The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This position is in Nutrition and Food Services (NFS) located in a Department of Veterans Affairs Medical Center in Philadelphia, Pennsylvania. ENGLISH LANGUAGE 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. You must be proficient in basic written and spoken English in order to meet the requirements of this position. To qualify for this position at the GS-5 grade level, you must meet one of the following: Specialized Experience: At least one (1) year of specialized experience that has equipped you with the particular knowledge, skills, and abilities to perform successfully the duties of this position, and that is typically in or related to the position. To be creditable, specialized experience must have been equivalent to at least the next lower grade level (GS-4) of Federal service. Qualifying specialized experience includes: applied knowledge of quantity food service operations, proper nutrition, food items and appropriate quantities; working with clients, patients, and/or, customers to assess their needs, provide information or assistance, resolve their problems, or satisfy their expectations; uses computers, software applications, databases, and automated systems to accomplish work. 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 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: Equivalent combinations of specialized experience and post-high school education (beyond the second year), 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. You will be rated on the following Competencies as part of the assessment questionnaire for this position: Communication Computer Skills Customer Service Food Service IMPORTANT: A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. 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; religious; 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. 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. The employee 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. 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/. ["***THIS IS NOT A VIRTUAL POSITION, YOU MUST LIVE WITHIN OR BE WILLING TO RELOCATE WITHIN A COMMUTABLE DISTANCE OF THE DUTY LOCATION*** Duties and responsibilities of this position may include: Practice excellent customer service skills in all forms of communication, either via telephone, e-mail or in-person. Welcome callers courteously and identify themselves/ the service/ the organization. Properly operates telephone equipment in order to transfer or place calls on hold. Maintains the vital connection between Nutrition Communication Center (NCC) Associates, Registered Dietitian, higher graded dietetic technicians, food service staff, Nursing, patients and guest. Retrieves computerized information/printouts 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. Organizes work to complete assignments. Adjusts diet patterns and menu selections to assure the correct meal tickets are generated, as per local facility policy and procedures. Transfers patient menu preferences accordingly and keeps NCC stocked with all supplies needed and files menus. Initiates corrective action and/or notifies appropriate dietitian/dietetic technician for follow up. Follows local policies and procedures for calorie counts, maintaining of call records and other food service-related functions. Work Schedule: Full-Time; Monday through Friday including every other weekend, and holidays; 8am to 4:30pm Recruitment & Relocation Incentives: Not Authorized. Critical Skills Incentive (CSI): Not Approved."]
The Veterans Health Administration (VHA) is the largest integrated health care system in the United States, providing care at 1,321 health care facilities, including 172 VA Medical Centers and 1,138 outpatient sites of care of varying complexity (VHA outpatient clinics) to over 9 million Veterans enrolled in the VA health care program. VHA Medical Centers provide a wide range of services including traditional hospital-based services such as surgery, critical care, mental health, orthopedics, pharmacy, radiology and physical therapy. In addition, most of our medical centers offer additional medical and surgical specialty services including audiology & speech pathology, dermatology, dental, geriatrics, neurology, oncology, podiatry, prosthetics, urology, and vision care. Some medical centers also offer advanced services such as organ transplants and plastic surgery.
