Summary This position is located in the Nutrition and Food Service (NFS) at the Northport VA Medical Center. 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. Duties MAJOR DUTIES: Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other healthcare professionals. Has oversight over HR Staffing, employee relations, and labor relations in Food Service Operations. Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff. Establishes a training plan for the food operations section. Develops and leads food operations. Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs. Leads the continuous quality improvement efforts in Food Service Operations. Identifies and priortizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes. Develops and updates policies and procedures, and establishes and oversees a system for regulatory compliance. Coordinates food service operation policies and procedures with clinical nutrition management, nursing and other services, as applicable. Manages the budget and other resources, anticipating future trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief. Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief. Solicits support and/or negotiates with facility managers to inflluence decisions to support food operations section success. Words closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of the department. May perform other related duties as assigned which are appropriate for this grade and assignment. SUPERVISORY CONTROLS: The incumbent works under the general supervision of the Section Chief; Supervisory Dietitian (Chief of Nutrition and Food Services), who establishes objectives and department priorities. The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work. Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgement and interpretation. Work is reviewed to ensure that overall objectives of the position are met. Work Schedule: Monday through Friday from 8:00am to 4:30pm. Telework: (Adhoc) Virtual: This is not a virtual position. Functional Statement #: PD99515S Relocation/Recruitment Incentives: Not Authorized. Permanent Change of Station (PCS): Not Authorized. 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. 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). 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: GS-13 One year of experience equivalent to the next lower grade level. Qualifying experience is typically but not limited to: Overseeing a food service and production operation, serving as professional and technical advisor to staff and other healthcare professionals and represent the food operations section on projects, committees and/or workgroups, providing food service systems-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work and competence of subordinate staff. 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: Food service management 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. Education ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.