Supervisory Dietitian (Food Operations)

US-Department-of-Veterans-Affair; Fayetteville (NC); On-site; USD 75,000 - 100,000; Full time

Job summary

US Department of Veterans Affairs in Fayetteville, NC seeks a Supervisory Dietitian (Food Operations) to lead a food service and production operation. The role requires RDN credentials and English fluency, with supervisory responsibilities and performance improvements across staff.

Responsibilities include applying nutrition standards, coordinating resources, and serving as a technical leader, aligning with Veterans' dining needs and quality standards.

Qualifications

• Adhere to United States citizenship requirements as per VAPolicy.
• Hold the RDN credential from the Commission on Dietetic Registration (CDR).
• Must be fluent in English to perform duties.

Responsibilities

• Oversee a food service and production operation with administrative and technical supervision.
• Ensure menus meet nutrition standards using evidence-based guidelines.
• Lead staff development, planning, organizing, and performance evaluation.

Skills

Staff supervision

Nutrition knowledge

Performance improvement

Data analysis

Food operations expert

Resource allocation

Regulatory standards

Education

RDN credential (CDR)

Bachelor's degree or higher

Job description

Employees in the 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 a combination of food production and service modalities. Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met.

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. All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. 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.
• English Language Proficiency. Must be fluent in the English Language

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-12

(1) Experience. One year of experience equivalent to the next lower grade level.

(2) Knowledge, Skills and Abilities.

• 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.

Assignment. For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They serve as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions. They provide food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They develop procedures and guidelines for food operations, monitor compliance with regulatory standards, policies and procedures and lead the action planning process to attain goals and resolve deficiencies. Supervisory Dietitians are responsible for implementing the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. They evaluate food operations to ensure proper allocation of resources, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the food operations section. They ensure evidence-based guidelines are integrated into food operations. Supervisory Dietitians collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section.

Preferred Experience

• RD dietitian; supervisory experience; Can plan, direct and assess subordinate work and competencies; coordinate with other disciplines; develops and implements policies/procedures; knowledgeable with regulatory standards; ability to develop training plans; able to coordinate scheduling and establish standardized production procedures; knowledgeable of sanitation standards such as HACCP and Servsafe; computer skills and ability to communicate clearly.

Reference

For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.

The full performance level of this vacancy is GS-12. The actual grade at which an applicant may be selected for this vacancy is GS-12.

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.