The Dietician for Nutrition and Food service Primary responsibilities include serving as a subject matter expert in nutrition support overseeing the medical nutrition therapy of the most complex and/or high risk patients and is the Coordinator for the interdisciplinary Nutrition Support Team. Employees in this assignment serve as an Advanced Level Practice Dietitian.

Duties

Major Duties Including but not limited to below: Leads dietitians and speciality multidisciplinary teams in developing nutrition related services, policies, procedures and/or protocols. Provides comprehensive medical nutritional care applying the NCP in a specialty program, and/or a variety of patient care settings. Bases individualized nutrition interventions on the best available research and/or evidence-based guidelines and best practices. Provides nutrition education to individuals, small and large groups, peers, licensed practitioner(s), medical students, interns, and residents as applicable. Provides consultative services regarding advanced therapies, policies, procedures, and research in the provision of quality nutritional care. Develops, monitors, and directs practice-specific benchmarks based on standards of care or national initiatives. Utilizes knowledge, expertise, principles and/or current research to plan, implement and evaluate organizational initiatives. Leads the implementation of new nutrition initiatives or a change in practice to achieve strategic goals. Establishes goals, measures outcomes and reports progress toward meeting goals to medical center committees, health care teams and/or professional groups. Leads staff, creates, and validates competencies and develops training activities. Leads Nutrition research studies or performance improvement and communicates findings through reports, abstracts, presentations and/or peer-reviewed professional publications. Presents at seminars, workshops, and lectures to convey current nutrition information on new and changing concepts. Works under the general supervision of the Supervisory Dietitian, who establishes objectives and department priorities. Functions independently for all professional and technical aspects of clinical nutrition. Responsible for planning and organizing their own work, coordinating with staff and management personnel as appropriate. Assumes responsibility in work assignments in accordance with regulation and independently resolves most conflicts by using considerable judgement and interpretation. Work is reviewed for technical adequacy and conformance with VHA procedures and practices. Perform Other Duties As Assigned Work Schedule: Mon - Fri 7:30am to 4:00pm, This can change based on need at time of hire. On-Call, Overtime, Holidays and weekends may be required. Compressed/Flexible: Not Applicable Telework: Not Available Virtual: This is not a virtual position Functional Statement #: 0000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

Qualifications

Basic Requirements: Citizenship: Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part. English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d) Education: Applicants must meet one of the following requirements for all grade levels: Bachelor's or graduate/higher level degree in the fields of dietetics, food, nutrition, food service management, institution management, or related science. The educational program must have been accredited by the Accreditation Council for Education in Nutrition and Dietetics (external link) (ACEND), or an accrediting body recognized by the U.S. Department of Education at the time the degree was obtained. For dietitian positions, the curriculum must have been in accordance with the qualifying requirements established by the Academy of Nutrition and Dietetics (AND) (external link) (formerly American Dietetic Association (external link) (ADA) prior to January 1, 2012) in effect at the time of graduation. Completion of a coordinated undergraduate program, internship, or other clinical component approved by AND (formerly ADA) for dietitians or nutritionists. Professional registration as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN). 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). Grade Determinations: 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. AND 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 KSAs designated by an asterisk (*): 1. Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities. 2. Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes/systems as needed. 3. Ability to act as a consultant for staff. 4. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs. 5. *Knowledge of human resource management principles and the ability to manage/supervise, i.e., plan, organize, delegate, direct, control, review activities of groups of subordinates. 6. *Ability to direct and supervise food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. References: VA HANDBOOK 5005/80 SEPTEMBER 5, 2014 PART II APPENDIX G2 Physical Requirements: The work is sedentary, but requires some walking, standing, bending, the carrying of light items such as books and papers. The full performance level of this vacancy is GS 12

Education

IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on 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

Contacts

• Address San Diego VA Medical Center 3350 La Jolla Village Drive San Diego, CA 92161 US
• Name: Maria Quiles
• Phone: (352) 278 - 0482
• Email: [email protected]