This position is responsible for leading and directing Wage Grade personnel working in the food service and food production units. In this capacity employee encourages and coordinates employees to fully utilize their time and to complete their assigned tasks in a satisfactory manner. This position reports to the Supervisory Dietitian.

Duties

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 Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures Verify that food items on the tray are appropriate for the prescribed diet. Sterilize equipment and sanitize work areas. Leads the activities of the production and service areas. 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 on patient feedback as needed, to assure high quality patient/customer service is maintained. Serves as relief for first line supervisors during employee shortages and emergency situations. 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 to employees' instructions for accomplishing corrective actions. Utilizes computer printouts to communicate food preparation requirements. Processes diet changes, tray tickets, supplemental feedings, food tallies, and menu changes, enters food preferences and standing orders, communicating discrepancies to the dietitian. Records on the daily census report meals served and other workload data. Work Schedule: 1045am to 715pm, set days off based upon seniority.. Position Description Title/PD#: 99919-A Food Service Worker Leader. 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.

Requirements

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 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.

Education

None

Contacts

• Address Canandaigua VA Medical Center 400 Fort Hill Ave Canandaigua, NY 14424 US
• Name: Elaine Houston-Young
• Phone: 315-308-1487
• Email: [email protected]