Total 52 health beauty fitness job vacancies in F&B / Tourism / Hospitality category in City of Edinburgh, EH10 6QJ

Assists the Safety Administrator in performing all duties of the Safety Administrator position.

Develops and implements a comprehensive environmental management program for the institution.

Conducts thorough safety and environmental inspections of the institution and prepare factual reports.

Develops and provides training programs for environmental compliance and environmental management systems.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staffs correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Lead duties and responsibilities include:

• Leads the activities of the production and service areas
• Reviews daily work assignments and makes adjustments accordingly
• Communicates instructions and information to employees concerning work to be accomplished
• Relays any problems and/or events to supervisors and managers
• Provides on the job training to lower graded food service workers and documents training
• Completes safety and sanitation inspection checks
• Ensures food production and service areas are properly set up
• Performs final check of trays for proper temperature and accuracy as indicated on tray ticket
• Observes work performance of employees and provides feedback to supervisors
• Participates in performance improvement programs and documents quality improvement data
• Performs other related duties as assigned.

• Sets up tray line station with correct supplies and food items
• Serves food, cafeteria style
• Breaks down and cleans assigned station
• Sets up dining room tables for service
• Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian
• Prepares individual and bulk nourishments and supplemental foods/beverages
• Determines the quantities of ingredients needed
• Makes conversions between the metric system to standard system
• Performs heavy duty cleaning tasks throughout food service areas
• Provides assistance to cooks in the food preparation areas
• Performs other related duties 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.

IMPORTANT NOTICE: This is an open continuous announcement until September 30, 2025. Qualified applicants will be considered and referred as vacancies become available. This announcement may close without advanced notice.

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.

Work Schedule: Full time or Part time; Work schedule will be determined upon selection.
Position Description Title/PD#: Food Service Worker/PD99921-S
Relocation/Recruitment Incentives: Not authorized
Critical Skills Incentive (CSI): Not approved
Pay: Competitive salary and regular salary increases When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade).
Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year) Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience.
Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child.
Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66.
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).
Remote: This is not a remote position
Telework: Not available
Virtual: This is not a virtual position
Financial Disclosure Report: Not required

Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

WORKING CONDITIONS: Work is normally performed indoors with adequate heat, light, and ventilation. Some work may be performed outdoors where there may be exposed to varying degrees of heat and cold as well as inclement weather. PPE may be required in some circumstance as exposure to possible contagious diseases, blood and bloody secretion are inherent to this position. Care is required to avoid serious injuries (i.e., broken bones) when working on ladders, or when using 30-100-pound power equipment or handling hazardous materials.

IMPORTANT NOTICE: This is a temporary promotion, not to exceed 120 days. Employees will receive the pay and benefits associated with the promoted grade until the end of their term of service. This temporary promotion may be ended at any time prior to the 120 days. At the end of the temporary promotion, the employee will be returned to their previous position and associated pay/benefits.

Duties 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. Monitors/assures that 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; Ensures subordinates complete their assigned tasks. 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 ensure 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.
• Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Also responsible for supervising the tray assembly operation and for all aspects of sanitation.