Dietitian (Assistant Chief, Nutrition & Food Service) Job in Philadelphia, Pennsylvania – Department of Veterans Affairs

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The United States government is a massive employer, and is always looking for qualified candidates to fill a wide variety of open employment positions in locations across the country. Below you’ll find a Qualification Summary for an active, open job listing from the Department of Veterans Affairs. The opening is for a Dietitian (Assistant Chief, Nutrition & Food Service) in Philadelphia, Pennsylvania Feel free to browse this and any other job listings and reach out to us with any questions!

Dietitian (Assistant Chief, Nutrition & Food Service) – Philadelphia, Pennsylvania
Veterans Affairs, Veterans Health Administration, Department of Veterans Affairs
Job ID: 386834
Start Date: 12/17/2020
End Date: 01/19/2021

Qualification Summary
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. English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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)). GRADE REQUIREMENTS Creditable Experience
Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. This may be evidenced by one or more of the following:
(a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian.
(b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field.
Preferred Experience: Please reference the Duties Section of the Job posting.
Grade Determination: In addition to the basic requirements for employment, the following criteria must be met when determining this grade. GS-12 Experience. Completion of 1 year of experience equivalent to the next lower grade level.
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 KSAs designated by an asterisk (*):
1. Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities.
2. Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes/systems as needed.
3. Ability to act as a consultant for staff.
4. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs.
5. *Knowledge of human resource management principles and the ability to manage/supervise, i.e., plan, organize, delegate, direct, control, review activities of groups of subordinates. 6. *Ability to direct and supervise food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. GS-13 Assistant Service Chief 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 (*):
1. 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.
2. Demonstrated skill in making decisions on problems presented by subordinate supervisors, team leaders, or other personnel.
3. Skill and ability to effectively communicate and advise senior management officials.
4. 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.
5. Ability to translate management goals and objectives into well-coordinated and controlled work operations.
6. 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. 7. 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. 8. *Ability to manage/supervise, i.e., plan, organize, delegate, direct, control, and review the activities of groups of subordinates that have diverse functions. 9. Ability to assess qualifications, abilities and continuing education needs of staff and determine appropriate resources to meet those needs. References: VA Handbook 5005/80 Part II, appendix G 20 GS-630 Dietitian Qualification Standard September 5, 2014 The full performance level of this vacancy is a GS-13. Physical Requirements: Work involves light physical effort with occasional lifting of objects weighing up to 10 pounds, sitting, standing or walking for extended periods of time. Reaching and bending only occasionally.

If you’d like to submit a resume or apply for this position, please contact Premier Veterans at abjobs@premierveterans.com. All are free to apply!

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