Assistant Chief, Nutrition and Food Service
The Assistant Chief works in cooperation with the Chief in the identification of major management initiatives as well as the provision, production and service of high-quality food and effective nutrition therapy to the veteran population served. Shares the technical, professional and administrative responsibility with the Chief for planning, developing, organizing, staffing, implementing, and evaluating a functionally comprehensive Nutrition program. Management/Administrative:
Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Coordinates and evaluates Service compliance to VHA regulations, Central Office directives, AND guidelines, VISN guidelines, Medical Center policy, Union Master agreement, Service procedures and all accrediting and regulatory agencies including but not limited to US food code, TJC, OSHA and OIG to assure optimal nutrition care of veterans, in the continuum of care and in a multidisciplinary model. Manages the food service and production service system and makes appropriate and effective recommendations to the Chief NFS to improve services provided to patients, reduce or stabilize cost of services, and improve quality of food services and performance of human resources in the administration section. Resource Management:
Assists in the development and administration of a human resource management program for all NFS employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Coordinates and allocates staffing patterns and position management that will support a high-quality food service system and the demand for complex clinical nutrition care promoting optimal efficiency and effectiveness. Consistently applying EEO and Affirmative Action Principles. Aides in the development and implementation of a budget management program that provides for the effective utilization of available financial resources coordinating appropriate alterations when necessary to accommodate changes associated with administration, science education and research. Quality Improvement:
Assists in the development and implementation of a performance improvement program to continually monitor major functions of N&FS for quality and appropriateness of nutritional care. Assures that the Performance improvement program is incompliance with applicable standards established by OSHA, HACCP, VHA, TJC and other reviewing agencies. Coordinates the alteration of 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:
Assists with the direction of a personnel management program for the service by providing recommendations to the Chief regarding personnel actions including selections, promotions, reassignments, retention, and recommendations for adverse actions pertaining to employee performance or conduct. Must be able to perform all duties of subordinate clinical dietitians and Food Systems Management Dietitian (GS-12 duties). Promotes positive labor-management relations by hearing employee grievances and complaints that are not resolved at a lower supervisory level. Responds to EEO complaints and unfair labor practice charges. Education/Staff Development:
Assists with the provision and allocation of staff educational funding, evaluating regularly to make certain funds are effectively utilized for the benefit of the Medical Center. 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 competence. Establishes a mechanism to monitor the effectiveness of NFS training programs. Trains personnel in various computer applications and security issues regarding VISTA and Computrition dietetic software packages. Security:
Protects sensitive data from unauthorized release or from loss, alteration or unauthorized deletion. Informs and enforces ADP security guidelines and follows applicable regulations for access to computer files. Support:
Provides input and recommendations to the Chief regarding medical center and healthcare system long and short-range planning and assists in the development and implementation of policy which reflects the goals of the agency and VISN. Maintains effective communication with medical center staff to identify and assist in the resolution of a wide variety of programs. Work Schedule:
Monday-Friday 7:
45AM - 4:
30PM Functional Statement:
Assistant Chief, Nutrition and Food Service GS-0630-13 Telework:
No Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/09/2020. 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-13 Assistant Service Chief:
Specialized
Experience:
Completion of 1 year of experience equivalent to the next lower grade level closely 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. Assignment as an assistant chief is restricted to those serving as a full assistant to the NFS chief. Assistant chiefs share with the chief full responsibility for managing and supervising all phases of NFS operations. The assistant service chief will normally be one grade less than the full grade of the chief. This person functions as the chief of the service in the chief's absence. 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 ( ):
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. References:
VA Handbook 5005, Part II, Appendix G20 Dietitian VA Qualification Standards The full performance level of this vacancy is GS-13. The actual grade at which an applicant may be selected for this vacancy is GS-13. 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.
Assists in the establishment of organizational structure guidelines, performance standards, reporting requirements and assists in defining the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Coordinates and evaluates Service compliance to VHA regulations, Central Office directives, AND guidelines, VISN guidelines, Medical Center policy, Union Master agreement, Service procedures and all accrediting and regulatory agencies including but not limited to US food code, TJC, OSHA and OIG to assure optimal nutrition care of veterans, in the continuum of care and in a multidisciplinary model. Manages the food service and production service system and makes appropriate and effective recommendations to the Chief NFS to improve services provided to patients, reduce or stabilize cost of services, and improve quality of food services and performance of human resources in the administration section. Resource Management:
Assists in the development and administration of a human resource management program for all NFS employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Coordinates and allocates staffing patterns and position management that will support a high-quality food service system and the demand for complex clinical nutrition care promoting optimal efficiency and effectiveness. Consistently applying EEO and Affirmative Action Principles. Aides in the development and implementation of a budget management program that provides for the effective utilization of available financial resources coordinating appropriate alterations when necessary to accommodate changes associated with administration, science education and research. Quality Improvement:
Assists in the development and implementation of a performance improvement program to continually monitor major functions of N&FS for quality and appropriateness of nutritional care. Assures that the Performance improvement program is incompliance with applicable standards established by OSHA, HACCP, VHA, TJC and other reviewing agencies. Coordinates the alteration of 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:
Assists with the direction of a personnel management program for the service by providing recommendations to the Chief regarding personnel actions including selections, promotions, reassignments, retention, and recommendations for adverse actions pertaining to employee performance or conduct. Must be able to perform all duties of subordinate clinical dietitians and Food Systems Management Dietitian (GS-12 duties). Promotes positive labor-management relations by hearing employee grievances and complaints that are not resolved at a lower supervisory level. Responds to EEO complaints and unfair labor practice charges. Education/Staff Development:
Assists with the provision and allocation of staff educational funding, evaluating regularly to make certain funds are effectively utilized for the benefit of the Medical Center. 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 competence. Establishes a mechanism to monitor the effectiveness of NFS training programs. Trains personnel in various computer applications and security issues regarding VISTA and Computrition dietetic software packages. Security:
Protects sensitive data from unauthorized release or from loss, alteration or unauthorized deletion. Informs and enforces ADP security guidelines and follows applicable regulations for access to computer files. Support:
Provides input and recommendations to the Chief regarding medical center and healthcare system long and short-range planning and assists in the development and implementation of policy which reflects the goals of the agency and VISN. Maintains effective communication with medical center staff to identify and assist in the resolution of a wide variety of programs. Work Schedule:
Monday-Friday 7:
45AM - 4:
30PM Functional Statement:
Assistant Chief, Nutrition and Food Service GS-0630-13 Telework:
No Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/09/2020. 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-13 Assistant Service Chief:
Specialized
Experience:
Completion of 1 year of experience equivalent to the next lower grade level closely 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. Assignment as an assistant chief is restricted to those serving as a full assistant to the NFS chief. Assistant chiefs share with the chief full responsibility for managing and supervising all phases of NFS operations. The assistant service chief will normally be one grade less than the full grade of the chief. This person functions as the chief of the service in the chief's absence. 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 ( ):
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. References:
VA Handbook 5005, Part II, Appendix G20 Dietitian VA Qualification Standards The full performance level of this vacancy is GS-13. The actual grade at which an applicant may be selected for this vacancy is GS-13. 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:
$94,803 to $123,247 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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