Total 227 job vacancies by Veterans Health Administration

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
• Performing other duties as assigned.

Work Schedule: Full-time, schedule will be based on facility needs.
Position Description Title/PD#: FOOD SERVICE WORKER/ PD99921S
Relocation Incentive: Not Authorized
Recruitment Incentives: May Be Authorized

Notifications:

• This position is a Bargaining Unit position.
• THIS OPEN & CONTINUOUS ANNOUNCEMENT (OCA) ESTABLISHES A STANDING REGISTER OF ELIGIBLE APPLICANTS, which closes on Nov 17, 2023. The initial cut-off date for referral of eligible applications will be on or about Oct. 20, 2023 with subsequent reviews every other week as additional vacancies occur, or on an as-needed basis, until positions are filled. Please see the "What To Expect Next" area of the announcement which provides additional information on the referral process for this type of announcement.

Starting at $17.56 Per Hour (WG 2)

• You will cook hot cereals, concentrated or dehydrated soups, sauces, gravies.
• You will grill eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.
• You will plan cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times.
• You will follow sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.
• You will clean and sanitize assigned work areas: worktables, sinks, blast chillers, racks, carts.
• You will receive, rotate and stores perishable and non-perishable items according to service policies.
• You will remove outdated or damaged goods from stock.

Work Schedule: Sun-Sat 5:00am-6:30pm
Position Description Title/PD#: Cook/PD99818-S and PD99818S
Physical Requirements: You will be subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. You will lift or move objects weighing up to 40 lbs., unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. You will manipulate cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. You will possess manual dexterity to operate equipment and to handle sharp knives and blades safely. You will utilize eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.

Starting at $22.06 Per Hour (WG 6)

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
• Performing other duties as assigned.

Work Schedule: Full-time, schedule will be based on facility needs.
Position Description Title/PD#: Food Service Worker/ PD99836S
Relocation Incentive: Not Authorized
Recruitment Incentives: Authorized

Notifications:

• This position is a Bargaining Unit position.

Starting at $20.07 Per Hour (WG 4)

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
• Performing other duties as assigned.

Work Environment: Work is performed in a hospital and involves some exposure to contagious diseases. Standard precautions may necessitate the use of personal protective equipment (PPE) in situations of potential exposure. The employee must observe ergonomics pertaining to working in an office setting with electrical and stationary equipment. Employee must be alert to wet floors, gas, steam, electrical equipment, and general safety precautions including correct lifting techniques/proper body mechanics in all potential work areas. Discomfort may exist due to changes in temperature [between cold and hot] and/or humidity [between low & high].

Work Schedule: Full-time, schedule will be based on facility needs.
Position Description Title/PD#: FOOD SERVICE WORKER/ PD99921S
Relocation Incentive: Not Authorized


Notifications:

• This position is a Bargaining Unit position.
• THIS OPEN & CONTINUOUS ANNOUNCEMENT (OCA) ESTABLISHES A STANDING REGISTER OF ELIGIBLE APPLICANTS, which tentatively closes on Nov. 17, 2023. The initial cut-off date for referral of eligible applications will be on or about Oct. 20, 2023 with subsequent reviews every other week as additional vacancies occur, or on an as-needed basis, until positions are filled. Please see the "What To Expect Next" area of the announcement which provides additional information on the referral process for this type of announcement.

Starting at $17.56 Per Day (WG 2)

• Serves as professional and technical advisor to staff and other health care professionals.
• Represents the food operations section on projects, committees and/or workgroups within the department and the facility.
• Assumes full responsibility for planning, directing, and assessing the work and competence of subordinate staff.
• Develops procedures and guidelines for food operations. Coordinates food service operation policies and procedures with clinical nutrition management, nursing, and other services, as applicable.
• Monitors compliance with regulatory standards, policies, and procedures.
• Participates in performance improvement efforts within the Food Service Operations section, acting on quality improvement data and plans. Completes internal audits of food service and food production. Completes routine kitchen inspections.
• Leads the action planning process to attain goals and resolve deficiencies.
• Implements the Hazard Analysis and Critical Control Point (HACCP) program ensuring that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity standards.

