Supervisory Dietitian (Food Operations)

• Serves as professional and technical advisor to staff and other health care professionals.
• Represents the food operations section on projects committees and/or workgroups within the department and the facility.
• Assumes full responsibility for planning directing and assessing the work and competence of subordinate staff.
• Develops procedures and guidelines for food operations. Coordinates food service operation policies and procedures with clinical nutrition management nursing and other services as applicable.
• Monitors compliance with regulatory standards policies and procedures.
• Participates in performance improvement efforts within the Food Service and NCC sections acting on quality improvement data and plans. Completes routine kitchen inspections.
• Leads the action planning process to attain goals and resolve deficiencies.
• Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning receipt/storage preparation and service of food conforms to quality/quantity standards.
• Independently manages VHA-supported software programs and/or commercial off-the-shelf software (COTS) to support the effective management of food operations and patient meal services.
• Enters and maintains ingredient information recipes nutritional information and menus into the technology package.
• Oversees the technology used for meal production meal service and temperature control.
• Ensures recipes are standardized; costs out recipes and assures they are within budgetary constraints.
• Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.
• Participates in an active patient test tray program including evaluation of overall tray accuracy food safety quality and palatability temperature exceptional service and implementing similar evaluations for bulk service settings such as dining rooms or cafeteria settings.
• Ensures menus meet nutritional and budgetary requirements.
• Assesses technological equipment innovations and reviews specifications making recommendations for equipment purchases.
• Builds and implements contingency plans within the section ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.
• Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
• Executes the training plan for the NCC section. Orients and trains employees related to the NCC and appropriate policies and procedures. Assists with new employee onboarding.
• Collaborates with the clinical nutrition staff bridging the work of the food service section with the nutritional care plans for Veterans.
• May perform other duties as assigned which are appropriate for this grade and assignment.

Work Schedule: Monday-Friday 7:00am-3:30pm
Telework: Ad-Hoc
Virtual: This is not a virtual position.
Functional Statement #: 99520-S
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

• You must be a U.S. Citizen to apply for this job.
• Selective Service Registration is required for males born after 12/31/1959.
• Must be proficient in written and spoken English.
• Subject to background/security investigation.
• Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements ( Effective May 7 2025 drivers licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• Complete all application requirements detailed in the Required Documents section of this announcement.

As a condition of employment for accepting this position you will be required to serve a 1 or 2-year trial period during which we will evaluate your fitness and whether your continued employment advances the public determining if your employment advances the public interest we may consider:

• your performance and conduct;
• the needs and interests of the agency;
• whether your continued employment would advance organizational goals of the agency or the Government; and
• whether your continued employment would advance the efficiency of the Federal service.

Upon completion of your trial period your employment will be terminated unless you receive certification in writing that your continued employment advances the public interest.

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.

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. bachelors 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 Veterans preference.

May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria).

Grade Determinations:
Supervisory Dietitian (Food Operations) GS-12
Experience: One year of experience equivalent to the next lower grade level.
Knowledge Skills and Abilities: In addition to the experience above the candidate must demonstrate the following KSAs:

• 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.

Reference: For more information on this qualification standard please visit full performance level of this vacancy is GS-12.

Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.