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

Supervisory Dietitian (Chief) duties includes, but are not limited to the following: 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 endeavors 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: Monday-Friday 8:00am to 4:30pm Telework: Ad-hoc Virtual: This is not a virtual position. Functional Statement #: 000000 Relocation/Recruitment Incentives: May be authorized for highly qualified applicants in accordance with VA Handbook 5007. Permanent Change of Station (PCS): May be authorized for highly qualified applicants in accordance with VA Handbook 5005.

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: 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). 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). Grandfathering Provision. Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re-entry in the occupation. Grade Determinations: Supervisory Dietitian, GS-14 Experience: Completion of 1 year of experience equivalent to the next lower grade level directly related to the position being filled and must fully meet the KSAs at that 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: Experience managing people and clinical nutrition and food operations. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. The actual grade at which an applicant may be selected for this vacancy is GS-14. 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 Charles George VA Medical Center 1100 Tunnel Road Asheville, NC 28805 US
• Name: Hilda Cobb
• Phone: (919) 408-1864
• Email: [email protected]