Total 9 job vacancies by Veterans Health Administration

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.

• Weigh, measure, and assemble ingredients for regular and modified diets
• Clean and sanitize work areas, and perform deep cleaning tasks when needed
• Make precise measurements and weights in preparing recipes and portioning food
• Prepare and heat convenience items such as frozen hash browns, fish fillets, and chicken nuggets
• Use simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount
• Perform a full range of simple cooking by preparing and cooking items that require little or no processing
• Prepare fresh, canned, and frozen vegetables
• Follow menu, production sheet and recipe to prepare items in the quantity needed
• Cover, date, and store food leftovers according to established local policies/procedures
• Operate a variety of kitchen equipment
• Disassemble and reassemble equipment for cleaning
• Operate industrial dish washing machine
• Monitor and maintain proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety
• Prepare pureed foods and adjust consistency with thickeners
• Wash, peel and cut fruits and vegetables
• Follow appropriate safety procedures in operating a variety of kitchen equipment
• Follow sanitary food handling procedures
• Apply knowledge of sanitation principles to safeguard food against spoilage and waste

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.

Work Schedule: Monday & Tuesday; 5:30am-9:30am, 6:45am-10:45am, or 3:00pm-7:00pm
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. 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. Subject to continuous standing and 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 the assistance of others.

They function as a role model, educator, practitioner, and supervisor providing leadership to the team. They influence care outcomes by collaborating with members of the interdisciplinary team to remove barriers and implement new evidence-based cutting-edge programs/processes. The ANM engages in professional organizations to enhance leadership and career growth. They adhere to ethical principles in decision-making, fostering accountability at personal, organizational, and staff levels. They equip staff with tools for culturally competent care and promotes a culture of accountability for high-quality, cost-effective outcomes. They cultivate alliances across the care continuum, building trust through active listening, engagement, and emotional intelligence.
The ANM contributes to the development of care delivery models and environmental design, ensuring evidence-based, accessible, affordable, and equitable patient care. Ensures compliance with accreditation and regulatory standards. Aligns nursing/clinical objectives with organizational strategic outcomes, participating in strategy planning and execution. They promote an inclusive workplace valuing diversity to achieve the organizations vision and mission. The ANM maintains knowledge and ensures compliance with all regulatory and accreditation standards, Directives, policies, and standard operating procedures (SOP).

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

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, 07:30am-04:00pm; Position will include occasional off tours and weekends. May be required to work other shifts, be on call, work weekends and/or holidays as patient care and needs of the service require. Should operational needs dictate, candidates must be willing to work within other units (including community based outpatient clinics, for example) to assist and support continuation of the provision of care/services.
Compressed/Flexible: Available
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

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
• 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

The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries.
The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE").
As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.

DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 002) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4).

Major Duties:

• Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Uses general sanitation principles to safeguard food against spoilage and waste.
• Prevents contamination by cleaning equipment previously used for raw food.
• Prepares boxed/to go meals.
• Organizes work in a logical sequence.
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares uncooked food items, such as sandwich spread and salad dressings.
• Portions food items into standard serving sizes using the proper utensils and specified dishware.
• Prepares beverages according to the number of servings required.
• Selects and places correct items on trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• Understands of food terminology, measurements, and serving information in standardized recipes and menus.
• Sorts, washes, peels and cuts cold foods using knives or other equipment.
• Sets up assigned station with the correct supplies and food items.
• Operates and breaks down and cleans all equipment assigned to food service and related areas,
• Scrapes, soaks, scours, and scrubs cookware and utensils.
• Breaks down and cleans food stations.
• Separates food waste, trash/recyclables from dishes, glasses and silverware.
• Stores sanitized dishes, glasses and silverware.
• Returns soiled trays and dishes to the dish room.
• Performs heavy-duty cleaning tasks throughout the food service and related areas.
• Unloads food/tray delivery carts.
• Moves garbage cans when collecting and transferring trash from the work area to the disposal area.
• Delivers meal trays.

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.

Work Schedule: 6:45am-3:15pm, 10:30am-7:00pm, 5 days a week, including weekends/holidays. Two consecutive days off within week.
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. 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. Subject to continuous standing and 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 the assistance of others.

Lead/training duties and responsibilities include:

• Leads the activities of the production and service areas;
• Provides on-the-job, formal and informal training to lower graded food service works and documents training;
• 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;
• Trains food service staff in safe food handling practices;
• Utilizes approved training programs and various training media;
• 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;
• 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.