Dietitian Supervisory (Service Chief)

The Chief, Nutrition and Food Service directs the activities of the Nutrition and Food Service (N&FS) at the VA Loma Linda Healthcare System, a highly affiliated, tertiary care, Level 1B-High Complexity facility with 158 acute care operating beds (76 Medicine, 46 Surgery, 34 Behavioral Medicine, 2 Neurology, 8 MICU, 6 CCU, and 10 SICU), and 110 CLC. In addition, the VA Loma Linda Healthcare System has 5 Community Based Outpatient Clinics in addition to robust outpatient clinics on and off campus. The Chief is responsible for high quality food production, service and effective nutrition therapy programs to the Veteran population. The Chief exercises full and final technical, professional and administrative responsibility for: planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive nutrition program. The Chief supports the VA Loma Linda Healthcare System's mission serving as the recognized expert to provide authoritative advice and coordinate all nutrition care programs including research. The Chief coordinates service activities with multiple services in the medical center, ambulatory care clinics and the local community. The Chief is responsible for the supervision of 63. 75 FTEE Clinical, Administrative and Wage Grade employees.
Work Schedule: Full-time, Monday-Friday, 8am-4:30pm
Financial Discloser Report: Not required
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:
(1) 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:
(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.
(2) Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U. S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program.
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)).
English Language Proficiency. Dietitians must be proficient in spoken and written English
Grade Determinations: GS-14
Specialized Experience that is directly related to this position includes: Working as a clinical nutrition manager/supervisor over two or more medical center/divisions performing as an expert and consultant assessing, planning and evaluating a clinical nutrition program ensuring proper delivery of clinical nutrition services and health care; working as a food service systems manager/supervisor over two or more medical centers/divisions serving as a consultant with primary responsibility for management support of meal service, assessing, planning and evaluating the food service systems management program ensuring proper delivery of patient meal service and health care while developing financial goals, managing a budget and maintaining a cost accounting system; working as a dietetic internship director administering all aspects of a VA-sponsored, accredited dietetic internship program which includes overall planning, directing, and administering of an accredited post-baccalaureate degree dietetic internship program at a medical center affiliated with a university offering graduate credit or a Master's Degree, providing guidance to interns, developing a performance management evaluation system, coordinating the staff participating in the program, evaluating health care delivery to patients, and designing nutrition related research; or working as a program coordinator with full responsibility for managing and may supervise all phases of the nutritional care of a major specialty facility program, such as HPDP, HBPC, Virtual, or Telehealth Care in a high complexity medical center responsible for the overall technical and administrative oversight for operations within their program area to include coordination with multidisciplinary team members, planning and developing policies, procedures, and goals, and implements and educates staff on VHA directives, planning, assessing, and evaluating programs to ensure proper coordination between care delivered by the nutritional care program and overall delivery of healthcare within the facility.
Applicants must possess at least 1 year of experience as a registered dietitian equivalent to the next lower grade level (GS-13). In addition to the specialized experience, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSA designated by an asterisk ( ):
1. Ability to perform, under administrative direction, with wide latitude for the exercise of independent judgment, work of unusual difficulty and responsibility.
2. Ability to plan and coordinate activities covering a broad range of nutrition and other programs.
3. 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.
Preferred Experience: Working in a hospital clinical setting managing and supervising all phases of NFS operations.
References: VA Handbook 5005, Part II, Appendix G20, Dietitian Qualification Standard.
Physical Requirements: This work is performed in the kitchen areas where steam and heat from dish washing equipment and cooking may cause uncomfortable temperatures and humidity. The work area is well lighted buy may be noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Work in the kitchen has the potential for exposure to hot liquids, sharp items such as knives, hot working surfaces and extreme temperature changes such as entering walk-in refrigerators or freezers. Communicating is also required throughout the work day. Hearing (with aid permitted) and near vision correctable at 13" or 16" to Jaeger 1 to 4 are also required.
The full performance level of this vacancy is GS-14.

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