Supervisory Dietitian - Food Operations Relocation Incentive

Summary
The Supervisory Dietitian (Food Operations) oversees a foodservice and production operation providing administrative and technical supervision over staff. The incumbent 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 delivery, room service, or a combination of food production and service modalities.
This job is open to

• Federal employees - Competitive service
  Current or former competitive service federal employees.
• Federal employees - Excepted service
  Current excepted service federal employees.
• Internal to an agency
  Current federal employees of this agency.

Clarification from the agency
This is an internal job announcement. Current permanent facility employees, current permanent VA employees, and current permanent Federal employees must apply under this announcement. All other candidates should apply to announcement CAZM-12216190-24-JET
This job is also open in another announcement to:

• The public

This job is also open in another announcement to:

• The public

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Duties
The incumbent is responsible for a variety of duties, including but not limited to, the following:

• Serving as professional and technical advisor to staff and other health care professionals.
• Representing the Food Operations section on projects, committees and/or workgroups within the department and the facility.
• Assuming full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
• Developing procedures and guidelines for Food Operations. Coordinating food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.
• Monitoring compliance with regulatory standards, policies, and procedures.
• Participating in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Completing internal audits of food service and food production. Completing routine kitchen inspections.
• Leading the action planning process to attain goals and resolve deficiencies.
• Implementing the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.
• Evaluating Food Operations to ensure proper allocation of resources.
• Devising solutions and implementing action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality Food Operations.
• Participating 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.
• Ensuring menus meeting nutritional and budgetary requirements.
• Assessing technological equipment innovations and reviewing specifications, making recommendations for equipment purchases.
• Building and implementing contingency plans within the section, ensuring continuity of Food Operations during internal and external emergency situations and unusual circumstances.
• Managing emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
• Executing the training plan for the Food Operations section. Orienting and training employees related to food service and food production and appropriate policies and procedures. Assisting with new employee onboarding in food service and food production.
• Collaborating with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
• Performing other duties as assigned which are appropriate for this grade and assignment.

Work Schedule: Monday - Friday, 7:00am - 3:30pm
Telework: Not Available
Virtual: This is not a virtual position.
Functional Statement #: 0000/Supervisory Dietitian (Food Operations)
Relocation Incentives: Authorized for highly qualified candidate
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required
Requirements
Conditions of Employment

• 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.
• You may be required to serve a probationary period.
• Subject to background/security investigation.
• Selected applicants will be required to complete an online onboarding process.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel (HCP) - See "Additional Information" below for details.

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.
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.
• Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) - Must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). 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. **Please attach copy with your application.
• 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.

Grade Determinations:
Experience. One year of experience equivalent to the next lower grade level (GS-11).
At the GS-11 level, Clinical Dietitians conduct comprehensive nutrition assessments for Veterans using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation), assuring high-quality nutrition care. They apply evidence-based nutrition practice guidelines, interpret research and utilize whole health principles to develop patient- centered goals and improve outcomes. Clinical Dietitians also utilize virtual care technology to improve access to care. They are accountable for independent and accurate record keeping, autonomous coverage of daily clinical activities and efficiently completing patient encounters using approved systems. Clinical Dietitians are knowledgeable of and ensure work accomplishments comply with TJC and other accrediting agency standards and ensure continuous improvement of safe and quality care. They collect and analyze data related to performance improvement activities within NFS, lead activities in the implementation of new initiatives and collaborate with stakeholders. Clinical Dietitians frequently collaborate with the food service section and leadership staff to enhance the Veteran's dining experience, support patient satisfaction and serve as a liaison between clinical units and the Food Service Section.
Knowledge, Skills and Abilities. In addition to the basic requirements and experience listed 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.

Assignment. For all supervisory assignments 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. The incumbent must spend 25% or more of their time providing administrative and technical supervision over staff who are at the full performance level or below. Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation. They serve as professional and technical advisor to staff and other health care professionals and represents the Food Operations section on projects, committees and/or workgroups. Supervisory Dietitians supervise wage system positions including at least a supervisor or leader and other wage grade positions. They provide 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. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They develop 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. Supervisory Dietitians are responsible for implementing the Hazard Analysis and Critical Control Point program, ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards. They evaluate 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. Supervisory Dietitians are integral in ensuring menus meet nutritional and budgetary requirements. They assess technological equipment innovations and review specifications, making recommendations for equipment purchases. Supervisory Dietitians build and implement contingency plans within the section, ensuring continuity of Food Operations during internal and external emergencies and unusual circumstances. They manage emergency feeding cache and ensure menus and supplies meet facility and TJC requirements. Supervisory Dietitians execute the training plan for the Food Operations section. They ensure evidence-based guidelines are integrated into Food Operations. Supervisory Dietitians collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section.
Preferred Experience:

• 2+ years of food service/management experience.
• ServSafe Manager Certified.
• Experience in the development and implementation of performance improvement activities to improve patient care, decrease costs, and/or increase department efficiency.

References: VA Handbook 5005 Part II Appendix G20, Dietitian Qualification Standard
Physical Requirements: The work is sedentary. Some work may require movement between offices, hospitals, warehouses, and similar areas for meetings and to conduct work. Work may also require walking/standing, in conjunctions with travel to and attendance at meetings and/or conferences away from the work site. Incumbent may carry and lift light items weighing less than 15 pounds.
Education
IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education.
NOTE: If your school has changed names, or is no longer in existence, you must provide this information in your application.
Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.
Additional information
This job opportunity announcement may be used to fill additional vacancies.
This position is in the Excepted Service and does not confer competitive status.
VA encourages persons with disabilities to apply. The health-related positions in VA are covered by Title 38, and are not covered by the Schedule A excepted appointment authority.
Pursuant to VHA Directive 1193.01, VHA...