Food Service Worker Leader

This position is located within the Nutrition & Food Service at the VA Medical Center in Spokane. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.

Lead-duties and responsibilities include: Leads the activities of the production and service areas Reviews daily work assignments and adjust accordingly Communicate instructions and information to employees concerning work to be accomplished Relays any problems and/or events to supervisors and managers Provides job training to lower graded food service workers and documents training Completes safety and sanitation inspection checks Ensures food production and service areas are properly set up Performs final check of trays for proper temperature and accuracy as indicated on tray ticket Observes work performance of employees and provides feedback to supervisors Participate in performance improvement programs and documents quality improvement data Performs other related duties as assigned. Food service duties and responsibilities include: Sets up tray line station with correct supplies and food items Serves food, cafeteria style Breaks down and cleans assigned station Sets up dining room tables for service Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian Prepares individual and bulk nourishments and supplemental foods/beverages Determines the quantities of ingredients needed Makes conversions between the metric system to standard system Performs heavy duty cleaning tasks throughout food service areas Aids cooks in the food preparation areas Performs other related duties as assigned. Work Schedule: Various shifts Sunday-Saturday 0500-1830 Position Description Title/PD#: Error! Filename not specified. Food Service Worker/99919-S Relocation/Recruitment Incentives: Not authorized Physical Requirements: The Work leader performs work requiring light to moderate physical effort. They may be 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. They are subject to continuous sitting, standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. Work Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lit but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. May be unknowingly exposed to patients who have contagious disease.