This position is located in the Nutrition and Food Services Department for the Denver VAMC located at the Pueblo VA Community Living Center in Pueblo, CO. The purpose of the clinical dietetic technician is to provide specialized technical support, in all functions related to the nutritional care of patients. To facilitate, coordinate and conduct the daily activities in support of the clinical dietitians. To qualify for this position, applicants must meet all requirements by the closing date of this announcement and meet the following: Individual Occupational Requirement for Health Aid and Technician Series (0640): 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: Successfully completed one half (½) year of graduate education (9 semester hours or equivalent) with a major that included courses directly related to the work of this position In addition to the IOR, candidates must also meet one of the following requirements: To qualify for this position at the GS-6 grade level, 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-5) in the Federal Service that has given me the particular knowledge, skills and abilities required to successfully perform the duties of the Health Technician (Dietetic) position. Specialized experience includes Develops and updates nutrient database through analysis of menu items; Makes menu/recipe changes and updates food service systems; Conducts data collection and analysis, corrective action and prepares reports for the purpose of performance improvement activities; Resolves information technology issues related to integrating various systems and software applications; Develops training plans that pertain to food safety and sanitation, standard operating procedures, customer service, etc. 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, Applicants may substitute education for the experience required for the GS-06 level: Education: Successfully completed one half (½) year of graduate education (9 semester hours or equivalent) 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, Applicants may also combine education and experience to qualify at the GS-06 level: 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 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-XX. 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 will include: Responsible for resolving IT issues relating to integration of Nutrition and Food Service System programs, 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. 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. Responsible for creating electronic reports per local standard operating procedure (SOP) and worksheets necessary for food service operations. 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. 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. Assists patients in selection of the proper foods according to their individual diet. Uses communication skills to converse with veteran's to accurately take menu orders via COTS Dietetic software System. Serves as the NFS training and development coordinator. May need to travel to multiple sites or locations. Develops annually a comprehensive training plan for PCLC including but not limited to Patient Centered Care, food safety and sanitation, NFS directives, NFS Standard Operating Procedures and Medical Center Memorandums. Will need to coordinate training plans with other NCCs within service 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 PCLC. Employee may train individuals or groups as appropriate. 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. Complies with regulatory agency standards, including state, federal and The Joint Commission (TJC). Cleans and maintains NFS equipment such as refrigerators and juice machines located on patient units. Stores and rotates stock items. Assures all food/supplies are covered, labeled, and dated. Inventories and disposes outdated food/beverages in nourishment refrigerator. Prepare nourishments for patients. Follows written directions for setting up individual and bulk nourishments such as tube feedings, juice, shakes, milk, sandwiches, etc. The employee must determine the types and quantity of nourishments to prepare by reading worksheets. Works as primary timekeeper for NFS staff within facility. Serves as backup for other T&L units within NFS. Expected to work as part of RMR health tech team during staffing shortages as needed. Performing related duties as required. Work Schedule: Variable schedule Sunday through Saturday 5:00 AM to 8:00 PM Position Description Title/PD#: Health Technician (Dietetic)/PD145540 Physical Requirements: Routine work requires repetitive motion activities of the hands and fingers for extensive phone, keyboard and computer mouse use, standing and sitting for extended periods of time, intermittent/non-strenuous ambulation around all areas of the medical center and carrying light items such as papers, books, portable scales, and food trays. Occasionally, duties may require the movement of audio-visual equipment and/or classroom area organization and driving an automobile"]

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