Dietitian Clinical

About the role

Employees serving in this role develop skills to plan, coordinate and implement food service technology within the Nutrition and Food service. Informatics Dietitians in this assignment continue to increase their knowledge of technical and technological developments in the field of nutrition informatics and use this knowledge to guide both the food and the clinical operations. This position will be located at Jefferson Barracks in St Louis, MO and will support John Cochran on-site as needed. Part of the St Louis VA Healthcare System.

Responsibilities

• GS‑7: Develops skills in food service technology for meal production, meal service and temperature control; works toward coordination and implementation of technology into operations. Gains skills in operation of VHA supported software programs and/or commercial off‑the‑shelf software (COTS) to support effective management of food operations and patient meal services. Creates and revises menus considering VA guidelines, policy, patient preferences, religious and cultural considerations. Completes nutrient analyses and ensures menus follow required diet guidelines. Participates in menu committee and in standardizing recipes used for food production. Estimates food costs for recipes within budgetary limitations. Reviews educational materials and references for compliance with policy and procedures for the Nutrition Communication Center (NCC). Assists in review of NCC productivity reports and supports downtime procedures. Facilitates and supports training for staff within NFS for the electronic health record, COTS programs, temperature control, menu, NCC related functions and other informatics related needs.
• GS‑9: Makes recommendations for and assists in improving processes within the service. Assists with management of VHA supported software programs and/or COTS to support food operations and patient meal services. Utilizes technology for meal production, meal service and temperature control. Creates and revises menus considering VA guidelines, policy, patient preferences, religious and cultural considerations. Completes nutrient analyses and ensures menus follow required diet guidelines. Assists in leading a menu committee. Standardizes recipes used for food production. Estimates food costs for recipes within budgetary limitations. Develops and maintains educational materials and references ensuring compliance with policy and procedures. Reviews NCC productivity reports and supports downtime procedures. Uses knowledge of technical and technological developments in nutrition informatics and dietetics to help with planning for the department. Facilitates employee training related to computer systems, menus, and informatics