Supervisory Dietitian (Food Operations)

US-Department-of-Veterans-Affair; Forest Park (DE); On-site; USD 95,000 - 125,000; Full time

Job summary

US Department of Veterans Affairs seeks a Supervisory Dietitian (Food Operations) to lead a four‑section Veteran‑focused food operation (Informatics, Food Service, Production and Nutrition Communications Center) as part of the NFS executive team.

This role requires strong leadership, budgeting, policy development, and collaboration with clinical nutrition staff to enhance patient dining experiences and veteran satisfaction.

Qualifications

• Knowledge of budget planning and purchasing for food service operations.
• Policy development and standard operating procedures experience.
• Strategic planning to set goals, objectives and action plans.
• Ability to analyze data to monitor progress and outcomes.

Skills

Business administration

Written communication

Strategic planning

Data analysis

Supervision

Negotiation

Job description

The Supervisory Dietitian (Food Operations) are experts in food-focused nutrition and provide supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center). They are an essential part of the NFS executive leadership team. They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience.

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.

Loss of Credential

In collaboration with HR Office staff, management officials must immediately relieve employees who fail to maintain the required registration/certification of duties and responsibilities associated with the occupation and/or assignment, which may also result in separation from employment.

Grandfathering Provision

• (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position.
• (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments.
• (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment.
• (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re-entry in the occupation

Grade Determinations

Supervisory Dietitian (Food Operations), GS-13.

Knowledge, Skills and Abilities

In addition to the experience above, the candidate must demonstrate the following KSAs:

• Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully.
• Skill in written communication including policy development and standard operating procedures.
• Skill in strategic planning to develop goals, objectives and action plans.
• Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
• Ability to supervise subordinate staff (i.e., plan organize, delegate, direct, control and review activities and performance).
• Ability to negotiate.

Specialized Experience

This Supervisory Dietitian (Food Operations) position is 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. and must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. At least one year of experience as an RDN equivalent to the next lower grade. Specialized experience includes but is not limited to: serves as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervises wage system positions including at least a seventeen (17) supervisor or leader and other wage grade positions. Provides 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. Provides administrative management and direction of the Food Operations Section. Develops 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. Implements the Hazard Analysis and Critical Control Point 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, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Ensures menus meet nutritional and budgetary requirements and assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Builds and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. Manages emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Executes the training plan for the food operations section and ensure evidence-based guidelines are integrated into food operations. Collaborates closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section.

Reference

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

Physical Requirements

In Accordance With VA Directive and Handbook 5019