*****A recruitment/relocation incentive may be offered to highly qualified candidate(s).***** Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff.

Duties

Duties and responsibilities include, but are not limited to: 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. Work Schedule: 8:00am - 4:30pm, Monday - Friday Telework: Available - as determined by facility/agency Relocation/Recruitment Incentives: Authorized - as determined by facility/agency Virtual: This is not a virtual position. 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. English Language Proficiency: Candidates must be proficient in spoken and written English to be appointed as authorized by 38 U.S.C. § 7403(f). Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)-Documentation Submitted: 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 meeting the basic requirements stated above, the following qualifications criteria must be met in determining the appropriate grade assignment of candidates. GS-12 Supervisory Dietitian (Food Operations) candidates must have the following: Experience. One year of experience equivalent to the next lower grade level. While we no longer require essay-style responses to our Knowledge's Skills, Abilities, and Other Characteristics (KSAOs), you must be able to demonstrate that you possess the (below) competencies which are necessary to perform the work of the position. Please ensure your resume/CV/application contains sufficient information to support the level of experience/education/training; otherwise, we will not be able to award you credit for the experience/education/training you claim. These are the KSA's for this subject position: Knowledge of standards to assess staff compliance and implement performance improvements. Skill in establishing goals and objectives 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. Preferred Experience: Food service management, one year of culinary arts, knowledge of food safety regulations, familiarity with budget management, leadership experience and strong communication skills. References: VA Regulations, specifically VA Handbook 5005, Part II, Appendix G20, Dietitian Qualification Standard Physical Requirements: The physical demands of the work requires use of fingers; moderate walking and standing; near vision correctable at 13" to 16" to Jaeger 1 to 4; far vision correctable in on eye to 20/20 and to 20/40 in the other; hearing aid permitted; clear speech; emotional stability; moderate duty.

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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.

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

Contacts

• Address James A Haley Veterans Hospital 13000 Bruce B. Downs Boulevard Tampa, FL 33612 US
• Name: Jessica Williams
• Phone: 813-816-7155 X100281
• Email: [email protected]