This announcement is open to current, permanent Robert J. Dole VA Medical Center employees only. Applicants must submit their most recent, NON-AWARD SF-50, Notification of Personnel Action, to be considered for this position.
Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. 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. Education and Supervised Practice. You must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following requirements: (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formerly known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. Registration/Certification. All applicants applying for the GS 11 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). If applying at the GS 7 or GS 9 level you are not required to have CDR Registration but will be required to attain it within 2 years. English Language Proficiency. Dietitians must be proficient in spoken and written English. May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Grade Determinations: To qualify for GS 7 Dietitian (Entry Level), you must meet the basic requirements listed above. Please select the response that best reflects your qualifications at the GS-7 level. To qualify for this position at the GS-9 (Developmental Level), you must have at least 1 year of experience equivalent to the next lower grade level GS 7, or education master's degree from an accredited university or college in the field of dietetics or closely related field. You must also be able to demonstrate the knowledge, skills and abilities below: (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 To qualify for this position at the GS-11 (Full Performance Level), you must have at least 1 year of experience as a registered dietitian equivalent to the next lower grade level. I am registered with the Commission on Dietetic Registration. You must also be able to demonstrate the knowledge, skills and abilities below: 1. 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 **You must address the KSA's in your resume' so we will be able to best qualify you** References: VA Handbook 5005, Part II, Appendix G 20, Dietitian Qualification Standard The full performance level of this vacancy 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. Physical Requirements: This position is mainly sedentary but does require repetitive motion activities of the hands and fingers for extensive data entry; sitting/standing for extended periods of time; intermittent/non-strenuous ambulation around all areas of the facility and carrying less than 20 lbs.
The Informatics RD is the expert in the computer systems that allows the Nutrition and Food Service Department to offer patient meals that are healthy and nutritious, but also stay within our budget, while maintaining efficiency in the Department. She/He has gained the expertise through either education, training and/or experience and, is able to manage different software options to ensure our Department is meeting guidelines and expectations. This staff member supports all staff in the Nutrition and Food Service Department. She/He also helps coordinate trainings and educate staff in many items related to food service and software use. Food Service and Production · Oversees automated information systems to support effective management of food operations and patient meal services. Monitors COTS purchased programs to ensure tracking of items, room service, full functionality and budget control. · Manage the technology for meal production, service, labeling, temperature control and satisfaction. Coordinate the selection, installation, training, use and reporting structure for the full range of technology used in the administrative section of the service. · Maintains/updates data base on nutritive analysis of food items served. Performs nutritional analysis of regular and modified menus. · Maintains and updates recipes and menu adequate nutritional analysis data, food unit package pricing and other data updates. · Recommends automated and manual solutions to enhance system and departmental functionality. · Manages department databases/registries and productivity reports for the nutrition communication center. · Maintains and revises Databases, as well as any other NFS ordering programs for ingredients, recipes and menus as needed or required by changes necessitated by SPV product changes. Assures privacy issues are addressed with all systems. · Inputs data for regular and modified diet menus and special events taking into consideration factors such as nutritional requirements, patient satisfaction, budget allocation, available manpower, and equipment limitations. · Ensures that all recipes are standardized and costed. · Inputs new products with purchasing information, nutrition analysis data and therapeutic diet usage. Reviews new products for acceptability. · Creates and revises recipes and menus for all regular and modified diets for all patient meal delivery points. Ensures all menus are signed. · Maintains recipes that meets regulatory standards, including HACCP. · Leads a menu committee, ensuring menus meet nutritional and cost requirements while always striving to improve patient satisfaction and quality standards. · Plans and reviews modified menus based on regular menu. Coordinates nutrient analysis and assures menus follow VA Healthy Diet Guidelines. · Participates in food operations production planning functions. In coordination with department staff, forecasts food and meal production based on SPV reports, QPI reports and seasonal and SPV availability. Maintains all files with inventory management. · Coordinate's menu printing and distribution. · Coordinate's downtime procedures for the diet communication office/call center, ensuring procedures remain up to date and employees are trained on implementation. Supports this area during downtimes. b. Education · Oversees all aspects of NFS training program related to menus and informatics. Train's personnel in various computer applications and security issues regarding the VISTA dietetic software package. · Remains current on trend and technological/technical developments in the field of nutrition informatics and dietetics through continuing education programs and training opportunities. · Provides training for new employees as related to policies and procedures related to informatics and menus. Updates training materials to reflect changes or upgrades to the system and provide education to staff. · Directs and train dietetic interns, with direct precepting as informatics dietitian. · Manages/updates service SharePoint site for facility ensuring Nutrition Care Manual, Scope of Practice, Memorandum of Understanding and other pertinent information. ·Acts as the service ADPAC serving as the liaison between administration, food services, clinical staff and OIT regarding clinical information system processes. Serves as subject matter expert, providing expertise and consultation to leadership to ensure clinical practice and informatic issues are considered in all collaborative programs. Promotes and assists with informatics participation on local and national level. Assures compliance with regulatory standards including OIG, federal and JC standards. Work Schedule: 8:00 am - 4:30 pm Monday - Friday Position Title/Functional Statement: Food Service Systems Dietitian/FS #000000 Bargaining Unit Status: Covered Relocation/Recruitment Incentives: Not authorized Permanent Change of Station (PCS) Not authorized Financial Disclosure Statement: Not Required