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.
Duties include: 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. 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. 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. Work Schedule: 6:00 AM-2:30 PM or 10:30 AM-7:00 PM. Will be discussed during interview process. Position Description Title/PD#: Food Service Worker/PD99919S 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.
mandy.lewis@va.gov · 3153141282
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $27.94 – $32.59/hr.
Applications close on 2026-10-15.
This position is open under the 'Fed Transition' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-10-09 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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