Supervisory Dietitian – DE

To qualify for this position, your resume must state sufficient experience and/or education, to perform the duties of the specific position for which you are applying. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; social). You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. BASIC REQUIREMENT(S): INDIVIDUAL OCCUPATIONAL REQUIREMENTS: Applicants must meet one of the following requirements: 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 (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) (formerly America Dietetic Association) (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). NOTE: Employees currently assigned to positions in this occupational series as of September 2017 will be considered to have met the basic requirements for the position occupied. In addition to the Basic Requirements, you must also meet the Minimum Qualifications stated below. MINIMUM QUALIFICATIONS:GS-12: Your resume must demonstrate at least one (1) year of specialized experience equivalent to at least the GS-11 grade level in the Federal service obtained in either the private or public sector performing the following type of work and/or tasks: Examples include: Planning, coordinating, administering, and evaluating a comprehensive Nutrition and Dietetics Program including budget, menu planning, purchasing specifications, food production and service, infection control, safety and sanitation, space utilization, and equipment. Provide nutritional management of a variety of chronic medical problems, management of food service functions, staff development, ambulatory care and community nutrition programs. Implementing and maintaining provisions of personnel management procedures. SUPERVISORY OR MANAGERIAL COMPETENCIES: Candidates should possess proficiency or the potential to develop proficiency in these competencies prior to entry into a supervisory position. Accountability – Holds self and others accountable for measurable high-quality, timely, and cost-effective results. Determines objectives, sets priorities, and delegates work. Accepts responsibility for mistakes. Complies with established control systems and rules. Customer Service – Anticipates and meets the needs of both internal and external customers. Delivers high-quality products and services; is committed to continuous improvement. Decisiveness – Makes well-informed, effective, and timely decisions, even when data are limited, or solutions produce unpleasant consequences; perceives the impact and implications of decisions. Flexibility – Is open to change and new information; rapidly adapts to new information, changing conditions, or unexpected obstacles. Integrity/Honesty – Behaves in an honest, fair, and ethical manner. Shows consistency in words and actions. Models high standards of ethics. Interpersonal skills – Treat others with courtesy, sensitivity, and respect. Considers and responds appropriately to the needs and feelings of different people in different situations. Oral Communication – Makes clear and convincing oral presentations. Listens effectively; clarifies information as needed. Problem solving – Identifies and analyzes problems; weighs relevance and accuracy of information; generates and evaluates alternative solutions; makes recommendations. Resilience – Deals effectively with pressure; remains optimistic and persistent, even under adversity. Recovers quickly from setbacks. You must meet all qualification requirements within 30 days of the closing date of the announcement.
This supervisory position manages the Nutrition and Dietetics program at Gallup Indian Medical Center (GIMC), Gallup Service Unit, Plans, administers, coordinates, and evaluates a comprehensive nutrition and dietetic program. Program services are based on needs of the population to be served and coordinated with all patient care services in the service area, including tribal, state, federal, county or other organizations to improve and/or maintain adequate nutritional status and health