This position is located at the Hampton VA Medical Center. The employee will serve as a Dietician in Informatics. Specific duties for this role will depend on the level of experience hired at. They perform increasingly complex tasks as they acquire skills in food service technology and learn to coordinate and implement the technology into the department.

Duties

GS 7 Primary Duties: Develops skills in food service technology for meal production, meal service and temperature control, working toward coordination and implementation of technology into the operation. Gains skills in the operation of VHA supported software programs and/or commercial off-the-shelf software (COTS) to support the effective management of food operations and patient meal services. Creates and revises menus, considering VA established guidelines, policy, patient preferences, and religious and cultural considerations. Completes nutrient analyses and ensures menus follow required diet guidelines. Participates in a menu committee. Participates in standardizing recipes used for food production. Estimates food costs for recipes within the confines of budgetary limitations. Reviews educational materials and references for compliance with policy and procedures for the Nutrition Communication Center (NCC). Assists in the review of NCC productivity reports and supports downtime procedures. Facilitates and supports training for staff within NFS for the electronic health record, COTS programs, temperature control, menu, NCC related functions and other informatics related needs. Gains knowledge of technical and technological developments in the field of nutrition informatics and dietetics and factors this information into planning for the department. Assists in the role of the department Automated Data Processing Application Coordinator (ADPAC). Reviews and updates the department SharePoint site. Collaborates with the clinical nutrition section to ensure the enhancement of the Veterans dining experience and support patient satisfaction. Additional GS 9 Primary Duties: Makes recommendations for and assists in improving processes within the service. Assists with the management of VHA supported software programs and/or commercial off-the-shelf software (COTS) to support food operations and patient meal services. Utilizes technology for meal production, meal service and temperature control. Assists in leading a menu committee. Standardizes recipes used for food production. Develops and maintains educational materials and references ensuring compliance with policy and procedures. Reviews Nutrition Communication Center (NCC) productivity reports and supports downtime procedures. Uses their knowledge of technical and technological developments in the field of nutrition informatics and dietetics to help with planning for the department. Facilitates employee training related to computer systems, menus, and informatics. Serves as the service Automated Data Processing Application Coordinator (ADPAC) between administration, food services, clinical staff, and the Office of Information Technology (Ol&T) regarding clinical information system processes. Reviews and updates the NFS SharePoint site. Supports the patient satisfaction efforts within NFS. Serves as a liaison between the food service section and the clinical units. GS 11 Primary Duties: Uses available technology to enhance the work of all employees within NFS. 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 ingredients, recipes, nutritional information and menus. 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 that they are within budgetary constraints. 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. Acts as a department Automated Data Processing Application Coordinator (ADPAC) between administration, food services, clinical staff, and the Office of Information Technology (Ol&T) regarding clinical information system processes. Manages and updates the service SharePoint site. May perform other related duties as assigned which are appropriate for any grade and assignment. Work Schedule: Monday through Friday 7:30am-4:00 pm; 8 am-4:30 pm; 9 am-5:30 pm Telework: May be authorized telework one to two days a week. Virtual: This is not a virtual position. Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

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). Exception for GS-07 and GS-09 Only: Dietitians who do not possess the RDN/RD credential. Non-credentialed Dietitians who otherwise meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a full-time temporary appointment not to exceed one year under the authority of 38 U.S.C. 7405(c)(2). May only be appointed at the GS-07 or GS-09 level and may not be promoted/converted until they obtain their RDN credential. Non-credentialed Dietitians must have fulfilled each of the following: Earned a bachelor's or higher degree from a U.S. regionally accredited college or university or foreign equivalent. 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. ~AND~ Completed an ACEND accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN. A list of ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory. 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: GS-7 Dietitian (1) Experience or Education. None beyond the basic requirements. GS-9 Dietitian (1) Experience. At least one year of experience equivalent to the next lower grade level. OR (2) Education. Master's degree from a regionally accredited university or college. AND (3) Knowledge, Skills and Abilities. In addition to the experience or education above, the candidate must demonstrate the following KSAs: (a) Knowledge of nutritional standards and requirements. (b) Ability to manage computer software programs relative to food service systems. (c) Ability to develop training and reference materials. (d) Ability to evaluate data to improve outcomes. (e) Ability to provide training related to food service systems technology. (f) Ability to collaborate with stakeholders. GS-11 Dietitian (1) Experience. One year of experience as an RDN Dietitian equivalent to the next lower grade level. AND (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. The full performance level for this position is GS-11. The actual grade at which an applicant may be selected for this vacancy is in the range of GS-7 to GS-11. References: VA Handbook 5005 Part II Appendix G20 Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could otherwise be performed with accommodation or workplace adjustment.

Education

Important: If you are not already serving as a Dietitian within VHA, but are otherwise qualified, you MUST submit your transcripts.

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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.

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

Contacts

• Address Hampton VA Medical Center 100 Emancipation Drive Hampton, VA 23667 US
• Name: Michael Schultz
• Phone: 804-274-9694
• Email: [email protected]