Dietitian (Food Service Systems)
The FSS Dietitian (RD) will be involved in the professional practice of dietetics in accordance with the guidance set forth in Nutrition and Food Service policies and procedures and VA regulations governing the practice of dietetics. The FSS RD has responsibility for duties relating to food production, food service, quality management/improvement, training, and computer support relative to food service systems. The incumbent also provides patient centered nutrition counseling in both the outpatient and inpatient setting as needed to meet the needs of the department, including providing support/coverage for vacancies and leave, and weekend coverage. The incumbent will conduct all aspects of the Nutrition Care Process (NCP) and assess needs/provide nutrition education for individuals and groups, including patients and their significant others in accordance with hospital policies. Under the direct supervision of the Food Service Systems Manager, the incumbent is assigned the following duties:
A. FOOD PRODUCTION AND SERVICE 1. Plans menus for regular and modified diets and special events taking into consideration factors such as nutritional requirements, patient satisfaction, budget allocation, available manpower, and equipment limitations. 2. Ensures that all recipes are standardized and costed. 3. Maintains/updates data base on nutritive analysis of food items served. Performs nutritional analysis of regular and modified menus. 4. Reviews new products for acceptability on a variety of levels including taste, quality, cost, portion size, and appearance. 5. Works with Food Production and Service staff and sales representatives in coordinating the Prime Vendor program; plans for new food products and addresses food quality and delivery issues. 6. Assists the Food Service Systems Manager in developing and reviewing Nutrition and Hospitality Service Center policies and procedures. 7. Assists the Food Service Systems Manager in forecasting usage requirements. 8. Assists the Food Service Systems Manager in maintaining inventory control. Conducts physical inventory of food and supplies as required and enters data into computer as needed. 9. Participates in receiving food and supply deliveries. Reports inferior products to management. 10. Assists in annual planning of short and long range goals for the service. Identifies the action plan and initiates action to meet these goals in assigned areas. 11. Uses PC programs to produce reports, analyze data and to improve personal efficiency and productivity. 12. Serves as a liaison between clinical and foodservice staff, and can coordinate and teach classes through the Healthy Teaching Kitchen program. B. TRAINING 1. Plans and administers monthly training programs for the food service system. Develops lesson plans, visual aids, and other training aides for the department training program. Recommends purchase of training pamphlets and visual aids. Develops and utilizes pre/post training evaluation methods to determine knowledge gained value of program, and areas to concentrate for improvement. Planned trainings will include a variety of topics for staff in food service systems. Suggested topics such as food productions methods, food safety, menus, diets, and equipment handling. 2. Develops and conducts an annual Training Needs Assessment for Food Service employees. 3. Training topics will be taught by the FSS Dietitian unless a subject matter expert (SME) has been arranged. 4. Responsible for logistics of training sessions for self and when a SME is utilized. Arranges for needed audio visual equipment availability. 5. Trains personnel in foodservice computer applications. 6. Monitors effectiveness of training programs. 7. Recommends purchase of training materials and visual aids. 8. May assist the Food Service Systems Manager and Assistant Chief/Clinical Nutrition Manager in rotation experiences and assignments during Food Service Management rotation. Work Schedule:
Monday - Friday, 8:
00AM-4:
40PM Financial Disclosure Report:
Not required 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. English Language Proficiency:
Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Registration:
Must be registered with the Commission on Dietetic Registration (CDR), or pending CDR registration for GS-7 and GS-9 grade levels, the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Exception. Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. Applicants appointed under this exception must provide care under the supervision of a registered dietitian at or above the full performance level. Applicants who fail to obtain CDR registration during this temporary full-time appointment may be terminated. The exception only applies to positions at the GS-7 and GS-9 level. For grade levels at or above the full performance level the candidate must be registered with the CDR. Education:
A bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(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, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spend in a dietetic internship or supervised practice program does not qualify as creditable experience. Grade Determinations:
To Qualify for GS-07 Developmental Level (Experience or Education):
None beyond the basic requirements. In addition to the experience/education listed above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1. Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). 2. Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. 3. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers (e.g., tailoring to audience and use of medical terminology). 4. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. 5. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. 6. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. 7. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. To Qualify for GS-09 Developmental Level (Experience or Education):
At least one (1) year of experience at the next lower level (GS-07) that demonstrates the core competencies described at the level, or Education equivalent to 2 full years of progressively higher level graduate education, or Master's or equivalent graduate degree from an accredited university or college in the field of dietetics or closely related field. In addition to the experience/education listed above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. Employees at the GS-11 grade level serve as staff dietitians at the full performance level. Registered dietitians are responsible for independently planning, developing and directing all nutrition care activities (e.g., food service and/or clinical nutrition) To Qualify for GS-11 Full Performance Level (Experience or Education):
At least one (1) year of experience as a registered dietitian equivalent to the next lower grade level (GS-09),or Education equivalent to 3 full years of progressively higher level graduate education, or A Ph.D. or equivalent doctoral degree from an accredited university or college in the field of dietetics or closely related field. In addition to the experience above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1.Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, interpretation of findings, and translation of results into nutrition practice. 2. Ability to comply with various accrediting, regulatory, and agency authorities. 3. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. 4. Knowledge of computer software programs relative to food service systems. 5. Ability to direct food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. 6. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. 7. Knowledge of computer software programs relative to food service systems 8. Knowledge of the principles of management required to establish program goals and objectives, to plan and administer a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, solve problems, and modify objectives. References:
VA Handbook 5005/80. Part II, Appendix G20, Dietitian Qualification Standard, dated September 5, 2014. 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-07 to GS-11. Physical Requirements:
The essential duties of a Registered Dietitian works efficiently and without hazard to themselves and others and include use of fingers, walking (1-2 hours), hearing (aid permitted); mental and emotional stability, working closely with others, exposure to TB and other diseases.
