The incumbent will 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 with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities.

Duties

Functions or Scope of Assigned 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 qualify food operations. -Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, qualify 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. -Manges 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. Supervisory Controls: -The incumbent works under the general supervision of a Supervisory Dietitian GS-13 or above, who establishes objectives and department priorities. -The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work. Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgement and interpretation.-Work is reviewed to ensure that overall objectives of the position are met. Work Schedule: Monday-Friday, 8:00am - 4:30pm Telework: Not Available Virtual: This is not a virtual position. Functional Statement #: FS99521-S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required This position is not a Bargaining Unit position. This position is covered by locality-based comparability pay. Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held. This position is in the Excepted Service. Narrative responses to the knowledge, skills and abilities (KSAs) will be required from the selectee in order to proceed with the appointment. Veterans' preference does not apply for other current permanent Federal agency employees.

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). 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: In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. Supervisory Dietitian (Food Operations), GS-12. (1) Experience. One year of experience equivalent to the next lower grade level. (2) 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. References: VA Handbook 5005, Part II, APPENDIX G20. DIETITIAN QUALIFICATION STANDARD GS-630, Dated October 14, 2022The full performance level of this vacancy is 12. Physical Requirements: VA Directive and Handbook 5019 - a physical examination will be conducted based on the physical requirements of the position.

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 White River Junction VA Medical Center 215 North Main St. White River Jct., VT 05009 US
• Name: Dennis Lloyd
• Phone: (207) - 252 - 3523
• Email: [email protected]