Supervisory Dietitians in this assignment serve as Chief of NFS for a complex department and have administrative and technical supervision over GS-13 level staff from both clinical nutrition and food operations and NFS administrative staff. 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.

Duties

Duties: - Oversees all human resource functions for the department. Holds staff accountable for performance and conduct. - Establishes performance standards and evaluate 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, 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 endeavours 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. May perform other related duties which are appropriate for this grade and assignment. Work Schedule: Tuesday to Friday, 6:00am to 4:30pm Telework: Available Virtual: This is not a virtual position.

Requirements

Qualifications

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: a. Citizenship. Be a citizen of the United States (U.S.). Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with 38 U.S.C. § 7407(a). b. Registration. (1) 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. 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-14. 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: (a) Knowledge of security measures within food operations to ensure patient and staff safety. (b) Knowledge of organizational structure to assess impact on program operations. (c) Skill in ensuring regulatory requirements are met. (d) Skill in leading a diverse group of professionals to facilitate collaboration and organizational development. (e) Skill in leading managers to establish strategic goals. (f) Ability to oversee the planning of new initiatives addressing patient care delivery systems and system reorganizations. (g) Ability to lead efforts in business administration to include budgeting, contracting and purchasing. Preferred Experience: Must have minimum one year experience in supervisory role, preferably at the Service level. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements.

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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.

Contacts

• Address Roseburg VA Medical Center 913 Northwest Garden Valley Boulevard Roseburg, OR 97471 US
• Name: Yolanda Gallegos
• Phone: (208) 422-1000 X7376
• Email: [email protected]