Supervisory Dietitians in this assignment serve as Chief of Nutrition and Food Services (NFS) and have administrative and technical supervision over staff from both clinical nutrition and food operations sections, one of which may be a GS-13 Dietitian and NFS administrative staff.
Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. To qualify for this position, applicants must meet all requirements within 30 days of the closing date of this announcement. 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: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Grade Determinations: Supervisory Dietitian (Chief, Nutrition and Food Services), GS-13. Experience. One year of experience equivalent to the next lower grade level. Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs: Knowledge of security measures within food operations to ensure patient and staff safety. Knowledge of business administration to include budgeting, contracting and purchasing. Knowledge of organizational structure to assess impact on program operations. Skill in strategic planning to develop goals, objectives and action plans. Skill in written communication to include policy development and standard operating procedures. Skill in analyzing data to monitor progress towards improving and sustaining outcomes. Ability to lead a group of professionals to facilitate collaboration, organizational development and establish and achieve strategic goals. Ability to oversee the planning of new initiatives or projects addressing patient care delivery systems and system reorganizations. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). Ability to negotiate. Preferred Experience: Minimum 3 years of Supervisory experience recommended. Experience in food service/production operations leading/developing food service/production team conducting employee investigations completing employee-related Human Resource actions contract management leading change customer satisfaction management of inpatient and outpatient dietitians. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. The full performance level of this vacancy is GS-13. The actual grade at which an applicant may be selected for this vacancy is GS-13 Physical Requirements: Light lifting, under 15 pounds; Light carrying, under 15 pounds; Pushing; Reaching above shoulder; Use of fingers; Both hands required; Walking; Standing; Both legs required; Ability for rapid mental and muscular coordination simultaneously; Near vision correctable at 13" to 16" to Jaeger 1 to 4; Both eyes required; Depth Perception; Hearing (aid may be permitted); Environmental Factors: Working alone; Protracted or irregular hours of work;
Chiefs of NFS provide leadership and guidance, with wide latitude for the exercise of independent judgment, to ensure the diverse activities of the department are closely coordinated, integrating clinical nutrition and food operations. They exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff. Chiefs of NFS serve as the technical advisor and subject matter expert in nutrition and food operations. Oversees all human resource functions for the department. Holds staff accountable for performance and conduct. Establishes performance standards and evaluates overall performance of employees. Defines competency requirements, identifies developmental and training needs, and takes necessary actions to ensure subordinate personnel maintain and enhance technical and leadership expertise. Develops budget and staffing requirements to manage organizational changes and ensure national directives and goals/objectives are met. Communicates and advocates with executive leadership for resources. Develops the NFS strategic plan, establishing service priorities which address the goals and strategic direction of the medical center, VISN and national programs. Implements a performance improvement program to continually improve delivery of quality, safe and cost-effective food and nutrition care to all patients/residents. Develops and updates policies and procedures and establishes and oversees a system for regulatory compliance. Ensures NFS compliance with accrediting bodies, standards, and action items. Establishes the department organizational structure, defining the lines of authority essential to carry out the mission of the service. Responsible for accomplishing priorities and ensuring compliance with VHA directives and medical center policy and procedures. Oversees the planning of new endeavors addressing patient care delivery systems and system reorganizations for new or redesigned operational space, equipment requirements, etc. Ensures adherence to the National Dietary Supplement and Subsistence Prime Vendor contracts. Designates the Contracting Officer Representative to negotiate purchase agreements for NFS contracts. Implements security measures in all NFS areas to protect against theft, reduce the risk of food terrorism and maintain Veteran and staff safety. Ensures the dissemination of nutrition related research and quality improvement within the department and facility. Directs resource distribution for food, supply and labor costs focusing on benchmarks, delegating resource management to others as appropriate. Work Schedule: Monday through Friday 7:30 am - 4 pm Telework: Not available Virtual: This is not a virtual position. Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized