WHAT IS THE TAXPAYER SERVICE (TS)DIVISION?
A description of the business units can be found at: https://www.jobs.irs.gov/about/who/business-divisions

Vacancies will be filled in the following specialty areas: Taxpayer Services Service Centers Austin Accounts Management

The following are the duties of this position at the full working level. If this vacancy includes more than one grade and you are selected at a lower grade level, you will have the opportunity to learn to perform these duties and receive training to help you grow in this position.

As a Front Line Manager you will:

• Plan work to be accomplished by subordinates, sets and adjusts short-term priorities and prepares schedules for completion of work.
• Assign work to subordinates based on priorities, selective consideration of the difficulty and requirements of assignments, and the capabilities of employees.
• Evaluate work performance of subordinates and makes recommendations for outstanding performance recognition and/or disciplinary action.
• Give advice, counsel or instruction to employees on work and administrative matters.
• Interview candidates for positions within the organization/unit and recommend appointment, promotion or reassignment to such positions.
• Hear and resolve complaints from employees, refer group grievances and/or more serious unresolved complaints as appropriate.
• Effect minor disciplinary measures, such as warnings and reprimands, recommend other actions in more serious cases.
• Identify developmental and training needs of employees, providing or arranging for needed development and training.
• Initiate ways to improve production, work processes and/or to increase the quality of the work directed.

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:

• May perform as short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Performs a limited variety of tasks, such as grilling foods to order, i.e., hamburgers. pancakes, bacon, eggs, etc.
• Select food items to be served and ensures their freshness.
• Takes direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and presented in an appetizing manner.
• Watches items, regulating temperature and turning to avoid burning.
• Assists/ or prepares simple items such as sandwiches, soups, salads.
• Measures and weighs ingredients according to simple recipes or as directed.
• Places cooked food on serving, dishes, steam or food carts.
• Ensures group orders are served simultaneously.
• Keeps grills, stoves, refrigerators and working areas in a neas and clean manner in accordance with safety and sanitation regulations.
• Notifies supervisor 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 and or as assigned.

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

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items
• designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Major Duties and Responsibilities

Food Preparation and Service

Major duties and responsibilities include (but are not limited to):
- Sets up and breaks down assigned station with the correct supplies and food items;
- Portions food items into standard serving sizes using the proper utensils and specified dishware;
- Selects and places correct items on patient trays;
- Decides what food items to serve for the most common diets;
- Identifies obvious discrepancies between the prescribed diets and the food items;
- Designated by the menu;
- Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
- Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
- Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
-Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
- Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections;
- Performs heavy-duty cleaning tasks throughout the food service and related areas;
- Performing other duties as assigned.

Work Schedule: Monday & Tuesday; 5:30am-9:30am, 6:45am-10:45am, or 3:00pm-7:00pm
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. 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. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

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
• Takes corrective action for any problems that might arise on the floors pertaining to food service
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas
• Prepares performance ratings/competencies for all employees under their direct supervision
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets
• Maintains inventory of food service supplies and equipment
• Conducts quality assurance monitors and sanitation reviews
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team
• Performs other related duties as assigned

The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries.
The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE").
As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.

DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 002) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4).

Major Duties:

• Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Uses general sanitation principles to safeguard food against spoilage and waste.
• Prevents contamination by cleaning equipment previously used for raw food.
• Prepares boxed/to go meals.
• Organizes work in a logical sequence.
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares uncooked food items, such as sandwich spread and salad dressings.
• Portions food items into standard serving sizes using the proper utensils and specified dishware.
• Prepares beverages according to the number of servings required.
• Selects and places correct items on trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• Understands of food terminology, measurements, and serving information in standardized recipes and menus.
• Sorts, washes, peels and cuts cold foods using knives or other equipment.
• Sets up assigned station with the correct supplies and food items.
• Operates and breaks down and cleans all equipment assigned to food service and related areas,
• Scrapes, soaks, scours, and scrubs cookware and utensils.
• Breaks down and cleans food stations.
• Separates food waste, trash/recyclables from dishes, glasses and silverware.
• Stores sanitized dishes, glasses and silverware.
• Returns soiled trays and dishes to the dish room.
• Performs heavy-duty cleaning tasks throughout the food service and related areas.
• Unloads food/tray delivery carts.
• Moves garbage cans when collecting and transferring trash from the work area to the disposal area.
• Delivers meal trays.

