Temporary Food Service Worker

Job Description

Job Description

cope. Areas of service include hospital food service, to include but not limited to Critical Care, Medical and Surgical Wards, Long Term Care (LTC), Community Living Centers (CLC), Palliative Care, Domiciliary Care, and Substance Abuse Residential Rehabilitation Treatment Programs (SARRTP) etc. as defined in this PWS. The Contractor shall perform the requirements in this PWS and conform to the professional standards of the assigned VHA Medical Center

Services Description. The Nutrition and Food Services (NFS) appropriated fund food service operation consists of a main kitchen and satellite kitchen and dining areas. NFS provides full meal service to meet the nutritional needs of Veteran Health Administration (VHA) inpatients, qualified outpatients and residents that are admitted to or reside at the facility. VHA Medical Centers provide full- service dining to include breakfast, lunch, dinner, carry out, and snacks service.

Customer Eligibility. The primary customers at the dining facility are eligible Veterans with varying degrees of health, function and nutritional needs. These patients and residents are provided meals, snacks and supplements at the expense of the Government. Cooks and foodservice workers shall refer to the Contracting Officer Representative (COR) or NFS supervisor to verify customer eligibility when in doubt. In this way, the contractor shall ensure only authorized individuals are served. Authorized individuals will be identified by wrist identification bands, as directed by local policy, or by other means described by the NFS supervisor or COR. The contractor shall keep daily and monthly count of customers served

Duties will be assigned by contractor's supervisor, and contractor is expected to follow assigned duties and local policies and procedures. Duties may include but are not limited to cutting, chopping, washing produce, portioning, slicing, baking broiling, boiling, blending. Contractor is expected to follow all local standardized recipes.

Service of Food. The contractor shall set up and close down serving lines in a manner to ensure availability of menu items from posted meal opening until closing time affording all customers the opportunity to be served; perform standard cross panning procedures, maintain proper temperature on serving lines. May serve in a cafeteria setting or serve on a trayline in the food production and service kitchen. Must be able to portion food items appropriately and read tray tickets or other documentation listing the food items to be served. For carryout service the contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others.

Contractor will meet VHA standards for receiving and storage of subsistence. The contractor will follow all local facility policies and procedures which may include but not be limited to checking in orders, checking that quantities and items received match the invoice, checking for damage and signs of compromised food quality, inspect for signs pests infestation, dating and labeling product, rotating and putting away stock, removing items from cardboard boxes. Contractor must be able to lift at least 50 pounds.

Table Bussing Service. The contractor shall clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers, and replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Local policies and procedures will be followed. Proper methods for washing and sanitizing surfaces, including tables, will be followed at all times

Housekeeping Services. The contractor shall clean those areas that immediately affect customer service to include appearance of the dining hall.

Floor Cleaning. The contractor shall clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or underneath furniture and equipment. The contractor shall not place chairs on tables at any time.

Spot Floor Cleaning. The contractor shall spot clean floors to remove food spills and debris as they occur. Contractor may be responsible for maintaining documentation, such a dish machine temperature logs or sanitizer testing.

Waste Management. The contractor shall support the government by complying with VHA recycling program. This requires segregating recyclable cardboard and placement in appropriately labeled container provided by VHA (if the cardboard is stained then it cannot be recycled). Contractor may be responsible for collecting trash and recycling in multiple areas and taking items to designated area for disposal.