Total 48 customer service job vacancies in baileys crossroads virginia

The major duties and responsibilities include, but are not limited to:

• Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Uses general sanitation principles to safeguard food against spoilage and waste.
• Prevents contamination by cleaning equipment previously used for raw food.
• Prepares boxed/to go meals.
• Organizes work in a logical sequence.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Prepares beverages according to the number of servings required.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections

Major duties include but are not limited to the following:

• Set up assigned station with the correct supplies and food items;
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates;
• Break down and clean the station when assigned;
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Return soiled trays and dishes to the dish room;
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian;
• Prepare beverages according to the number of servings required;
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities;
• Sort, wash, peel and cut cold foods using knives or other equipment;
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepare uncooked food items, such as sandwich spread and salad dressings;
• Operate and break down and clean all equipment assigned to food service and related areas;
• Portion food items into standard serving sizes using the proper utensils and specified dishware;
• Prepare boxed/to go meals;
• Select and place correct items on patient trays;
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections;
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Decide what food items to serve for the most common diets;
• Perform heavy-duty cleaning tasks throughout the food service and related areas;
• Separate food waste, trash/recyclables from dishes, glasses and silverware;
• Unload food/tray delivery carts;
• Store sanitized dishes, glasses and silverware;
• Scrape, soak, scour, and scrub cookware and utensils;
• Move garbage cans when collecting and transferring trash from the work area to the disposal area; and
• Performs other directly related duties as assigned.

Sets up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages. Serves food cafeteria style. Breaks down and cleans area when meals are complete. Sets up dinning room tables for service, places food and beverages on tables, and replenishes items as necessary. Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls, pots and pans. Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans. May unload food from delivery trucks. Collects and transfers trash from work area to disposal area.

Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. Makes coffee, tea and other beverages.

Performs other related duties as assigned.



If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12609056

The physical worksite for this position is located in Alexandria, Virginia.This position is telework eligible per agency and business unit discretion/policy.

This position is located in the United States Patent and Trademark Office, Office of the Commissioner for Trademarks, Office of the Deputy Commissioner for Trademark Examination Policy.

This exciting opportunity with growth potential is for you if...

• You possess the knowledge to provide statistical analysis, mathematics, modeling/simulation, and/or other concepts.
• You have experience interpreting analytical outputs and designs data visualizations (e.g., dashboards) tailored to specific audiences.
• You thrive at collaborating with organizations data analytics teams to maintain a cohesive data strategy, practices, and policies.
• You're committed to utilizing knowledge of survey research methods for the evaluation, design, and analysis of survey data.

Performs all or a variety of the following duties, either regularly or on a rotating basis.

1. Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support of addition food services. Includes, but not limited to, preparation of hot items, sandwiches, fruits, vegetables, salads, other side dishes, and beverages. Requisitions needed food and non-food items from the Subsistence/ Supply Section in accordance with established policies and procedures. Prepares foods in accordance with forecasted demand or other established standards. Packages food in individual containers and stores food properly. Complies with HACCP procedures during food preparation, storage, and service, including documentation of proper food temperatures. Operates cash registers, changes printer paper for cash registers, and counts/verifies cash. Demonstrates professionalism through continued courtesy, customer service, and employee teamwork. Accounts for leftovers and complete cook worksheets, as appropriate. (60%)

2. Stocks, organizes, sets up, cleans, and maintains the work area prior to, during, and after scheduled hours of operation. Ensures equipment is properly sanitized and operational, and food and nonfood supplies are available. Properly stores unused food. Minimizes unnecessary waste of food and nonfood items. Markets and publicizes special meals or food items. (25%)

3. Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food, beverages, equipment, and supplies; and setting up and cleaning all necessary equipment. (10%)

