About the Position: This position is located at Fort Belvoir Community Hospital. This position will be located in the main kitchen, Food services area. Applicant will be required to stand for long periods of time.

Duties

Clear cash registers, reconcile cash, and maintain chain of custody and accountability of cash until deposited. Plan the use of subordinate workers and coordinates work controlled by subordinate supervisors. Establish deadlines and prescribes work sequence for individual workers based upon room service policy. Establish daily work assignments; explains work requirements, methods and procedures; instructs subordinates in new procedures and provides assistance when problems arise. Make adjustments in procedures and sequence of operations as necessary to accomplish work effectively and economically. Recommend solutions to staffing problems and work operations directed by other supervisors. Ensure that equipment and supplies are maintained and properly used. Plan and establish an overall leave schedule; schedules and approves all leave requests; determines training needs of subordinates; provides on-the-job training and arranges formal cross-training to improve employee skills. Reviews subordinate position descriptions for adequacy and accuracy. Conduct patient satisfaction surveys monthly to monitor patient satisfaction with Room Service by ward and by meal.

Requirements

• This position requires the incumbent be able to obtain and maintain a determination of eligibility for a Tier 3 security investigation or access for the duration of employment. A background investigation and credit check are required.
• This position requires the incumbent to have tuberculosis testing.
• Appointment may require a suitability/fitness determination.
• This position has mandatory seasonal influenza vaccination requirements and is subject to annual seasonal influenza vaccinations unless otherwise exempted for medical or religious reasons (documentation of exemption must be provided upon hire).
• The incumbent may be required to work on any day or shift, including PMs, nights, weekends, holidays, or on an "on call" basis, necessary to meet mission requirements.
• Employees assigned to this position are designated as Mission Essential and assume essential personnel status during inclement weather/emergencies.
• This position requires the completion of a pre-employment Physical Examination and an annual examination thereafter to ensure the continued, required level of physical health and ability or fitness to perform the duties of the position.
• One year supervisory probationary period may be required.

Qualifications

Who May Apply: US Citizens 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). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of an Food Service Worker Supervisor without more than normal supervision. I have the ability to perform common activities within a hospital food service department. I am skilled in scheduling work assignments. I am skilled prescribing deadlines and work sequences for individual workers. I am skilled in recommending performance requirements, promotions, reassignments, or other status changes of assigned personnel. I am skilled in instructing employees. - Failure to meet this Screen out Element will result in an ineligible rating. Ability to Interpret Instructions, Specification, etc.Ability To Lead or SuperviseAbility To Use and Maintain Tools and EquipmentDexterity and SafetyKnowledge of MaterialsTechnical Practices (theoretical, precise, artistic)Work Practices PHYSICAL EFFORT: Work requires continual standing and walking for prolonged periods of time, frequently stooping, reaching, pushing and pulling, and bending. Maybe required to work on ladders and perform heavy work such as scouring large size cooking utensils and moving heavy carts and trucks in unloading, storing, and delivering supplies. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers. WORKING CONDITIONS: The work is performed in kitchen areas where steam and heat from cooking and dishwashing equipment often cause uncomfortably hot temperatures and humidity. The work area is well lighted, but usually hot and noisy from food service activities. Worker is exposed to steam, fumes, and odors from cooking and extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Education

This job does not have an education qualification requirement.

Contacts

• Address JT-DHA-DDAAFG DHA NCR MKT-FT BELVOIR COMM HOS DO NOT MAIL Fort Belvoir, VA 22060 US
• Name: Army Applicant Help Desk
• Email: [email protected]