The VA Northeast Ohio Healthcare System is recruiting for a Food Service Worker. The Food Service Worker will function in the Nutrition and Food Services.

Duties

The duties of the position are but not limited to the following: Conducts menu briefing prior to each meal service. Reviews master menu, plating techniques and proper serving utensils. Checks assembled trays on trayline for 100% compliance with the list of foods on the tray ticket. Uses master menu, tray ticket, and knowledge of diets to decide how to assemble meal when tray ticket is missing or has discrepancies. Identifies discrepancies between the prescribed diets and the food items designated on the tray tickets. Clarifies discrepancies with a supervisor or dietitian. Checks assembled meal for appearance, compliance with plating techniques, master menu and tray ticket. Corrects minor compliance or appearance issues immediately. Refers major appearance and quality issues to the supervisor. (Such as identifying a food item that does not meet quality standards and should not be served.) Oversees food service workers in assembly of trays and the service of tableside meals. Assures that serving stations are set up with correct menu items in appropriate quantities prior to the meal. Refers significant disruptions or problems to the supervisor. Advises lower grade food service workers on special diet issues and quality control issues, such as food labeling practices, equipment operation, plating techniques, tray arrangement, and practices to maintain safe temperature of foods. Checks bulk carts to assure that all items are panned and loaded correctly for the next meal. Makes corrections on the carts when missing items are noted or there is a special need for a food item for a particular pantry. Checks that food is at proper temperature prior to meal service. Receives and processes admissions, discharges and diet orders utilizing computer reports, including Additional Orders, Early/Late Trays, and Standing Orders. Prints tray tickets for new patients and diet changes as needed. Prints ingredient lists and production reports as needed. Prepares tray tickets for meal assembly. Checks tray tickets against ward lists and current NPO list. Assures that a tray ticket is printed for each patient ordered a tray. Copies Standing Orders onto one ticket and crosses off food items not needed for that meal. Questions tray tickets that are missing an entr?e or have discrepancies and clarifies these before tray assembly. Answers telephone in Diet Communication Office. Responds to requests for late trays, meal substitutes and special items. Transfers calls and takes messages as appropriate. Processes and initiates delivery of late trays without delay. Processes requests for calorie counts. Distributes computer labels for supplemental feedings and tube feedings. Records outpatient clinic trays in Clinic Book. Communicates with dietitians, technicians and ward staff to communicate information, clarify orders, or obtain assistance. Prepares and assembles salads, desserts, sandwiches, sandwich spreads, and cold plates. Prepares between meal-nourishments and bag meals according to pre-printed labels and worksheets. Properly adheres printed labels and sorts finished product for delivery. Checks ward and pantry stock areas against par levels and requisitions supplies from the main kitchen. Keep accurate records of requisitioned items. Prepares special supplements according to package directions or recipe. Employs safe food handling practices and properly sanitizes blenders and mixers after each use. Delivers nourishments, tube feedings and ward stock. Labels and stores all food products according to procedure. Cleans equipment and work area properly after each use. Performs special and deep cleaning as assigned. Practices safe work habits. Attends education and training sessions. Relieves for WG-4 Cook or Food Production and Service Supervisor when necessary. Completes other duties as assigned. Work Schedule: Rotating days with 5 work days and 2 off days Position Description Title/PD#: Food Service Worker/PD42007A

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/05/2023. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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. Physical Requirements/Working Conditions: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy cleaning equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and manipulate equipment. Working Conditions: Performs work in areas of extremes of temperature. Work is carried out in kitchen/dish-room areas that are often hot and uncomfortable. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions, which may be skin and respiratory irritants frequently. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior.

Education

This job does not have an education qualification requirement.

Contacts

• Address VA Northeast Ohio Healthcare System 10701 East Boulevard Cleveland, OH 44106 US
• Name: Jena Wells
• Phone: 216-791-2300
• Email: [email protected]