The Supervisory Health Technician (Dietetic) position works in the Nutrition Communication Center (NCC) as the NCC Coordinator. The employee works with Nutrition and Food Service information systems and is responsible for maintaining the systems and resolving issues related to the N&FS systems as they arise throughout the medical center.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/24/2025. To qualify for this position, you must meet one of the following: Specialized Experience: At least one (1) year of specialized experience equivalent to the next lower grade level (GS-6) in the Federal Service that has given me the particular knowledge, skills and abilities required to successfully perform the duties of this Supervisory Health Technician (Dietetic) - Nutrition Communication Center Coordinator position. Specialized experience includes leading administrative and trade skilled employees; providing technical assistance with specialized computer systems, programs and/or software applications; providing training for staff on specialized computer systems/software, and security issues; assisting with providing nutritional care services to patients; collects and analyzes data to prepare reports. Applicants should possess effective communications skills and show duties performed support medical and/or health personnel such as Nutritionists or Dietitians. NOTE: Experience must be fully documented on your resume and must include job title, duties, month and year start/end dates AND hours worked per week. ~OR~Education: Successfully completed one (1) full year of graduate education (or 18 semester hours) with a major that included courses directly related to the work of this position (i.e. nutrition, dietary therapy, food and nutrition science, food service systems management, etc.). Such graduate education must demonstrate the knowledge, skills, and abilities necessary to do the work of this position. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. ~OR~Combination: Equivalent combination of successfully completed graduate-level education and specialized experience, as described above, which meet the total qualification requirements for this grade level. This education must have been obtained at an accredited business, secretarial or technical school, junior college, college, or university. NOTE: Your experience must be documented in your resume and transcripts are required. You will be rated on the following Competencies as part of the assessment questionnaire for this position: Manages Human Resources - Plans, distributes, and monitors work assignments; evaluates work performance and provides feedback to others on their performance Education and Training - Knowledge of teaching, training, research, making presentations, lecturing, testing, and other instructional methods Communication - Expresses information (for example, ideas or facts) to individuals or groups effectively, taking into account the audience and nature of the information (for example, technical, sensitive, controversial); makes clear and convincing presentations; listens to others, attends to nonverbal cues, and responds appropriately Food Service - Knowledge of preparing and serving food for consumption Computer Skills - Uses computers, software applications, databases, and automated systems to accomplish work Physical Demands and Work Environment: Requires mainly standing and walking, with some bending, stooping, reaching, pushing, and pulling. Must be able to lift and move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing over 20 pounds with assistance of lifting devices or other employees. Some activities are sedentary, requiring some work at the computer terminal. Work is performed in an office setting or kitchen setting and involves everyday risks which require normal safety precautions. For more information on these qualification standards, please visit the United States Office of Personnel Management's website at https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/.
Duties included but not limited to: The incumbent is responsible for resolving IT issues relating to integration of VISTA, Get Well Network/Touch Tone Dining and Nutrition and Food Service System, i.e., Computrition, or any other Commercial Off-The-Shelf (COTS) program. Develops and updates nutrient data base on nutrition analysis of menu items served. Responsible for making menu/recipe changes and all necessary updates in food service system (any COTS program). Ensures that all recipes are standardized and costed. Performs system updates as needed to ensure efficiency and accuracy of system. Maintains the overall quality of the NFS computer operations and provides input for implementing new and modified programs. Consults with COTS contractor when unable to resolve issues internally. The incumbent assures menus (electronic or paper) are set up in a user-friendly manner for Veterans. Trouble shoots and resolves all electronic or paper menu issues throughout facility. Consults with clinical nutrition staff to resolve tray ticket issues with complex diets. As needed, develops and maintains Veterans' database. The incumbent is responsible for creating electronic reports per local standard operating procedure (SOP) and worksheets necessary for food service operations. The incumbent provides guidance pertaining to food service-related work assignments and ensures the quality and quantity of work performed. The incumbent ensures staff supervised receive and complete all necessary training. Performs clinical functions to include interviewing new admissions to obtain patient history monitoring changes in weight, food intake, appearance, etc.; providing nutritional counseling maintaining dietetic reports; calculating and documenting patients' calorie and protein daily intake; and consults with Dietitian to recommend adjustments to patient diet plans The incumbent provides training for all Nutrition and Food Services (NFS) employees on computer systems and security issues. Follows all applicable regulations and law regarding the use of computer operations systems, software, electronic documents and files, activating printers, managing reports, utilizing intranet and internet resources, and managing e-mail and calendar functions. The incumbent serves as NCC liaison between Veterans, multidisciplinary healthcare staff, and NFS. As the NCC Coordinator, resolves all COTS and menu selections issues for veterans throughout the facility. The incumbent serves as the NFS training and development coordinator. May need to travel to multiple sites or locations. Develops annually a comprehensive training plan for NFS including but not limited to Patient Centered Care, food safety and sanitation, NFS directives, NFS Standard Operating Procedures and Medical Center Memorandums. Creates objectives and adapts training to various educational levels as needed. Evaluates training needs and establishes necessary training schedules and mandatory/nonmandatory topics. Develops and leads employee customer service training and maintains a customer service plan for NFS. The incumbent develops and conducts department orientation for Food Service employees. Employee may train individuals or groups as appropriate. The incumbent participates in performance improvement activities by assisting in the development of indicators and monitors, data collection and analysis, corrective actions and preparation of required reports. The incumbent complies with regulatory agency standards, including state, federal and The Joint Commission (T JC). The incumbent is accountable for the quality and quantity of work performed in the NCC and nourishment areas. Responsible for independently coordinating/directing the daily operation of the NCC and nourishment areas using standards, policies, procedures, diet manual, modified menus, and production sheets, to guide the work. Provides day-to-day oversight to menu selections, maintains menus, and orders the supplies necessary for completing operations. Assists with menu tallies and posts weekly menus in designated ward areas. Apprises the Supervisory Dietitian, or designee, of issues or concerns and initiates follow-up action. Receives technical guidance from higher-level administration N&FS Management and Dietitians. Duties include providing supervision to the NCC employees, directing the work activities of employees, appraising performance, supporting a positive labor/management environment, and promoting courteous and cooperative working relationships of the N&FS department. Performs other directly related duties as assigned. Work Schedule: 5:00am to 8:00pm at the latest, also work on holiday and weekends Position Description/PD#: Supervisory Health Technician (Dietetic)/PD99799S