Food Service Worker Lead

This position is located within the Nutrition & Food Service at the Ralph H. Johnson VA Medical Center in Charleston, South Carolina. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage, and delivery.

Responsibilities

• 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
• Sets up tray line station with correct supplies and food items
• Breaks down and cleans assigned station
• 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
• Performs heavy duty cleaning tasks throughout food service areas
• Provides assistance to cooks in the food preparation areas
• Performs other related duties as assigned
• 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
• May be required to work on ladders and use powered cleaning equipment
• Frequently lift or move objects weighing up to 40 pounds
• Work performed in kitchen areas where steam and heat from cooking and dish washing equipment often cause uncomfortably high temperatures and humidity
• Work area is well lighted but usually noisy from food service activities; danger of slipping on floors where food or beverages have been dropped
• Regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk‑in refrigeration or freezing units

Qualifications

• Applicants must meet all requirements by the closing date of this announcement.
• Experience: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality to demonstrate your ability to do the work of this position.
• Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions on your resume.
• Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards.
• Screen‑out element: Your qualifications will first be evaluated against the prescribed screen out element (usually question 1 in the online questionnaire). Those who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and eliminated.
• Potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety, Food Service Lead or Supervise, Technical Competence, Without more than normal supervision.
• Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment.
• You will receive credit for all qualifying experience, including volunteer experience.
• Note: A full year of work is considered to be 35‑40 hours of work per week. Part‑time experience will be credited on the basis of time actually spent in appropriate activities.
• Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.

Schedule

Work Schedule: Variable shifts between 5:00 am and 6:30 pm – Includes some weekends and holidays.