Food Service Worker Leader

Full Job Description

A Food Service Work Leader understands the special procedures involved in preparing and serving food to patients.

This role also requires the ability to lead and provide guidance to lower-grade food service workers, as well as to production and food service staff in the absence of a Supervisor.

This position is based at the esteemed VA Medical Center in Topeka, KS, offering a unique opportunity to contribute to the health and well-being of our veterans.

To qualify for this position, 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 of 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 of such 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, which usually appears as question 1 in the on-line questionnaire.

Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated.

The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work Practices 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; religions; 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.

Major Duties:

- Oversee activities in the production and service areas. - Review daily work assignments and make necessary adjustments. - Communicate instructions and information to employees about their tasks.

- Report problems or events to supervisors and managers. - Provide on-the-job training to lower-graded food service workers and document training. - Complete safety and sanitation inspection checks.

- Ensure food production and service areas are properly set up. - Perform final checks of trays for appropriate temperature and accuracy as indicated on tray tickets.

- Observe employee performance and provide feedback to supervisors. - Participate in performance improvement programs and document quality improvement data. - Perform other related duties as assigned.

- Set up the tray line station with correct supplies and food items. - Serve food cafeteria style. - Break down and clean the assigned station after service. - Set up dining room tables for service.

- Deliver meal trays to patients' bedside and report comments or complaints to a supervisor or dietitian. - Prepare individual and bulk nourishment and supplemental foods/beverages.

- Determine quantities of ingredients needed. - Convert measurements between the metric system and the U.S. standard system. - Perform heavy-duty cleaning tasks throughout food service areas.

- Assist cooks in food preparation areas. - Perform other related duties as assigned.

Work Schedule: Variable between 5:00am - 7:00pm to include weekends and holidays Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements: The work leader engages in tasks that require light to moderate physical effort.

They may also be required to perform heavier tasks, such as scrubbing and scouring large cooking utensils, as well as pushing heavy carts and trucks while unloading, storing, and delivering supplies.

Their role involves continuous sitting, standing, and walking, along with frequent activities such as stooping, reaching, pushing, pulling, and bending.

They regularly lift or move objects weighing up to 20 pounds without assistance and occasionally lift or move objects weighing over 40 pounds with help from others.