Supervisory Dietitian (Food Operations) (Detail)

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. 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. Loss of Credential: In collaboration with HR Office staff, management officials must immediately relieve employees who fail to maintain the required registration/certification of duties and responsibilities associated with the occupation and/or assignment, which may also result in separation from employment. Grandfathering Provision: Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re- entry in the occupation 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: Supervisory Dietitian (Food Operations), GS-13. 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. Specialized Experience. This Supervisory Dietitian (Food Operations) position is above the full performance level; the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. and must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. At least one year of experience as an RDN equivalent to the next lower grade. Specialized experience includes but is not limited to: serves as professional and technical advisor to staff and other health care professionals and represents the food operations section on projects, committees and/or workgroups. Supervises wage system positions including at least a seventeen (17) supervisor or leader and other wage grade positions. Provides food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. Provides administrative management and direction of the Food Operations Section. Develops procedures and guidelines for food operations, monitor compliance with regulatory standards, policies and procedures and lead the action planning process to attain goals and resolve deficiencies. Implements the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. Evaluates food operations to ensure proper allocation of resources, devise solutions and implement action plans to resolve issues and meet service goals and objectives, leading to improved patient satisfaction and quality food operations. Ensures menus meet nutritional and budgetary requirements and assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Builds and implement contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances. Manages emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Executes the training plan for the food operations section and ensure evidence-based guidelines are integrated into food operations. Collaborates closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: In Accordance With VA Directive and Handbook 5019 The Supervisory Dietitian (Food Operations) are experts in food-focused nutrition and provide supervision of a complex Veteran-Centric food operation which consists of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center). They are an essential part of the NFS executive leadership team. They provide professional and management support to the department and continuously strive to increase patient satisfaction and improve veteran experience.