Chief, Nutrition and Food Service
The Chief has full and final technical, professional and administrative responsibility for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition program. Supports hospital mission and coordinates departmental activities with other services in the medical center, ambulatory clinics and the local community. Management/Administrative:
Establishes organizational structure and guidelines, performance standards, reporting requirements and defines the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Provides leadership and guidance to ensure that all diverse activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care, education, training and research. Directs the technical, professional and administrative functions of the service through the clinical and administrative section chiefs. This requires the coordination and integration of research, technological advances and administrative changes within the service. Resource Management:
Develops and administers a human resource management program for all employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Develops and implements staffing and position management goals that will support high quality food service, complex clinical nutrition care and constantly promote effective manpower utilization. Develops and administers a budget management program that provides for the effective utilization of available financial resources, adequate monetary controls and budget estimates based on accurate and applicable data. Plans and justifies an annual budget for subsistence, supplies and personnel costs. Seeks and evaluates opportunities to reduce operating costs without jeopardizing nutritional care provided to patients including oral, enteral and parenteral nutrition. Quality Improvement:
Develops and directs a performance improvement program to continually monitor major functions of NFS for quality and appropriateness of nutritional care. Modifies the nutrition care program to accommodate changes associated with administration, science, education and research. Assures nutrition activities are coordinated with other initiatives at a local, VISN and national level to provide for a quality nutrition care program. Supervisory:
Provides leadership to NFS, which consists of professional and non-professional staff. Provides direction and presents conclusions and recommendations to staff at departmental meetings. Directs personnel management program for the service by making decisions on all personnel actions including selections, promotions, reassignments, retention, and recommendations for adverse actions. Reviews cases, documents and takes disciplinary action for employees with poor performance records and those involved in service disciplinary actions. Delegates responsibility and authority to subordinate supervisors and holds them responsible for the performance of their sections. Guides subordinate supervisors on problem solving, decision making, delegation, change management, confrontation management, performance improvement management and labor-management relations. Education/Staff development:
Assures that locally available educational funding and any other funding available for staff education are effectively utilized for the benefit of the medical center and the maximum development of NFS staff. Directs the nutrition related training for other disciplines and trainees so they can perform their patient care duties more efficiently. Coordinates the education and training program in the service for all levels of employees. The program considers the needs of all levels of employees to ensure all are competent. Establishes a mechanism to monitor the effectiveness of NFS training programs. Security:
Protects sensitive data from unauthorized release or from loss, alteration or unauthorized deletion. Develops and implements procedures and provides full support to the healthcare system information security program by complying with Federal and VA regulations. Support:
Provides input to medical center and healthcare system long and short range planning and assists in the development and implementation of a policy which reflects the goals of the agency and VISN. Serves as a consultant to the executive leadership and VISN in matters pertaining to NFS. Collaborates with other service chiefs and other officials in the medical center to negotiate and /or make decisions on NFS related matters affecting the medical center. Work Schedule:
Monday-Friday 7:
45AM - 4:
30PM Functional Statement:
Chief, Nutrition and Food Service GS-0630-14 Telework:
No Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/22/2020. 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. Education and Supervised Practice:
The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
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). 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. 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). English Language Proficiency:
Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Grade Determinations:
In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-14 Service Chief:
Specialized
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. Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. Employees at this level serve as the chief of NFS at VA medical centers that are Complexity Level 1 (high complexity) facilities, and which are affiliated, tertiary care health care systems. Service chiefs have full responsibility for managing and supervising all phases of NFS operations. The chief has the ultimate responsibility for the practice and provision of NFS. Service chiefs plan, develop, organize, direct, manage, supervise, control, implement and evaluate programs for the service. They have overall responsibility to ensure proper coordination between care delivered by NFS and the overall delivery of healthcare within the facility(ies). The chief is a member of the senior leadership team providing advice for integrated care programs for a diverse Veteran population with multiple diagnoses, and other needs. The chief is involved in management planning to achieve medical center, VISN, and national goals. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSA designated by an asterisk ( ):
Ability to perform, under administrative direction, with wide latitude for the exercise of independent judgment, work of unusual difficulty and responsibility. Ability to plan and coordinate activities covering a broad range of nutrition and other programs. Ability to serve as a recognized expert to provide authoritative advice and coordination of nutrition care programs that may encompass multiple medical centers, including consolidated facilities or departments. References:
VA Handbook 5005, Part II, Appendix G20 Dietitian VA Qualification Standards The full performance level of this vacancy is GS-14. The actual grade at which an applicant may be selected for this vacancy is GS-14. Physical Requirements:
The majority of the work is sedentary, involving an average amounts of walking, standing and bending. The applicant must be able to handle multiple responsibilities, problems, conflicting priorities and deadlines involved.
