Supervisory Dietitian (Food Operations)

Qualifications

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
• English Language Proficiency: Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C.7403(f)
• Experience: One year of experience equivalent to the next lower grade level
• Registration: All applicants must hold the Registered Dietitian Nutritionist (RDN) credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics
• 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: In addition to the basic requirements for employment - the following criteria must be met when determining the grade of candidates: (KSAs must be clearly reflected in resume under description of duties in order to be found qualified for this position/grade level)
• (a) Knowledge of standards to assess staff compliance and implement performance improvements
• (b) Skill in establishing goals and objectives to coordinate activities - evaluate accomplishments and solve problems
• (c) Skill in applying nutritional knowledge to ensure menus meet nutrition standards
• (d) Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop - implement and coordinate best practices
• (e) Ability to serve as a food operations expert - providing technical guidance - direction and staff development
• (f) Ability to supervise subordinate staff (i.e. - plan - organize - delegate - direct - control and review activities and performance)
• (g) Ability to analyze data in order to recommend allocation of resources

Requirements

Preferred Experience: None

Skills

Service as professional and technical advisor to staff and other health care professionals

Assumes full responsibility for planning - directing - and assessing the work and competence of subordinate staff

Develops procedures and guidelines for food operations

Captions food service operation policies and procedures

Makes decisions regarding compliance with regulatory standards - policies and procedures

Participates in performance improvement efforts within the Food Service Operations section - acting on quality improvement data planes

Leads the action planning process to attain goals and resolve deficiencies

Implements the Hazard Analysis and Critical Control Point (HACCP) program

Evaluates food operations to ensure proper allocation of resources

Ensures menus meet nutritional and budgetary requirements

Affirms technological equipment innovations and reviews specifications - making recommendations for equipment purchases

Manages emergency feeding cache and ensures menus and supplies meet facility and the Joint Commission requirements

Collaborates with the clinical nutrition staff - bridging the work of food service section with the nutrition care plans for Veterans

Performs other duties as assigned which are appropriate for this grade and assignment

Benefits

Work is performed in an office/clinic setting with minimal risks that requires normal safety precautionsthe area is adequately lighted - heated - and ventilatedHowever - the work environment requires someone with the ability to handle several tasks at once in sometimes stressful situations.

Pay

Not specified

Schedule

Monday-Friday - Variable Shifts: 7:00am-3:30pm or 7:00am-4:00pm or 8:00am-4:30pmsubject to change based on the needs of the facility

Telework

Available

Virtual

This is not a virtual position