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.
- Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) - 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: In accordance with 38 U.S.C. 7402(d), no person shall serve in direct patient care positions unless they are proficient in basic written and spoken English. You must be proficient in basic written and spoken English to meet the requirements of this position.
Current VHA Dietitians that qualify based on being covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements.
Grade Determinations:
GS-13 Supervisory Dietitian (Chief, Nutrition and Food Services)
(1) Experience. One year of experience equivalent to the next lower grade level.
(2) Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Knowledge of security measures within food operations to ensure patient and staff safety.
2. Knowledge of business administration to include budgeting, contracting and purchasing.
3. Knowledge of organizational structure to assess impact on program operations.
4. Skill in strategic planning to develop goals, objectives and action plans.
5. Skill in written communication to include policy development and standard operating procedures.
6. Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
7. Ability to lead a diverse group of professionals to facilitate collaboration, organizational development and establish and achieve strategic goals.
8. Ability to oversee the planning of new initiatives or projects addressing patient care delivery systems and system reorganizations.
9. Ability to supervise subordinate staff (i.e., plan, organize, delegate ,direct, control and review activities and performance).
10. Ability to negotiate.
Preferred Experience: COR Certification, FACPPM Certification, & ServSafe Certification
References: VA Handbook 5005 Part II Appendix G20
Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment.