The Clinical Nutrition Manager, Nutrition and Food Service (N&FS) serves as Supervisor for the clinical nutrition services section of the Nutrition and Food services including oversight, direction and authority over the inpatient and outpatient nutritional care, the MOVE Program, TeleMOVE Program and nutrition component of the Home Based Primary Care Program (HBPC) , Clinical Video Teleconferencing(CVT) and VA Video Connect (VVC) .
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). 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 (Clinical Nutrition), GS-13. Experience. One year of experience equivalent to the next lower grade level. Knowledge, Skills and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs: Skill in written communication including policy development and standard operating procedures. Skill in strategic planning to develop goals, objectives and action plans. Skill in analyzing data to monitor progress towards improving and sustaining outcomes. Ability to negotiate. Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). Preferred Experience: 3 years health care supervisory experience in Clinical Nutrition hospital setting, Registered Dietitian, Computrition experience Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: Work is both sedentary and physically demanding. It requires standing, walking, bending, twisting, and carrying light items.
Management/Administrative: Develops strategic planning goals and objectives for the clinical program and proposes nutrition policy changes regarding patient treatment and healthcare issues related to the provision of nutrition therapy. Develops/implements nutrition care policies/standards of practice (SOP), programs, guidelines and coordinates and evaluates N&FS compliance to VHA regulations, Central Office directives, 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, AND, OSHA, LTCI, and OIG to assure optimal nutrition care of veterans, in the continuum of care and in a multidisciplinary model. Directs the provision of Medical Nutrition Therapy (MNT) by supervising the activities of clinical dietitians which includes nutrition screening, assessment, nutrition focused exams, monitoring, wound rounds, MDS and care planning, and education. Provides oversight in the coordination of menu planning, formulary development/implementation/purchases and the delivery of safe, high quality, nutritionally adequate meals. Serves on the Medical Center Nutrition/Pharmacy and Therapeutics Committee, Co-chair of dysphagia committee Chairperson of the Nutrition Support Team/committee and serves on other related clinically related committees. Conducts staffing and productivity studies to ensure effective manpower utilization. Assures that clinical encounters and workload statistics are maintained. Adjusts staff assignments /schedules accordingly. Develops and revises SOP's/policies for the clinical nutrition section and collaborates with the Associate Chief of Food Service on Administrative N&FS SOP/policies. Collects data from various data bases and completes annual clinical narrative report for submission to VA Central Office. Supports and implements clinical enhancements of the clinical nutrition computer software package. Assumes full responsibility for the management of N&FS in the absence of the Service Chief in rotation with the Associate Chief of Food Service. Coordinate clinical nutrition activities during surveys, i.e., TJC, Long Term Care Institute, and Mock Surveys. Serves as a back up ADPAC for N&FS and trains new ADPAC and staff on the Diet Center VISTA software package. Marketing of nutrition services to Veterans and other stakeholders. Clinical: Must be able to perform all duties of subordinate clinical dietitians. Functions as a professional and technical advisor to clinical staff, other allied healthcare professional, program directors and managers throughout the medical center/facility. Reviews medical records of patients to substantiate that clinical staff meet established guidelines of care. Evaluates the care given to patients to assure compliance with standards. Reviews and updates nutritional care references and procedures based on latest research and clinical practice. Ensures that materials utilized in patient education are based on current literature, practice, and research. Keeps abreast of current scientific, technological, and theoretical and treatment modality changes, as well as management theory, relating to the provision of nutrition care. Develops and implements nutrition care therapy programs/protocols using principles of evidence based practice to establish and/or improve nutrition care guidelines. Provide clinical nutrition presence at Outreach events, hospital wide awareness and educational programs/fairs. Resource Management: Coordinates and allocates staffing patterns and position management that will support a high quality clinical nutrition program promoting optimal efficiency and effectiveness. Consistently applying EEO and Affirmative Action Principles. Benchmarks against other VA facilities and the private sector to assure cost effective services and coordination appropriate alterations when necessary to accommodate changes associated with administration, science, community standards and research. Regularly evaluates program goals and objectives to determine progress, efficacy and continued need. Reprioritizes goals as needed to integrate with those of the Medical Center, VISN, and healthcare system. Seeks and assesses opportunities to reduce operating costs without compromising patient satisfaction or nutrition care. 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 in compliance with applicable standards established by OSHA, HACCP, VHA, TJC, and other reviewing agencies. Work Schedule: 8:00am-4:30pm Monday- Friday Functional Statement #: PD21Q86O Relocation/Recruitment Incentives: Not Authorized