The Supervisory Dietitian (Food Operations) is an expert in food focused nutrition and provides supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center). The Supervisory Dietitian is responsible for carrying out the strategic and business aspects of the full food service operations section.

Duties

The Supervisory Dietitian (Food Operations) is responsible for ensuring compliance with internal and external regulatory authorities while maintaining a "food forward" and Veteran-Centric focus with conventional cooking, convenience cooking, advance food preparation and delivery, room service, or a combination of food production and service modalities. 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. Duties of the Supervisory Dietitian (Food Operations) include but are not limited to the following: Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals Has oversight over HR staffing, employee relations and labor relations in Food Service Operations Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff Establishes a training plan for the food operations section Develops and leads food operations Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs Leads the continuous quality improvement effort in Food Service Operations Identifies and prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance. Coordinates food service operation policies and procedures with clinical nutrition management, nursing and other services, as applicable Manages the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success Works closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department May perform other related duties as assigned which are appropriate for this grade and assignment Work Schedule: Monday - Friday 7am - 3:30pm EST Compressed/Flexible:May be available at the discretion of the Service Chief Telework: Not Available Virtual: This is not a virtual position Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized

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. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). 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: Supervisory Dietitian (Food Operations), GS-13 Experience: One year of experience equivalent to the next lower grade level. Experience includes but it is not limited to: Providing administrative and technical supervision over staff; Overseen a food service and production operation; Providing administrative management and direction of the Food Operations Section; Developing procedures and guidelines for food operations, monitoring compliance with regulatory standards, policies and procedures and leading the action planning process to attain goals and resolve deficiencies; Assessing technological equipment innovations and reviewing specifications, making recommendations for equipment purchases; Building and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances; and Executing the training plan for the food operations section. Knowledge, Skills and Abilities: In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully. (b) Skill in written communication including policy development and standard operating procedures. (c) Skill in strategic planning to develop goals, objectives and action plans. (d) Skill in analyzing data to monitor progress towards improving and sustaining outcomes. (e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (f) Ability to negotiate. Preferred Experience: Experience in centralized kitchen programs, centralized computrition support services and USDA certified facility operations. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. 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: 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 VHA VISN 6 Human Resources 3518 WESTGATE DRIVE DURHAM, NC 27707 US
• Name: Angely Harris
• Phone: 910-853-3546
• Email: angely.harris@va.gov