Estimated Salary: $20 to $28 per hour based on qualifications.
A. FOOD PRODUCTION AND SERVICE 1. Plans menus for regular and modified diets and special events taking into consideration factors such as nutritional requirements, patient satisfaction, budget allocation, available manpower, and equipment limitations. 2. Ensures that all recipes are standardized and costed. 3. Maintains/updates data base on nutritive analysis of food items served. Performs nutritional analysis of regular and modified menus. 4. Reviews new products for acceptability on a variety of levels including taste, quality, cost, portion size, and appearance. 5. Works with Food Production and Service staff and sales representatives in coordinating the Prime Vendor program; plans for new food products and addresses food quality and delivery issues. 6. Assists the Food Service Systems Manager in developing and reviewing Nutrition and Hospitality Service Center policies and procedures. 7. Assists the Food Service Systems Manager in forecasting usage requirements. 8. Assists the Food Service Systems Manager in maintaining inventory control. Conducts physical inventory of food and supplies as required and enters data into computer as needed. 9. Participates in receiving food and supply deliveries. Reports inferior products to management. 10. Assists in annual planning of short and long range goals for the service. Identifies the action plan and initiates action to meet these goals in assigned areas. 11. Uses PC programs to produce reports, analyze data and to improve personal efficiency and productivity. 12. Serves as a liaison between clinical and foodservice staff, and can coordinate and teach classes through the Healthy Teaching Kitchen program. B. TRAINING 1. Plans and administers monthly training programs for the food service system. Develops lesson plans, visual aids, and other training aides for the department training program. Recommends purchase of training pamphlets and visual aids. Develops and utilizes pre/post training evaluation methods to determine knowledge gained value of program, and areas to concentrate for improvement. Planned trainings will include a variety of topics for staff in food service systems. Suggested topics such as food productions methods, food safety, menus, diets, and equipment handling. 2. Develops and conducts an annual Training Needs Assessment for Food Service employees. 3. Training topics will be taught by the FSS Dietitian unless a subject matter expert (SME) has been arranged. 4. Responsible for logistics of training sessions for self and when a SME is utilized. Arranges for needed audio visual equipment availability. 5. Trains personnel in foodservice computer applications. 6. Monitors effectiveness of training programs. 7. Recommends purchase of training materials and visual aids. 8. May assist the Food Service Systems Manager and Assistant Chief/Clinical Nutrition Manager in rotation experiences and assignments during Food Service Management rotation. Work Schedule:
Monday - Friday, 8:
00AM-4:
40PM Financial Disclosure Report:
Not required 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. English Language Proficiency:
Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Registration:
Must be registered with the Commission on Dietetic Registration (CDR), or pending CDR registration for GS-7 and GS-9 grade levels, the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Exception. Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. Applicants appointed under this exception must provide care under the supervision of a registered dietitian at or above the full performance level. Applicants who fail to obtain CDR registration during this temporary full-time appointment may be terminated. The exception only applies to positions at the GS-7 and GS-9 level. For grade levels at or above the full performance level the candidate must be registered with the CDR. Education:
A bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(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, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spend in a dietetic internship or supervised practice program does not qualify as creditable experience. Grade Determinations:
To Qualify for GS-07 Developmental Level (Experience or Education):
None beyond the basic requirements. In addition to the experience/education listed above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1. Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). 2. Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. 3. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers (e.g., tailoring to audience and use of medical terminology). 4. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. 5. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. 6. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. 7. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. To Qualify for GS-09 Developmental Level (Experience or Education):
At least one (1) year of experience at the next lower level (GS-07) that demonstrates the core competencies described at the level, or Education equivalent to 2 full years of progressively higher level graduate education, or Master's or equivalent graduate degree from an accredited university or college in the field of dietetics or closely related field. In addition to the experience/education listed above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. Employees at the GS-11 grade level serve as staff dietitians at the full performance level. Registered dietitians are responsible for independently planning, developing and directing all nutrition care activities (e.g., food service and/or clinical nutrition) To Qualify for GS-11 Full Performance Level (Experience or Education):
At least one (1) year of experience as a registered dietitian equivalent to the next lower grade level (GS-09),or Education equivalent to 3 full years of progressively higher level graduate education, or A Ph.D. or equivalent doctoral degree from an accredited university or college in the field of dietetics or closely related field. In addition to the experience above, the candidate must demonstrate the following Knowledge, Skills, and Abilities (KSAs):
1.Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, interpretation of findings, and translation of results into nutrition practice. 2. Ability to comply with various accrediting, regulatory, and agency authorities. 3. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. 4. Knowledge of computer software programs relative to food service systems. 5. Ability to direct food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. 6. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. 7. Knowledge of computer software programs relative to food service systems 8. Knowledge of the principles of management required to establish program goals and objectives, to plan and administer a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, solve problems, and modify objectives. References:
VA Handbook 5005/80. Part II, Appendix G20, Dietitian Qualification Standard, dated September 5, 2014. 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-07 to GS-11. Physical Requirements:
The essential duties of a Registered Dietitian works efficiently and without hazard to themselves and others and include use of fingers, walking (1-2 hours), hearing (aid permitted); mental and emotional stability, working closely with others, exposure to TB and other diseases.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$49,976 to $96,149 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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