Supervisory Dietitian (Food Operations)

U.S. Department of Veterans Affairs; White City (OR); On-site; USD 90,000 - 120,000; Full time

Job summary

U.S. Department of Veterans Affairs in White City, OR is seeking a Supervisory Dietitian (Food Operations) to lead an innovative veteran-centric food service team across Informatics, Food Service, Production, and Nutrition Communications.

You will oversee budgeting, contracting, and purchasing, while guiding policy and SOP development. A supportive leadership role with relocation incentives is offered in beautiful Southern Oregon.

Qualifications

• Must hold the RDN credential from the CDR.
• US citizenship is required.
• Education equivalent to a bachelor’s degree or higher is accepted.
• ACEND®-accredited program experience preferred for eligibility.

Responsibilities

• Supervise a food operations team across multiple units.
• Develop and implement budget plans and purchasing standards.
• Draft policies and standard operating procedures.
• Analyze data to monitor and improve outcomes.

Skills

Budget planning

Written communication

Strategic planning

Data analysis

Staff supervision

Negotiation

Education

Bachelor's degree in Dietetics

Tools

Computrition

Job description

Join the White City VA as a Supervisory Dietitian (Food Operations)! Lead a veteran-centric, innovative food service team across Informatics, Food Service, Production, and Nutrition Communications. Enjoy supportive leadership and life in beautiful Southern Oregon. Recruitment or relocation incentives approved!

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. 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. 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. Exception for Dietitians who do not possess the RDN credential. (a) Non-credentialed Dietitians who meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C. § 7405(c)(2). i Non-credentialed Dietitians must have fulfilled each of the following: A) Earned a bachelor's or higher degree from a U.S. regionally accredited college, university or foreign equivalent (refer to ii below). B) Completed an ACEND® accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN. A list of ACEND® accredited programs is located on the ACEND® website or at ACEND Accredited Programs Directory. ii Foreign Education. To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND® and meet ACEND®'s International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f).

Grade Determinations:

Supervisory Dietitian (Food Operations), GS-13.

Experience:

One year of experience equivalent to the next lower grade level.

Knowledge, Skills and Abilities.

• (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 with menu planning, recipe development and Computrition.
• Knowledge of human resource management principles and the ability to manage/supervise.
• Knowledge of leading lower graded staff in a food service setting.
• Experience with budget planning and implementation.

Physical Requirements:

See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements

Reference:

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