This position is in Nutrition and Food Services (NFS) located in the Bruce W Carter Department of Veterans Affairs Medical Center. The primary purpose of this position is to provide administrative and customer service support for the VA hospital food service program.
ENGLISH PROFICIENCY: In accordance with 38 U.S.C. 7402(d), No person shall serve in direct patient care positions unless they are proficient in basic written and spoken English. Individual Occupational Requirements (IOR) Specialized Experience: Positions in this series range widely in type and include support duties to medical or health personnel such as audiologists, speech pathologists, medical officers, and optometrists. Therefore, technician experience is experience that required application of the knowledge, methods, and techniques of the position to be filled. or Education and Training For GS-5: Successful completion of a full 4-year course of study leading to a bachelor's degree, with major study or at least 24 semester hours in subjects directly related to the position. In addition to meeting the IOR above, applicants must meet the Specialized Experience listed below. You may qualify based on your experience and/or education as described below: GS-05 grade level: One year of specialized experience (equivalent to the GS-XX grade level in the federal service); experience that equipped the applicant with the particular knowledge, skills and abilities (KSA's) and other characteristics to perform successfully the duties of the position, and that is typically in or related to the work of the position to be filled, in the normal line of progression for the occupation in the organization. Specialized experience includes: Preparing and serving food for consumption. Uses computers, software applications, databases, and automated systems to accomplish work. Works and communicates with clients and customers (e.g., any individuals who use or receive the services or products that your work unit provides, including individuals who work in your agency or in other agencies or organizations outside the Government) to satisfy their expectations. Committed to quality services. OR Education and Training: Applicants may substitute education for the experience required for the GS-05 level. To qualify based on education for this grade level you must have a bachelor's degree or four years of education above the high school level with major study or at least 24 semester hours in subjects directly related to the position (i.e. nutrition, dietary therapy, food and nutrition science, food service systems management, etc.). This education must have been obtained in an accredited business or technical school, junior college, college or university for which high school graduation or the equivalent is the normal prerequisite, (Transcripts Required) OR Combination of Experience and Education: Applicants may also combine education and experience to qualify at the GS-05 level. Only education in excess of the first 60 semester hours (beyond the second year) in a course of study leading to a bachelor's degree is creditable toward meeting the specialized experience requirements. To calculate, first identify the percentage of required education you have earned (when substituting, you cannot use the first 60 semester hours that you earned). Then identify the percentage of required experience you possess. Add the two percentages. The total percentage must equal at least 100 percent to qualify at the GS-05. For example, an applicant who has 9 semester hours of graduate level education (i.e. 50% of graduate education required) and 6 months of creditable specialized experience (i.e. 50% of the required experience) would equal 100% of the required experience for the position A transcript must be submitted with your application if you are basing all or part of your qualifications on education. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.
Major duties and responsibilities include but are not limited to: Has a broad knowledge of routing modified diets, combinations of diet modifications and commercial off-the-shelf (COTS) dietetics software Handles patient meal service orders in person or by phone Interacts with Veterans, dietitians, nursing staff, and other medical center employees Receives patient meal orders and preferences, meal and nourishment requests from nursing, clinical staff, and other members of the interdisciplinary team Takes whatever action necessary, within authority, to maximize patient satisfaction with meal service Completes select and non-select menus as required Retrieves computerized information to assist with tray and/or nourishment assembly such as standing orders, nourishment labels, tabulated recipe lists, and other simple information to assist in meal delivery Provides education and information on local facility therapeutic diets to patients, guests, and nursing staff Assists patients in selection of the proper foods according to their individual diet Performs clerical and administrative duties in support of the service. Work Schedule: Variable tour of duty and days off Position Description Title/PD#: Health Technician (Dietetic)/PD99855A Physical Requirements: The work requires walking, standing, bending, lifting and carrying of light items, such as food trays, instruction materials, books, and manuals. NCC Associate functions require long periods of sitting and moving about in an office environment, including repetitive motion activities of the hands and fingers for extensive keyboard and computer mouse use, and office tasks such as answering and holding a telephone, and writing. The work may require walking indoors, outdoors or to and from other areas of the medical center. It may be necessary to lift and/or push equipment. Incumbent is subject to periods continuous standing, sitting, walking and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds and pushing loaded carts of trays and/or nourishments.