• Usia 18 - 35 Tahun
• Pendidikan Min SMA/SMK
• Memiliki Pengalaman Min 3 Bulan Di Bidang Yang Sama / Freshgraduate Di persilahkan melamar
• Bersedia Shifting
• Bersedia WFO
• Penempatan di Kota Semarang

Major duties include, but are not limited to:

• Maintain a broad and specialized knowledge of IT principles, concepts, and methods.
• Provide expertise and advice during the development of IT solutions, services and products.
• Facilitate understanding and supports meetings between and with DOL customers and 3rd party service vendors.
• Implement, evaluate, monitor and plan work assignments that support OCIO Directorate mission and goals.
• Participate in deliberations and decisions relative to IT service, system and product effectiveness, planning, resource utilization, operations, and organizational structure.
• Coordinate, develop, evaluate and provide status reports on IT strategic and tactical plans, which impact budget, management, policy development, and procurement processes.
• Examine current areas of IT application, identifies and coordinates future needs and develops appropriate courses of action to address gaps in performance.
• Develop project management plans, cost/benefit analysis, budgets and spending plans, work breakdown structures, resource plans and acquisition/procurement plans.
• Perform other duties as assigned.

Major duties and responsibilities include (but are not limited to):

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service.
• Responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Will also be responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed.
• Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
• Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties. Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center. Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically.
• Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4.
• Uses work outlines to direct employees in making preparations for meal service. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time.
• Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to insure the correct portion sizes, serving dishes, etc., have been used.
• Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Also provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays.
• Maintains inventory of food service supplies and equipment.
• Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

Major Duties and Responsibilities

Food Preparation and Service

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables.
• Removes dishes and trays from tables after meals.
• Washes tables and counters. Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables.
• Operates, break downs, and cleans all equipment assigned to the area for food preparation. Clean kitchen equipment such as worktables, sinks and refrigerators

The Supervisory Veterans Service Representative (Assistant Pension Management Center Manager) shares in the responsibility of managing Pension Management Center (PMC) division operations through a staff of personnel responsible for claims processing, providing information, advice and assistance on all types of VA benefits to veterans and their dependents and for providing outreach services to stakeholders. The incumbent:

• Plans, organizes, coordinates, directs and controls the work of the Division.
• Revises and develops work methods to support division priorities.
• Ensures proficient resource utilization and quality of work performed and services rendered; writes/establishes policies and procedures within division.
• Maintains the highest technical and professional authority to make decisions in the types of claims considered most difficult or critical, or which commit the Federal Government to unusual liability.
• Forecasts workload of the Division, both short and long range so adequate funds, staffing, space, equipment and supplies will be planned for, budgeted, and provided.
• Reviews written correspondence to individuals, Congressional, White House, or other special inquiries for approval.
• Serves as technical advisor to the Service Center Manager and/or Regional Office Director for the administration of Compensation and Pension programs.
• Establishes and builds relationships with stakeholders to exchange or distribute information regarding agency programs or policies.
• Ensures equal opportunities for all division employees and supports Equal Employment Opportunity (EEO) policy/goals.
• Collaborates with station management and Division Chiefs in deciding on and/or coordinating work-related changes affecting other units or divisions.
• Consults with supervisors and union representatives/officials to discuss and resolve employee performance issues, complaints or grievances.

As an IT Specialist (CUSTSPT), GS-2210-11, you will address problems; installs, configures, troubleshoots, and provides maintenance and training in response to customer requirements or inquiries (e.g., tiered-level customer support). Provide support and guidance on installing, and operating personal computers, peripheral equipment, and associated software. Receive requests for resolution of hardware or software problems that may require in-depth research. Update hardware and software architecture databases to reflect installations, turn-ins, and changes in reportable software. Perform other duties as assigned.

VA Careers - Social Work: https://youtube.com/embed/enRhz_ua_UU

The Service Chief is responsible for designing the mission and vision of the Service, developing the scope of practice and/or privileging packets for all social workers, designing a Social Work service Plan of Care and assuring implementation of quality improvement measures. Incumbent is responsible for developing, planning, clarifying, administering and managing Social Work Services for all areas of the Medical Center. Incumbent will designate service priorities and objectives, ensures the supervision and evaluation of all social work staff and is responsible for supervising and evaluating the performance of the social work supervisors. The Service Chief serves as a liaison to other Services or care-lines, other facilities, VISN offices and VHA Central Office.

