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This position is located in the Nutrition and Food Services department at the New Jersey Healthcare System in East Orange, Lyons, and Community Outpatient clinics. The Supervisory Dietitian (Clinical Nutrition) is an expert in clinical nutrition and oversees a complex section providing administrative and technical supervision of GS12 Dietitians and oversight of the work of clinical dietitians at the GS-11 level and below. Position will also be responsible for operational activities as assigned.Qualifications: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.
• 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).
• • 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.
• English Language Proficiency- Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. 7403(f).

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.
Creditable Experience. To be creditable, the experience must have required the use of knowledge, skills and abilities (KSAs) associated with current professional dietetic practice and must have been gained post registration. This may be evidenced by one or more of the following:(1) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered Dietitian.(2) Academic course work leading to an advanced graduate degree in nutrition or a related health care field.
Quality of Experience. Qualifying experience must be comparable to dietetic experience at the next lower grade level of the position being filled. For all assignments above the full performance level, the higher-level duties must consist of significant scope, administrative independence, complexity and range of variety as described in this standard at the specified grade level and be performed by the incumbent at least 25% of the time.
Part-Time Experience. Part-time experience as a registered Dietitian is credited according to its relationship to the full-time workweek. For example, a registered Dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service.
Accreditation Council for Education in Nutrition and Dietetics. Accreditation Council for Education in Nutrition and Dietetics (ACEND) is the Academy of Nutrition and Dietetics' accrediting agency for education programs preparing students for careers as registered Dietitian Nutritionists (RDN).
Registered Dietitian Nutritionist and Registered Dietitian. RDN and Registered Dietitian (RD) credentials are the same and both are qualifying. The difference between RDN and RD is in name only due to a change by the professional academy in 2014. In this standard, the term RDN will be used.
Grade Determinations:
Supervisory Dietitian (Clinical Nutrition), GS-13.
(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:
(a) Skill in written communication including policy development and standard operating procedures.
(b) Skill in strategic planning to develop goals, objectives and action plans.
(c) Skill in analyzing data to monitor progress towards improving and sustaining outcomes.
(d) Ability to negotiate.
(e) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
(3) Assignment. For all supervisory assignments above the full performance level, the higher-level duties must consist of significant scope, complexity, difficulty, variety and be performed by the incumbent as a major duty at least 25% of the time. The incumbent must spend 25% or more of their time providing administrative and technical supervision over Dietitians at the GS-12 level or below. Supervisory Dietitians in this Clinical Nutrition assignment report to the NFS Chief. They make decisions based on intricate and unrelated information and assumptions from inconclusive or variable data in all aspects of nutrition operations. They provide clinical nutrition section-specific leadership and exercise a full range of supervisory and personnel management authorities and responsibilities in planning, directing and assessing the work of subordinate staff. Supervisory Dietitians establish a training plan for the clinical section. They develop and lead clinical nutrition operations, establish strategic goals and ensure priorities align with the strategic plan of the NFS department, VISN and national programs. Supervisory Dietitians identify and prioritize problems, set long and short-term goals, develop action plans and analyze data to evaluate progress to improve outcomes. They are responsible for developing and updating policies and procedures and establishing and overseeing a system for regulatory compliance. Supervisory Dietitians solicit support and/or negotiate with facility managers to influence decision making and garner support to ensure clinical nutrition operations succeed. They collaborate closely with the food operations section to enhance the Veteran's dining experience and to support the strategic goals of the food service section and NFS
Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.
Physical Requirements: See VA Directive 5019. 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. A pre-placement physical examination is not required.Education:ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.Employment Type: OTHER