Employees in this Supervisory Dietitian assignment oversee 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" programs with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities.

Duties

Employees in this 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 a combination of food production and service modalities. They supervise wage grade positions which includes at least a supervisor or leader and other wage grade positions. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section. 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 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: Monday - Friday 7:30am - 4:00pm Telework: Not Authorized Virtual: This is not a virtual position. Relocation/Recruitment Incentives: Not Authorized 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. Registration/Certification: 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. Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference 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 accrediting requirements in clinical nutrition to assess staff compliance and implement performance improvements.(b) Skill as a nutrition expert to provide technical guidance, direction and staff development.(c) Skill in Evidence-Based Nutrition Practice Guidelines to develop, implement and coordinate best practices.(d) Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems.(e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).(f) Ability to analyze data in order to recommend allocation of resources. Grade Determinations: To qualify for this position, you must meet the Basic Requirements as well as any additional grade-level qualification requirements. 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 Knowledge, Skills and Abilities. 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.

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 Birmingham VA Medical Center 700 South 19th Street Birmingham, AL 35233 US
• Name: James Brinson
• Email: [email protected]