Supervisory Dietitian (Food Operations)

Qualifications

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.

Requirements

• Basic Requirements:
  • Citizenship: Be a citizen of the United States (U.S.).
  • Registration: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR).
• 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 Exception for Dietitians who do not possess the RDN credential:
  • 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. Earned a bachelor's or higher degree from a U.S. regionally accredited college, university, or foreign equivalent (refer to ii below).
  • ii. 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.
  • iii. A list of ACEND® accredited programs is located on the ACEND® website or at ACEND Accredited Programs Directory.
  • iv. 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.
  • v. English Language Proficiency: Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C.7403(f).

Skills

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

Benefits

Recruitment and relocation incentives approved!

Pay

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

Schedule

Monday - Friday - 8:00am to 4:30pm

Physical Requirements

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

Functional Statement #

99515-S GS-0630-13 Above Full Performance Level

Relocation/Recruitment Incentives

Authorized

EDRP

Educational Development and Retention Program (EDRP) - Not Authorized

Permanent Change of Station (PCS)

Not Authorized