Supervisory Dietitian (Food Operations)

Veterans Health Administration • Bonham, TX

1d • Onsite

About The Position

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 executing food service and production operations to meet individual meal needs through Veteran-centric “Food Forward” meal programs, including conventional cooking, convenience cooking, advance food preparation and delivery, and room service.

The position provides professional and technical advice to staff and other health care professionals, represents the food operations section on projects and workgroups, and plans, directs, and assesses subordinate staff work and competence. It develops food operations procedures and guidelines; coordinates policies and procedures with clinical nutrition management, nursing, and other services; and monitors regulatory compliance.

The role leads quality improvement and action planning, conducts audits and kitchen inspections, implements HACCP, and evaluates operations, resource allocation, meal quality, safety, and service. It ensures menus meet nutritional and budgetary requirements, assesses equipment innovations, prepares for emergencies, manages the emergency feeding cache, and delivers staff training and onboarding. The position also collaborates with clinical nutrition staff to connect food service operations with Veterans’ nutritional care plans. Other duties appropriate to the grade and assignment may be performed.

The regular schedule is Monday through Friday, 8:00 a.m. to 4:30 p.m. Telework is not available, and the position is not virtual.

Requirements

• United States citizenship, except that non-citizens may be appointed when qualified citizens cannot be recruited in accordance with VA policy.
• Registration as a Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR), subject to the stated VHA grandfathering provision.
• One year of experience equivalent to the next lower grade level for GS-12.
• Knowledge of standards for assessing staff compliance and implementing performance improvements.
• Skill in establishing goals and objectives, coordinating activities, evaluating accomplishments, and solving problems.
• Skill in applying nutritional knowledge to ensure menus meet nutrition standards.
• Ability to use Evidence-Based Nutrition Practice Guidelines to develop, implement, and coordinate best practices.
• Ability to provide food operations expertise, technical guidance, direction, and staff development.
• Ability to supervise subordinate staff by planning, organizing, delegating, directing, controlling, and reviewing activities and performance.
• Ability to analyze data and recommend resource allocation.
• Proficiency in written and spoken English.
• Selective Service registration is required for males born after December 31, 1959.
• Must complete a background/security investigation and the online onboarding process.
• Must provide acceptable identification for pre-employment requirements; beginning May 7, 2025, non-REAL ID-compliant driver's licenses or state-issued identification cards cannot be used as acceptable identification.
• Participation in the seasonal influenza vaccination program is required for VA Health Care Personnel.
• Must serve a one- or two-year trial period, subject to evaluation and written certification for continued employment.
• Frequent walking and standing, up to 50% of the tour; routine carrying of normal written or reference materials; occasional movement of audiovisual equipment or charts and arrangement of classroom areas; sedentary research and report work; and frequent intermittent use of a computer keyboard and mouse.

Nice To Haves

• Three years of experience in an industrial kitchen or food service setting.
• Three years of experience as a clinical dietitian.
• Experience educating food service staff on clinical and food service topics.
• Experience working with inspectors of accrediting agencies, such as The Joint Commission, LTIC, CARF, or OIG.
• One year of supervisory experience.

Responsibilities

• Serve as a professional and technical advisor to staff and other health care professionals.
• Represent the food operations section on department and facility projects, committees, and workgroups.
• Plan, direct, and assess the work and competence of subordinate staff.
• Develop procedures and guidelines for food operations.
• Coordinate food service policies and procedures with clinical nutrition management, nursing, and other services.
• Monitor compliance with regulatory standards, policies, and procedures.
• Participate in performance improvement efforts and act on quality improvement data and plans.
• Conduct internal audits of food service and food production and perform routine kitchen inspections.
• Lead action planning to attain goals and resolve deficiencies.
• Implement the Hazard Analysis and Critical Control Point (HACCP) program and ensure food requisitioning, receipt, storage, preparation, and service meet quality and quantity standards.
• Evaluate food operations to ensure appropriate resource allocation.
• Develop and implement action plans to resolve issues, meet service objectives, and improve patient satisfaction and food operations quality.
• Participate in patient test tray evaluations, assessing tray accuracy, food safety, quality, palatability, temperature, and service; implement comparable evaluations for bulk service settings.
• Ensure menus meet nutritional and budgetary requirements.
• Assess technological equipment innovations, review specifications, and recommend equipment purchases.
• Build and implement contingency plans to maintain food operations during emergencies and unusual circumstances.
• Manage the emergency feeding cache and ensure menus and supplies meet facility and The Joint Commission requirements.
• Execute the food operations section training plan; orient and train employees on food service, production, policies, and procedures.
• Assist with onboarding new food service and food production employees.
• Collaborate with clinical nutrition staff to connect food service operations with Veterans’ nutritional care plans.
• Perform other duties appropriate for the grade and assignment.

Benefits

• Federal employees and their families have access to a comprehensive benefits package.
• Eligible selected applicants may request credit for prior work or military service toward annual leave accrual; approval is required and not guaranteed.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed