Assistant Chief Clinical Nutrition (Dietitian)

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. To qualify for this position, applicants must meet all requirements within 15 days of the closing date of this announcement. Basic Requirements: United States Citizenship: Must be a citizen of the United States. Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. English Language Proficiency: Must be proficient in spoken and written English to be appointed as authorized by 38 U.S.C. § 7403(f). Education: Must have earned a bachelor’s degree from a U.S. regionally accredited college or university or foreign equivalent in dietetics, food, nutrition, food service management, institution management, or related science and fulfilled each of the following criteria: 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)). Documentation Required (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-13 Grade Level Specialized Experience: Possess at least 1 year of specialized experience equivalent to the next lower grade level, GS-12 closely related to the position being filled, and must fully meet the KSAs at that level. Experience includes, but is not limited to: service as a supervisory dietitian, clinical support expert, integrating clinical functions with other sections of NFS, assessing, planning and evaluating clinical nutrition programs to ensure proper coordination between the delivery of nutrition services and the overall delivery of healthcare, and ensuring compliance with internal and external authorities. In addition, you must demonstrate the following KSAs: Knowledge of, and skill in applying, the theories and practices of clinical nutrition and/or food service systems management sufficient to resolve complex, controversial, or precedent-setting matters. Demonstrated skill in making decisions on problems presented by subordinate supervisors, team leaders, or other personnel. Skill and ability to effectively communicate and advise senior management officials. Knowledge required to serve as a recognized expert on the theories and practices of clinical nutrition and/or food service systems management to provide authoritative advice and coordination of nutrition care programs and resolve complex, controversial, or precedent-setting matters. Ability to translate management goals and objectives into well-coordinated and controlled work operations Knowledge of clinical nutrition and practices of nutrition care sufficient to direct the clinical nutrition section, including community based outpatient clinics, and the ability to coordinate clinical nutrition needs of patients with the food service systems section. Knowledge of the principles of management required to assist in establishing program goals and objectives, develop budgets to plan and manage a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, and modify objectives. *Ability to manage/supervise, i.e., plan, organize, delegate, direct, control, and review the activities of groups of subordinates that have diverse functions. Ability to assess qualifications, abilities and continuing education needs of staff and determine appropriate resources to meet those needs. 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; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. References: Meets the qualification standards for the GS-13 Supervisory Dietitian (Clinical Nutrition) as defined in VA Handbook 5005, Part II, Appendix G20, GS-0630. This can be found in the local Human Resources Office. The full performance level of this vacancy is GS-13. Physical Requirements: The work is primarily sedentary. Physical demands do not exceed those of a typical office setting. There may be some walking, standing twisting, turning, sitting, pushing, bending, repetitive keyboarding, or carrying of light items.
The Assistant Chief Clinical Nutrition (Dietitian) for Nutrition and Food Services shares with the Service Chief full responsibility for managing and supervising all phases of NFS operations including, the planning, development, organization, direction, management, supervision, control, and implementation and evaluation programs for the service.