This position is in Northern Las Vegas, NV and reports to the Cook Supervisor in Food Administration and Production Section within Nutrition and Food Service, a service aligned under the Assistant Director. The primary purpose of the position is to assist patients with meal ordering, following the primary and additional diet orders. As well as ensuring patients not participating in the Room Service program, receives meals/nourishments in a timely manner. Since 1972, VA Southern Nevada Healthcare System has been improving the health of the men and women who have so proudly served our nation. We consider it our privilege to serve your health care needs in any way we can. Services are available to more than 240,000 veterans living in our catchment area. In addition to our main facility in Las Vegas, we offer services in three community-based outpatient clinics located in Henderson, Pahrump and Laughlin. VA professionals feel good about their careers and their ability to balance work and home life. VA offers generous paid time off and a variety of predictable and flexible scheduling opportunities. For more information on the Department of Veterans Affairs, go to http://www.vacareers.va.gov/ Major duties and responsibilities include: Receives and processes diet orders from wards via computer. Transcribes and maintains corrections, changes, menus, electronic cardex, meal tickets and/or electronic orders or requests. Uses a computer terminal to record and retrieve recipes, menu, and inventory data to produce print-outs of such information for various work units in the kitchen. Performs duties that requires proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage and food and beverage serving. Makes final check of trays assembled by lower grade workers for accuracy and completeness, correct food temperature, and to verify that food items on tray are appropriate for the prescribed diet. As assigned, conducts surveys, collects and records data using manual and electronic methods. Assists lower grade employees and provides training on technical work matters. The supervisor spot checks work in progress to be sure that set procedures are being followed and that work will be accomplished according to a specific time schedule. Work Schedule: Work schedule will vary depending on the needs of the service. Position Description Title/PD#: Food Service Worker (Call Center)/PD00780-A Physical Requirements: Frequently performs work requiring light to moderate physical effort. Subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling and bending for a portion of the work day. Occasionally 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. Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and humidity. Work areas are well lighted, but may be noisy from food service activities. Spillage of food and/or beverages may cause danger of slipping on floors. Food service workers are regularly exposed to hot liquids and sharp cutting blades. Exposure to extreme temperature changes will occur upon entering and exiting walk-in refrigerators and freezer.
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.