4. Performs a variety of maintenance and cleaning duties in the dish room, pot and pan, and server areas. Manually or using mechanical equipment, washes heavy pots, pans, dishes, trays and service ware from the kitchen, dining room, catering functions and patient care units. Operates rotating tray return. Disassembles trays returned from dining areas. Disposes of waste IAW established safety and sanitation procedures. Loads dish machine and unloads clean dishes. Stores clean dishes and sanitized items in designated areas. Empties garbage disposal after each meal. Sets up and maintains proper manual dishwashing sinks IAW established procedures and temperatures. Cleans and sanitizes dish room, pot and pan areas to include countertops, tray return, dishwashing machine, dish rack, tray return, scrapping sinks, and pot and pan machines. Empties trash to trash Dumpster as needed. Mops dish room, kitchen and pot and pan area after each meal. Sets up and replenishes condiments, silverware, trays, glassware, plates, disposable plates and cups in server area. Replenishes disposable containers and plastic ware. Cleans up spills in the server. Sets up, serves food and breaks down cafeteria serving line. (5%)

Performs other duties as assigned.

• Prepares a limited variety of simple foods from prepared ingredients selecting correct amount of each ingredient.  Cooks and prepares a variety of grilled or fried food, placing prepared items on counters, steam tables and dining room tables.  Operates a variety of kitchen equipment, such as oven, grill, broiler, deep fat fryer, slicing machine, etc.  Assembles sandwiches and other food products according to specific guidelines and is aware of holding times/temperatures.   May be required to package prepared food for off-premise consumption.  May be required to serve food cafeteria-style to patrons or serve tables¿ family-style by placing dishes of food on tables and refilling as necessary.  May unload food from delivery trucks and move heavy garbage cans.   May operate cash register and be responsible for own change fund.  Counts and turns in change funds and daily receipts.  Cleans and maintains a neat and orderly work area. May assist in requisitioning food supplies from various sources.  Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates and stores leftovers according to established procedures.  Complies with fire, safety, sanitation and security regulations. Informs supervisor of equipment problems and other related items.
• May train new employees in food preparation, on job safety practices, operation of cash register and sanitation regulations regarding food storage and sanitation. 
• Provides World Class Customer Service with an emphasis on courtesy.  Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact.  Asks questions to determine, verify and solve problems.  Checks for satisfaction on the quality of goods and services.  Takes action to solve problems quickly.  Alerts the higher level supervisor, or proper point of contact for help when problems arise. 
• Adheres to safety regulations and standards.  Uses required safety equipment, and observes safe work procedures.  Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.
• Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. 
• Performs other related duties as required.

The physical worksite for this position is located in Alexandria, Virginia. This position is telework eligible per agency and business unit discretion/policy.

This position is located in the United States Patent and Trademark Office, Office of the Commissioner for Trademarks, Office of the Deputy Commissioner for Trademark Examination Policy.

This exciting opportunity with growth potential is for you if...

• You possess the knowledge to provide statistical analysis, mathematics, modeling/simulation, and/or other concepts.
• You have experience interpreting analytical outputs and designs data visualizations (e.g., dashboards) tailored to specific audiences.
• You thrive at collaborating with organizations data analytics teams to maintain a cohesive data strategy, practices, and policies.
• You're committed to utilizing knowledge of survey research methods for the evaluation, design, and analysis of survey data.

Cooks and prepares a variety of grilled or fried food, placing prepared items on counters, steam tables and dining room tables.  Operates a variety of kitchen equipment, such as oven, grill, broiler, deep fat fryer, slicing machine, etc.  Assembles sandwiches and other food products according to specific guidelines and is aware of holding times/temperatures.   May be required to package prepared food for off-premise consumption.  May be required to serve food cafeteria-style to patrons or serve tables¿ family-style by placing dishes of food on tables and refilling as necessary. 

May unload food from delivery trucks and move heavy garbage cans. 

