Food Service Worker Leader

Veterans Health Administration • Miami, FL

4d • Onsite

About The Position

This position is in the Nutrition and Food Service department at a Department of Veterans Affairs Medical Center. The Food Service Worker Leader leads, trains, directs, and coordinates wage-grade employees in food service and food production, helping staff use their time effectively and complete assigned work satisfactorily. The role plans, produces, directs, coordinates, and monitors food production. In the absence of the Food Service Section Supervisor, the employee is responsible for operating the food production and service areas and handling administrative duties within those areas.

The position trains employees in safe food handling, departmental procedures, food safety, service techniques, customer service, and Nutrition and Food Service policies. It leads production and service work, checks meal trays for accuracy and presentation, prepares foods and beverages for modified diets, and ensures sanitation and customer-service standards are followed. The employee works with supervisors and staff to plan and organize work, and performs lower-grade food service duties when staffing requires.

The role follows a Monday–Friday, 8:00 a.m.–4:30 p.m. schedule. It involves continuous standing and walking; frequent bending, reaching, pushing, and pulling; and lifting or moving objects up to 40 pounds unassisted, with heavier objects moved with assistance or a lifting device. Work takes place in hot, uncomfortable, noisy kitchen and dish-room areas, as well as walk-in refrigerators and freezers. The employee may be exposed to steam, cooking odors, cleaning and sanitizing solutions, cuts, bruises, strains, burns, falls, contagious diseases, and aggressive patient behavior. Proper hair covering, clean uniforms, disposable gloves, and protective equipment are required as applicable.

Requirements

• Evidence of training or experience of sufficient scope and quality to demonstrate the ability to perform the work; a specific length of training or experience is not required.
• Detailed descriptions of relevant duties and responsibilities must be provided on the resume to support the applicant’s knowledge, skills, and abilities.
• U.S. citizenship, except that non-citizens may be appointed when qualified citizens cannot be recruited in accordance with VA policy.
• Suitable for federal employment as determined by a background investigation.
• Selective Service registration is required for males born after December 31, 1959.
• Complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Serve a one-year probationary period.
• Meet the applicable OPM Federal Wage System qualification standards and the position’s screen-out requirements.
• Participation in the seasonal influenza program is required; employees must receive annual vaccination or obtain a medical or religious exemption, and wear a face mask when an exemption is granted.
• Wear required hair covering and a clean uniform, disposable gloves when handling food for service, and protective equipment when completing cleaning activities.

Nice To Haves

• Experience leading and/or supervising a team.
• Experience maintaining a safe food service work environment by enforcing safety protocols, identifying hazards, and ensuring proper procedures during equipment operation, chemical handling, and time-pressured food production.
• Experience onboarding food service employees and providing skills-based training in food preparation, sanitation, therapeutic diet protocols, and equipment operation, including ongoing competency evaluation.
• Active ServSafe manager certification.

Responsibilities

• Train food service personnel in safe food handling practices and new employees in departmental standard operating procedures.
• Provide continuing and new training in food safety, service techniques, customer service, and Nutrition and Food Service policy.
• Use appropriate cleaning solutions to sanitize food preparation surfaces.
• Maintain knowledge of food service operations and perform tasks assigned to lower-graded workers.
• Conduct final tray checks for correct foods, temperatures, portions, condiments, utensils, completeness, and presentation.
• Lead food production and service activities, ensuring proper work methods are used.
• Prepare and serve specialized foods and beverages for modified diets; mix liquid formulas and beverages according to label instructions.
• Convert metric measurements to U.S. customary measurements and adjust ingredient quantities for individual or group food preparation.
• Plan, organize, and complete food service for patients and customers according to established schedules and regulations.
• Instruct staff in sanitation regulations and procedures to prevent bacterial contamination and safeguard food against spoilage and waste.
• Ensure food service staff follow customer service standards.
• Work with employees to plan and organize duties, accomplish work objectives, and foster teamwork.
• Collaborate with Food Service Supervisors.
• Lead food production and delivery activities when a Supervisor or Food Production Manager is absent.
• Perform lower-grade food service worker duties when staffing requires.
• Perform other duties assigned by the immediate supervisor.

Benefits

• A comprehensive federal employee benefits package is available to employees and their families; specific benefit eligibility depends on position type.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed