The Supervisory Dietitian 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, meal programs with conventional cooking, convenience cooking, advance food preparation and deliver, room service, or a combination of food production an service modalities.

Duties

Major duties 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. 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: Monday - Friday, 8:00am - 4:30pm Telework: Not Authorized Virtual: This is not a virtual position. Functional Statement #: PD99520S Relocation/Recruitment Incentives: Not authorized Permanent Change of Station (PCS): Not authorized Financial Disclosure Report: Not required

Requirements

Qualifications

Basic Requirements: Must be proficient in written and spoken English as required by 38 U.S.C. 7402(d) 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: GS-12 Supervisory Dietician(Food Operations) (a) Experience. Completion of 1 year of experience equivalent to the next lower grade level. (b) Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. A food service systems manager is a supervisory dietitian and consultant with primary responsibility for management support of meal service, which includes food production and food service activities that are either self-operated or contractual agreements. The food service systems manager may interface with a contractual provider when appropriate and interfaces with the clinical nutrition program to ensure that services provided reflect the nutrition needs of the patient. The food service systems manager is responsible for ensuring compliance with internal and external regulatory authorities and assesses, plans, and evaluates the food service systems management program to ensure proper coordination between the delivery of patient meal service and the overall delivery of health care. The individual develops financial goals, manages a budget and organizes and/or maintains a cost accounting system to forecast expenditures based on current spending patterns; provides estimates for planning and adjustments as program and resources change. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs below: - Knowledge of standards to assess staff compliance and implement performance improvements. - Skill in establishing goals and objectives in order 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. References: VA Handbook 5005 Part II Appendix G20 Physical Requirements: See VA Directive and Handbook 5019.

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 Ann Arbor VA Medical Center 2215 Fuller Road Ann Arbor, MI 48105 US
• Name: Orlando Lang
• Phone: 314-593-1729
• Email: [email protected]