Total 218 F&B / Tourism / Hospitality job vacancies in Norfolk, Virginia

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.

Starting at $19.55 Per Hour (NA 4)

This position may perform all or some of the following duties as assigned:

Secures clean linen, glassware, and silverware and sets assigned tables spreading clean linens and placing glasses, condiment holders and silverware on table. Prepares side tables with other necessary items that may be required during the course of the meal.

Works according to rigid time schedule securing food and/or beverage from kitchen or bar area. Serves meal or beverage, placing dishes by course in front of each guest. During the course of the meal, continues to monitors the guests' needs, refilling beverages and providing additional items as requested to ensure a pleasant dining experience. Upon completion of meal, removes soiled dishes, glasses and silverware and resets for the next guest.

Takes orders for alcohol, answers questions regarding beverage choices available, gives order to bartender, and delivers to customer.

May be required to receive payments, operate cash register, make and return change to the guest directly. At end of shift, completes the Daily Activity Report (DAR), verifying the amount of money collected and drops the cashier bag into the drop safe.

Performs basic cleaning duties such as sweeping, mopping and vacuuming to maintain a constant and clean working area. Ensures all current sanitation requirements are followed and maintained.

Performs other related duties as assigned.

Starting at $17 Per Hour (NA 1)

Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza. Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes ingredients according to precisely written recipes. Sets up and replenishes salad bar. Covers, dates, and stores leftovers according to established procedures. Cleans and maintains equipment and work areas. Maintains accurate food inventories and rotates stock items to prevent spoilage. Performs other related duties as required.

Starting at $19.06 Per Hour (NA 4)

Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available.

Plans, regulates and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Tests and evaluates new food products. Incumbent oversees and prepares food items for private parties and special functions. Incumbent must ensure completion of menus for each meal period when due.

Oversees organizes and coordinates the work of lower graded employees and analyzes and corrects production problems.

Will be primary in training new cooks and will also guide and direct the Food Service Workers giving hands on direction and guidance to complete daily tasks.

Must determine and submit daily inventory needs to the Manager and assist the Manager in completing monthly inventory.

Responsible for ensuring the kitchen is kept clean as directed by the Manager.

Must be capable of opening and closing the facility. Subject to extreme hot and cold working conditions.

Incumbent will perform other duties as assigned by management.

Starting at $24.61 Per Hour (NL 8)

Performs all or a variety of the following duties, either regularly or on a rotating basis.

1. Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support of addition food services. Includes, but not limited to, preparation of hot items, sandwiches, fruits, vegetables, salads, other side dishes, and beverages. Requisitions needed food and non-food items from the Subsistence/ Supply Section in accordance with established policies and procedures. Prepares foods in accordance with forecasted demand or other established standards. Packages food in individual containers and stores food properly. Complies with HACCP procedures during food preparation, storage, and service, including documentation of proper food temperatures. Operates cash registers, changes printer paper for cash registers, and counts/verifies cash. Demonstrates professionalism through continued courtesy, customer service, and employee teamwork. Accounts for left overs and complete cook worksheets, as appropriate. (60%)

2. Stocks, organizes, sets up, cleans, and maintains the work area prior to, during, and after scheduled hours of operation. Ensures equipment is properly sanitized and operational, and food and nonfood supplies are available. Properly stores unused food. Minimizes unnecessary waste of food and nonfood items. Markets and publicizes special meals or food items. (25%)

3. Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food, beverages, equipment, and supplies; and setting up and cleaning all necessary equipment. (10%)

