This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery. The Food Service Worker Lead perform duties associated with the food service industry. A recruitment incentive may be available to highly qualified applicant.

Duties

Major Duties include but is not limited to: Sets up assigned station on the tray line with the correct supplies and food items Serves food cafeteria style by placing uniform portions on customer/patient/resident plates Breaks down and cleans the station when assigned Sets up dining room tables, place food and beverages on tables and replenish items Returns soiled trays and dishes to the dish room Delivers meal trays to patients' bedsides and reports patient comments and complaints to the supervisor or dietitian Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts Sorts, washes, peels and cuts cold foods using knives or other equipment Provides assistance to cooks in food preparation areas such as weigh, measure, and assemble ingredients Prepares uncooked food items Operates and break down and cleans equipment assigned to food service and related areas Portions other food items into standard serving sizes using proper utensils and specified dishware Prepares boxed/to go meals Make final check of diet trays assembled by lower grade workers for completeness and correct food temperatures Verify that food items on the tray are appropriate for the prescribed diet Identify obvious discrepancies between the prescribed diets and the food items designated by the menu Distributes menus and surveys to patients Provides patients with basic information about modified diets and the nutrition services available Prepares individual and bulk nourishments and supplemental foods and beverages for patients Follows directions in assembling, measuring, weighing or mixing ingredients for basic formulas and supplemental following standardized recipes and using sanitary techniques Determines the quantities of ingredients needed to prepare required yield Makes conversions between the metric system to the standard system Takes nourishment inventories, stocking using first in first out procedures, replacing expired items Labels an distributes individual nourishments Sterilizes equipment and sanitizes work areas Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line Performs heavy-duty cleaning tasks throughout the food service and related areas Communicates 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 Maintains current knowledge and answers questions of other workers on procedures, policies, written instructions and other directives Leads activities of the production and service areas. Leads food production activities in the absence of a supervisor or Food Production Manager Adheres to facility customer service standards with all staff and patient interactions Follows up on patient feedback as needed to assure high quality patient/customer service is maintained Provides on the job training to worker graded 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 Advises and communicates to employees instructions for accomplishing corrective actions Reviews the daily work assignments sheets and makes adjustments in assignments and work sequences as necessary so that coverage is provided Assigns tasks to individual members of the group of employees Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures, quality and deadlines Ensures that food production and service areas are properly set up with all food and/or supplies in a timely manner Works food service positions as needed Reviews diet changes prior to tray line, making appropriate adjustments on individual patient tray tickets Performs final checks on trays for proper temperature and accuracy as indicated on the ticket Assures proper food handling techniques are used and all employees use good personal hygiene Communicates with supervisors leave requests made by employees Oversees employee activities to ensure that diet orders are process in time for meal service, tray tickets reviewed and foods are portioned and served Serves as relief for first line supervisors during employee shortages and emergency situations Work Schedule: Saturday - Wednesday 5:30 am to 9:30 am Position Description Title/PD#: Food Service Worker/PD99919A Recruitment Incentive: May be available to highly qualified applicant.

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/10/2023. 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 for a Food Service Worker Leader. The screen out for this vacancy is the ability to lead or supervise. This would include communicating instructions and information to staff regarding preparing a variety of foods, determining which food items to serve for common, specialized or modified diets; communicating with supervisors about problems and events that occurred; providing on-the-job training; reviewing daily work assignments and making adjustments when needed; performs food service work to include reviewing trays before delivery ensuring correct food temperature, selections and portions; assisting cooks with food preparation; preparing special feeding and nourishment items according to label or oral instructions; serving meals and drinks, clean and sanitizing kitchen equipment; cleaning tables and washing dishes; follows instructions and can follow proper food handling guidelines; makes arithmetical computations to increase, decrease or convert metric to standard measurements. 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. Preferred Experience: Hospital or long-term care nutrition and food service experience. Prefer 1 or more years' experience within the last 5 years ServSafe certified Leading teams or sections/departments, training employees, adhering to and enforcing standards The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsTechnical 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: The work performed requires some light to moderate physical effor. They may be required to do 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 sitting, standing, 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 assistance of others. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes uncomfortable 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. may be unknowingly exposed to patients who have contagious disease.

Education

There is no educational substitution at this grade level.

Contacts

• Address VA Portland Health Care System 3710 Southwest US Veterans Hospital Road Portland, OR 97239 US
• Name: Merlinda Winbush
• Phone: 702-791-9000 X14083
• Email: [email protected]