Total 227 job vacancies by Veterans Health Administration

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.

Leader duties and responsibilities include:

• 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:

• 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: 5:00am-1:30pm, 11:30am-8:00pm and any other TOD between 5:00am and 8:00 pm. Includes Weekends and Holiday rotations
Duty Station: This position is located at the John Cochran or Jefferson Barracks facility but may be changed to any other. VASTLHCS location based on the needs of the medical center.
Position Description Title/PD#: Food Service Worker Lead/PD99816S
Physical Requirements: 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.

Starting at $22.34 Per Hour (WL 4)

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.
Leader duties and responsibilities include:

• 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:

• 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: 5:00am-1:30pm, 11:30am-8:00pm and any other TOD between 5:00am and 8:00 pm. Includes Weekends and Holiday rotations
Duty Station: This position is located at the John Cochran or Jefferson Barracks facility but may be changed to any other.
VASTLHCS location based on the needs of the medical center.
Position Description Title/PD# Food Service Worker Lead / PD99816S.
Physical Requirements: 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.

Starting at $22.34 Per Hour (WL 4)

*All duties performed will be completed under close supervision with appropriate training and competencies for assigned task*

Duties include but are not limited to:
1. Utilizes glucose monitoring machine to receive glucose readings for veterans.
2. Provides direct care for complex veterans.
3. Makes observations of subtle changes in resident's condition, i.e. behavior shifts, mood, skin coloring, appetite, etc.
4. Documents care given, observations and responses on appropriate tools or forms.
5. Performs oral and nasopharyngeal suctioning.
6. Administers complete tracheostomy care, including suctioning.
7. Monitors and documents patient intake and output.
8. Performs nursing procedures within scope of practice and according to policies and standard procedures to care for the veteran for such procedures but not limited to: enemas, catheterization, colostomy care, skin care simple dressing, application of braces and prosthetic devices.
9. Works on small group activities with veterans/residents according to patients/veterans' treatment plan.
10. Recognizes the resident's autonomy and promotes independence by means of respect, limit setting and individualized treatment.
11. Actively participates in treatment planning meetings.
12. Utilizes equipment to promote the veteran self -care, such as lift equipment, hydro sound tubs, and veteran/resident wandering system.
13. Verbally provides patient information to the treatment team for inclusion in the veteran/resident's plan of care, participates in treatment team meetings for resident care planning.
14. Enters information about the residents' condition in the chart, utilizing appropriate formats.
15. Participates in maintaining a clean, safe environment for the patient/resident.
16. Removes defective equipment, reports hazards, observes safety regulations, contributes to infection control, and utilizes proper aseptic technique in performance of duties.



Work Schedule: 7:30am to 7:30pm shift with rotating weekends
Work schedule statement: 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.
Telework: Not Available
Virtual: This is not a virtual position.
Functional Statement #: 00000
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

Starting at $34,838 Per Year (GS 3-5)

*All duties performed will be completed under close supervision with appropriate training and competencies for assigned task*

Duties include but are not limited to:
1. Utilizes glucose monitoring machine to receive glucose readings for veterans.
2. Provides direct care for complex veterans.
3. Makes observations of subtle changes in resident's condition, i.e. behavior shifts, mood, skin coloring, appetite, etc.
4. Documents care given, observations and responses on appropriate tools or forms.
5. Performs oral and nasopharyngeal suctioning.6. Administers complete tracheostomy care, including suctioning.
7. Monitors and documents patient intake and output.
8. Performs nursing procedures within scope of practice and according to policies and standard procedures to care for the veteran for such procedures but not limited to: enemas, catheterization, colostomy care, skin care simple dressing, application of braces and prosthetic devices.
9. Works on small group activities with veterans/residents according to patients/veterans' treatment plan.
10. Recognizes the resident's autonomy and promotes independence by means of respect, limit setting and individualized treatment.
11. Actively participates in treatment planning meetings.
12. Utilizes equipment to promote the veteran self -care, such as lift equipment, hydro sound tubs, and veteran/resident wandering system.
13. Verbally provides patient information to the treatment team for inclusion in the veteran/resident's plan of care, participates in treatment team meetings for resident care planning.
14. Enters information about the residents' condition in the chart, utilizing appropriate formats.
15. Participates in maintaining a clean, safe environment for the patient/resident.
16. Removes defective equipment, reports hazards, observes safety regulations, contributes to infection control, and utilizes proper aseptic technique in performance of duties.



Work Schedule: 7:30am to 7:30pm shift with rotating weekends
Work schedule statement: 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.
Telework: Not Available
Virtual: This is not a virtual position.
Functional Statement #: 00000
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

Starting at $34,838 Per Year (GS 00)

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: 6:30am-3:00pm or 10:30 am-7:00 pm; Every other weekend
Position Description Title/PD#: Food Service Worker/PD99920S
Relocation/Recruitment Incentives: Not authorized

Starting at $18.17 Per Hour (WG 3)

MAJOR DUTIES:

• 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 dishwashing 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
• Performs other related duties as assigned

Work Schedule: Saturday & Sunday 7am-6pm
Position Description Title/PD#: Food Service Worker/PD99920A
Physical Requirements: Perform work requiring light to moderate physical effort. They 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move 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 $17.75 Per Hour (WG 3)

The duties of the Supervisor Dietician (Food Operations) include, but are not limited to:

• Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals.
• Oversees HR staffing, employee relations and labor relations in Food Service Operations.
• Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff.
• Establishes a training plan for the food operations section.
• Develops and leads food operations.
• Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs.
• Leads the continuous quality improvement effort in Food Service Operations.
• Identifies and prioritizes problems, sets long and short-term goals, develops action plans and analyses data to evaluate progress to improve outcomes.
• Develops and updates polices and procedures and establishes and oversees a system for regulatory compliance.
• Coordinates food service operations polices and procedures with clinical nutrition management, nursing and other services, as applicable.
• Manages the budget and other resources, anticipating futures trends and inflation, new service opportunities, recommendations for growth, efficiencies and strategic efforts are factored into resource requests and brought to the Chief.
• Directs staff in management of contracts, subsistence, supply purchasing for NFS and submits reports to the NFS Chief.
• Solicits support and/or negotiates with facility managers to influence decisions to support food operations section success.
• Works closely with the Supervisory Dietitians to support the department, cover the work within NFS and execute the activities of he department.

Work Schedule: Monday - Sunday (Occasional weekends); 6:00 am - 2:30 pm, 8:30 am - 5:00 pm - depending on needs
Telework: Available
Virtual: This is not a virtual position.
Functional Statement #: 99515-S
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

Starting at $98,496 Per Year (GS 13)

Duties include but are not limited to:

• Using proper cleaning solutions to sanitize food preparation surfaces.
• Cleaning walk-in refrigerators and freezers in a food service or food handling organization.
• Handling and storing sanitized dishes, glasses and silverware for public use.
• Making sandwiches using prepared ingredients for cafeteria or buffet lines.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Assembling and tossing fresh fruit or green salads in large quantities for public consumption.
• Brewing coffee in a restaurant/commercial size coffee maker.
• Setting up glasses, silverware, dishes, trays and condiments in communal dining areas.
• Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots.
• Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods.
• Loading and operating a continuous conveyor belt feeding dishwasher.
• Setting up cafeteria lines and/or steam-tables with hot and cold food items.
• Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time.
• Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas.
• Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment.
• Emptying trashcans containing food scraps and waste.
• Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons.
• Reading and understanding written material such as time and duty schedules.
• Reading and following instructions with regard to safety data sheets for hazardous chemicals.
• Reading and following instructions on menus, recipes, and/or basic work instructions.
• Following label directions in using cleaning or disinfecting/sanitizing agents.
• Applying sanitation principles to safeguard food against spoilage and waste.
• Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items.
• Working quickly without accidents while at the same time being attentive to the quality of your work.
• Recognizing typical health and safety hazards for yourself and other workers around you.
• Working rapidly and accurately under the pressure of deadlines.

Work Schedule:
Available shifts: The shift assigned is at the needs of the service.

• Nashville campus 10:30am-7:00pm rotating days off;
• Murfreesboro campus 5:30am-2:00pm or 10:30am-7:00pm rotating days off

Position Description Title/PD#: Food Service Worker/PD99921A

Physical Requirements: Food Service Workers at this grade level perform work requiring repeated and frequent periods of heavy manual effort in lifting and carrying hot and cold items. Incumbent's work involves moderate to heavy physical effort. The incumbent is subject to continuous standing/walking; frequent stooping, reaching, pushing, pulling, and bending. Frequently lift or move objects weighing up to 40 pounds and occasionally lift or move objects weighing over 40 pounds with assistance as needed.

Work Environment: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing 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 (grease, water, etc.), sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Incumbent is exposed to dangers of cuts, burns, bruises, and injuries from machines. They are also required to have hands in water containing cleaning compounds for relatively long periods. Working areas are usually noisy and occasionally crowded.

Starting at $16.85 Per Hour (WG 2)

Major duties and responsibilities include, but are not limited to:

· Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items

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

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

· Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling

· Slices meat items by hand, confirming to specific size requirements or weight specifications

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

· Prepares and heats convenience items, and prepares pureed 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

· Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times

· Makes a variety of desserts such as cobblers, brownies, cookies, and pastries

· 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 industrial dish machine

· Performs other related duties

Work Schedule: Full-time, Rotating Shifts, and nights/weekends/holidays 4:00a to 12:30pm, 5:00am to 1:30pm, 7:00am to 3:30pm, 10:00am to 6:30pm, days off rotate every 28 days
Position Description Title/PD#: Cook/PD99818S
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.

Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable, and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers, and supervisors. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities.

Starting at $20.05 Per Hour (WG 6)

Duties include but are not limited too:

• 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.
• 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 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.

Work Schedule: Rotating days off - 11:00am-7:30pm / 5:30am-2:00pm
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements: Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort. They 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move 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 $18.82 Per Hour (WG 3)

****This position will be working in the SAARTP Unit (Substance Abuse Residence Rehabilitation Program) ****

Duties Include but are not limited to:

• Set up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Use general sanitation principles to safeguard food against spoilage and waste.
• Prevent contamination by cleaning equipment previously used for raw food.
• Prepare boxed/to go meals.
• Organize work in a logical sequence.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• 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.
• Portion food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare beverages according to the number of servings required.
• Select and places correct items on trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• Understand of food terminology, measurements, and serving information in standardized recipes and menus.
• Sort, wash, peel and cut cold foods using knives or other equipment.
• Set up assigned station with the correct supplies and food items.
• Operate and break down and clean all equipment assigned to food service and related areas,
• Separate food waste, trash/recyclables from dishes, glasses and silverware.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub cookware and utensils.
• Break down and cleans food stations.
• Separate food waste, trash/recyclables from dishes, glasses and silverware.
• Store sanitized dishes, glasses and silverware.
• Return soiled trays and dishes to the dish room.
• Deliver meal trays.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Unload food/tray delivery carts.
• Move garbage cans when collecting and transferring trash from the work area to the disposal area.
• Transport food and supplies to the Substance Abuse Residence Rehabilitation Program (SARRTP) Unit.

The incumbent must possess and maintain a current, valid state driver's license.

Work Schedule: Floater SARRTP Position - 11:00 am to 7:30 pm - with rotating days off.
Position Description Title/PD#: Food Service Worker (SARRTP)/PD40307A

Starting at $18.82 Per Hour (WG 3)

MAJOR DUTIES:
- 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
- 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 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



Work Schedule: Full-Time - rotating shifts, nights, weekends and holidays
Position Description Title/PD#: Food Service Worker/PD09994A
Relocation/Recruitment Incentives: Not authorized

Starting at $19.48 Per Hour (WG 3)

• 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.
• Stores sanitized dishes, glasses and silverware.
• Breaks down and cleans food stations.
• Separates food waste, trash/recyclables from dishes, glasses and silverware.
• Returns soiled trays and dishes to the dish room.
• Delivers meal trays.
• 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.

Work Schedule: Full time Position - Multiple Tours of Duty
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements:Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort. They 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move 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 $22.27 Per Hour (WG 3)

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.

This occupation is being considered for a Veterans Health Administration enterprise-wide Critical Skills Incentive (CSI). Candidates may be eligible for a lump sum CSI. The amount of lump sum CSI is determined based on appointment date and may be pro-rated as determined by the end date of the CSI. 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.

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;
• Decides 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;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• 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 including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works 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;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned

Work Schedule: T/Th/F 11am-3pm, Wed 6am-2:30pm, Rotating Holidays
Position Description Title/PD#: Food Service Worker/PD99836S
Recruitment Incentives: Not authorized
Permanent Change of Station (PCS): Not authorized
Financial Disclosure Report: Not required
Bargaining Unit Position: Yes, under AFGE

You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination.

Physical Requirements and Working Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration units. Performs work requiring light to moderate physical effort. 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 $22.73 Per Hour (WG 4)

Major duties but not limited:

• 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 corrective action for any problems that might arise on the floors pertaining to food service.
• Supervises the receipt and inspection of deliveries.
• Requisitions all supplies needed for the different areas in Food Service.
• The incumbent is responsible for efficient overall sanitation throughout Nutrition and Food Service.
• Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Will also be responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under his or her direct supervision.
• Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them.
• Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees.
• Makes necessary adjustments in assignments to make sure work is completed.
• Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done.
• 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.
• Serv-Safe Certified.
• Minimum 3 years supervisory experience required
• Proficient in all Microsoft Office Applications
• Strong customer service and interpersonal skills with a hospitality orientation
• Associate Degree or higher in related field or Certification from an accepted Culinary School in Restaurant Management or related field preferred.

Work Schedule: Rotating tour/days 6:00am-2:30pm, 8:00am-4:30pm, 11:00am-7:30pm
Position Description Title/PD#: Food Service Worker Supervisor/PD99816S
Critical Skills Incentive (CSI): Approved
Relocation/Recruitment Incentives: Not authorized

Starting at $31.28 Per Hour (WS 3)