This serves as an approved standardized functional statement (FS) for Supervisory Dietitian (Informatics), GS-11, to be used throughout the Veterans Health Administration (VHA) without modification. Employees in this assignment serve as a Supervisory Dietitian (Informatics) in Nutrition & Food Service. They oversee the Nutrition Communication Center (NCC) providing administrative and technical supervision to the NCC employees.

Duties

Supervisor Informatics Dietitians represent the NCC on projects, committees & workgroups. They supervise NCC wage grade and/or GS employees at grades GS-6 or below and provide oversight, leadership and personnel management. Supervisory Informatics Dietitians are thoroughly knowledgeable of and have full authority for planning, coordinating, and implementing food service technology into the department. They are the subject matter expert in nutrition informatics and NFS technology and use this expertise in researching, evaluating, educating, and administering the use of technology for the benefit of Veterans and employees. Supervisory Informatics Dietitians are independent in their work as they use existing and new technology to ensure continuous evaluation and improvement within the service. Functions or Scope of Assigned Duties: Plans, directs, and assesses the workload and competency of all subordinate staff. Uses available technology to enhance the work of all employees within NFS. Utilizes electronic programs to produce reports, analyze data and improve personnel efficiency and productivity in the NCC. Independently manages VHA supported software programs and/or commercial off-the-shelf software (COTS) to support the effective management of food operations and patient meal services. Enters and maintains ingredient information, recipes, nutritional information, and menus into the technology package. Oversees the technology used for meal production, meal service and temperature control. Leads a menu committee. Ensures recipes are standardized. Costs out recipes and assures they are within budgetary constraints. Creates and revises menus, considering VA established guidelines, policy, patient preference, and religious and cultural considerations. Signs menus indicating they are approved by a registered dietitian. Completes nutrient analyses of regular and modified menus and ensures menus follow required diet guidelines Develops and maintains training and references materials for NCC. Manages productivity reports for the NCC Completes audits for the NCC, determining action plans when results require corrective measures Coordinates and supports downtime procedures for the NCC, ensuring procedures remain up to date. Coordinates all aspects of training related to computer systems, menus, and informatics for NFS employees. Collaborates with the clinical nutrition section and leadership to ensure the enhancement of the Veterans dining experience Supports patient satisfaction within NFS Serves as a department Automated Data Processing Application Coordinator (ADPAC) between administration, food services, clinical staff, and the office of Information Technology (OI&T) regarding clinical information system processes. Manages and updates the service SharePoint site. May perform other related duties as assigned which are appropriate for this grade and assignment Work Schedule: Monday 8:00am - Friday 4:30pm Telework: TBD -based on qualifications Virtual: This is not a virtual position. Functional Statement #: PD99526S Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

Qualifications

BASIC REQUIREMENTS. a. Citizenship: United States Citizen b. Registration. (1) 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. ii. Foreign Education. To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND and meet ACEND's International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam. c. 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. f. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. 7403(f) Grade Determinations: All individuals assigned to this occupation must meet all the basic qualification requirements above and all the requirements defined in the specific assignment below: GS-11- Supervisory Dietitian (Informatics) 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 managing computer software programs relative to food service systems. (b) Skill in applying nutritional knowledge to develop menus ensuring nutritional standards are met. (c) Skill in developing training and reference materials. (d) Skill in evaluating data to improve outcomes. (e) Skill in providing training related to food service systems technology. (f) Skill in collaborating with stakeholders. (g) Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance). (3) Assignment. Employees in this Supervisory Dietitian assignment serve as a Supervisory Informatics Dietitian and oversee the NCC. The incumbent must spend 25% or more of their time providing administrative and technical supervision. They serve as technical advisors to staff and represent the NCC on projects, committees and/or workgroups. Supervisory Informatics Dietitians supervise NCC wage grade and/or GS employees at grades 6 or below; and provide oversight, leadership, and personnel management. They exercise full authority to plan, direct and assess the workload and competence of all subordinate staff members. Supervisory Informatics Dietitians use electronic programs to produce reports, analyze data and improve personnel efficiency and productivity in the NCC. They are thoroughly knowledgeable of and responsible for planning, coordinating, and implementing food service technology as well as ensuring continuous evaluation and improvement. Supervisory Informatics Dietitians independently manage VHA-supported software programs and/or COTS to support the effective management of food operations and patient meal services including entering and maintaining ingredients, recipes, nutritional data, and menus. They fully oversee the technology used for meal production, meal service and temperature control. Supervisory Informatics Dietitians lead a menu committee and ensure recipes are standardized, costed and within budgetary constraints. They create, revise, and sign off on menus, complete nutrient analyses of regular and modified menus and ensure menus follow required diet guidelines. Supervisory Informatics Dietitians oversee and are responsible for developing and maintaining training and reference materials for the NCC. They manage productivity reports and complete audits for the NCC. Supervisory Informatics Dietitians coordinate and support downtime procedures for the NCC, ensuring procedures remain up to date. As a subject matter expert in nutrition informatics and food service technology, they complete all aspects of training related to computer systems, menus, and informatics for NFS employees. Supervisory Informatics Dietitians frequently collaborate with the clinical nutrition section and leadership staff to enhance the Veteran dining experience and support patient satisfaction. They act as a service ADPAC as the liaison between administration, food services, clinical staff, and OI&T regarding clinical information system processes. Supervisory Informatics Dietitians manage and update the service SharePoint site. References: VA Handbook 5005 Part II Appendix G20 Physical Requirements: See VA Directive and Handbook 5019, Employee Occupational Health Service for requirements

Education

Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.

Contacts

• Address Bronx VA Medical Center 130 West Kingsbridge Rd. Bronx, NY 10468 US
• Name: Patrisia Cambi
• Phone: 718-741-4000
• Email: [email protected]