Health Technician (Dietetic)

As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest.

In determining if your employment advances the public interest, we may consider: your performance and conduct; the needs and interests of the agency; whether your continued employment would advance organizational goals of the agency or the Government; and whether your continued employment would advance the efficiency of the Federal service.

Upon completion of your probationary period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Specialized Experience. You must have one year of specialized experience equivalent to at least the next lower grade GS-4 in the normal line of progression for the occupation in the organization.

Examples of specialized experience would typically include, but are not limited to: Performing duties in food service in a hospital environment; knowledge of tray assembly area procedures; using dietetics software programs; familiarity with regular and modified diets; assisting with food selections; following verbal and written instructions; and using computer equipment, phone system, and printers. OR, EDUCATION.

Applicants may substitute education for the experience required for the GS-05 level: Completion of a full four (4) year course of study leading to a bachelor's degree, with a major study or at least 24 semester hours in subjects directly related to this 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. NOTE: Transcripts (unofficial or official) must be submitted with your application materials. Education cannot be credited without documentation. OR, COMBINATION.

Applicants may also combine education and experience to qualify at the GS-05 level: Equivalent combination of successfully completed post-high school education (beyond the second year) and specialized experience, as listed above. The education portion must include courses directly related to the work of 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 college or university.

NOTE: Your experience must be documented in your resume and transcripts are required. 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: Provides professional and courteous customer service to Veterans, family members, nursing staff, and other healthcare personnel. Receives and processes patient meal orders using computerized dietetics software and established procedures. Conducts patient meal rounds to assess satisfaction, resolve meal service concerns, and coordinate necessary corrections.

Serves as a liaison between Veterans, registered dietitians, nursing personnel, and food service staff regarding meal service needs. Responds to inquiries concerning meal orders, late trays, missed meals, nourishments, and available menu selections. Provides basic information regarding therapeutic diets and refers complex dietary questions to appropriate clinical nutrition personnel.

Enters, retrieves, and verifies patient meal orders, diet modifications, food preferences, and nourishment requests using computerized dietetics software. Reviews diet orders and menu selections to ensure accuracy and compliance with prescribed dietary restrictions. Prepares, prints, and reviews meal tickets, menus, nourishment labels, and related food service documentation.

Identifies and communicates discrepancies involving diet orders, nutritional supplements, and special meal requirements to appropriate personnel. Coordinates menu changes, meal substitutions, and special dietary requests with food service supervisors and clinical staff. Maintains accurate records and assists with implementing established contingency procedures during computerized system interruptions. Supports daily Nutrition Communication Center operations and assists with training other staff as needed.

Assists with meal tray preparation, distribution, delivery, and retrieval in accordance with established procedures. Prepares and distributes patient nourishments and supplemental feedings according to prescribed orders. Verifies patient identification using two patient identifiers before delivering meals. Maintains cleanliness, organization, and proper storage of food and nourishment supplies. Monitors food storage areas, rotates inventory, and removes outdated food and beverages.

Supports quality improvement activities to promote meal accuracy, food safety, and patient satisfaction. Performs other related duties as assigned. Work Schedule: Part-Time, Monday, Thursday, Friday 7:30am - 4:00pm; Saturday 9:00am - 5:30pm Position Description Title/PD#: Health Technician (Dietetic)/PD99855S 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 phone, 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