4. Performs a variety of maintenance and cleaning duties in the dish room, pot and pan, and server areas. Manually or using mechanical equipment, washes heavy pots, pans, dishes, trays and service ware from the kitchen, dining room, catering functions and patient care units. Operates rotating tray return. Disassembles trays returned from dining areas. Disposes of waste IAW established safety and sanitation procedures. Loads dish machine and unloads clean dishes. Stores clean dishes and sanitized items in designated areas. Empties garbage disposal after each meal. Sets up and maintains proper manual dishwashing sinks IAW established procedures and temperatures. Cleans and sanitizes dish room, pot and pan areas to include countertops, tray return, dishwashing machine, dish rack, tray return, scrapping sinks, and pot and pan machines. Empties trash to trash Dumpster as needed. Mops dish room, kitchen and pot and pan area after each meal. Sets up and replenishes condiments, silverware, trays, glassware, plates, disposable plates and cups in server area. Replenishes disposable containers and plastic ware. Cleans up spills in the server. Sets up, serves food and breaks down cafeteria serving line.

(5%)Performs other duties as assigned.

Starting at $19.55 Per Hour (NA 4)

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

Starting at $45,146 Per Year (GS 5-9)

• Collects sales slips, total sales on cash register, accepts payment from patrons and makes change as necessary. Maintains related cash records. Keeps work area clean and orderly.
• Sets up food service counters and steam tables with hot and cold foods and beverages. Prepares coffee and hot water for tea, fills beverage dispensers with juices and soft drinks.
• Sets tables, seats guests, records guests' selections and turns in orders to the kitchen. Serves food and nonalcoholic beverages. Presents bill and receives payment. Cleans tables and immediate area.
• Empties trash and cleans and sanitizes containers. Unloads trucks and places contents in proper storage and use areas, brings supplies to work areas.
• Performs other duties as assigned.

Starting at $17.36 Per Hour (NA 2)

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

Starting at $45,146 Per Year (GS 5-9)

• You will lead the development and implementation of transparent technical planning, programming, and management practices to support JPO execution, ensuring independent reviews and fostering collaboration among multidisciplinary program teams.
• You will oversee program execution, ensuring efficiency and effectiveness in management processes, organizational structure, and operating practices, providing critical support in decision-making, risk assessments, and program evaluations.
• You will serve as the primary liaison, collaborating with the Services' Systems Commands to leverage established engineering, logistics, and test practices, ensuring timely access to specialized expertise and minimizing duplication of effort.
• You will manage the allocation of technical and business management resources across the program, ensuring alignment with the priorities of the Services and international partners while adhering to financial and resource plans.
• You will guide program teams in achieving mission goals, promoting the integration of senior leadership expertise, and resolving complex issues that may arise within technical, management, and cross-functional areas.
• You will act as a principal advisor to the Program Executive Officer, driving high-level technical and management decision-making, and facilitating trade-off analyses and problem resolution within the Joint Program Office.
• You will champion Equal Employment Opportunity (EEO) policies, ensuring a commitment to diversity, inclusion, and equal opportunity within JPO operations, and promoting a positive work environment for all employees.

Starting at $193,819 Per Year (ES 00)

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

Starting at $39,576 Per Year (GS 5-9)

Location:
Woodstock Care Home
Gressenhall
NR20 4DT

The Opportunity...
Are you an experienced Head Chef looking to work in a fast paced environment? Are you a good team player with experience in volume catering? Then we would like to hear from you!

The Home...

Welcome to Woodstock Care Home in Norfolk, situated in the middle of the beautiful rural village of Gressenhall. Woodstock is located just four miles from Dereham town centre and in easy reach of the A47 for drivers. Those travelling by public transport can take the number 21 bus from Dereham to reach us.

Nestled in the heart of this close-knit, friendly community, Woodstock has strong connections with local groups, school children and neighbours. The entire Home is on the ground floor, with plenty of indoor and outdoor space for Residents to relax in.

Your Duties...


