Supervisory Dietitian-Food Operations

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). 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: To qualify for the GS-12 you must possess at least 1 year of experience as an RDN/RD equivalent to the next lower grade level (GS-11) which demonstrates the following Knowledge, Skills and Abilities: Knowledge of standards to assess staff compliance and implement performance improvements. Skill in establishing goals and objectives in order 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 https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: 1. Requires intermittent walking and standing for up to 50% of the tour 2. Moderate lifting 15-44 lbs. and moderate carrying 15-44 lbs. is routinely done. 3. Intermittent daily use of computer, electronic medical record and video equipment requires rapid mental and muscular coordination simultaneously.
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.