Supervisory Dietitian (Food Operations

The Supervisory Dietitian (Food Operations) assignment oversee food service and production operation providing administrative and technical supervision over staff. They are 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 combination of food production and service modalities.

• 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).
• Physical Requirements. See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements.
• English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f).
• 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.
• Supervisory Dietitian (Food Operations), GS-12 Experience. One year of experience equivalent to the next lower grade level.

• 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 (Use the "Apply for this Job" box below)..

Leadership experience in food service preferred.

Physical Requirements:

You will be asked to participate in a pre- employment examination or evaluation as part of the pre- employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination.