FOOD SUPPORT WORKER

Requisition No: 841134 

Agency: Veterans Affairs

Working Title: FOOD SUPPORT WORKER

 Pay Plan: Career Service

Position Number: 50455012 

Salary:  33,760.00 

Posting Closing Date: 11/20/2024 

Total Compensation Estimator Tool

Requisition # 841134

FOOD SUPPORT WORKER

FLORIDA DEPARTMENT OF VETERANS' AFFAIRS

Ardie R. Copa’s State Veterans’ Nursing Home

Port Saint Lucie, Saint Lucie County

Annual Salary: $33,760.00

Paid Bi-weekly: 

 

Excellent retirement package and optional deferred compensation plan. Health, vision, dental, ‎disability, and other supplemental insurance are available at reasonable premium rates. Paid vacation and ‎sick leave. Nine (9) paid holidays and personal day. Tuition waiver available for State Universities and ‎Community Colleges (up to 6 credits per semester).‎ Education and employment history must be verifiable. Please attach any credentials you claim (degrees, certifications, etc.) to your application.

 

***Other Food Support Worker positions, including OPS (temporary) positions and varied shifts may be filled in from this advertisement within six (6) months of the closing date** 

 

MINIMUM QUALIFICATIONS:

• Must be willing and able to work weekends and holidays as required.
• Must be willing and able to work overtime.
• Must be willing and able to lift 50 pounds.
• Must have basic computer skills.
• Must be able to communicate effectively in English; writing, speaking, reading & understanding.
• Must have excellent customer skills and interpersonal skills.
• Successful completion of the employment screening process to include, but not limited to, a national background investigation and drug test.‎

 

PREFERRED QUALIFICATIONS:

• Experience with food service in a cafeteria style setting.

 

PERFORMANCE STANDARDS AND EXPECTATIONS:

The incumbent will work under the supervision of the Food Service Director with direct supervision from the Food Production and Services Supervisor in the day-to-day food service operation.

• Responsible for compliance with state and facility safety procedures in the operation of production and cleaning of equipment.
• Responsible for ensuring that clean and sanitary conditions are maintained in all areas of the kitchen food preparation and serving lines; turn on and set temperature on grills, stoves, deep fryer, and broiler.
• Operate and maintain equipment used according to FDVA procedures.
• Responsible for estimating food requirements; preparation and cooking of all types of hot and cold food items according to menu and approved recipes.
• Cut and de-bone ham, poultry, and fish.
• Slice meat according to menu needs.
• Utilize leftover meat items.
• Place food items on serving lines and keep the serving li