Work Schedule: 8:00am - 4:30pm Monday - Friday
Telework: Available upon supervisor approval.
Virtual: This is not a virtual position.
Functional Statement #: 000000
Relocation/Recruitment Incentives: Not authorized
Permanent Change of Station (PCS): Not authorized
Financial Disclosure Report: Not required

Starting at $84,679 Per Year (GS 12)

Major duties and responsibilities include:

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget.
• Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity, and determines causes.
• Performs as first-level supervisor over Cooks WG-7404-04, WG-7404-06, and WG-7404-08.
• Performs other related duties as assigned.

Work Schedule: 7:30 AM - 4:00 PM Monday through Friday, May be required to work occasional weekends and rotating holidays.
Compressed/Flexible Schedule: Not Available
Position Description Title/PD#: Cook/PD99821S
Relocation/Recruitment Incentives: Not authorized Not Authorized

Starting at $34.24 Per Hour (WS 8)

• Set up assigned station with the correct supplies and food items
• Deliver meal trays to patients
• Prepare beverages
• Sort, wash, peel and cut cold foods using knives or other equipment
• Provide assistance to cooks in the food preparation area
• 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
• Operate and break down equipment

Work Schedule: 8 hour days, 5 days a week, rotating weekends and holidays
Position Description Title/PD#: Food Service Worker/PD99921A
Physical Requirements: 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.

Starting at $17.39 Per Hour (WG 3)

This position serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. Major duties and responsibilities include:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; makes rounds on the patient ward; and 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 for the different areas in Food Service; and has responsibility for efficient overall sanitation throughout Nutrition and Food Service.
• Conducts menu conferences, completes schedule assignments, records temperatures, and completes tray assembly area report; and monitors and ensures that the proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under their direct supervision; closely supervises work performance of employees and discusses work performance and problems with them; monitors tardiness and attendance of employees; provides guidance to the employees; and makes necessary adjustments in assignments to make sure work is completed.
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
• Operates an effective working unit by ensuring that subordinates complete the tasks to which they are assigned; and explains work requirements so that all food supply items required are available for meeting the meal service schedule.
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; and reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used.
• Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment; and provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc.
• Possesses knowledge on the correct foods to be served on modified diets; and provides guidance and assistance for lower grade employees in making decision when assembling patient trays.
• Maintains inventory of food service supplies and equipment; and conducts all quality assurance monitors and sanitation reviews in accordance with established procedures.
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; and supervises the tray assembly operation and for all aspects of sanitation.
• Performs other related duties as assigned.

Work Schedule: varied with alternating weekends, holidays
CSI: This occupation is currently approved for a Veterans Health Administration enterprise-wide Critical Skills Incentive through [insert date]. Candidates may be eligible for a lump sum CSI for a pro-rated amount if onboard prior to the CSI expiration date. Eligible candidates will be required to sign a service agreement agreeing to an obligated service period and failure to complete the obligated service period may result in a debt for the unearned portion of the CSI.
Position Description Title/PD#: Food Service Worker Supervisor/PD99816S
Physical Requirements: Employee 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. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing equipment often cause 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.

Starting at $31.28 Per Hour (WS 3)

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking action for any problems that arise.
• Requisitions all supplies needed for the different areas in Food Service.
• Responsible for efficient overall sanitation throughout NFS.
• Conducts menu conferences, completes schedules, cold prep sheets, record temperatures, and completes tray assemble area report.
• Monitors and assures proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings for all employees.
• Closely supervises work performance and discusses any problems.
• Makes necessary adjustments in assignments as needed.
• Explains work requirements so that all food supply items required are available for the meal service schedule.
• Defines the standards of quality and quantity to be met.
• Instructs subordinates on difficult work operations, and reviews work in progress.
• Serves as a member of the in-service training team by providing individual or group instruction for employees.
• Provides instruction in correct sanitation and cleaning procedures.
• Maintains inventory of food service supplies and equipment.
• Conducts quality assurance monitors and sanitation reviews in accordance with established procedures.
• Supervises the tray assembly operation and all aspects of sanitation.
• Must have knowledge of data entry procedures and NFS software packages in order to input and retrieve special orders, diet changes, individual nourishments and bulk nourishments.
• Counsel's employees and develops training programs as needed.
• Performs other related duties as assigned.