• May operate cash register and be responsible for own change fund.  Counts and turns in change funds and daily receipts.  Cleans and maintains a neat and orderly work area.  May assist in requisitioning food supplies from various sources.  
• Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates and stores leftovers according to established procedures.  Complies with fire, safety, sanitation, and security regulations. 
• May train new employees in food preparation, on job safety practices, operation of cash register and sanitation regulations regarding food storage and sanitation. Cleans equipment in kitchen and dining areas.  
• Washes dishes, pots, pans, coffee urn, glasses, and flatware. 
• Operates mechanical dishwasher. Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.  
• May assist lower graded food service workers.
• Takes action to solve problems quickly.  Alerts the higher-level supervisor, or proper point of contact for help when problems arise. 
• Adheres to safety regulations and standards.  Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. 
• Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.
• Performs other related duties as required.

- Set up assigned station with the correct supplies and food items
- Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
- Break down and clean the station when assigned
- Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
- Return soiled trays and dishes to the dish room
- Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
- Prepare beverages according to the number of servings required
- Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
- Sort, wash, peel and cut cold foods using knives or other equipment
- Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
- Prepare uncooked food items, such as sandwich spread and salad dressings
- Operate and break down and clean all equipment assigned to food service and related areas
- Portion food items into standard serving sizes using the proper utensils and specified dishware
- Prepare boxed/to go meals
- Select and place correct items on patient trays
- Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections
- Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
- Decide what food items to serve for the most common diets
- Perform heavy-duty cleaning tasks throughout the food service and related areas
- Separate food waste, trash/recyclables from dishes, glasses and silverware
- Unload food/tray delivery carts
-Store sanitized dishes, glasses and silverware
- Scrape, soak, scour, and scrub cookware and utensils
- Move garbage cans when collecting and transferring trash from the work area to the disposal area
- Other duties as assigned to meet the needs of the Medical Center

Work Schedule: 20 hours per week
Position Description Title/PD#: Food Service Worker(part time)/PD99920A
Physical Requirements:perform 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 standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. 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.

Manages a complex, diversified and comprehensive food program for the inmates and staff of the institution.

Duties include several specialized programs and functions (satellite feeding, medical diets, vocational training, baking), and providing oversight to the religious diet program, each of which requires some differences in approach, methods or procedures; development of techniques and information to fit the work environment; and establishing procedures and policies to be followed.

Through subordinate supervisors, manages food preparation, ensuring compliance with the nutritional needs of inmates, and evaluating the quality and effectiveness of the services provided.

Requisitions all food supplies and equipment for the department and keeps records of receipts.

Member of the Budget and Planning Committee of the institution, manages the budget allotted for the Food Service Department operations; initiates and develops detailed estimates and requests funds required to operate the Food Service department.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until September 30, 2025 or until all positions are filled. The initial cut-off date for referral of eligible applications will be 30 November 2024, with subsequent cut-off dates every two weeks. Eligible applications received after that date will be referred at regular intervals or as additional vacancies occur on an as-needed basis until positions are filled.

VA offers a comprehensive total rewards package. VHA Physician Total Rewards.

Duties and responsibilities include, but are not limited to:

• The Section Chief is a leadership position that is responsible for all aspects of primary care delivery within the defined section, and supervision of staff. In conjunction with the Associate Chief and Chief of Primary Care, the Section Chief is responsible for:
• Planning, organizing, developing, implementing, controlling and refining comprehensive patient management/clinical support within clinic.
• Provides services, technical counsel, and leadership guidance necessary to section staff. to meet the care and treatment needs of patients within the clinic.
• Should be a forward-thinking physician who embraces primary care delivered via Patient Aligned Care Team (PACT) model.
• Maintaining records of meetings that include reports of conclusions, data recommendations, responsible person, actions taken, and an evaluation of effectiveness of actions taken as appropriate.
• Developing policies and procedures to assure effective management, ethics, safety, communication, and quality within the section and between Primary Care and other services as appropriate.
• Review at least annually privilege templates for each service and make recommendation to the Chief or Associate Chief as needed for modifications.
• Provides a full range of services including assessment and using the most appropriate techniques in providing quality care in their subspecialty.
• Perform appropriate evaluations, diagnosis and treatment of patients.
• Provide a full range of therapeutic interventions in units/programs in the Hampton VA Medical Center to which they are assigned and has clinical privileges to practice including diagnostic assessment, medication evaluation and management.
• Participates effectively in team meetings and treatment planning conferences and collaborates with multidisciplinary team members in a manner that enhances coordination of comprehensive patient care.

This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until September 30, 2025 or until all positions are filled. The initial cut-off date for referral of eligible applications will be 30 October 2024, with subsequent cut-off dates every two weeks. Eligible applications received after that date will be referred at regular intervals or as additional vacancies occur on an as-needed basis until positions are filled.

VA offers a comprehensive total rewards package. VHA Physician Total Rewards.

Major Duties and Responsibilities to include but not be limited to:

• The physiatrist should have or work towards developing knowledge and skills related to a recovery-oriented practice in chronic pain care based on biopsychosocial whole person approach.
• The physiatrist utilizes non-surgical treatment methods such as non-narcotic pain medications, controlled substances, non-pharmacological modalities and utilize whole health services. Experience with office-based injections such as joint injections, or ultrasound/EMG guided injections are preferred. The physiatrist will not be expected to perform advanced procedural interventions like epidural spinal injections, facet blocks, and spinal cord stimulator device implantations.
• As a staff physiatrist the physiatrist provides support to Section of Pain Medicine and other PM&RS clinics including PMRS physician consults, amputee clinic, brace clinic, Pain and Polytrauma programs. Responsibilities include providing patient care in the PMRS setting which includes the clinical outpatient area, and subacute, and the inpatient setting as needed.
• Responsible for providing the patient with risks, benefits and alternative treatments and securing the informed consent of the patient/family needed before conducting invasive procedures.
• Physiatrist evaluates the patient to assess any changes in the physical status and make recommendations for continue care as needed.
• Physiatrists are expected to be BLS certified.
• Work effectively with patients, families, co-workers, and other health care professionals treating them with respect and dignity.
• Complies with information security policy and procedures.
• Provide assessment physical and functional status of Veterans in the Physical Medicine and Pain clinics.
• Provide recommendations and work with the interdisciplinary team to coordinate care to provide optimal functioning, level of pain, and quality of life for Veterans.
• Ensure compliance with all legal and regulatory requirements.
• Assist with the performance of the Pain Management programs in the areas of consultation to the pain providers through regular interdisciplinary team meetings.
• Collaborates with the Coordinators of the Polytrauma/TBI, amputee, and SCI programs, providing coverage for these clinics when there is a need.

The AVSCM co-manages broad-based and multi-faceted programs under their assigned jurisdiction. The Veterans Service Center is comprised of administration technical and clerical staff members ranging in grades from GS-5 through GS-13. Revises and develops work methods to support division priorities.

Supervises the administration of work involving the development, examination, Adjustment, reconsideration, or authorization of the settlement of claims filed by veterans, their dependents and beneficiaries, as well as taking claims and assisting claimants in the preparation of claims, appeals or other documents.

Delegates authority to make decisions including determining basic eligibility for all VA programs. Monetary benefits are awarded for service-connected and nonservice connected disabilities, death compensation; including dependency and indemnity compensation, and death pension and burial accrued benefits for veterans dependents, and beneficiaries.

Provides technical guidance and direction in compensation and pension authorization, rating board benefits information, work-study and other activities related to veteran's benefits programs including outreach services to various consumer groups. Assists in the oversight of these programs and monitors their timelines and, comprehensive quality of workload.

Personally reviews and advises on the most difficult, complex and precedented cases including fraud, admissibility of evidence, conflict of laws, findings of fact of death after unexplained absence or nonrecovery of body, and contested claims involving insurance payments.
Approves cases involving clear and unmistakable error in which large sums of money may be involved, and develops points of issues in appeals, procures additional evidence, prepares appeals and conducts personal hearing prior to certification to the Board of Veterans' Appeals.

