Supervisory Dietitian (Food Operations)

Veterans Health Administration • Loma Linda, CA

30d • Onsite

About The Position

The Supervisory Dietitian (Food Operations) oversees a food service and production operation, providing administrative and technical supervision over staff. The incumbent 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.

Requirements

• 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.
• Effective May 7, 2025, driver's licenses or state-issued identification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• Must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics.
• Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR.
• For non-credentialed Dietitians: Earned a bachelor's or higher degree from a U.S. regionally accredited college, university or foreign equivalent.
• For non-credentialed Dietitians: 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.
• 1 year of experience equivalent to the next lower grade level (GS-11).
• Knowledge of standards to assess staff compliance and implement performance improvements.
• Skill in establishing goals and objectives 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.

Nice To Haves

• Non-credentialed Dietitians may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C. § 7405(c)(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.
• Foreign Education: Must be evaluated by ACEND® and meet ACEND®'s International Dietitian Education standards.
• Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable.

Responsibilities

• Serves as a 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 facility.
• Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
• Develops procedures and guidelines for clinical operations and monitors compliance with regulatory standards and policies and procedures.
• Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Leads the action planning process to attain goals and resolve deficiencies.
• Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, temperature, and quality and palatability.
• Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases.
• Orients and trains employees related to food service and food production and appropriate policies and procedures.
• Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
• Performs other related duties as assigned.
• Supervises wage system positions including at least a supervisor or leader and other wage grade positions.
• Provides food service systems-specific leadership and exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff.
• Provides administrative management and direction of the Food Operations Section.
• Develops procedures and guidelines for food operations, monitors compliance with regulatory standards, policies and procedures and leads the action planning process to attain goals and resolve deficiencies.
• 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.
• Evaluates 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.
• Ensures menus meet nutritional and budgetary requirements.
• Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergencies and unusual circumstances.
• Manages emergency feeding cache and ensures menus and supplies meet facility and TJC requirements.
• Executes the training plan for the food operations section.
• Ensures evidence-based guidelines are integrated into food operations.
• Collaborates closely with the clinical nutrition section to enhance the Veteran's dining experience and support the strategic goals of the clinical nutrition section.

Benefits

• A career with the U.S. government provides employees with a comprehensive benefits package.
• As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding.
• Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager