Supervisory Dietitian (Chief, Nutrition and Food Services)

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;