Major duties include, but may not be limited to:

• Ensures provision of social work services and /or case management services in a variety of inpatient and outpatient program areas and clinics.
• Collaborates with others in negotiating deciding upon and/or coordinating social work related changes affecting other programs.
• Ensures Social Work Service will participate in the planning, implementation of treatment programs within area of practice.
• Reviews information pertaining to the social work program from a variety of sources and identifies requirements which must be expressed in medical in medical facility written policies and procedures, draft such statements or assigns tasks to subordinates to insure their completion.
• Performs or assigns responsibility and reviews, the results of Social Work Service internal evaluations for program effectiveness..
• Responsible for employee selection, promotions, work planning and organizing, compliant/grievance resolution, dealing with administration of labor management agreements and processing other managerial duties directly or through appropriate delegations.
• Responsible for determining appropriate level of staff qualifications and expertise necessary to assure accomplishment of Social Work Service Programs.
• Exercise both administrative and professional accountability and responsibility for all social workers who are in the Social Work GS-0185 series.
• Determines personnel, equipment, space, supply needs upon program goals.
• Provides direct patient care services
• Performs other duties as directed.

The Assistant Chief of Health Administration Service (HAS) serves fully in delegated authority of the HAS Chief; attends meetings as assigned and acts for the HAS Chief at such meetings. In the absence of the HAS Chief, the incumbent acts with full authority to manage and makes decisions pertinent to the entire HAS. The incumbent serves as the Assistant Chief, HAS. In this role, provides full assistance in the administrative and technical responsibility for the planning, organizing, directing, and managing wide variety of technical, administrative, management functions and processes for the HAS. This broad and diverse management program includes which includes AOD's, Advanced Medical Support Assistants, Health Information Management, Patient Registration, and Veterans Transportation Service.

Major duties include, but is not limited to:

• Supports the Chief HAS in developing a comprehensive health information management quality management program that assures the quality and accuracy of health information and assures compliance with official standards.
• Sets priorities and scheduling of regular Health Administrative Program audits.
• Analyzes inter-related issues of effectiveness, efficiency, and productivity of substantive mission-oriented programs within the HAS.
• Provides assistance to the Chief HAS in developing both long and short-range policies and plans for the organization by coordinating the medical administration needs of the medical center.
• Assists in the development of HAS goals, and objectives for the long-range implementation and administration of the HAS programs and develops criteria and performance measures for evaluating the effectiveness of the HAS.
• Responsible for assisting the HAS Chief in developing, implementing, and monitoring LVAMC programs that manage the use of medical services so that Veterans receive appropriate care in a cost-effective manner in an appropriate setting.
• Responsible for developing activities designed to maintain or improve the quality of service and healthcare delivered, meet budget projections for medical services, achieve Veteran satisfaction and respond to regulatory requirements.
• Prioritizes work assignments, manages workflow, and determines methods and procedures used by section personnel.
• Applies laws relating to the determination of eligibility for hospitalization and related services and benefits, including financial assessments as required.
• Provides for the processing of admissions, discharges, outpatient visits, patient transfers, billing, collection, beneficiary travel, death details, benefits and other miscellaneous services.
• Develops guidelines for data compatibility, consistency, and monitoring for compliance to improve the quality of clinical, financial and administrative data.
• Performs the administrative and human resource management functions relative to the staff supervised.
• Provides guidance and oversight of established guidelines and performance expectations for staff members, which are clearly communicated through the formal employee performance management system and executive career field performance management system.
• Observes manager's performance and conducts program performance critiques, periodically evaluates employee work performance.
• Provides advice and counsel to workers related to work and administrative matters and effects disciplinary measures as appropriate to the authority delegated in this area.
• Reviews and approves/disapproves leave requests and assures that subordinates are trained and fully comply with the provisions of the facility safety regulations.
• Resolves informal and formal complaints and grievances recommending personnel actions as necessary.
• Deals effectively with employees and union representatives on employee suggestions, complaints, grievances, and other matters in the daily administration of labor-management agreements.
• Performs other duties as assigned.

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service
Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.Wraps, arranges, and/or packages items for serving to children and youth.Transports food from kitchen area to classrooms or activity areas.Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance
Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.Sets up and operates a mechanical dishwasher.Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.Stores sanitized dishes and silverware.

Food Storage
Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.Stores canned, boxed, and/or frozen items in food storage area.Unloads food and supplies from delivery trucks.Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities
Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service
Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.Wraps, arranges, and/or packages items for serving to children and youth.Transports food from kitchen area to classrooms or activity areas.Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance
Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.Sets up and operates a mechanical dishwasher.Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.Stores sanitized dishes and silverware.

Food Storage
Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.Stores canned, boxed, and/or frozen items in food storage area.Unloads food and supplies from delivery trucks.Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities
Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

Wage Grade 3 Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. Wage grade 3 workers can do all the duties of a lower grade worker. They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving.
Position Description Title/PD#: Food Service Worker/PD99920S and PD99920A
Work Schedule: 3:00 PM - 7:00 PM
Major Duties:

• Set up assigned station 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
• Return soiled trays and dishes to the dish room
• 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