Prepare, cook and serve hot and cold meals as and when required
Provide for special dietary requirements when necessary and take into account the preferences of the residents
Liaise with the Home Manager when planning/costing menus in order to provide a balanced nutritious diet, making the best use of available fresh food
Maintain accurate records of food supplies/freezers and fridge temperatures
Keep in line with food budgets/cost control
Ensure stock rotation, order stock and check deliveries
Prepare staff rota for kitchen
Interview new domestic staff members with the Home Manager as and when required in line with company recruitment policy
Supervise and instruct Kitchen Staff members in the use of all equipment and hygiene procedures
Help and guidance to all staff members as and when needed
Ensure statutory and safety standards in the kitchen and dining areas
Ensure all crockery and equipment is clean and stored appropriately
Report immediately to the Home Manager, or person in charge, any illness of an infectious nature or accident


In Return we can offer...


Free Parking
Competitive pay rates
Flexible pay through Wagestream
Paid Family Leave
Free DBS check and uniform
Refer a Friend scheme
Robust Continuing Professional Development


We are an equal opportunities employer and welcome applications from all suitably qualified persons regardless of their race, sex, disability, religion/belief, sexual orientation or age

Join our team at Seashore holiday park sitting on the Great Yarmouth beach front it boasts a great location plus lashings of Haven fun.

North Denes, Great Yarmouth, Norfolk NR30 4HG GBR

Job DetailsPosition: Restaurant Manager 
Type: Full-Time / Permanent 
Bonus: Up to 10% Annual Bonus 

Join our One Great Team here at Haven as a Restaurant Manager! Bring your leadership expertise to deliver outstanding service and unforgettable meals, creating memorable dining experiences for every guest. 

As the Restaurant Manager, you'll be at the heart of an energetic front of house team, leading with clear direction and plenty of motivation. You'll inspire your team to hit their goals and keep up high standards by showing them how it’s done! You'll be hands-on with performance, offering feedback to help your team grow, tackling any challenges, and supporting their development. Managing resources like budgets and tools will be key to keeping things running smoothly. You'll also be the driving force behind fantastic guest experiences, continuously improving how we interact and solving any issues that pop up. Plus, you'll make sure everything stays safe, compliant, and on point with company policies. 

Key Responsibilities 
Team Leadership: Lead, motivate, and support the team to deliver excellent service and achieve targets.  
Guest Experience: Ensure top-tier guest satisfaction by addressing concerns, improving service, and driving a welcoming atmosphere.  
Performance Management: Monitor individual and team performance, providing regular feedback, coaching, and conducting performance reviews.  
Resource Management: Oversee staff scheduling, budgets, and resources to maximise efficiency and meet business needs.  
Compliance and Safety: Ensure all operations comply with health and safety regulations, company policies, and standards.  
Problem Solving: Quickly resolve any operational issues that arise, ensuring smooth day-to-day running.  
Training and Development: Support staff development through ongoing training, mentoring, and creating growth opportunities.  

Requirements  
- Proven experience in roles such as Restaurant Manager, General Manager, Front of House Manager, or a similar leadership position. 
- Strong leadership and communication skills. 
- Ability to work in a fast-paced environment while maintaining attention to detail. 
- Exceptional customer service and problem-solving abilities. 
- Knowledge of health and safety regulations. 
- Strong organisational and multitasking skills. 
- Experience in budgeting and financial management. 
- Flexibility to work evenings, weekends, and holidays. 

What We Offer 
- Attractive salary plus annual bonus opportunity.   
- On-site accommodation, subject to availability and T&Cs.  
- An inclusive, supportive work environment.  
- Comprehensive training and ongoing support.  
- Career development opportunities, including fully funded qualifications.  
- Exclusive team perks, including up to 50% off on-park dining, 20% discounts on Haven Holidays and in-store purchases, free access to our facilities, savings at national brands and retailers, and so much more!  

How to Apply 
To apply for this role, click apply now and answer a few quick questions, which should take about 5 minutes. Once submitted, a member of our team will reach out to you. If shortlisted, our interview process may consist of two stages: an interview and a skills test. 

If you require any assistance or reasonable adjustments during the application process, please contact us at: resourcingteam@bourne-leisure.co.uk 

Diversity, equity, and inclusion are at the heart of who we are and what we do. We encourage applications from all backgrounds, communities and industries and we are ready to discuss any reasonable adjustments or flexibility that you may require, including whether a role can be full-time, part-time or a job-share.  

