Supervisory Dietitian (Food Operations)
What you'd do
The Supervisory Dietitian (Food Operations),incumbent is considered an expert in food focused nutrition, and provides supervision of a complex Veteran-Centric food operations in the Nutrition and Food Service Line, at the VA Medical Center, in West Haven Connecticut, which consist of four distinct sections (Informatics, Food Service, Production and Nutrition Communications Center).
Major duties
This position will serve as GS-13 Supervisory Dietitian within the Nutrition & Food Service. Duties include, but are not limited to: Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care 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 effort in Food Service Operations Identifies and prioritizes 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 foodservice 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 influence decisions to support food operations section success. Works 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 Work Schedule: Full-Time 40HRS Week, Monday - Friday, 9:00AM- 5: 30PM, EST Telework: Per Supervisory Discretion. Virtual: This is not a virtual position. Functional Statement #: 99515-S Permanent Change of Station (PCS): Not Authorized. NOTE: This position is at the full performance grade level, GS-13. This position is in the Excepted Service. EDRP is Not authorized. Position is not in a Bargaining Union Salary Covered by OPM LPS Pay Scale Hartford-East Hartford, CT-MA Interchange Agreements with Other Merit System: Employees who occupy medical or medical-related positions and were appointed under 38 U.S.C. 4701(1) or (3) [formerly 38 U.S.C. 4104 (1) and (3)] must be serving in a full-time position without time limit and have served continuously for at least one year in the other merit system to be eligible to convert to the Title 5 System. Some exceptions to this rule may apply if you have previously acquired tenure under a Title 5 appointment. Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held.
What you need to qualify
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. 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. English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Education and Supervised Practice:(1) The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria: (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. Registration/Certification: All applicants 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). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Oncology Nutrition (CSO)). 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: GS-13 Dietitian (Full Performance Level):Experience: One year of experience equivalent to the next lower grade level GS-12. Demonstrated Knowledge, Skills, and Abilities: (1) Knowledge of business administration practices such as budget planning, contracting and food and supply purchasing to operate a food service program successfully. (2) Skill in written communication including policy development and standard operating procedures. (3) Skill in strategic planning to develop goals, objectives and action plans. (4) Skill in analyzing data to monitor progress towards improving and sustaining outcomes. (5) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).(6) Ability to negotiate. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: The essential duties of a Clinical Dietitian works efficiently and without hazard to themselves and others and include use of fingers, walking (1-2 hours), hearing (aid permitted); mental and emotional stability, working closely with others, exposure to TB and other diseases.
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