Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff. They are responsible for the execution of Food Service and Production operations to meet individual meal needs through Veteran-centric, "Food Forward" meal programs.

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. Evaluates food operations to ensure proper allocation of resources. Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations. Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings. Ensures menus meet nutritional and budgetary requirements. Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases. Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances. Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements. Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production. Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans. May perform other duties as assigned which are appropriate for this grade and assignment. Work Schedule: 8:00am to 4:30pm, Monday - Friday Telework: Not available Virtual: Not available Functional Statement Title: Food Operations Management Supervisory Dietitian, GS-0630-12; Recruitment/Relocation Incentives: May be authorized for highly qualified candidates. Financial Disclosure Report: Not required

Requirements

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). 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. 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. 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. Grandfathering Provision. Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re-entry in the occupation. Grade Determinations: The full performance of this position is GS 12. 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. Assignment. For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They serve as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions. They provide food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They develop procedures and guidelines for food operations, monitor compliance with regulatory standards, policies and procedures and lead the action planning process to attain goals and resolve deficiencies. Supervisory Dietitians are responsible for implementing the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. They evaluate food operations to ensure proper allocation of resources, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the food operations section. They ensure evidence-based guidelines are integrated into food operations. Supervisory Dietitians collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section. References: VA Handbook 5005 Part II Appendix G20 Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.

Education

Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

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

Contacts

• Address Hampton VA Medical Center 100 Emancipation Drive Hampton, VA 23667 US
• Name: Michael Schultz
• Phone: 804-274-9694
• Email: [email protected]