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Functions or Scope of Assigned Duties:

-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 Operations section, acting on quality improvement data and plans. Completes internal audits of food service and food production. 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.
-Evaluates food operations to ensure proper allocation of resources.
-Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and qualify food operations.
-Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, qualify 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.
-Manges emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
-Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production.
-Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.

Supervisory Controls:

-The incumbent works under the general supervision of a Supervisory Dietitian GS-13 or above, who establishes objectives and department priorities.
-The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work. Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgement and interpretation.
-Work is reviewed to ensure that overall objectives of the position are met.


Work Schedule: Monday through Friday 8:00 AM to 4:30
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

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:

a. Citizenship. Be a citizen of the United States (U.S.). Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with 38 U.S.C. § 7407(a).

b. Registration.

(1) 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.

(2) Exception for Dietitians who do not possess the RDN credential.

1. 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).

1. Non-credentialed Dietitians must have fulfilled each of the following:

1. Earned a bachelor's or higher degree from a U.S. regionally accredited college, university or foreign equivalent (refer to ii below).
2. 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 as a prospective RDN. A list of ACEND® accredited programs is located on the ACEND® website or at ACEND Accredited Programs Directory.

2. 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. (b) Non-credentialed Dietitians may only be appointed at the GS-07 or GS-09 grade level and may not be promoted/converted until they obtain their RDN credential.

2. Non-credentialed Dietitians may only be appointed at the GS-07 or GS-09 grade level and may not be promoted/converted until they obtain their RDN credential.
3. Non-credentialed Dietitians must provide care under the supervision of a RDN at or above the full performance level.
4. Temporary appointments of non-credentialed Dietitian will not be extended beyond one year or converted to a new temporary appointment.

Grade Determinations: In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates.

Supervisory Dietitian (Food Operations), GS-12.

(1) Experience. One year of experience equivalent to the next lower grade level.

(2) Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:

(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.


References: VA Handbook 5005, Part II, APPENDIX G20. DIETITIAN QUALIFICATION STANDARD GS-630, Dated October 14, 2022

The full performance level of this vacancy is 12.

Physical Requirements: VA Directive and Handbook 5019 - a physical examination will be conducted based on the physical requirements of the position.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE MAY NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE. Your application, résumé, C.V., and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect consideration for employment.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

The Department of Veterans Affairs performs pre-employment reference checks as an assessment method used in the hiring process to verify information provided by a candidate (e.g., on resume or during interview or hiring process); gain additional knowledge regarding a candidate's abilities; and assist a hiring manager with making a final selection for a position.

It is the policy of the VA to not deny employment to those that have faced financial hardships or periods of unemployment.

Veterans and Transitioning Service Members: Please visit the VA for Vets site for career-search tools for Veterans seeking employment at VA, career development services for our existing Veterans, and coaching and reintegration support for military service members.