Total 244 customer service job vacancies in us california thousand oaks

• Perform all aspects of patient tray assembly, including delivery to patients on the wards within time limits.
• Use established safe food handling procedures, labels and stores food properly, and complies with regulatory guidelines.
• Interpret diet orders and verifies patients' diet order via automated system and/or nursing staff and diet rosters.
• Provide information to diet technician and/or registered dietitian.
• Perform related tasks in conjunction with the delivery of trays to and from wards.
• Maintain work area in a clean and orderly condition to ensure compliance with safe food handling procedures.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Operates a cash register according to cash handling procedures; takes payment and change. Completes daily activities reports and ensures proper deposit of cash receipts according to established procedures. Answers telephone takes food order, takes delivery information; and provides charge totals. May receive order, and serve customers dining in, according to prescribed procedures. Assist with monthly inventories. 40%
• Provides assistance in food preparation area by performing a variety of tasks in connection with the preparation of variety of foods involving the operation of a ovens, microwaves, deep fryer, and steamers, as well as preparation of, pizza, salads, cold and hot sandwiches, pasta dishes, etc. May prepare uncooked food items and makes specialty coffees according to number of servings desired and in accordance with established procedures for timing and brewing. Draws beer and serves as needed. 30%
• Performs housekeeping tasks to ensure proper standards of appearance, cleanliness and safety of assigned spaces. May remove soiled dishes from tables and carries to kitchen. Cleans, scrubs, wipes tables and counters and other service equipment such as worktables refrigerators, freezers, service equipment, etc., sweeps and mops floor. 10%
• Arranges salads, desserts, cold beverages, etc., stocks condiment stands, self-service milk and ice cream cabinets and hot and cold drink dispensers. Replenishes stock as necessary. Informs supervisor when stock is low. 10%
• May open and/or close facility. Ensuring compliance with established procedures. Responsible for complying with all safety, fire and sanitation rules and regulations. Performs other related duties as assigned. 10%
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

Sets up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages. Serves food cafeteria style. Breaks down and cleans area when meals are complete. Sets up dining room tables for service, places food and beverages on tables, and replenishes items as necessary.

Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls, pots and pans.

Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans.

May unload food from delivery trucks. Collects and transfers trash from work area to disposal area. Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. Makes coffee, tea and other beverages.Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12623800

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages.
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive 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 in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages.
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive 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 in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages.
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive 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 in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

• Directly assists the Flight Chief in management of administrative office support programs.
• Performs a variety of technical tasks related to budget execution and records maintenance for the flight.
• Serves as the flight liaison for supplies, equipment control, and property accountability.
• Performs clerical and administrative work in support of the flight/organization.
• Performs as flight receptionist and administrative support for lead generations.

• Translate organizational goals into work assignments for IT team and personnel.
• Coordinate regional short and long-range planning and utilization of IT customer support functions, resources, coordination of systems and applications procedures and integration.
• Manage technical and non-technical aspects of the region service center relations and activities to customer support operations, network, LAN/WAN connection and applications in geographically dispersed locations, workstation service support, Help Desk field support, oversight of field operations, and on-site management.
• Exercise significant program responsibilities in working with management, other work team leads, and the IT executives and management DUS and ACIO, contractors, vendors, and other Federal entities.
• Maintain the operational management of the service center environment to include configuration and problem resolution, software distribution, call logging and tracking, workstation configurations, asset management, software discovery, and configuration management.

• Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures.
• Sets up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages; replenishes as necessary.
• Serves food by order and proper proportion. Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area. Brews coffee according to the number of servings required.
• Assembles or toss fresh fruit and green salads in quantity using prepared dressings and portions into standard serving sizes. Makes cold sandwiches using prepared ingredients.
• Washes tables and counters. Operates, break downs, and cleans all equipment assigned to the area for food preparation. Clean kitchen equipment such as worktables, sinks and refrigerators.

Supervises NA-4 and/or NA-5 assigned personnel, establishes and approves work schedules, assigns work, trains employees, counsels employees, approves/disapproves leave, recommends
commendatory/disciplinary actions, resolves employee problems. Informs employees on leave policy, price changes, portion controls and sanitation regulations. Orders foods and supplies to maintain proper operating levels. Maintains daily administrative work, including preparation and submission of accounting records, and operational reports. Responsible for inventory, cash controls, accountability and security of merchandise and equipment. Conducts physical inventories and prepares inventory reports. Supervises the preparation and sale of food items; receives and checks quality of food and supply items; meets service and sales goals for the activity; ensures optimum stock availability through periodic stock counts and maintenance of sales records to ensure correct pre-preparation, issuance and consumption is in accordance with requirements. Advises management team of out-of-date, defective or damaged merchandise. Ensures that needed equipment is available and that needed stock is obtained from supply locations. Informs management of customers¿ complaints or requests. Initiates preparation and signing of requisitions for the procurement of food and supply items. Ensures compliance with fire, safety, sanitation and security regulations. Initiates work orders for repair and maintenance. May be required to perform duties of cook and/or food service worker as necessary. Carries out EEO policies and communicates support of these principles to subordinates.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the
higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury,
occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Supervises employees to include: assigning and distributing work, coaching, counseling, tutoring, and mentoring employees; approving and disapproving leave, recommending and completing personnel actions, completing performance reviews and signing timecards, training employees, keeping abreast of and actively supporting the principles of the EEO program, and prevention of sexual harassment. Must be alert to alcohol abuse, and take appropriate action.

Performs other related duties as assigned.

