The Veterans Health Administration (VHA) has adopted the HR Modernization and Shared Services Implementation, which is a new model of organizing and consolidating essential Human Resource (HR) functions and services to the Veterans Integrated Services Network (VISN) level.

Duties

Food Service Worker 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 Break down and clean the station when assigned Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian Prepare beverages according to the number of servings required Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities Sort, wash, peel and cut cold foods using knives or other equipment Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes Prepare uncooked food items, such as sandwich spread and salad dressings Operate and break down and clean all equipment assigned to food service and related areas Portion other food items into standard serving sizes using the proper utensils and specified dishware Prepare boxed/to go meals 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 Identify obvious discrepancies between the prescribed diets and the food items designated by the menu Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for Distributes menus and surveys to patients Provide patients with basic information about modified diets and the nutrition services that are available Prepare individual and bulk nourishments and supplemental foods and beverages for patients Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques Determine the quantities of ingredients needed to prepare required yield Make conversions between the metric system to the standard system Take nourishment inventories, stocking using first in-first out procedures, replacing expired items Label and distribute individual nourishments Sterilize equipment and sanitize work areas Work 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 Perform heavy-duty cleaning tasks throughout the food service and related areas Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports Leader Duties 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 after obtaining needed information or decisions from supervisors and/or managers. Maintains a current knowledge, and answers questions of other workers on procedures, policies, written instructions, and other directives. 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. Provides on the job training to lower graded food service workers and document 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. This includes advising and communicating to employees' instructions for accomplishing corrective actions. Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary so that work coverage is provided, and employees are kept busy and productive. This involves setting priorities, possessing the knowledge about the number and types of employees needed, and knowledge about the materials and equipment required.- Assigns tasks to individual members of the group(s) of employees Reviews diet changes prior to tray line, making appropriate adjustments on individual patient tray tickets. Performs final check of trays for proper temperature and accuracy as indicated on tray ticket. Work Schedule: Sunday and Monday, 8:00 am to 6:30 pm, Friday and Saturday, 5:30 am to 4:00 pm Position Description Title/PD#: Food Service Worker Leader/PD99919A Relocation/Recruitment Incentives: Not authorized

Requirements

• You must be a U.S. Citizen to apply for this job
• Selective Service Registration is required for males born after 12/31/1959
• You may be required to serve a probationary period
• Subject to a background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)
• Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Department of Veterans Affairs Personnel

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/18/2024. 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. The Screen-out Element for this positions is the ability to Lead or Supervisor: Performing the duties of: Leading the food service activities of production and service areas to ensure proper work methods are utilized. Assisting cooks with food preparation of menu items such as cold sandwiches, fillings, fruit and simple salads, coffee, etc. Conducts final check of trays to ensure correct foods, temperature and portions as appropriate. Working quickly without accidents while at the same time being attentive to the quality of the work. Preparing and serving specialized foods and beverages for modified diets. Provides on-the-job training on the use and maintenance of food service tools and equipment. Ensures staff possesses knowledge of food ingredients when preparing specialized foods and using appropriate ingredients. 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)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 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. Working Conditions: 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. May be unknowingly exposed to patients who have contagious disease.

Education

There is no educational substitution for experience for this vacancy.

Contacts

• Address Roseburg VA Medical Center 913 Northwest Garden Valley Boulevard Roseburg, OR 97471 US
• Name: Merlinda Winbush
• Phone: 702-791-9000 X14083
• Email: [email protected]