Food Service Worker Leader

1 month ago

Tacoma, United States Department Of Veterans Affairs Full time
Summary

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. The Food Service Worker Lead perform duties associated with the food service industry.



Duties

Duties include but is not limited to:

  • Serves food cafeteria style by placing uniform portions on customer/patient/resident plates
  • Breaks down and cleans the station when assigned
  • Sets up dining room tables, place food and beverages on tables and replenish items
  • Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts
  • Sorts, washes, peels and cuts cold foods using knives or other equipment
  • Provides assistance to cooks in food preparation areas such as weigh, measure, and assemble ingredients
  • Portions other food items into standard serving sizes using proper utensils and specified dishware
  • Make final check of diet trays assembled by lower grade workers for completeness and 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
  • Provides patients with basic information about modified diets and the nutrition services available
  • Prepares individual and bulk nourishments and supplemental foods and beverages for patients
  • Follows directions in assembling, measuring, weighing or mixing ingredients for basic formulas and supplemental following standardized recipes and using sanitary techniques
  • Takes nourishment inventories, stocking using first in first out procedures, replacing expired items
  • 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
  • Leads food production activities in the absence of a supervisor or Food Production Manager
  • Adheres to facility customer service standards with all staff and patient interactions
  • Follows up on patient feedback as needed to assure high quality patient/customer service is maintained
  • Provides on the job training to worker graded food service workers and documents training provided
  • Completes safety and sanitation inspection check lists of the food service and food production areas, documents problems, and initiates action to resolve them
  • Advises and communicates to employees instructions for accomplishing corrective actions
  • Reviews the daily work assignments sheets and makes adjustments in assignments and work sequences as necessary so that coverage is provided
  • Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures, quality and deadlines
  • Ensures that food production and service areas are properly set up with all food and/or supplies in a timely manner
  • Reviews diet changes prior to tray line, making appropriate adjustments on individual patient tray tickets
  • Performs final checks on trays for proper temperature and accuracy as indicated on the ticket
  • Assures proper food handling techniques are used and all employees use good personal hygiene
  • Oversees employee activities to ensure that diet orders are process in time for meal service, tray tickets reviewed and foods are portioned and served
  • Serves as relief for first line supervisors during employee shortages and emergency situations


Work Schedule: Discussed during interview
Position Description Title/PD#: Food Service Worker Leader/PD99919S
Physical Requirements: Light lifting (under 15lbs), light carrying (under 15 pounds) straight pulling (2hrs), pushing (2 hrs), reaching above shoulder, use of fingers, both hands required, walking (8 hrs), standing (8 hrs), repeated bending (2 hrs), both legs required, ability for rapid mental and muscular coordination simultaneously, depth perception, ability to distinguish basic colors, ability to distinguish shades of color, hearing (aid permitted), no severe food allergies.
Promotion Potential: The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level.

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