Makes an adjustment to workloads in order to guarantee accurate and quality products to veterans.

Provides leadership and direction to the Division and coordinates its activities with other divisions within the assigned Regional Office.
Collaborates with station management and other Division Chiefs in deciding on and/or coordinating work related changes affecting other division or units within the Division. Keeps station management informed of new concepts, internal Division changes, national changes affecting the programs and any proposed changes involving Division or program policies.

Ensures equal opportunities for all division employees and supports Equal Employment Opportunity (EEO) policy/goals.

Work Schedule: 8:00 a.m. - 4:30 p.m.
Compressed/Flexible: Not available
Telework: As determined by Station Policy
Virtual: This is not a virtual position.
Position Description/PD#: Supervisory Veterans Service Representative (AVSCM)#05055A
Relocation/Recruitment Incentive: Relocation expenses are authorized
Financial Disclosure Report: Selectee will be required to complete a Confidential Financial Disclosure Report, OGE-450, under 5 CFR2634.904(a) prior to entering on duty and annually thereafter.
This Position Is Approved for the Buyer Value Offer (BVO) Program. Please go to the website http://vaww.fscdirect.fsc.va.gov/pcs.asp to review the details of the BVO Program (BVO does not include buying a selectee's home).

Distributes and balances the workload among employees in accordance with established work flow or job specialization; assures the work of other employees is carried out by getting the work started, setting the pace, instructing and guiding food service workers in preparation of food items and monitoring the status and progress of work, making day to day adjustments in accordance with established priorities. Provides information on policies, procedures and directives; assures timely accomplishment of the assigned workload; insures there is sufficient work to keep everyone in the work crew busy. Estimates and reports on expected time of completion of work; maintains records and prepares production reports as requested. Prepares a variety of simple food and grill items. Makes beverages including urns of coffee. Operates cash register in accordance with applicable MCCS directives; prepares necessary documentation for cash funds accountability. Provides on-the-job training to new employees in accordance with established polices, procedures and directives. Resolves simple complaints and problems of employees and refers more difficult ones to supervisor; reports performance, progress and training needs of employees to supervisor. Responsible for cleanliness of equipment, appliances and the general work area. Responsible for goods received, direct deliveries and transfers. May distribute goods to activities. Completes Requisition and Issue's and related paperwork, verifying quantities. Makes suggestions to supervisor as requested concerning promotions, reassignment, recognition of outstanding performance and personnel needs. Ensures that security, sanitation, grooming and safety regulations are followed. May approve emergency leave or leave for a few hours in the absence of supervisor. May drive up to ¿ ton vehicle in performance of duties. Maintains a current Food Sanitation Training Certificate and a health card. Provides courteous, helpful service to patrons, co-worker or any individuals in any capacity that seeks service from any MCCS activity. Performs other related duties as assigned/required. 

PHYSICAL DEMANDS: Frequently lifts or moves utensil or containers weighing 20 pounds and occasionally up to 45 pounds. Frequently walks or stands in performance of duties. 

WORK ENVIRONMENT: Exposure to extreme temperatures due to steam and heat from cooking, dishwashing and walk-in refrigerator. Working areas are often uncomfortable, warm and noisy. Exposed to minor cuts, bruises, bums and scalds. Danger of slipping on floors which are wet, or where food or beverages have been dropped. 

Major duties and responsibilities include, but are not limited to:

• Independently manages a panel of patients with acute and chronic health conditions with an emphasis on health promotion and disease prevention using evidence-based practice.
• Develops and implements an individualized plan to achieve optimal population health and disease management.
• Demonstrates leadership and works collaboratively with the interdisciplinary team.
• Orders and interprets labs, tests, and diagnostic studies.
• Prescribes pharmacologic and non-pharmacologic interventions.
• Initiates referrals and consults to specialty services.
• Provides education to patients and their families.
• Assesses and adjusts the plan of care as needed to achieve optimal patient outcomes.