The Chief of SPS is responsible for administrative functions of the SPS program which includes membership on the following committees: Infection Prevention/Control; Water Safety Committee (Biomedical Engineering); Clinical Executive Council (CEC); Veterans Integrated Services Network (VISN) 17 Advisory Board; Clinical Product Review Committee (CPRC); Reusable Medical Device (RMD) Committee; Environment of Care (EOC) Rounds; and the Enterprise Equipment Request (EER) Committee. The Chief of SPS functions as an administrator, educator, and consultant utilizing management theory in collaboration with Patient Care Service (PCS) and other services. Establishes and maintains effective relationships with all levels of medical center personnel and relate effectively with customers, and the community as well as program and service leaders at the local and network levels. Key relationships with staff are needed to assist SPS managers and Lead Medical Staff Technicians (MST) to carry out the functions and activities expected of them, contribute ideas and recommendations for the establishment of standards of care outcomes, policies, and objectives for the enhancement of nursing under SPS, organization-wide, assist in policy-making activities as related to customer service and the overall functioning of administrative and clinical programs, and collaborate with other health care staff to establish and maintain programs that cross service and/or discipline lines and influence organizational mission and health care.
The Chief of SPS plays a leadership role in ongoing systematic evaluation and improvement of quality and effectiveness of SPS program outcomes. The incumbent provides health system-wide leadership for critical and semi-critical RMD, including sterile storage, reprocessing, standard operating procedures (SOP), competency assessment, selection, operation, and maintenance of reprocessing equipment, staff education program for RMDs, and quality management of SPS. The incumbent is responsible for assessing, monitoring, developing, and implementing corrective action plans for instrument processing, decontamination, sterilization, storage, biological monitoring, and high-level disinfection monitoring through an SPS Quality Management System. Additionally, the incumbent maintains oversight and availability for consultation of non-critical RMD. The incumbent assesses the environment, analyzes trends, transmits data, communicates ideas, develops, and implements policies, initiates programs and systems, and collaborates in the management of resources. The incumbent has knowledge in areas of patient care practices, microbiology, asepsis, disinfection/sterilization process, adult education, infectious diseases, communication, program administration and epidemiology. The incumbent has responsibility and oversight of evidence based practice (EBP) infection control relating to sterile processing standards. Specific activities include but are not limited to education program development, evaluating concepts and project development, mentoring staff and medical providers in sterile processing principles and in the implementation of projects, data collection techniques, statistical analysis, and developing evidence based clinical guidelines and protocols. This position is accountable for the SPS as well as oversight of the use of RMD within the VA Texas Valley Coastal Bend Health Care System and VA Texas Valley Coastal Bend Health Care System Community Based Outpatient Clinics (CBOCs).

VA offers a comprehensive total rewards package: VA Nurse Total Rewards

Pay: Competitive salary, regular salary increases, potential for performance awards
Paid Time Off: 50 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year)
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement)
Licensure: 1 full and unrestricted license from any US State or territory

Work Schedule: Monday-Friday, 08:00am-04:30pm
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

• Serves as the Chief, Global Network Operations Branch (GNOB) overseeing the daily operations.
• Provides Defense Health Agency, customers and other stakeholders with metrics and statistics measuring compliance with DHA J6 service delivery and performance standards, goals, and objectives.
• Liaises with technical, Information Assurance, and experts within DHA and the Air Force, Army, Navy, or VA medical communities to develop operational functions, tasks, and procedures that ensure the availability, delivery, and security of services.
• Provides DHA leadership with metrics, statistics, and reports documenting the delivery of GNOB services.
• Analyzes the program's service delivery and sustainment standards, goals, and objective to design, implement, and manage a holistic service delivery management and execution program for the GNOB.
• Oversees the work of contractors and civilian employees in managing the security of the infrastructure and projects in development, deployment, and/or sustainment.

• Develops, organizes, and directs Sterile Processing programs operational aspects with added emphasis on delivering critical and semi-critical RMD services to all areas where it is needed
• Utilizes multiple sources of data ensures reliability and validity of data in completing Quarterly SPAT and annual audits of all reprocessing RMD and storage of RMD. Utilizes multiple sources of data in creating plans and actions related to practice, quality and safety issues to identify and improve performance and sustain outcomes for Veteran healthcare
• Inspire individuals to build consensus and cooperation that creates a shared vision and advance goals
• Provide guidance and oversight of sterile process program management to ensure proper resource utilization
• Participates in continuous learning to successfully promote and apply economic concepts and business models to set priorities
• Assesses and evaluates facility-wide patient care delivery policies that impacts the SPS program and the facility to support senior leadership goals
• Assist with the creation of a diverse and inclusive workforce to serve Veterans, at the organizational level
• Seeks and utilizes healthcare policy and practices as chair of the RMD committee, to enable the delivery of reliable and accessible RMD within the facility
• Recognizes, and supports the use of technology such as instrument tracking to impact care delivery, extracts operational data to improve patient care outcomes
• Contributes to visionary thinking that advances quality patient outcomes
• Establishes and maintains highly effective relationships at all levels or the organization
• Relates effectively with front-line staff, customers, and leaders at the program and service level to achieve common goals for the SPS program
• Communicates with transparency, clarity and integrity, integrates HRO principles
• Sustains relationships at all levels to advance strategic action plans
• Creates a quality management system within SPS program to manage processes with continuous improvement and quality assurance measures for an environment of safety. Acquires required knowledge and certification of SPS training and completion of level 2 per SPS directive
• Advances one's knowledge through the continual application of evidence-based research, specifically translating manufactures instructions for use and integrating quality and safety measures for patients and staff
• Translates evidence into practice throughout the organization
• Develops and supports an environment for ethical decision-making throughout the organization

• As a Financial Customer Liaison you will be responsible for the following duties (if selected at the GS-07 level, duties will be performed in a developmental capacity):
• Provides financial support by serving as liaison between the site and DFAS on behalf of employees, contractors and management to ensure prompt and accurate handling of financial transactions.
• Serves as the primary POC for Defense Finance and Accounting Service (DFAS) personnel regarding material sales, accounts receivable, and accounts receivable related issues.
• Liaises with various parties to include, but are not limited to, DFAS, customer account specialists and customers to research and resolve billing and accounts receivable issues.
• Works with DFAS to resolve customer direct blocked invoices due to contract and goods receipt related discrepancies.

