Total 15 Customer Service job vacancies in Bloomsburg, Pennsylvania

• Performs financial analysis, reporting, and information management functions for the state.
• Coordinates with NSDT to identify and resolve questions and errors related to budget allocations, execution, reporting, and payments.
• Provides training and guidance to state leaders, program staff and partners (as appropriate) on applying financial analysis techniques and interpreting results to support decision-making and effective management.
• Prepares a variety of recurring and non-recurring reports pertaining to financial management of programs and functions, for presentation to the supervisor and other management officials.
• Performs a variety of duties and assignments in support of the formulation, allocation, utilization, analysis, and reporting of financial resources necessary to accomplish the mission responsibilities of the state, area, and field offices of NRCS.
• Develops recommendations for new or revised procedures and controls, as well as corrective actions or methods to improve financial management effectiveness and efficiency and planning and utilization of state financial resources.
• Participates in conducting internal reviews and studies to evaluate the effectiveness of financial and resource management programs and practices to ensure compliance with applicable laws, regulations, policies, and procedures.
• Performs comprehensive analysis on financial metrics impacting budget performance, interprets financial analysis results, compiles and communicates comprehensive reports to show the cost of doing business at the state level.

WHAT IS THE SMALL BUSINESS SELF EMPLOYED (SB/SE)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 - Philadelphia

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 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:
• Designated contact with plant management to coordinate the grading/inspection activities.
• Prepare and maintains a variety of reports related to production data and grading results.
• Examine product to determine adherence with contracts, such as grade, weight, packing and quantity.
• Train selected plant personnel to grade according to U.S. standards.
• Grade different types of poultry and eggs, by applying official standards and regulations.

• Assists in gathering and assembling preliminary data for all resource concerns for use in developing complete basic farm conservation plans.
• Understands all applicable NRCS and Farm Bill programs available to address resource concerns and explains cost share programs and payment procedures to applicants and contract holders.
• Carries out a follow-up schedule for applying soil conservation practices in accordance with plan and contract schedules.
• With supervision, utilizes most current technology programs in the documentation and management of conservation plans and technical assistance by the service center.

Major Duties:

• Planning work to be accomplished by subordinates, setting priorities and preparing schedules for completion of work.
• Assigning work to subordinates based on priorities, selective consideration of the difficulty and the requirements of the assignments, and the capabilities of subordinates.
• Evaluating the performance of subordinates.
• Making recommendations for appointments, advancements or reassignments of subordinates.
• Giving advice, counsel, or instruction to subordinate personnel on work and administrative matters.
• Hearing and resolving complaints of subordinates and referring more serious complaints not resolved to higher level supervisors.
• Recommending and/or taking disciplinary action where appropriate.
• Identifying developmental and training needs of subordinates and providing or making provision for such development and training (VA Handbook 5007, Part Ill, Chapter 8).

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.

• 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 action, 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 non-compliance, or if 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.

• 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 action, 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 non-compliance, or if 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.

VA offers a comprehensive total rewards package. VHA Physician Total Rewards.

Education Debt Reduction Program (Student Loan Repayment): Learn more.
EDRP Authorized: Former EDRP participants ineligible to apply for incentive. Contact VHAVISN04HREDRP@VA.GOV, the EDRP Coordinator for questions/assistance

Pay: Competitive salary, annual performance bonus, regular salary increases
Paid Time Off: 50-55 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year and possible 5 day paid absence for CME)
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
CME: Possible $1,000 per year reimbursement (must be full-time with board certification)
Malpractice: Free liability protection with tail coverage provided
Contract: No Physician Employment Contract and no significant restriction on moonlighting

Primary Care Staff Physician (PACT Provider)

• Recommended to cover 1 panel of patients (panels may be shared for part-time providers)
• Physician may be asked to work at more than one PVAMC site (i.e., combination of the PVAMC and the CBOCs)
• Physician may be required to work extended hours or on a weekend if the clinic is open during these non-administrative hours

• Reviews information from outside providers
• Conducts history and physical exam
• Assesses patient's clinical condition
• Formulates treatment plans
• Completes provider-specific clinical reminders
• Reviews test and procedure results
• Completes patient referrals in CPRS
• Manages patient's medication (including medicine reconciliation)
• Gives medical and lifestyle advice and counseling

• Completes view alerts
• Follows-up on patient-related information (test and procedure results, consults and medications)
• Calls patients and family on the telephone
• Sends and receives secure messages from patients
• Discusses cases with consultants and with PACT team
• Reviews and acts on non-VA medical records
• Completes forms/paperwork
• The provider participates in all PACT team meetings and other team activities
• Collaborates with NP and PA providers and directs care for the panel.

