Total 42 customer service job vacancies in Saint Augustine, Florida

• Directly and through subordinates, supervises Section workforce responsible for inbound and/or outbound customer service calls.
• Counsels and provides program guidance to delinquent customers to best resolve their delinquency through servicing options and financial review.
• Manages and directs customer focused standards to minimize line blockage and maximize speed of response to wide ranging for customer inquiries.
• Manages and directs staff through training and support to provide superior, accurate customer service to borrowers, third parties, field staff and RD and other governmental contacts.

This Food Service Worker position is located within the Nutrition & Food Service at the CW Bill Young Medical Center.

Major duties and responsibilities include but are not limited to:

• Set up assigned station with the correct supplies and food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Break down and clean the station when assigned.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room.
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian.
• Prepare beverages according to the number of servings required.
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Sort, wash, peel and cut cold foods using knives or other equipment.
• Aids cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepare uncooked food items, such as sandwich spread and salad dressings.
• Operate and break down and clean all equipment assigned to food service and related areas.
• Portion food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare boxed/to go meals.
• Select and place correct items on patient trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Decide what food items to serve for the most common diets.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste, trash/recyclables from dishes, glasses, and silverware
• Unload food/tray delivery carts.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub cookware and utensils.
• Move garbage cans when collecting and transferring trash from the work area to the disposal area.
• Other duties as assigned to meet the needs of the Medical Center.

This Food Service Worker position is located within the Nutrition & Food Service at the CW Bill Young Medical Center.

Major duties and responsibilities include but are not limited to:

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to the patients' bedsides.
• Brew coffee according to the number of servings required.
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes.
• Apportion other food items into standard serving sizes using the proper utensils and containers.
• Make cold sandwiches using prepared ingredients and pack box lunches.
• Work 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.
• Sort, wash, peel and cut fresh fruits and vegetables.
• Operate and break down equipment.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine.
• Unload delivery trucks.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub the heavier cooking utensils.
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Serve as the primary contact for the Veteran and explain the full range of VA benefits and all related programs to Veterans, Representatives, and their advocates.
• Make determinations as to the eligibility for the type of benefit sought to include questions relating to adequacy of military service, medical evidence and the evaluation of evidence of income, employability, dependence and relationship.
• Request examinations, re-examination or opinions to evaluate disabilities resulting from diseases or injuries.
• Review claims cases to assure all issues have been addressed, applies and interprets VA laws, including veterans' case law, existing statutes and procedures, precedent rulings and state law in the adjudication process.
• Conduct interviews in person or by phone with veterans, representatives and advocates to explain the full range of VA benefits and related programs.
• Prepare and release correspondence for use by other federal, state and local agencies.
• Utilize various electronic data processing (EDP) systems to input data for processing claims and generating automated correspondence.

The purpose of this position is to measure individual performance quality as well as identify training needs through the review and assessment of completed compensation and pension claims.

Duties include, but are not limited to:

• Performs individual quality reviews to determine the authorization quality level of individual VSRs for purposes of individual performance standards in accordance with an established monthly schedule.
• Conducts focused "in-process reviews" for cases to determine the accuracy of claims action taken. (Such reviews are for station-level feedback and improvement only, not used for individual performance standard purposes.)
• Responsible for sharing authorization quality trend information with management on an ongoing basis and with the VSRs during training sessions.
• Reviews products or activities for quality of performance and enters the results into the on-line STAR checklists.
• Evaluates and identifies deficiencies of all elements of a claim from evidence development, income and dependency issues, to award processing and authorization. Provides an explanation of errors and includes comments where attention is warranted.
• Prepares and conducts formal training sessions; including but not limited to training for newly hired personnel, refresher training and other necessary training due to changes in procedures, regulations, or the law.
• Prepares STAR data reports and provides to personnel in the regional office who are authorized to request and receive such reports.
• Develops various quality assurance processes with emphasis on work procedures and techniques that address unique work conditions and practices.
• Ensures all program requirements imposed by Compensation Service and/or the Pension and Fiduciary Service and the Court of Appeals for Veterans Claims are met or implemented.