Estimated Salary: $20 to $28 per hour based on qualifications.
Establishes organizational structure and guidelines, performance standards, reporting requirements and defines the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Provides leadership and guidance to ensure that all diverse activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of patient care, education, training and research. Directs the technical, professional and administrative functions of the service through the clinical and administrative section chiefs. This requires the coordination and integration of research, technological advances and administrative changes within the service. Resource Management:
Develops and administers a human resource management program for all employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Develops and implements staffing and position management goals that will support high quality food service, complex clinical nutrition care and constantly promote effective manpower utilization. Develops and administers a budget management program that provides for the effective utilization of available financial resources, adequate monetary controls and budget estimates based on accurate and applicable data. Plans and justifies an annual budget for subsistence, supplies and personnel costs. Seeks and evaluates opportunities to reduce operating costs without jeopardizing nutritional care provided to patients including oral, enteral and parenteral nutrition. Quality Improvement:
Develops and directs a performance improvement program to continually monitor major functions of NFS for quality and appropriateness of nutritional care. Modifies the nutrition care program to accommodate changes associated with administration, science, education and research. Assures nutrition activities are coordinated with other initiatives at a local, VISN and national level to provide for a quality nutrition care program. Supervisory:
Provides leadership to NFS, which consists of professional and non-professional staff. Provides direction and presents conclusions and recommendations to staff at departmental meetings. Directs personnel management program for the service by making decisions on all personnel actions including selections, promotions, reassignments, retention, and recommendations for adverse actions. Reviews cases, documents and takes disciplinary action for employees with poor performance records and those involved in service disciplinary actions. Delegates responsibility and authority to subordinate supervisors and holds them responsible for the performance of their sections. Guides subordinate supervisors on problem solving, decision making, delegation, change management, confrontation management, performance improvement management and labor-management relations. Education/Staff development:
Assures that locally available educational funding and any other funding available for staff education are effectively utilized for the benefit of the medical center and the maximum development of NFS staff. Directs the nutrition related training for other disciplines and trainees so they can perform their patient care duties more efficiently. Coordinates the education and training program in the service for all levels of employees. The program considers the needs of all levels of employees to ensure all are competent. Establishes a mechanism to monitor the effectiveness of NFS training programs. Security:
Protects sensitive data from unauthorized release or from loss, alteration or unauthorized deletion. Develops and implements procedures and provides full support to the healthcare system information security program by complying with Federal and VA regulations. Support:
Provides input to medical center and healthcare system long and short range planning and assists in the development and implementation of a policy which reflects the goals of the agency and VISN. Serves as a consultant to the executive leadership and VISN in matters pertaining to NFS. Collaborates with other service chiefs and other officials in the medical center to negotiate and /or make decisions on NFS related matters affecting the medical center. Work Schedule:
Monday-Friday 7:
45AM - 4:
30PM Functional Statement:
Chief, Nutrition and Food Service GS-0630-14 Telework:
No Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/22/2020. 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. Education and Supervised Practice:
The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
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). 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. 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). English Language Proficiency:
Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Grade Determinations:
In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-14 Service Chief:
Specialized
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. Assignment. For all assignments above the full performance level, the higher-level duties must consist of significant scope, complexity (difficulty), and range of variety, and be performed by the incumbent at least 25% of the time. Employees at this level serve as the chief of NFS at VA medical centers that are Complexity Level 1 (high complexity) facilities, and which are affiliated, tertiary care health care systems. Service chiefs have full responsibility for managing and supervising all phases of NFS operations. The chief has the ultimate responsibility for the practice and provision of NFS. Service chiefs plan, develop, organize, direct, manage, supervise, control, implement and evaluate programs for the service. They have overall responsibility to ensure proper coordination between care delivered by NFS and the overall delivery of healthcare within the facility(ies). The chief is a member of the senior leadership team providing advice for integrated care programs for a diverse Veteran population with multiple diagnoses, and other needs. The chief is involved in management planning to achieve medical center, VISN, and national goals. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSA designated by an asterisk ( ):
Ability to perform, under administrative direction, with wide latitude for the exercise of independent judgment, work of unusual difficulty and responsibility. Ability to plan and coordinate activities covering a broad range of nutrition and other programs. Ability to serve as a recognized expert to provide authoritative advice and coordination of nutrition care programs that may encompass multiple medical centers, including consolidated facilities or departments. References:
VA Handbook 5005, Part II, Appendix G20 Dietitian VA Qualification Standards The full performance level of this vacancy is GS-14. The actual grade at which an applicant may be selected for this vacancy is GS-14. Physical Requirements:
The majority of the work is sedentary, involving an average amounts of walking, standing and bending. The applicant must be able to handle multiple responsibilities, problems, conflicting priorities and deadlines involved.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$112,028 to $145,634 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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