The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.
Lead duties and responsibilities include (but not limited to):
- 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.
Food Service duties and responsibilities include (but not limited to): - 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.
Work Schedule: 5:30 am-2:00 pm, 11:00 am-7:30 pm, 5:30 am-6:00 pm, 7:00 am-7:30 pm, Rotating weekends
Compressed/Flexible Schedule: Discuss with hiring official
Position Description Title/PD#: Food Service Worker Leader/PD99919S
Relocation/Recruitment Incentives: Not authorized
Permanent Change of Station (PCS): Not authorized
Financial Disclosure Report: Not required
Physical Requirements: The work performed requires some light to heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing and delivering supplies. Subject to continuous sitting, standing, walking and frequent stooping, reaching, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with assistance of others.
Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. May be unknowingly exposed to patients who have contagious disease.
Starting at $26.30 Per Hour (WL 4)
