Employees in this Supervisory Dietitian (Clinical Nutrition) assignment are the expert in clinical nutrition and oversees a complex Clinical Nutrition Section providing administrative and technical supervision of GS12 Dietitians and the oversight of the work of clinical dietitians at the GS-11 level and below. The Supervisory Dietitian makes decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of nutrition operations.

Duties

Duties Include but are not limited to: Provides clinical nutrition section specific leadership serving as professional and technical advisor to staff and other health care professionals. -Performs HR staffing, employee relations and labor relations in Clinical Nutrition section. - Exercises a full range of supervisory and personnel management authorities and assumes full responsibility in planning, directing, and assessing work of subordinate staff. - Establishes a training plan for the clinical section that is based on evidence based nutrition. - Develops and leads clinical nutrition operations. - Establishes strategic goals and ensure priorities align with the strategic plan of the NFS department, VISN and national programs - Leads performance improvement efforts within Clinical Nutrition section, acting on quality improvement data and plans .- Identifies and Prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate process to improve outcomes.- Develops and updates policies and procedures and the establishment and oversight of a system for regulatory compliance. -Solicits support and/or negotiates with facility managers to influence decision making and garner support to ensure clinical nutrition operations are a success.- Collaborates closely with the Supervisory dietitian to cover the work in all NFS and executes the activities of the department. -May perform other relates duties as assigned which are appropriate for this grade and assignment. Work Schedule: 07:30am-4:00pm/ Possible Holidays and Weekends Compressed/Flexible:Not Available Telework: Available Virtual: This is not a virtual position. Functional Statement #: 99517-S Financial Disclosure Report: Not required

Requirements

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. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. ? 7403(f). 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. Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference. 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. (2) Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program. Grade Determinations: Creditable Experience (1) Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. This may be evidenced by one or more of the following: (a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian. (b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field. (2) Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level. (3) Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. For example, a registered dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service. b. In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. Experience: Completion of 1 year of experience equivalent to the next lower grade level closely related to the position being filled, and must fully meet the KSAs at that level. Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. Assignment as an assistant chief is restricted to those serving as a full assistant to the NFS chief. Assistant chiefs share with the chief full responsibility for managing and supervising all phases of NFS operations. The assistant service chief will normally be one grade less than the full grade of the chief. This person functions as the chief of the service in the chief's absence. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSA designated by an asterisk (*): 1. Knowledge of, and skill in applying, the theories and practices of clinical nutrition and/or food service systems management sufficient to resolve complex, controversial, or precedent-setting matters.. 2. Demonstrated skill in making decisions on problems presented by subordinate supervisors, team leaders, or other personnel. 3. Skill and ability to effectively communicate and advise senior management officials. 4. Knowledge required to serve as a recognized expert on the theories and practices of clinical nutrition and/or food service systems management to provide authoritative advice and coordination of nutrition care programs and resolve complex, controversial, or precedent-setting matters. 5. Ability to translate management goals and objectives into well-coordinated and controlled work operations. 6. Knowledge of clinical nutrition and practices of nutrition care sufficient to direct the clinical nutrition section, including community based outpatient clinics, and the ability to coordinate clinical nutrition needs of patients with the food service systems section. 7. Knowledge of the principles of management required to assist in establishing program goals and objectives, develop budgets to plan and manage a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, and modify objectives. 8. *Ability to manage/supervise, i.e., plan, organize, delegate, direct, control, and review the activities of groups of subordinates that have diverse functions.. 9. Ability to assess qualifications, abilities and continuing education needs of staff and determine appropriate resources to meet those needs Previous Supervisory Experience Preferred References: VA Handbook 5005 Part II Appendix G20 Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not other wise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.

Education

Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

ACEND? accredited programs are located on the ACEND? website or at ACEND Accredited Programs Directory.

Contacts

• Address Richard L Roudebush VA Medical Center 1481 West Tenth Street Indianapolis, IN 46202 US
• Name: Stella Williams
• Phone: 317-263-4821
• Email: [email protected]