Food Service Worker Leader

U.S. Department of Veterans Affairs; Martinsburg (WV); On-site; USD 35,000 - 47,000; Full time

Job summary

The U.S. Department of Veterans Affairs in Martinsburg, West Virginia, seeks a Food Service Leader to supervise food service operations, food handling, prep, storage, and delivery. The role requires leading staff, maintaining safety and sanitation, and ensuring quality service for patients and staff.

Responsibilities include directing production, coordinating with dietitians and supervisors, and training junior workers while ensuring adherence to SOPs, standards, and schedules.

Qualifications

• Experience and training evidence demonstrating ability to perform duties.
• Qualified according to OPM Federal Wage System standards.
• Ability to lead and supervise food service staff and operations.
• Familiar with safety, sanitation, and compliance procedures.

Responsibilities

• Lead and supervise production and service areas.
• Communicate instructions and coordinate tasks with staff.
• Ensure high-quality patient/customer service and respond to feedback.
• Train lower grade workers and document training.
• Complete safety and sanitation inspections and initiate corrective actions.
• Adjust daily assignments to ensure adequate coverage and productivity.
• Assign tasks and check work against SOPs and deadlines.
• Adhere to customer service standards in interactions.

Skills

Leadership

Food service knowledge

Safety procedures

Dishwashing/ sanitation

Education

None specified

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.

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: 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

• 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.