Job Summary

Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff. 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 with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or food production and service modalities

Job Description

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-12 GRADE REQUIREMENTS: Completion of 1 year of experience equivalent to the next lower grade level GS-11 closely related to the position being filled and must fully meet the KSAs at that level. Experience includes but is not limited to: Responsible for independently planning, developing, and directing all nutrition care activities (e.g., food service and/or clinical nutrition). Serving as important members of the interdisciplinary team of care providers and focus on offering exceptional nutrition care and guidance to optimize health. Working in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes. Responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care. GS-12 Knowledge, Skills, and Abilities: In addition to the experience above, you must demonstrate the following Knowledge, Skills, and Abilities and demonstrate the potential to acquire the assignment specific KSA designated by an asterisk (*): 1. Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities. 2. Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer, and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes and/or systems as needed. 3. Ability to act as a consultant for staff. 4. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs. 5. *Knowledge of human resource management principles and the ability to manage/supervise, i.e, plan, organize, delegate, direct, control, review activities of groups of subordinates. 6. *Ability to direct and supervise food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. Preferred Experience: Serv-Safe Certificate and prior food service experience. Physical Requirements: The work is sedentary, but requires some walking, standing, bending, the carrying of light items such as books and papers. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/