Lead Food Service Worker

Veterans Health Administration•Wichita, KS

1d•Onsite

About The Position

This position is within Nutrition & Food Service at the VA Medical Center in Wichita, Kansas. The Lead Food Service Worker leads employees in food service operations, including food handling, preparation, storage, and delivery. The role combines lead duties with hands-on food service work. The work is performed in kitchen and food service areas. The schedule is full-time, with shifts varying between 5:00 a.m. and 7:30 p.m., Monday through Sunday, including holidays. The position is filled using Direct-Hire Authority. Work conditions include exposure to heat, steam, humidity, hot liquids, sharp blades, hot surfaces, and temperature changes in walk-in refrigeration units. Work requires light to moderate physical effort, with possible heavy tasks such as scrubbing large cooking utensils and pushing carts or trucks. The work involves continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending, and lifting or moving objects up to 20 pounds frequently and over 40 pounds occasionally with assistance.

Requirements

Demonstrated training or experience of sufficient scope and quality to show the ability to perform the work; no specific length of training or experience is required.
Provide detailed resume descriptions supporting knowledge, skills, and ability to perform the duties.
Meet the position's screen-out element and applicable job elements, including dexterity and safety; interpreting instructions and specifications; leading or supervising; materials; technical practices; use and maintenance of tools and equipment; and work practices.
U.S. citizenship is required unless qualified citizens cannot be recruited in accordance with VA policy.
Must be suitable for Federal employment following a background investigation.
Applicants tentatively selected for a testing-designated position must submit to urinalysis for illegal drug use.
Selective Service registration is required for males born after December 31, 1959.
Selected applicants must complete online onboarding and provide acceptable identification for pre-employment requirements.
Must serve a one-year probationary period.
Annual seasonal influenza vaccination is required, unless an exemption is granted; employees with an exemption must wear a face mask.

Responsibilities

Lead activities in production and service areas.
Review daily work assignments and make adjustments as needed.
Communicate work instructions and information to employees.
Relay problems and events to supervisors and managers.
Provide and document on-the-job training for lower-graded food service workers.
Complete safety and sanitation inspection checks.
Ensure food production and service areas are properly set up.
Perform final tray checks for proper temperature and accuracy against tray tickets.
Observe employee work and provide feedback to supervisors.
Participate in performance improvement programs and document quality improvement data.
Set up tray-line stations with the correct supplies and food items.
Serve food cafeteria-style.
Break down and clean assigned stations.
Set up dining room tables for service.
Deliver meal trays to patients' bedsides and report comments or complaints to a supervisor or dietitian.
Prepare individual and bulk nourishments and supplemental foods and beverages.
Determine ingredient quantities and convert between metric and standard measurements.
Perform heavy-duty cleaning throughout food service areas.
Assist cooks in food preparation areas.
Perform other related duties as assigned.