Food Service Worker Leader

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $24.45 - $28.49

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Paid holidays

Life insurance

Flexible spending account

Job Description

The Baltimore VA Medical Center, a vital part of the Veterans Health Administration, is dedicated to providing high-quality healthcare services to U.S. veterans. As a federal healthcare facility, the Baltimore VA Medical Center combines state-of-the-art medical care with a commitment to honor those who have served the nation. It offers a wide range of medical, mental health, and support services tailored to the unique needs of veterans. The Nutrition and Food Services department within this center plays an essential role in promoting the health and well-being of veterans through nutritional care, meal preparation, and maintenance of food service operations.

The Food Service Worker Leader position is a crucial role within the Nutrition and Food Services department. This is a full-time, permanent position with an hourly salary range of $24.45 to $28.49 under the WL 4 pay scale. The role involves leading and performing duties associated with food service operations including food handling, preparation, storage, and delivery. The Food Service Worker Leader is responsible for organizing and directing employees in production and service areas to ensure efficient and safe food service practices.

Key responsibilities of this leadership role include reviewing daily work assignments, communicating work instructions, providing on-the-job training, and ensuring compliance with safety and sanitation standards. The leader also performs quality checks to guarantee that meals meet temperature and accuracy standards before delivery to patients. Beyond overseeing daily operations, the Food Service Worker Leader engages in performance improvement programs and helps maintain quality improvement data, ensuring continual advancement in food services.

In addition to leadership duties, the role involves performing hands-on food service tasks such as setting up tray lines, serving cafeteria-style meals, cleaning stations, preparing bulk and individual nourishments, and assisting cooks in preparation activities. This role requires physical stamina to perform light to heavy work including scouring and scrubbing large utensils, moving heavy carts, and frequent periods of standing, walking, stooping, and reaching.

The schedule follows rotating shifts that include weekdays, weekends, and holidays with options of 5:00 AM to 1:30 PM or 11:00 AM to 7:30 PM shifts. This position offers a meaningful opportunity to contribute directly to the health and satisfaction of veteran patients through leadership and participation in food service operations. The position is non-supervisory in terms of federal status but carries significant responsibilities for leading and mentoring food service workers while adhering to federal healthcare standards and policies.

Job Requirements

U.S. citizenship
suitability for federal employment as determined by background investigation
selective service registration for males born after 12/31/1959
completion of online onboarding process with acceptable forms of identification
completion of all application requirements including detailed resume
willingness to serve a 1-year probationary period
compliance with VA influenza vaccination policy or approved exemption
ability to perform light to heavy physical work such as scrubbing utensils and pushing heavy carts
availability to work rotating schedules including weekends and holidays
ability to provide on-the-job training and supervise food service workers
commitment to efficiency and support of federal government ideals

Job Qualifications

Evidence of training or experience of sufficient scope and quality to perform the duties of the position
knowledge of dexterity and safety
ability to interpret instructions and specifications other than blueprint reading
skill in leading or supervising workers
knowledge of materials handling
good understanding of technical practices related to food service
ability to use and maintain tools and equipment
familiarity with proper work practices
ability to document and participate in quality improvement programs
good communication skills

Job Duties

Leads the activities of the production and service areas
reviews daily work assignments and makes adjustments accordingly
communicates instructions and information to employees concerning work to be accomplished
relays any problems and/or events to supervisors and managers
provides on the 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
participates in performance improvement programs and documents quality improvement data
performs other related duties as assigned
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
provides assistance to cooks in the food preparation areas