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 listed but are not limited to:

• Maintain a positive therapeutic relationships by displaying respect for human dignity with patient, families and/or significant others utilizing learned communication skills
• Begins to utilize observation skills for data collection, reporting, and recording patient/resident observations
• Learning to perform aspects of nursing care to meet patient's needs for the following under close supervision and with direction/guidance from a preceptor:
  • Personal Hygiene
  • Physical Comfort
  • Activity, Exercise, Rest
  • Nutrition
  • Elimination
  • Prevention of Skin Breakdown
  • Rehabilitative Aspects of Care
  • Turning and repositioning
• Maintaining a safe clean and therapeutic environment for patients by performing such activities as checking equipment, assessing safety hazards, straightening procedural and storage areas, cleaning stretchers and wheelchairs between patient uses.
• Participate in maintenance of an optimal infection control program.
• Recognizes changes in the patient's condition and behavior and reporting this to the registered nurse.

• Sets up food service counters, steam tables, table arrangements for banquets and side service stands with hot and cold foods.Removes or washes tables and chairs.
• Performs as a short-order cook operating the grille and deep fat fryer and other related equipment under close supervision following specific instructions.
• Serves food in standard portions, cafeteria style, to diners.
• Sets up glasses, silverware, butter, condiments, salads, desserts, breads, and beverages on serving counter.
• Cooks or prepares hot and cold sandwiches, breakfast foods, and a variety of fruit and vegetable salads. coffee and tea according to the number of servings required.
• Places standard portions of food in uniform amounts on plates, in small dishes or glasses.
• Cuts, scrapes, chops, dices, and peels fruits and vegetables.
• Cleans, scrubs, wipes, washes cooking and service equipment and assists in maintaining the overall cleanliness and orderliness of kitchen equipment and utensils, cleans tables, chairs, and furniture in dining room, fills and cleans condiment utensils, and keeps dining area clean at all times, reporting any unsatisfactory sanitary conditions.
• Exercises good sanitary habits in the performance of duties.
• Operates a cash register. Performs other related 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.

WHAT IS THE TAXPAYER ADVOCATE SERVICE (TAS)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:
Taxpayer Advocate Service (TAS), Deputy Executive Director Case Advocacy (DEDCA), Area 3

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:
• 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.

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• Supervise up to 5 positions including planning, scheduling and assigning work; setting goals; approving leave requests; identifying and providing employee and volunteer orientation and training.
• Ensure equal opportunity for all employees and volunteers supervised; responsible for on-the-job safety; develop effective working relationships and coordinate work efforts with personnel of other organization units.
• Serve as a front-line representative of Glacier National Park. Provide visitors with backcountry recreational opportunities, status of trails, and campground availability. Process and issue Backcountry permits.
• Provide public orientation of backcountry regulations, current park events resource management projects and management policies.
• Collect appropriate backcountry camping and reservation fees using an electric cash register, computer or point of sales system. Complete shift reports, safeguards funds collected, and prepares remittance reports and bank deposits.

• 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 is a Career-Seasonal position and subject to release and recall procedures. A permanent career-seasonal position includes all the benefits of permanent employment, but does not provide employment on a full year-round basis. As such, selectee will be in a non-pay/non-duty status for at least 2 weeks to 6 months per year based on project requirements or weather conditions. Selectee are guaranteed to work at least 6 months per year but not more than 50 weeks per year, with the work schedule to be determined upon appointment. The typical season for Big Cypress National Preserve is November - September, but can be variable during these months due to project requirements or weather conditions.

Duties:

• Operates gasoline or diesel powered engineering and construction equipment with wheeled or crawler type traction, such as road graders, tractors with bulldozer or angle dozer blades, front-end loaders, backhoes, wheel loader, trench diggers, and large industrial tractors.
• Operates equipment to push, pull, pile, excavate, backfill, grade, or level earth and/or refuse.
• Uses equipment to perform such functions as cutting, moving, digging, grading, and rolling earth, sand, stone, and other materials, and to maintain ditches, road shoulders and beds.