Primary food service duties are providing consistent customers service in the delivery of food and nutrition to Veterans. Duties for this position will generally be assigned in the building 118 cafeterias/dining room and nourishment room. They will relieve upward. On a relief basis for short-term coverage, they will perform foodservice duties in the building 50 foodservice areas. The Wage Grade 4 Food Service Worker will train, guide, and instruct wage grade 1, 2, & 3 positions and TWE employees when needed. In the event that a supervisor is not on duty, they must understand supervisory duties to serve as stand-in supervisor. SKILL AND KNOWLEDGE As a foodservice professional, this employee must be familiar with NFS procedures, adhere to policies, and offer instruction to lower-grade staff. They must be able to become ServSafe certified (basic food safety, personal hygiene, cross-contamination, allergens, time and temperature control, and cleaning/sanitation). This position requires a general understanding of modified diets (low sodium, diabetic, dysphagia diets, etc.) The employee must be skilled in completing tasks with several steps. This position requires the employee to work both independently and as a team member. Strong concentration, planning, and organizing skills are essential to meeting work objectives. They must work quickly, efficiently and neatly in assembling patient trays, bag meals, and bulk nourishments. The employee must have knowledge of food service diet order procedures in order to process diet activity and make certain that required food and supplies are delivered. It is imperative they be skilled at entering and retrieving computer information and operating printers. Employee must understand how to use technology and computer programs such VISTA, Computrition, and e-mail systems to complete duties. The employee must possess a high degree of emotional stability in dealing with patients and must show patience and kindness toward them. Basic customer service and interpersonal skills are required to resolve conflict with patients and lower-grade employees. It is important the employee understand the duties of lower-grade positions in order to provide direction. The employee should have a good understanding of Green Environmental Management (GEMS) principles, including recycling, water, and energy conservation. RESPONSIBILITIES This position is responsible for meal assembly and service as well as monitoring food temperatures and diet accuracy. The employee must understand modified menus and how to assess diet types and portion sizes. They must be capable of answering patients ' and staffs' questions regarding diets, work procedures and food safety. The employee will be responsible for completing the final check of assembled trays--confirming diet accuracy, plate attractiveness, and proper food temperatures. They will record and monitor Quality Management data to assure compliance of procedures and safety standards. This position will ensure duties are performed to meet meal delivery schedules. Works independently with minimal supervision, making decision within their regular and recurring duties. Is relied upon to use sound judgement given the supervisor may not be readily available. Using diet manual information, they may assist in writing diet cards and reviewing tray tickets. The employees must know and understand Computrition. Whether working in the nourishment room, building 118, or building 50, when diet information is received, they will use the computer to check diet activity, the early/late tray list, patient movement, ward supplement lists, and tube feeding lists. They will record information in logbooks, on census boards, and will follow through on diet information to confirm that corrective action is taken. Employee will print tally guides for Adult Day Health Care on Computrition. This position will chart the amount of food needed, in a timely manner in each area using the modified diet menu, diet census and daily count; they will review the daily therapeutic menu to determine the number and type of special diets to be served for each meal. They will be responsible for charting modified menus and consulting with RDs for any changes with nourishments or therapeutic diet issues. This position will also order weekly condiments, soaps/detergents, paper and plastic supplies for the unit. The employee must understand and enforce all safety and sanitation procedures to lower-grade employees (i.e. lock-out/tag-out and floor mat placement procedures) .They must be familiar with all emergency codes and give guidance to patients and staff while keeping safety in mind. Work Schedule: Shifts Vary: 12 hour shifts vary between 6am-6:30pm or 7am-7:30pm other shifts vary 5:30 AM - 2:00 PM, 6:00 AM - 2:30 PM, or 11:00 AM- 7:30 PM, rotating days off and weekend work. Tours schedules subject to change given the needs of the department. Compressed/Flexible Schedule: Not Available Position Description Title/PD#: Foodservice Worker (Foodservice) WG-7408-4, PD#90442-A Relocation/Recruitment Incentives: Not authorized
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.