• ets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items (e.g. salad, dessert, bread, and cold beverages) on a serving line. Removes dishes and trays from tables.
• Operates, breaks down, and cleans all electrical equipment for food preparation.
• Cleans kitchen equipment (e.g. worktables, sinks, and refrigerators).
• Separates food waste and trash from dishes, glasses, and silverware in dishwashing area.
• Loads and operates dishwashers and stores clean dishes, glasses, and silverware.
• Washes tables and counters, vacuums and shampoos carpets.
• Sweeps and mops kitchen floors, cleans windows, washes walls, and cleans and sanitizes trash cans.
• Sorts, washes, peels, and cuts fresh fruits and vegetables.
• Uses POS system to enter customer orders; collects money and operates a cash register.
• Performs other duties as assigned.
• Ability to read and understand written and oral instructions and do simple tasks that are easily learned. A certain degree of manual skill is required in moving carts and in operating kitchen equipment.
• Must know simple food handling techniques to meet sanitation and safety standards.
• Ability to perform simple math with addition and subtraction.
• Frequently lifts or moves objects weighing up to 20 pounds unassisted; occasionally lifts or moves objects weighing more than 20 pounds with assistance.
• Continuous standing, walking, frequent stooping, reaching, pushing, and bending is required.
• Uncomfortably high temperatures and humidity are created by steam and heat from cooling and dishwashing.
• Area is usually noisy and there is a danger of slipping on wet floors or where food or beverage has been dropped.
• Exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezer units.

Summary of Duties: Registers guests and assigns rooms. Acts as central liaison between registered guests and lodging personnel. Issues room keys and escorts guests to rooms when
necessary. Transmits and receives messages using equipment such as telephone and e-mail. Calculates and posts charges to guest accounts and balances totals with control records. Completes housekeeping reports, records of room's occupied and guest accounts. Presents statements of departure and receives payment for rooms and associated charges. Makes,
confirms and cancels room reservations on a state of the art computerized reservation system.Troubleshoots minor computer problems, errors and system discrepancies. Inputs data, verifies
and updates reservation information. Analyzes forms, vouchers and reports containing reservation information. Checks out and/or sells convenience items and associated lodging equipment such as cots, cribs, linen, video equipment and tapes. Maintains change fund.
 

Reports problem lodging conditions and coordinates with housekeeping and maintenance to maintain rooms in ready condition. Provides general information on the facility, its resources and associated events. Performs audits and routine reports of daily activities of the lodging facility. Reports emergencies to appropriate personnel. Offers alternatives when normal work processes and procedures are not accommodating. Follows proper protocol in dealing with personnel of all ranks.
 

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts
the higher-level supervisor or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any
injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of
the EEO program and prevention of sexual harassment.
 

Performs other related duties as assigned.

• Serve as an Information Technology (IT) Specialist in the Customer Support Branch of the Presidio of Monterey Network Enterprise Center.
• Support office automation products, systems, and procedures on both classified and unclassified systems.
• Provide direct customer assistance involving Internet, e-mail systems, computer hardware and software, and telecommunications systems.
• Utilize Army Enterprise Service Managed Platform (AESMP) to track significant issues and events to facilitate trend analysis and customer needs.
• Provides technical guidance and assistance to organizational Information Management Officers (IMOs) in the configuration of desktop equipment and software prior to the purchase.

Duties include but are not limited to the following:

• Create a variety of specialized reports to assist with QMS operational activities including budget cost containment, resource and expenditure management, strategic planning, and work simplification.
• Complete the Annual Call for budget, oversight of various fund control points, managing and tracking various fund control points and reconciling purchases on a recurring basis throughout the fiscal year.
• Work with the Financial Resources Management Service to review for accuracy and validity of the QMS budget and fund control management.
• Coordinate data collection and analysis; utilize Process Improvement principles to determine organizational performance especially as it relates to facilitate the ongoing monitoring and/or sustainment of improved performance measures.
• Participate in planning for major projects involving Process Improvement and collaborates in the development and documentation of long and short-range planning goals and objectives.
• Plan, develop, direct and coordinate the organization of data/processes to ensure thorough and timely review of MCMs, VHA Directives and VHA Handbooks to ensure VASDHS compliance with all requirements.
• Prepare/present both written and oral reports with consideration of the wide range of factors and requirements affecting the facility.
• Provide clear and concise analysis of program issues and trends, including justifications, narratives and visuals (charts and/or graphs).
• Maintain all TJC, CARF and other accreditation materials, all office files including sensitive records and all computer files including templates.
• Develop analytic tools as necessary to assess current performance and determine areas targeted for improved process improvement activities.
• Lead a team in proactively identifying any failure points or barriers and guides the team to identify and implement solutions.
• Initiate interdisciplinary teams as indicated for problem solving and serve as a positive catalyst in group settings.
• Review, analyze and evaluate accomplishment of overall systems by reviewing reports, available data, studies, projects, information provided by support personnel, contractors, and/or other external agencies.
• Develop and maintain databases and statistics related to the VADHS Performance Improvement Program, Continuous Readiness Program for regulatory compliance/accreditation and the External Peer Review Program (EPRP).
• Provide direct program and management assistance to all programs under QMS including but not limited to the Protected Peer Review Program, Patient Safety Program, Risk Management Program, External Peer Review Program, Administrative Investigation Boards/Fact Findings, and the Continuous Readiness and Regulatory Compliance Program for the medical center and the Community Based Outpatient Clinics.
• Work with senior leadership as a change agent in assuring, directing, and performing the steps necessary to create business cases based on objective data within the frame of Process Improvement and Lean Six Sigma.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Serve as a delivery driver to deliver pizza on base
• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive 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 in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.