Food Service Worker

Veterans Health Administration • Buffalo, NY

11d • Onsite

About The Position

This Food Service Worker Leader position is located within the Nutrition and Food Service at the Western New York Health Care System facility in Buffalo, New York. The role involves leading food production and service areas, ensuring adherence to customer service standards, and providing on-the-job training to lower-graded food service workers. The position also requires completing safety and sanitation inspections, managing daily work assignments, and overseeing the quality and accuracy of food preparation and service. The incumbent will also be responsible for monitoring employee performance, coordinating coverage for absences, and participating in quality improvement initiatives. This role may also involve serving as relief for first-line supervisors during shortages or emergencies.

Requirements

• U.S. Citizenship; non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.
• Suitable for Federal employment, determined by a background investigation.
• All applicants tentatively selected for VA employment in a testing designated position are subject to urinalysis to screen for illegal drug use prior to appointment.
• Applicants who refuse to be tested will be denied employment with VA.
• Selective Services Registration is required for males born after 12/31/1959.
• Selected applicants will be required to complete an online onboarding process.
• Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents).
• Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Complete all application requirements detailed in the "Required Documents" section of this announcement.
• As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest.
• 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.
• Dexterity and Safety
• Interpret Instructions, Specifications (other than blueprint reading)
• Lead or Supervise
• Materials Technical Practices
• Use and Maintain Tools and Equipment
• Work Practices

Nice To Haves

• 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.
• Participation in the seasonal influenza program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
• It is a requirement that all HCP to receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons.
• Wearing a face mask is required when an exemption to the influenza vaccination has been granted.
• HCP in violation of this directive may face disciplinary action up to and including removal from federal service.
• The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies.
• To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job.
• VA may offer newly-appointed Federal employee's credit for their job-related non-federal experience or active duty uniformed military service.
• Such credit must be requested and approved prior to the appointment date and is not guaranteed.

Responsibilities

• Communicates instructions and information about getting work started and accomplished.
• Communicates with supervisors, managers and employees about problems and events, and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers.
• Leads the activities of the production and service areas.
• Leads food production activities in the absence of a Supervisor or Food Production Manager.
• May work along with employees so that proper work methods are demonstrated, and the pace of the work can be established and sustained.
• Adheres to facility customer service standards.
• In the absence of a Supervisor, follows up on patient feedback as needed, to assure high quality patient/customer service is maintained.
• Provides on the job training to lower graded food service workers and documents training provided.
• Completes safety and sanitation inspection check lists of the food service and food production areas, documents problems, and initiates action to resolve them.
• Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary so that work coverage is provided, and employees are kept busy and productive.
• Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures (SOP's), quality, and deadlines.
• Ensures that the food production and service areas are properly set up with all food and/or supplies in a timely manner to avoid delays in service.
• Works food service positions as needed.
• Incumbent may receive food and supply deliveries when necessary.
• Reviews diet changes prior to tray line, making appropriate adjustments on individual patient tray tickets.
• Performs final check of trays for proper temperature and accuracy as indicated on tray ticket.
• Observes the daily activities and work performance of employees and provides information to supervisors for performance appraisals and other evaluations.
• Recommends training needs of employees and reports disciplinary problems.
• Assures that safety regulations are being followed.
• Assists first line supervisors in completing accident reports.
• Assures proper food handling techniques are used and all employees use good personal hygiene.
• Ensures sanitation policies and procedures are followed and all NFS work areas are clean and orderly at the end of the tour worked.
• Enters work order requests promptly for equipment needing repair.
• Communicates with supervisors leave requests made by employees.
• Coordinates coverage for unscheduled sick leave, emergency annual leave to ensure that the most essential and necessary work is accomplished in all areas of food production and service.
• Verifies attendance as needed.
• Oversees employee activities to ensure that diet orders are processed in time for meal service, tray tickets are reviewed, and foods are portioned and served properly, on schedule, and in a sanitary and attractive manner.
• Participates in the Nutrition and Food Service Performance Improvement Program.
• Documents quality improvement data.
• Participates in special projects for the Service, as assigned.
• Utilizes computer printouts to communicate food preparation requirements.
• Processes diet changes, tray tickets, supplemental feedings, food tallies, and menu changes, enters food preferences and standing orders, communicating discrepancies to the dietitian.
• Records on the daily census report meals served and other workload data.
• Open and/or close Nutrition and Food Service kitchen and other work areas according to security procedures.
• Monitors and records refrigerator/freezer temperatures and ensures food items are labeled, dated and stored properly.
• Monitors and records food temperatures before, during and after meal service.
• Evaluates food prior to service (including temperature, taste and appearance).
• Assumes responsibility for the security and safety of the kitchen and work areas when a supervisor is not available or on duty.
• Serves as relief for first line supervisors during employee shortages and emergency situations.

Benefits

• A career with the U.S. government provides employees with a comprehensive benefits package.
• As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding.
• Review our benefits
• Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent.
• Contact the hiring agency for more information on the specific benefits offered.

What This Job Offers

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