Total 3 F&B / Tourism / Hospitality job vacancies in Virginia Beach, Virginia

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for menus.

Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available.

Plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time.

Prepares and presents food in a visually appealing manner.

Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time.

Prepares a variety of menu items using several different and complex methods of preparation.

Tests and evaluates new food products.

May coordinate the work of lower graded employees engaged in a variety of standard cooking operations.

Performs other related duties as assigned.

Management/Administrative:

Establishes organizational structure and guidelines, performance standards, reporting requirements, and defines the lines of authority and supervisory controls..

Provides leadership and guidance.

Oversees the coordination of policy and procedure. Assures that all policies and procedures are in compliance with all applicable laws and regulations.

Assures the menu planning, subsistence purchases, production, and delivery of safe, high-quality, nutritionally adequate meals.

Facilitates the development of service priorities which address the goals and objectives of the medical center, healthcare system, and VISN.

Directs the technical, professional, and administrative functions of the service through the Assistant Chief.

Resource Management:

Develops and administers a human resources management program for all employees that maximize staff performance, job satisfaction, and supports
labor-management cooperation. Develops goals that promote and support food service, clinical nutrition care, and manpower.

Develops and administers a budget management program that provides for the utilization of available financial resources, monetary controls, and budget estimates.

Evaluates opportunities to reduce operating costs without jeopardizing nutritional care.

Provides leadership and oversight to ensure effective management of purchase cards while also ensuring separation of duties.

Is an alternate approving official and complies with all the acquisition regulations. Helps ensure that cardholders adhere to procurement requirements.

Certifies reconciled payment charges in the Integrated Fund Distribution, Control Point Activity, Accounting and Procurement.

Quality Improvement:

Develops a performance program to monitor functions of Nutrition and Food Services (N&FS) for quality and nutritional care.

Assures that the performance improvement program is in compliance with applicable standards.

Modifies the nutrition care program to accommodate changes with administration, science, education, and research. Assures nutrition activities are coordinated with other initiatives VA wide to provide for a quality nutrition care program.

Education/Staff Development:

Assures that available funding for staff education is utilized for the benefit of the medical center and development of N&FS staff.

Recommends training to improve efficiency of work force and increase manpower utilization.

Directs the training for other disciplines and trainees so, they can perform patient care.

Serves as a mentor for Nutrition and Food Services and medical center staff to promote growth and development.

Assures that staff is competent to perform their assigned duties and that they remain abreast of advanced technologies and changes in
nutrition therapy.

Approves in-service training schedule to assist Nutrition and Food Services' supervisory personnel to meet the needs of all employees.

Coordinates and monitors the education and training program in the Service for all levels of employees.

Establishes new educational affiliations and maintains program oversight for any intern, extern, student, or volunteer.

Research:

Facilitates participation in nutrition studies/research projects.

Coordinates formal clinical nutrition-related research and studies.

Assures that information/nutritional advancements are used in daily practices.

Security:

Protects sensitive data from release or loss, alteration, or unauthorized deletion.

Informs and enforces ADP security guidelines and follows regulations.

Develops procedures and provides support to the AIS program by complying with Federal and VHA regulations.

Support:

Provides input for the medical center plan and assists in the development and implementation of a policy.

Maintains effective communication with staff to identify and assist in the resolution of a wide variety of programs.

Participates as a member on committees, special projects, and activities.

Participates in the planning of new construction and modernization projects that impact nutritional care.

Serves as a consultant to the executive leadership and VISN.

Collaborates with other officials to negotiate and/or make decisions on N&FS. Collaborates with VHAs both within and outside the VISN to develop policy, programs, and projects.

Advises other services, programs, and top management officials on agency guidelines that impact N&FS.

Clinical:

Demonstrates ability to perform all duties of subordinate clinical dietitians.

Ensures patients are scheduled in accordance with the VHA scheduling directive.

Ensures clinical workload is closed out timely to ensure maximum reimbursement for the medical center.

Work Schedule: Monday - Friday 7:30 am to 4:30 pm
Telework: Not Available
Virtual: This is not a virtual position.
Functional Statement #: PD000000
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required