Performs all or a variety of the following duties, either regularly or on a rotating basis.

1. Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support of addition food services. Includes, but not limited to, preparation of hot items, sandwiches, fruits, vegetables, salads, other side dishes, and beverages. Requisitions needed food and non-food items from the Subsistence/ Supply Section in accordance with established policies and procedures. Prepares foods in accordance with forecasted demand or other established standards. Packages food in individual containers and stores food properly. Complies with HACCP procedures during food preparation, storage, and service, including documentation of proper food temperatures. Operates cash registers, changes printer paper for cash registers, and counts/verifies cash. Demonstrates professionalism through continued courtesy, customer service, and employee teamwork. Accounts for leftovers and complete cook worksheets, as appropriate. (60%)

2. Stocks, organizes, sets up, cleans, and maintains the work area prior to, during, and after scheduled hours of operation. Ensures equipment is properly sanitized and operational, and food and nonfood supplies are available. Properly stores unused food. Minimizes unnecessary waste of food and nonfood items. Markets and publicizes special meals or food items. (25%)

3. Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food, beverages, equipment, and supplies; and setting up and cleaning all necessary equipment. (10%)

4. Performs a variety of maintenance and cleaning duties in the dish room, pot and pan, and server areas. Manually or using mechanical equipment, washes heavy pots, pans, dishes, trays and service ware from the kitchen, dining room, catering functions and patient care units. Operates rotating tray return. Disassembles trays returned from dining areas. Disposes of waste IAW established safety and sanitation procedures. Loads dish machine and unloads clean dishes. Stores clean dishes and sanitized items in designated areas. Empties garbage disposal after each meal. Sets up and maintains proper manual dishwashing sinks IAW established procedures and temperatures. Cleans and sanitizes dish room, pot and pan areas to include countertops, tray return, dishwashing machine, dish rack, tray return, scrapping sinks, and pot and pan machines. Empties trash to trash Dumpster as needed. Mops dish room, kitchen and pot and pan area after each meal. Sets up and replenishes condiments, silverware, trays, glassware, plates, disposable plates and cups in server area. Replenishes disposable containers and plastic ware. Cleans up spills in the server. Sets up, serves food and breaks down cafeteria serving line. (5%)

Performs other duties as assigned.

Starting at $19.55 Per Hour (NA 4)

The Nurse Manager is the designated first-line supervisory authority and is responsible and accountable for the 24/7 operation of their assigned units and provides coverage for other Nurse Managers as needed. The Nurse Manager is responsible and accountable for the direction and supervision of specific orientation, training, development of staff, and evaluation of individual staff performance. They function as a role model, educator, practitioner, and supervisor providing leadership to the team. They enhance care outcomes by collaborating with members of the interdisciplinary team to remove barriers and implement new evidence-based cutting-edge programs/processes.

He/she engages in professional organizations to enhance leadership and career growth. They adhere to ethical principles in decision-making, fostering accountability at personal, organizational, and staff levels. They equip staff with tools for culturally competent care and promotes a culture of accountability for high-quality, cost effective outcomes. They cultivate alliances across the care continuum, building trust through active listening, engagement, and emotional intelligence.

The Nurse Manger contributes to the development of care delivery models and environmental designs, ensuring evidence-based, accessible, affordable, and equitable patient care. Ensures compliance with accreditation and regulatory standards. Aligns nursing/clinical objectives with organizational strategic outcomes, participating in strategy planning and execution. They promote an inclusive workplace diversity to achieve the organizations vision and mission. He/she maintains knowledge ensures compliance with all regulatory and accreditation standards, directives, policies, and standard operating procedures (SOP).

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, 7:30am - 4:00pm
Telework: As determined by administration.
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

Starting at $69,062 Per Year (VN 00)

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.

Starting at $19.55 Per Hour (NA 4)