The WG-2 Food Service Worker (FSW) works in the Nutrition & Food Service Kitchen and is assigned to the Food Production, Food Assembly, Food Delivery, Dish-room areas of the Miami Nutrition and Food Services. The Employee performs tasks with several steps or a sequence of tasks that require attention to work operations. This position works in the Food Service and Food Production areas for the Miami VA Healthcare System-VA Medical Center Nutrition & Food Service (N&FS) and performs tasks that require attention to detail within a food service operation. This position provides patient care appropriate to the cognitive, emotional, and cultural and age specific needs of the adult and/or geriatric patient. The overall responsibilities of the Food Service Worker include but are not limited to: Follows set procedures in accomplishing assignments in area of food service, food production and assembly, inventory and receiving, proper food handling and labeling, and environmental maintenance. Accurately and efficiently sets up cafeteria tray line / kitchen tray line/steam tables/dining room tables for meal service using computerized reports, with the correct food items an amounts required for the meal; replenishes item as necessary to promote efficient meal service with correct supplies and food items; breakdown, clean and sanitize station after serving period. Transport and delivers food or trays to patients' bedsides/dining room/cafeteria line and returns all soiled trays and service ware to the dishwashing area. Prepares/ assembles bulk and individual nourishments and delivers individual and/or bulk nourishments to area/floors. Follows the menu and established guidelines to accurately portion and serve prepared hot and cold food and beverages on the cafeteria tray line/ kitchen tray line/steam tables/dining room tables. Prepares cooked and uncooked food items such as salads, sandwiches, cold plates, desserts, soup, cereal, tea and coffee; provides assistance to cooks in the food preparation area; weighs, measures and assembles ingredients according to standardized recipes; properly washes, prepares, and assembles fruits and vegetables. Properly stores and rotates stock using the "First In, First Out" inventory method; assists in receiving, dating, and stocking foods and nonfood supplies. Loads trays into tray delivery carts according to established tray loading procedures, docks carts into retherm modules, undocks carts while checking trays for "missing" items according to printed tray ticket or selective menu and adds items to complete tray prior to delivery to patient. Uses equipment and utensils required in quantity food service, has complete understanding of the operation, safe use, care, adjustment and proper cleaning of equipment and utensils used in the day-to-day performance of assignments and to use these items safely. Delivers and retrieves trays/dishes from patients on isolation precautions for infectious diseases, performs routine and extra housekeeping when assigned and pays prompt attention to spills and follows equipment cleaning schedules as directed. Orders food and supply items from ingredient control area, labels, dates and stores items in refrigeration in accordance with the menu and sanitation requirements. Participates in Quality Management and Performance Improvement monitoring and documentation as assigned, to facilitate continuous evaluation and improvement of Food Production and Food Service Performance. Work Schedule: This position may involve rotating shiftwork and/or irregular tours of duty to include evenings, weekends and holidays. Position Description Title/PD#: Food Service Worker/PD99921A Physical Requirements: Incumbent stands and moves about on tile floors for most of tour, frequently stoops, reaches, lifts or carries food and kitchen equipment. Hand dexterity is necessary in the utilization of machines to prepare food. Incumbent may need to lift up to 40 pounds unassisted or more with assistance. Working Conditions: Incumbent is responsible for following defined safety rules to avoid hazards associated with the operation and cleaning of steam, gas and electrical equipment used in N&FS. Works a rotating shift and must be available to work a varied range of hours. The incumbent must use proper procedures in lifting and moving heavy objects to avoid bruises, strains and other injury; must be alert to prevent falls on wet floors, burn, and scalds from hot foods and equipment, cuts from knives and other equipment, and improper use of chemicals. Incumbent must have the ability to work rapidly, yet efficiently to meet meal schedules and time frames; work in areas subject to change in temperature when required to enter refrigerators or freezer; is required to wear protective clothing provided when entering freezer and must be neat and clean at all times and follow standards set for proper uniform compliance. Incumbent may be exposed to contagious diseases while in patient care areas.
Internal Number: 599143100
About Veterans Affairs, Veterans Health Administration
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.