Total 119 customer service job vacancies in bay pines florida

Rehabilitation services assist patients to obtain their maximum level on independence and improving their quality of life. Assesses, plans, implements, and evaluates care based on age-specific components. Registered nurses on Rehab-3 provide nursing care to Veterans and active-duty personnel. Rehab-3 nurses provide care to post-surgical and non-surgical patients with orthopedic surgeries, laminectomies, debility, and stroke. The unit also supports the Chronic Pain Rehabilitation Program supporting patients tapering off opioids, and supporting them in various programs supporting healthy lifestyles.

Duties listed but are not limited to:

• Individual nursing practice and determines the appropriate delegation of tasks consistent with the nurse's obligation to provide optimal care.
• The focus is on individual growth and development in practice with increased levels of self-direction.
• Ability to formulate a plan of care based on nursing assessments.
• Seeks guidance in how to improve care provided to patients and families.
• Delegates elements of care to the appropriate individual based upon assessed needs, condition, and safety of the patient.
• The nurse brings principles and theory with limited application of critical thinking skills.
• Responsible for participating in activities supporting nursing excellence, quality improvement and unit based and/or organizational level Shared Governance councils.
• Accountable for utilizing clinical expertise and evidence-based practice to find innovative approaches to address concerns to improve the quality care provided to our veterans.
• The incumbent may be required to travel to alternate facilities/sites within the Tampa VA Hospital and Clinics catchment area to provide patient care via cross coverage or reassignments.

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.

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.

This Food Service Worker position is located within the Nutrition & Food Service at the West Palm Beach VA Medical Center.

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.

Duties include but not limited to:

The Chief Nurse, Acute Care provides executive oversight for daily clinical and administrative operations with supervision of the Nurse Managers over the following areas: Inpatient Case Management, STAT Team, Centralized Telemetry office, Medical/Surgical units, Intensive Care units, and Progressive Care unit. Collaborates across care disciplines to assess, design, plan, implement and evaluate interdisciplinary programs within the service and medical center.

The Chief Nurse, Acute Care provides senior leadership within nursing, as directed by the Associate Director for Patient Care Services (ADPCS) and/or the Deputy Associate Director for Patient Care Services (DADPCS). They are responsible for the practice of nursing 24/7 and ensuring compliance with policies and procedures, standards of patient care, treatment, and services, nursing practice standards, staffing plans, functional statements, and standards to measure, assess, and improve patient outcomes. The incumbent appropriately delegates activities to services assigned to them under their purview. Ensures a competency process is in place to evaluate individual practice, as well as a review process for annual performance ratings.

The Chief Nurse, Acute Care supports the integration and collaboration of nursing with other professional disciplines and functional areas in the mutual achievement of patient-centered and organizational goals. They champion a High-Reliability Organization (HRO) with a culture of safety founded on a systems approach to developing evidence-based healthcare solutions based on prevention, not punishment, with collective mindfulness.
Preferred Qualifications:

• DNP Preferred
• Demonstrated knowledge of staffing methodology
• Demonstrated knowledge of regulatory bodies and compliance standards
• Demonstrated experience with TJC Awareness of nurse sensitive indicators and evidence of outcome metrics
• Experience developing and leading strategic initiatives
• Progressive Leadership experience with demonstrated high quality outcomes
• Prior Acute Care experience.
• The successful candidate will have highly developed interpersonal skills with the ability for intradisciplinary collaboration

• Performs tasks with several steps or sequence of tasks such as: set up food service counters, steam tables, dining room tables, and side services stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.
• Serves food cafeteria-style to diners.
• Serves tables family-style by placing dishes of food on tables and refilling as necessary.
• Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.
• Makes a variety of fruit and vegetables salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.
• Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.
• Makes simple sandwiches.
• Packs box lunches.
• Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.
• May unload food from delivery trucks and move heavy garbage cans.
• May operate cash register and be responsible for own change fund.
• Performs other related duties as required.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

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;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• 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 including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

