, preparation, and service of food meet quality and quantity standards. - Evaluates food operations to ensure proper allocation of resources. - Develops solutions and implements action plans to resolve issues, meet service goals, and enhance patient satisfaction and the quality of food operations. - Participates in an active patient test tray program, evaluating overall tray accuracy, food safety, quality and palatability, temperature, and exceptional service. Also implements similar evaluations for bulk service settings, such as dining rooms or cafeterias. - Ensures that menus align with nutritional guidelines and budgetary constraints. - Evaluates innovative technological equipment and reviews specifications, making recommendations for equipment purchases. - Develops and implements contingency plans to ensure the continuity of food operations during internal and external emergencies or unusual circumstances. - Manages the emergency feeding cache, ensuring that menus and supplies comply with facility standards and The Joint Commission requirements. - Executes the training plan for the food operations section, providing orientation and training for employees regarding food service, food production, and relevant policies and procedures. Assists with onboarding new employees in food service and food production. - Collaborates with clinical nutrition staff to connect the work of the food service section with the nutritional care plans for veterans. - May perform other duties as assigned that are appropriate for this position and level of responsibility. Work Schedule: 8:00 am to 4:30pm Telework: Ad-hoc Virtual: This is not a virtual position. Functional Statement #: PD99520S

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). RDN credential. Non-credentialed Dietitians must have fulfilled each of the following: Earned a bachelor's or higher degree from a U.S. regionally accredited college or university or foreign equivalent. Foreign Education: To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND and meet ACEND's International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam. ~AND~ Completed an ACEND accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN. A list of ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory. Grade Determinations: To qualify for the GS-12 you must possess at least 1 year of experience as an RDN/RD equivalent to the next lower grade level (GS-11) which demonstrates the following Knowledge, Skills and Abilities: 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. 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. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: Physical aspects associated with work required of this assignment are typical for the occupation and would generally not require a pre-placement examination.

Education

ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.