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.

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).

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. 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:

Knowledge of security measures within food operations to ensure patient and staff safety. Knowledge of organizational structure to assess impact on program operations. Skill in ensuring regulatory requirements are met. Skill in leading a group of professionals to facilitate collaboration and organizational development. Skill in leading managers to establish strategic goals. Ability to oversee the planning of new initiatives addressing patient care delivery systems and system reorganizations. Ability to lead efforts in business administration to include budgeting, contracting and purchasing.

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-14. The actual grade at which an applicant may be selected for this vacancy is a GS-14.

Physical Requirements:

The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.