Job Summary

Supervisory Dietitian (Informatics) in Nutrition and Food Services (NFS) represents the Nutrition Communication Center (NCC) on projects, committees and/or workgroups. Supervises NCC wage grade and/or GS employees at grades GS-6 or below and provide oversight, leadership and personnel management. Knowledgeable of and have full authority for planning, coordinating, and implementing food service technology into the department.

Job Description

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. Registration: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference. Loss of Credential: In collaboration with HR Office staff, management officials must immediately relieve employees who fail to maintain the required registration/certification of duties and responsibilities associated with the occupation and/or assignment, which may also result in separation from employment. Grandfathering Provision: Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. The following provisions apply to employees who do not meet all the qualification requirements: (1) Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position. (2) Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments. (3) Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment. (4) Employees retained in this occupation under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of re- entry in the occupation 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: Supervisory Dietitian (Informatics), GS-11. Knowledge, Skills and Abilities. In addition to the experience or education above, the candidate must demonstrate the following KSAs: Knowledge of nutritional standards and requirements. Ability to manage computer software programs relative to foodservice systems. Ability to develop training and reference materials. Ability to evaluate data to improve outcomes. Ability to provide training related to food service systems technology. Ability to collaborate with stakeholders. Experience. At least one year of experience as an RDN equivalent to the next lower grade. Specialized experience includes but is not limited to: Plan, coordinate and implement food service technology as well as offer recommendations for improvement within the service. Develop skills in the management of VHA-supported software programs and/or COTS to support food operations and patient meal services. Utilize technology for meal production, meal service and temperature control. Create and revise menus, complete nutrient analyses and ensure menus follow required diet guidelines and are signed off on by a higher-level Dietitian. Independent in standardizing recipes and ensuring costs are within budget. Develop and maintain educational materials and references, ensuring they comply with policy and procedures as needed for the NCC. Review NCC productivity reports and support downtime procedures, helping ensure procedures remain updated so that employees can be trained on the implementation. Knowledgeable of technical and technological developments in nutrition informatics and dietetics and oversee/complete all aspects of employee training related to computer systems, menus and informatics. Participates as the service ADPAC between administration, food services, clinical staff and the Office of Information Technology (OI&T) regarding clinical information system processes. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: In Accordance With VA Directive and Handbook 5019