Food Service Worker Leader

U.S. Department of Veterans Affairs; Iron Mountain (MI); Sur place; USD 38 000 - 48 000; Plein temps

Résumé du poste

Oscar G. Johnson VA Medical Center in Iron Mountain, Michigan, is seeking a Food Service Leader to guide the production and service areas and to train lower graded workers in food preparation and service protocols. The role requires ensuring adherence to diet orders, portion control, and timely delivery of meals to patients.

The position operates on a full-time rotating schedule, including weekends and holidays, with emphasis on safety, quality, and collaboration with dietitians and supervisors.

Responsabilités

• Sets up and breaks down assigned station with the correct supplies and food items
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• Delivers meal trays to the patients' bedsides
• reporting the patients' comments and complaints to the supervisor or dietitian
• Provides assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts
• Reads and interprets regular or modified menus - individual diet cards - tray tickets or patient selection
• Performs heavy-duty cleaning tasks throughout the food service and related areas
• Communicate instructions and information about getting work started and accomplished to other employees
• Communicates with supervisors - managers - and employees about problems and events
• Maintains current knowledge on procedures - policies - written instructions - and other directives to answer questions from other employees
• leads the activities of the production and service areas
• Provides on the job trainings to lower graded food service workers and documents training provided
• Complete safety and sanitation inspection checklists of the food service and food production areas - documents problems - and initiates action to resolve them
• Reviews daily work assignment sheets and makes adjustments in assignments and work sequence as necessary
• Assigns tasks to individual members of the work group
• Observes the daily activities and work performance of employees and provides information to supervisor for evaluations
• Enters work orders requests promptly for equipment needing repair
• Evaluates food prior to service (including temperature - taste - and appearance)
• Other duties as assigned
• Work Schedule: Full time - rotating days and weekends - 11:00 am- 7:30 pm (including holidays)
• Additional information may be provided during the interview process
• Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements/Working Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• Performs work requiring light to moderate physical
• May be required to perform heavy work - such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading - storing - and delivering supplies
• Subject to continuous standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Description du poste

Summary

This is position is located in the Nutrition and Food Division at the Oscar G. Johnson VA Medical Center a Level 3 Complexity VHA Facility. Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients - plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required - but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge - skills - and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element - which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work Practices 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. Note: A full year of work is considered to be 35-40 hours of work per week. 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.

Duties

• Major duties and responsibilities include (but are not limited to): Sets up and breaks down assigned station with the correct supplies and food items
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• Delivers meal trays to the patients' bedsides
• reporting the patients' comments and complaints to the supervisor or dietitian
• Provides assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts
• Reads and interprets regular or modified menus - individual diet cards - tray tickets or patient selection
• Performs heavy-duty cleaning tasks throughout the food service and related areas
• Communicate instructions and information about getting work started and accomplished to other employees
• Communicates with supervisors - managers - and employees about problems and events
• Maintains current knowledge on procedures - policies - written instructions - and other directives to answer questions from other employees
• leads the activities of the production and service areas
• Provides on the job trainings to lower graded food service workers and documents training provided
• Complete safety and sanitation inspection checklists of the food service and food production areas - documents problems - and initiates action to resolve them
• Reviews daily work assignment sheets and makes adjustments in assignments and work sequence as necessary
• Assigns tasks to individual members of the work group
• Observes the daily activities and work performance of employees and provides information to supervisor for evaluations
• Enters work orders requests promptly for equipment needing repair
• Evaluates food prior to service (including temperature - taste - and appearance)
• Other duties as assigned
• Work Schedule: Full time - rotating days and weekends - 11:00 am- 7:30 pm (including holidays)
• Additional information may be provided during the interview process
• Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements/Working Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• Performs work requiring light to moderate physical
• May be required to perform heavy work - such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading - storing - and delivering supplies
• Subject to continuous standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.