Food Service Worker Leader

U.S. Department of Veterans Affairs; Martinsburg (WV); On-site; USD 34,000 - 52,000; Full time

Job summary

U.S. Department of Veterans Affairs Health Administration in Martinsburg, WV seeks a Food Service Leader to manage and perform food service operations.

You will lead staff in food handling, preparation, storage and delivery, ensuring quality service and compliance with sanitation standards.

Responsibilities

• Set up assigned station on the tray line with supplies and food items
• Serve food cafeteria style to customers/patients/residents
• Break down and clean the station after service
• Set up dining tables and replenish items
• Deliver meal trays to patients' beds and report feedback to supervisor
• Assist with basic food prep and ingredient weighing
• Operate and clean food service equipment
• Lead the activities of the production and service area
• Communicate instructions to staff and monitor work progress
• Ensure customer service standards and document any needed corrective actions

Job description

Summary

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration in Martinsburg - West Virginia. The primary purpose of this position is to perform and lead employees in food service operations including food handling - preparation - storage and delivery.

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: Ability to Lead or Supervise Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) 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. Whole Health is an approach to health care that empowers and equips people to take charge of their health and well-being and live their life to the fullest. The VA is committed to Whole Health and values Veteran and Employee health and wellbeing. As a VA employee - you will practice Whole Health in an environment that supports personalized and proactive care.

Duties

• Food Service Worker Set up assigned station on the tray line with the correct supplies and food items
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents'/ plates
• Break down and clean the station when assigned
• Set up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• Return soiled trays and dishes to the dish room
• Deliver meal trays to the patients' bedside and report the patients' comments and complaints to the supervisor or dietitian
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Sort - wash - peel and cut cold foods using knives or other equipment
• Provide assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepare uncooked food items - such as sandwich spread and salad dressings
• Operate and break down and clean all equipment assigned to food service and related areas
• Other Duties as Assigned
• Leader Duties: Communicate instructions and information about getting work started and accomplished to other employees
• Communicates with supervisors - managers - and employees about problems and events - and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers
• Maintains a current knowledge - and answers questions of other workers on procedures - policies - written instructions - and other directives
• Leads the activities of the production and service area
• Leads food production activities in the absence of a supervisor or Food Production Manager
• May work along with employees so that proper work methods are demonstrated - and the pace of the work can be established and sustained
• Adheres to facility customer service standards with all staff and patient interactions
• in the absence of a supervisor - follows up patient feedback as needed - to assure high-quality patient/customer service is maintained
• Provides on the job training to lower grade food service workers and documents training provided
• Completes safety and sanitation inspection check lists of the food service and food production areas - documents problems - and initiates action to resolve them
• This includes advising and communicating with employees' instructions for accomplishing corrective actions
• Review the daily assignments sheets and makes adjustments in assignments and work sequence as necessary to ensure that work coverage is provided - and employees are kept busy and productive
• This involves setting priorities - possessing the knowledge about the number and types of employees needed - and knowledge about the materials and equipment required
• Assign tasks to individual members of the group (s) of employees
• Checks work in progress and ensure that when finished it complies with instructions on work sequence - procedure (SOP) - quality - and deadlines
• Other duties as assigned
• Work Schedule: Sunday thru Thursday 5:00am to 1:30pm Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements: The work leader performs work requiring light to moderate physical effort
• They 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
• They are subject to continuous sitting - standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.