Total 5 health beauty fitness job vacancies in F&B / Tourism / Hospitality category in north lancing

Major duties include, but 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.

You will render expert contract pre-award and post award expertise to all administrative and clinical services within the medical center and supported catchment area. Duties include, but may not be limited to the following:

• Develops procedures, policies, and supporting artifacts to ensure procurement activities are consistent with Federal Acquisition Regulations (FAR), VA Acquisitions Regulations (VAAR) and other federal procurement laws and regulations;
• Conducts analyses and recommends courses of actions to ensure that vision clinical and administrative service requirements have addressed considerations such as construction, budgeting, supporting manpower and other factors;
• Provides training to the facility Contracting Officers on procurement policies and new processes and procedures related to procurement;
• Establishes, expedites and reviews consolidation of all procurement packages including unique, emergent and complex requirements to meet timely and technical needs of assigned acquisitions;
• Develops and conducts presentations/recommendations to leadership and other stakeholders to explain regulations and procedures;
• Negotiates performance requirements among multiple sites and service lines in order to obtain agreement, standardize enterprise equipment, supply and/or service requirements in support of strategic acquisition plans;
• Establishes and maintains controls to ensure that contracts are executed in accordance with terms;
• Advises on all phases of negotiation with the contract specialist/contracting officer for contract modifications, change orders, supplemental agreements and delivery order processes including requirements, definition, justification and approval for service contract extension, method of contracting, evaluation of proposals and all phases of contract administration; and
• Monitors quality assurance surveillance plans to ensure that contracted services meet the expectations and needs of the facility.

Major duties and responsibilities include:

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