Supervisory Dietitian (Food Operations)

Description:

The Supervisory Dietitian (Food Operations), assignment is in the Food Nutrition and provides expert supervision of a complex Veteran-Centric food operation which consist of four distinct sections (Informatics, Food Service, Production, Nutrition Communication Center). They are an essential part of the NFS executive leadership team. Supervisory Dietitians make decision based on intricate and unrelated information and assumptions from inconclusive or variable data related to food operations.

Requirements:

BASIC REQUIREMENTS.
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).

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

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.
Experience. One year of experience equivalent to the next lower grade level, (GS-12).

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

• Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully.
• Skill in written communication including policy development and standard operating procedures.
• Skill in strategic planning to develop goals, objectives and action plans.
• Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
• Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
• Ability to negotiate.

Preferred Experience: At least three years' experience supervising food service/production operations, leading/developing food service/production team, conducting employee investigations, and completing employee-related Human Resource actions.

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

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.