Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients, plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor.
- Communicates instructions and information about getting work started and accomplished to other employees - 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 with all staff and patient interactions. 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. This includes advising and communicating to employees' instructions for accomplishing corrective actions.
- 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. This involves setting priorities, possessing the knowledge about the number and types of employees needed, and knowledge about the materials and equipment required. - Assigns tasks to individual members of the group(s) of employees.
- 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. - 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. Work Schedule: 530am-200p Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity.
Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration units. Performs work requiring light to moderate physical effort. 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.
Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling,and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.
Nor Applicable.
V19USAJOBS@VA.GOV · 719-227-4600
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $22.64 – $26.41/hr.
Applications close on 2026-09-23.
This position is open under the 'Fed Transition' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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