New

Food service worker (with Food Handling Certificate).

22nd Century Technologies, Inc.
$15.00/hr. without benefits
United States, Florida, Bay Pines
Jan 21, 2025
Job Title: Food service worker (with Food Handling Certificate). Location: Bay Pines, FL 33744 Pay Rate: $15.00/hr. without benefits Duration: 4+ months (Contract) Work hours: Anytime Between 05:00 AM - 08:00 PM (40 hours per week and 8 hours per day) Job 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. Role & Responsibilities: Service to include three prepared meals per day and 10, 2, and 8 PM nourishments. Meals will consist of an average of 2000 - 2400 calories per day; as described by VHA Healthy Diet Guidelines. Provisions must be provided for modified diet plans to include diabetes, cardiac or other diets specified by physician order. Bagged lunches will be provided but not limited to residents that are not present in the building during lunch mealtimes per their individual treatment plan as required. Modified diets may include in-between meal snacks. All prepared foods will be stored at appropriate temperature, covered, labeled and dated. Separate cutting boards will be used for preparation of raw and cooked products. Cutting boards must be washed, rinsed and sanitized between each use. There must be a sufficient number of cutting boards to allow for adequate cleaning and sanitation. Sufficient eating utensils, cups, plates and glasses will be provided such that residents may use multiple of each item at every meal. Food inventory will be "first in, first out " (FIFO) to ensure all food products are rotated using the oldest product first. Dry food is stored in a clean dry area on shelving that is 6 " or more above the floor. All non-food supplies will be stored in a separate area from food supplies. Toxic cleaning materials and supplies will be identified, stored and used in such a manner as to not contaminate food. Each reach-in refrigerator/freezer used for the storage of perishable food will have a VersaTrak temperature monitoring system. Food will be prepared in a sanitary manner following HACCP Guidelines. Employees will thoroughly wash hands with soap and water before handling food and after sneezing, coughing, using handkerchiefs or using the toilet. Prepared food will be maintained at a temperature below 41 F or above 135F. Ground meat including hamburger patties will be cooked to an internal temperature of 155F. All kitchen areas will be cleaned during and after use. All kitchen areas will be maintained in a sanitary and orderly manner. A thorough cleaning of work surfaces, walls, floors, equipment, ceilings will be done on a regular or as needed basis Waste cans will be lined with plastic garbage bags and removed from the kitchen on a regular basis. Waste cans will be cleaned on a regular basis Menus: Cycle Menus are designed using standardized recipes in support of the VHA Healthy Diet meal guidelines. Cycle menus consist of at least a 3-week cycle pattern for facilities with a VA Community Living Center (CLC), domiciliary or residential care programs. Cycle menus less than 3 weeks may be used for acute medical or short-stay CLC residents. The minimum cycle for an acute care non-select menu is 3 days. All menus are planned to provide adequate variety and adhere to cultural and religious preferences as appropriate. Menus will meet essential nutrients requirements and adhere to diet prescriptions in accordance with Nutrition Care Manual-Access provided by VHA subscription. Appropriate therapeutic diets will be available for all meals based on the level of care provided at each facility. Facilities are encouraged to advance Veteran-centered cultural transformation and the Veteran Experience in food service operations by offering dining programs that provide veterans meal choices as well as festive special occasion meals. Facilities utilizing a broad selection room service menu and delivery model for meal service must create a non-select menu cycle for patients who do not order a room service meal in accordance VHA Healthy Diet meal guidelines. The VHA Healthy Diet (regular) and one therapeutic diet on the hospital menu cycle will be nutritionally analyzed at least once per year to assure nutritional guidelines are being met. Meal Hours: Meal service hours scheduling is implemented to meet Veteran-centered care, care coordination, and regulatory requirements. NFS sites publish a schedule of specific meal times to various meal service points within the medical facility. Meal hours and breaks for NFS employees are scheduled not to interfere with Veteran meal service.