Clarification from the agency

This job opportunity announcement is open to current employees permanently assigned to the U.S. Department of Veterans Affairs, current permanent Federal employees of other agencies, and all U.S. citizens. NOTE: The 2-page Resume requirement does not apply to this occupational series. For more information, refer to Required Documents below.

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Employees in this Supervisory Dietitian (Food Operations) assignment oversee a food service and production operation providing administrative and technical supervision over staff. The Supervisory Dietitian 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. They supervise wage grade positions which includes at least a supervisor or leader and other wage grade positions. Supervisory Dietitians provide administrative management and direction of the Food Operations Section. They ensure evidence-based guidelines are integrated into food operations and collaborate closely with the clinical nutrition section to enhance the Veteran's dining experience and to support the strategic goals of the clinical nutrition section.

FUNCTIONS OR SCOPES OF PRACTICE.

• 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 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 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.

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.
• 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 (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Must pass pre-employment physical evaluation.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• Narrative responses to the knowledge, skills and abilities (KSAs) may be required from the selectee in order to proceed with the appointment.
• Complete all application requirements detailed in the "Required Documents" section of this announcement.

• 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.

Qualifications

COVERAGE. The following are requirements for appointment or placement as a Dietitian in the Veterans Health Administration (VHA). These requirements apply to all VHA Dietitians in the General Schedule (GS)-0630 occupational series. Dietitians are experts in the disciplines of nutrition and food. They translate the complex science of nutrition into healthy, real-world solutions for customers. Dietitians within VHA are fully integrated into a health care team and work within a variety of settings, including but not limited to inpatient, outpatient, long-term care, food operations and community clinics. Dietitians in a clinical setting are responsible for utilizing the Nutrition Care Process (NCP) framework to provide patient-centered care using evidenced-based guidelines to make decisions. Dietitians in the food service setting are responsible for the scientific preparation and service of high-quality food by selection, requisition, receipt, storage, issuance and transportation of food and supplies. They ensure robust and effective sanitation, safety, competency and training programs.

BASIC REQUIREMENTS.

a. Citizenship. Be a citizen of the United States (U.S.).

b. Registration. 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).

c. 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.

d. Grandfathering Provision. 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.

e. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f).

GRADE DETERMINATIONS. All individuals assigned to this occupation must meet all the basic qualification requirements listed above and all the requirements defined in the specific assignment below.

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.

(3) 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.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.

FORMER VA HANDBOOK REFERENCE: PART II APPENDIX G20

EFFECTIVE DATE: October 14, 2022

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.

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, resume, 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.

DEFINITIONS.

a. Creditable Experience. To be creditable, the experience must have required the use of knowledge, skills and abilities (KSAs) associated with current professional dietetic practice and must have been gained post registration. This may be evidenced by one or more of the following:

(1) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered Dietitian.

(2) Academic course work leading to an advanced graduate degree in nutrition or a related health care field.

b. Quality of Experience. Qualifying experience must be comparable to dietetic experience at the next lower grade level of the position being filled. For all assignments above the full performance level, the higher-level duties must consist of significant scope, administrative independence, complexity and range of variety as described in this standard at the specified grade level and be performed by the incumbent at least 25% of the time.

c. Part-Time Experience. Part-time experience as a registered Dietitian is credited according to its relationship to the full-time workweek. For example, a registered Dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service.

d. Accreditation Council for Education in Nutrition and Dietetics. Accreditation Council for Education in Nutrition and Dietetics (ACEND®) is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered Dietitian Nutritionists (RDN).

e. Registered Dietitian Nutritionist and Registered Dietitian. RDN and Registered Dietitian (RD) credentials are the same and both are qualifying. The difference between RDN and RD is in name only due to a change by the professional academy in 2014. In this standard, the term RDN will be used.