This position is within the VA Ann Arbor Healthcare System and performs a variety of food service duties in support of the Food Production Service located in Ann Arbor, MI.

Duties

Some of the duties and responsibilities of this position include (but are not limited to): Performs duties that require broad knowledge and ability to conduct service operations with proficiency related to food preparation, diet office management, dish washing, food storage, and food serving. Ensures employees are productive and that work areas are running smoothly. Checks employees work while in progress and when finished to determine whether quality and safety standards have been met. Daily monitors software applications, cleaning and sanitation, dish room operations, and patient areas. Work as part of the NFS team and sets the pace to ensure that service is achieved and customer satisfaction remains high. Report issues to supervisor that impact work progress or create service delays. Receives special instructions from supervisor and communicates and/or assigns and enforces completion of these tasks by staff during their work shift. Conducts final tray line check of food trays assembled by lower grade workers for completeness, verifies that food items on the tray ticket and tray are appropriate for the prescribed diet, and that meals are served in accordance with set procedures and time frames. Experience in recipe modifications and use of special nutrition menu items. Experience in coordinating needed food items, equipment and staffing for providing food service and that needed stock items are adequate for daily operation. Experience in dish room operations such as use of food temperature requirements, cleaning and sanitizing for food preparation, proper use of equipment and tools. Performs other related duties as assigned. Work Schedule: Monday - Friday -11:00AM - 7:30PM - Includes weekends and holidays Recruitment & Relocation Incentives: Not authorized

Requirements

Qualifications

PHYSICAL EFFORT AND WORK CONDITIONS: Perform work requiring light to moderate physical effort. May be subjected to continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending. You may frequently lift or move objects weighing up to 20 pounds unassisted (e.g. pushing small carts of dishes) and occasionally lift or move objects weighing more than 20 pounds with the assistance of other workers. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted, but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position: Dexterity and SafetyElectronicsInterpret Instructions, Specifications (other than blueprint reading)MaterialsSpecial Aptitude - Food Service WorkWork Practices IMPORTANT: A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address Ann Arbor VA Medical Center 2215 Fuller Road Ann Arbor, MI 48105 US
• Name: VHA National Recruitment Center
• Phone: (844)456-5208
• Email: [email protected]