Work Schedule: Between operating hours of 5:00am-8:30pm: to be determined at time of offer
Compressed/Flexible Schedule: No
Position Description Title/PD#: Food Service Worker Supervisor/ PD99816S
Relocation/Recruitment Incentives: Not authorized

Starting at $29.18 Per Hour (WS 3)

This position serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. 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.

Work Schedule: Varying Tours and schedules between 5:30am to 6:30pm
Position Description Title/PD#: Food Service Worker Supervisor/PD99816S
Physical Requirements and Work Environment: Employee 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. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds.
The work is performed in kitchen areas where the steam and heat from cooking and dish washing equipment often cause 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.

Starting at $27.52 Per Hour (WS 3)

· Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies

· Follows menus, production sheets, and recipes to proper items in the quantity needed

· Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches

· Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters

· Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; Prepares purred foods and adjusts consistency with thickeners

· Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps

· Weighs, measures, and assembles ingredients for regular and modified diets

· Operates a variety of kitchen equipment and follows appropriate safety procedures

· Follows sanitary food handling procedures

· Disassembles and reassembles equipment for cleaning

· Cleans and sanitizes work areas, and performs deep cleaning tasks when needed

· Operates dish machine

· Performs other related duties

Work Schedule: 530a-200p,600a-230p, 700a-330p, 930a-600p
Position Description Title/PD#: Cook/PD99819S
Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.

Starting at $23.14 Per Hour (WG 4)

This is an Open and Continuous Announcement, Certificates of eligible candidates will be issued to the hiring manager on 10-13-2023 and then every 2 weeks thereafter.

Please be aware there are multiple vacancies open including temporary not to exceed 1 year and permanent positions.

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: 5:30 am to 2:00 pm or 11:30 am to 8:00 pm (Holidays and weekends included)
Position Description Title/PD#: Food Service Worker /PD99920A
Relocation/Recruitment Incentives: May be Authorized

Starting at $19.69 Per Hour (WG 3)

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.

• Set up assigned station on the tray line 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
• Provide assistance to 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 other food items into standard serving sizes using the proper utensils and specified dishware
• Prepare boxed/to go meals
• Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures
• Verify that food items on the tray are appropriate for the prescribed diet
• 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 when the diet card or tray ticket identifies only the kind of diet called for
• Distributes menus and surveys to patients
• Provide patients with basic information about modified diets and the nutrition services that are available
• Prepare individual and bulk nourishments and supplemental foods and beverages for patients
• Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• Determine the quantities of ingredients needed to prepare required yield
• Make conversions between the metric system to the standard system
• Take nourishment inventories, stocking using first in-first out procedures, replacing expired items
• Label and distribute individual nourishments
• Sterilize equipment and sanitize work areas
• 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
• 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
• 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
• Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks.
• Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports
• Other duties as assigned to meet the needs of the Medial Center

Work Schedule: Part time; 5:30 am - 2:00 pm
Position Description Title/PD#: Food Service Worker/PD99826S
Promotion Potential: This position is at the full performance level.

Starting at $19.23 Per Hour (WG 4)

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: 6a-2:30p, 10:3a-7p
Position Description Title/PD#: Food Service Worker/PD99920A
Physical Requirements: Physical Effort and Work Conditions: 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.

Starting at $17.64 Per Hour (WG 3)

• Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies
• Follows menus, production sheets, and recipes to proper items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; Prepares purred foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates dish machine
• Performs other related duties

Work Schedule: 5:15am-1:45pm, Days OFF SUN/MON
Position Description Title/PD#: Cook/PD99819S
Critical Skills Incentive (CSI): Not approved
Relocation/Recruitment Incentives: Not authorized

Starting at $20.30 Per Hour (WG 4)