• Supervises and trains medical students, residents and other learners
• Conducts clinical research studies
• Involvement in quality management and patient safety involving primary care
• Data analysis related to primary care clinical operations

The APN is a licensed independent practitioner with advanced education and national certification who provides evidence-based care for a population of patients at the University Drive location in Pittsburgh Pennsylvania within the Surgical Clinic Service Line and specifically the ENT/Otolaryngology surgical specialty.

Major duties and responsibilities of the position include but are not limited to the following:

- Independently manages a panel of patients with acute and chronic health conditions with an emphasis on health promotion and disease prevention using evidence-based practice.
- Develops and implements an individualized plan to achieve optimal population health and disease management.
- Demonstrates leadership and works collaboratively with the interdisciplinary team.
- Orders and interprets labs, tests, and diagnostic studies.
- Prescribes pharmacologic and non-pharmacologic interventions.
- Initiates referrals and consults to specialty services.
- Provides education to patients and their families.
- Assesses and adjusts the plan of care as needed to achieve optimal patient outcomes.
- Assists with the scheduling surgical patient and maintaining the ENT surgery calendar.
- Assists with the completion and management of e-consults.
- Provides assistance with the management of Secure Messages, patient phone calls, and triaging of consults.
- Exemplifies the ICARE core values of-Integrity, Commitment, Advocacy, Respect, and Excellence.
- Acts as a resource to nursing staff and providers regarding specialty, providing education to other disciples as needed.
- Actively participates in committees and task forces as needed to improve unit, facility and VISN outcomes.

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

Preferred Qualifications/Experience:
- Two years of experience working as an advanced practice nurse practitioner
- ENT/Otolaryngology experience preferred
- Experience working with the surgical patient preferred
- Outpatient experience preferred.

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.
Compressed/Flexible: Not Available
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

As a Preservationist you:

• Perform carpentry, masonry and painting related tasks, including roofing, framing, finishes, windows, doors, and cabinetry.
• Replicate historic features, historic mortar mixes, and other treatments on historic structures while maintaining the maximum amount of historic fabric.
• Perform journeyman level carpentry and masonry tasks to repair, reconstruct, replicate, restore, or rehabilitate historic structures and historic features.
• Utilize investigation techniques to perform condition evaluations and recommend appropriate treatments for historic structures.
• Make precise calculations of quantities, volumes, area, curves, arcs, tangents and elevations using tapes, rules, squares, angle finders, levels, sight levels, compass, divider, calipers and arithmetic calculations.
• Perform tasks in accordance with oral instructions, written instructions, blueprints, sketches, drawings, specifications and building codes.
• Properly and safely select, use, and maintain a wide variety of modern and ancient hand tools, power tools, and stationary equipment for the performance of carpentry and masonry tasks.
• Identify historic materials by type, species, texture, color, etc. Select appropriate material for carpentry and masonry related repairs, restorations, rehabilitation and the reconstruction of historic structures.

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

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

The MSA Supervisory at this level plan and direct MSA programs at medical center. They have full responsibility for supervising at least one subordinate MSA team leader, supervisor, or equivalent administrative patient support staff.

The duties of a Supervisory Medical Support Assistant includes but are not limited to:

• Responsible for maintaining and reviewing and protocols related to scheduling and clinic operations.
• Assigning and evaluating the work of subordinate staff.
• Resolving complex problems to ensure patient services are met.
• Evaluating new products, equipment, and systems in order to make recommendations for improved operations.
• Identifying educational or training needs.
• Making final decisions on selections; evaluating performance, and taking disciplinary action when necessary.
• Full administrative and professional responsibility for planning and directing the subordinate lead, supervisor, and MSA's activities.
• Extracting and analyzing data to provide reports to senior management in support of tracking measures.
• Performs other duties as assigned.

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

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

Cadre members may be placed in a temporary management position on a as needed basis for up to 5 years. Placement into the cadre is no guarantee of placement into a management assignment. Selectees may be temporarily promoted without further competition or regard to the 120/180 day restriction.

Cadre members will receive developmental activities and training that will provide the employee with increased proficiencies and leadership competencies.

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

Front Line Managers typically perform such duties as:

• 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.

Managerial assignments covered by this cadre are in the 0962 series. Assignments will be made at the IR-09 through IR-08 levels.

Cadre members may be placed in a temporary frontline developmental managerial positions on an as needed basis. While in this program, if the applicant becomes eligible for a higher grade they may receive a temporary promotion to the higher grade without further competition.