The Chief of SPS assumes responsibility for the coordination of all aspects of the sterile processing service to include high level disinfection, sterilization, sterile storage, infection control and prevention as well as customer satisfaction throughout the continuum of care. Ensures that all applicable Veterans Health Administration (VHA) policies and guidelines are followed and that the American Association of Medical Instrumentation (AAMI) guidelines are followed per VHA Directive 1116. The Chief of SPS is an integral part of the medical center leadership team and influences care outcomes by collaborating with members of the interdisciplinary team. The incumbent is responsible for administrative functions of the SPS program which includes membership on the following committees: Infection Prevention/Control; Water Safety Committee (Biomedical Engineering); Clinical Executive Council (CEC); Veterans Integrated Services Network (VISN) 17 Advisory Board; Clinical Product Review Committee (CPRC); Reusable Medical Device (RMD) Committee, Environment of Care (EOC) Rounds; and the Enterprise Equipment Request (EER) Committee. The Chief of SPS must establish and maintain effective relationships with all levels of medical center personnel and relate effectively with customers, families, and the community as well as program and service leaders at the local and network levels. Key relationships with staff are needed to assist SPS Assistant Managers, key personnel, and Lead Medical Staff Technicians (MST) to carry out the functions and activities expected of them. Contribute ideas and recommendations for the establishment of standards of care outcomes, policies, and objectives for the enhancement of Sterile Processing, organization wide. Assists in policy-making activities as related to customer service and the overall functioning of administrative and SPS program and collaborate with other health care staff to establish and maintain programs that cross service and/or discipline lines and influence organizational mission and health care.
The incumbent provides health system-wide leadership for critical and semicritical RMD, including sterile storage, reprocessing, standard operating procedures (SOP), competency assessment, selection, operation, and maintenance of reprocessing equipment, staff education program for RMDs, and quality management of SPS. The incumbent is responsible for assessing, monitoring, developing, and implementing corrective action plans for instrument processing, decontamination, sterilization, storage, biological monitoring, and high-level disinfection monitoring through an SPS Quality Management System.

VA offers a comprehensive total rewards package: VA Nurse Total Rewards

Pay: Competitive salary, regular salary increases, potential for performance awards
Paid Time Off: 50 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year)
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement)
Licensure: 1 full and unrestricted license from any US State or territory

Work Schedule: Monday-Friday; 0730 - 1600; Alternate Work Schedule may be available.
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

The function of the organization where this position is located is in official functional statements. The purpose of this position is to perform a variety of manual tasks in food preparation and food service areas. 1. Stocks carts with food and beverage items for room delivery. Sets up for meal times by placing uniform portions of food on dishes. Picks up dishes when meals are complete and return food to kitchen. 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. 2. Prepares simple food items such as pizza, breadsticks, and cheese toast for snacks and delivers to classrooms. Cuts up fruits and vegetables. 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/12609537

• Set up and maintain beverage line during meals to include coffee, soda, juice, milk, and ice cream dispensers.
• Serve food in cafeteria and replenish food in self service areas.
• Set in place grab and go merchandise to include soda, juice, milk, chips, fruit, salads, ice cream novelties, and sandwiches.
• Manually or using mechanical equipment, wash heavy pots and pans, dishes, trays, and service ware from the kitchen, dining room, catering functions and patient care units.
• Disassemble trays returned from dining area and dispose of waste in accordance with established safety and sanitation procedures.
• Serve as a cashier, operating the Point-of-Sale cash register system, collecting cash from customers, making exact change, and safeguarding cash according to established procedures.
• Portion and garnish desserts using portion control principles and maintains dessert bar serving area.
• Clean and sanitize dish room and pot and pan areas to include countertops, dishwashing machine, dish racks, tray return, scrapping sinks floors, and pot and pan machine.

• Analyze software and hardware problems to determine cause of system and component failures.
• Manage permissions, system configuration and resources, analyze content a storage, set up alerts and enforce policies.
• Maintain up-to-date minimum resource requirement guides for all supported software packages, and working knowledge of the packages, and hardware devices.
• Utilizes and interprets a wide variety of technical manuals, guides and references to setup, install, troubleshoot and upgrade computer devices and related software.
• Ensures that the life-cycle-replacement (LCR) of information and associated IT assets, to include collection, processing, storage and disposal, is effectively managed and integrated throughout the Command.
• Manages Directorate Active Directory (AD) accounts and their compliance, and Enterprise Email and requests.
• Maintains client computer security and ensures system integrity.