• The duties described are for the full-performance level. At developmental grade levels, assignments will be of more limited scope, performed with less independence and limited complexity.
• The duties may include, but are not limited to:
• Selects representative samples from the product lots in accordance with prescribed sampling and plans.
• Inspects products to determine the quality, condition, and/or compliance with U.S. Grade Standards or stated contract specifications.
• Prepares and maintains a variety of reports related to production data and grading results.
• Applies the official standards and regulations to determine the product’s grade and/or condition and directly issues the certificate
• In difficult or unusual cases, prepares a draft certificate with a tentative determination and submits it for higher-level review.
• Draws and examines representative samples of products and determines grade, condition and wholesomeness in accordance with official grade standards, buyer-seller contracts or other specifications.
• Makes observations to determine if plant facilities, operating methods, processing equipment and personnel are in compliance with SCI sanitation requirements and FDA regulations.
• Observes the raw product material to establish the suitability for processing and advises plant management of the results.
• Instructs technicians and aids in proper grading and inspection techniques.

• Plans, coordinates, and directs helicopter operations in support of mission requests.
• Directs helicopter crewmember duties.
• Directs aviation mission planning including briefings of pilots, contract personnel and crews on mission requirements.
• Participates in and may direct helicopter operations to include accompanying pilot on flights, provides radio communications to dispatch and or ground firefighter
• Directs aviation safety processes in coordination with pilot.

• Works in collaboration with landowner to provide detailed conservation system and practice implementation including conservation practice design, layout, construction, inspection and certification.
• Management, operation and maintenance of the planned conservation system and practices according to the Field Office Technical Guide standards and specifications as well as comply with all federal, state and local regulations.
• Informs and educates the landowner of conservation technical assistance and financial assistance to consider for conservation system and practice implementation. This includes oversight, management and administration for Farm Bill programs.
• Sets performance standards and evaluates performance for subordinates.
• Independently provides leadership with conservation planning of natural resources and other activities in cooperation with the Conservation District, tribes, and conservation partners to address resource concerns on private lands.
• Coordinates interagency delivery of conservation assistance to private landowners and others to sustain the health, diversity and productivity of the state's natural resources.
• Partners with other conservation entities to provide long-term commitment to the local, state and federal government conservation delivery system to help private landowners, communities and others conserve natural resources within the state.
• Responsible for supervision of federal employees located in multiple field offices and liaison between state and district employees. Independently ensure quality and quantity of work, review work of subordinates and accept, revise, or reject work.

This position has job functions that must be executed within specific geographic locations. The official duty station is a federal facility, leased space, or an alternative worksite (typically the employee’s home) within the specified geographic area. If you are selected for this position you will be expected to reside within the geographic area listed on this announcement within 45 days. Although you must reside and perform the job functions in the specific geographic location, it will not require you to report to the agency worksite on a regular and recurring basis.

Major duties include, but are not limited to the following:

• Manages project assignments in accordance with client requirements and ensures that all products and services are delivered on schedule and within budget.
• Works on the administration and management of the entire project, including project financial management. Provides responsive and targeted technical advice and guidance that takes into account the client needs and financial capacity.
• Develops accurate government requirements, measurable performance standards, and manages project life-cycle activities to ensure that intended outcomes are achieved.
• Collaborates with clients to define needs, research and analyze solution options, and provide other client- facing project management support as needed.

WHAT IS THE SMALL BUSINESS SELF EMPLOYED (SBSE)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:
Small Business Self Employed Campus Collection Operations

The following are the duties of this position at the full working level.

• Develops the fiscal year local functional training plan in adherence to functional work plan assumptions by coordinating with management in the development process and ensures delivery of the functional training plan.
• Plans and coordinates all functional training and changes in the use of resources. Recommends changes to procedures and practices when the need to do so is identified. Obtains on-site and off-site space if needed, provides training equipment, instructors, course booklets and other training supplies.
• Prepares, monitors, and maintains coordination of the Functional Site Training Plan. Advises management of training needs identified through National Office work planning assumptions, published mandatory training requirements, or other sources of feedback.
• Provides the functional site training plans and training reconciliation reports to Planning & Analysis (P&A) and Business Operating Division (BOD) staffs. Prepares estimates of training costs to Learning and Education to ensure that the site is properly budgeted for training activities.
• Updates the functional training section of the filing season readiness plan.
• Reviews, analyzes, and evaluates the overall effectiveness of the training program, and prepares reports summarizing activities. Recommends solutions for improving the effectiveness of the training program.