The Supervisory Dietitian is responsible for carrying out the strategic and business aspects of the full food service operations section. They support the NFS goals in alignment with the broader medical center mission and coordinate section activities with other services and units in the facility, clinics, and local community. Responsible for ensuring compliance with internal and external regulatory authorities while maintaining a food forward and Veteran-Centric focus.

Qualifications:

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.

Registration:

(1) All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics.

Grandfathering Provision:

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. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re- entry in the occupation.

Grade Determinations :

All individuals assigned to this occupation must meet all the basic qualification requirements and all the requirements defined in the specific assignment. Supervisory Dietitian (Food Operations) , GS-13. (1) Experience. One year of experience equivalent to the next lower grade level. (2) Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate 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:

Experience with menu planning, recipe development Knowledge of human resource management principles and ability to manage/supervise Knowledge of leading lower graded staff in a food service setting Experience with budget planning and implementation

Reference:

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

QUALIFICATION STANDARD GS-0630 PART II APPENDIX

G20