Supervisory Dietitian (Food Operations)

Summary

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.

As a Food Operations Management Supervisory Dietitian, your major duties and responsibilities may include, but are not limited to:

• Food Service Systems
• Evaluates the current food production and service system and makes appropriate and effective recommendations to the Assistant Chief, Nutrition & Food Service to improve services provided to patients, reduce or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.
• Develops and annually reviews standard operating procedures that relate to the administrative section.
• Counsels employees whose performance is marginal or unsatisfactory.
• Assists supervisory subordinates to determine performance problems vs. disciplinary problems and determine appropriate course of action.
• Conducts performance reviews and competency assessments.

Education

• Implements and coordinates a continuing staff development program through scheduled conferences, seminars, workshops, and intra and inter VA details. Ensures that staff meet mandatory training requirements.
• Trains personnel in various computer applications and security issues regarding the Computrition dietetic software package and diet office operations.
• Approves annual in-service training schedule to assist N&FS supervisory personnel in implementing an effective program to meet the needs of all nonprofessional N&FS employees.

Qualifications

• One year of experience equivalent to the next lower grade level, GS-11 that demonstrates the experience as described at this level.
• 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.