Total 10 health beauty fitness job vacancies in F&B / Tourism / Hospitality category in Charleston, South Carolina

Major duties include, but are not limited to:

• Plans, coordinates, and supervises hospital housekeeping functions such as environmental sanitation, laundry/linen/uniform operations, interior/exterior integrated pest control management program, non-critical Reusable Medical Equipment (RME) program, waste management and reduction program, bed services program to include Bed Management Service (BMS) program, and Interior Design Program.
• Serves as the medical facility's sanitation expert and, in this capacity, provides technical advice to senior leadership.
• Develops standards for the handling of highly contagious bio-hazardous waste to assure the facility complies with local, state, and federal regulations.
• Develop technical procedures and standards that create and preserve a clean, sanitary, and aesthetic environment for patient and staff.
• Provides specialized training concerning the handling of contaminated and non-contaminated linen and waste, as wells as the use and upkeep of EMS equipment to ensure adherence to establish standards, procedures, and instructions.
• Responsible for maintaining sanitation including waste management, pest control, and document destruction, for a total of 965,000 net cleanable square feet of space.
• Develops standards for the handling of highly contagious bio-hazardous waste to assure the medical center complies with local, state, and federal regulations.
• Serves as the Textile Care Officer (TCO) for the facility.
• Responsible for writing/establishing policies and procedures and for insuring laundry/linen/uniform losses and production costs stay within the nationally set goals.
• Responsible for the proper disposal of regulated medical waste (RMW) at VA BHHCS, to include writing policies and procedures, planning, organizing, directing, controlling, and evaluating the effectiveness of the program.
• Assigns work to subordinates based on priorities, selective consideration of the difficulty and requirements of assignments and the capabilities of employees.
• Develops performance standards and evaluates work performance of subordinates.
• Responsible for writing the specifications for contract work, administering the contract, and certifying that the work has been completed according to the specifications.
• Performs other duties as assigned

The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned

• Provides a channel through which patients and Tribal Officials can seek solutions to problems, concerns and unfulfilled needs.
• Receives and documents complaints/grievances from patients and Tribal officials regarding hospital care and other services.
• Coordinates and works with Tribal Health Administration on initiatives regarding healthcare services.
• Ensures patients are aware of their rights, distributing and explaining the provisions of the "Patient Bill of Rights" and supporting their interests if violations of those principles occur.
• Recommends modifications of hospital practices and policies that may be associated with repeated patient concerns.
  

The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.

Major duties and responsibilities include:

• Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items
• Follows menus, production sheets, and recipes to prepare items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling
• Slices meat items by hand, confirming to specific size requirements or weight specifications
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking
• several items with different cooking times
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates industrial dish machine
• Performs other related duties

• Provides a channel through which patients and Tribal Officials can seek solutions to problems, concerns and unfulfilled needs.
• Receives and documents complaints/grievances from patients and Tribal officials regarding hospital care and other services.
• Coordinates and works with Tribal Health Administration on initiatives regarding healthcare services.
• Ensures patients are aware of their rights, distributing and explaining the provisions of the "Patient Bill of Rights" and supporting their interests if violations of those principles occur.
• Recommends modifications of hospital practices and policies that may be associated with repeated patient concerns.

You will render expert contract pre-award and post award expertise to all administrative and clinical services within the medical center and supported catchment area. Duties include, but may not be limited to the following:

• Develops procedures, policies, and supporting artifacts to ensure procurement activities are consistent with Federal Acquisition Regulations (FAR), VA Acquisitions Regulations (VAAR) and other federal procurement laws and regulations;
• Conducts analyses and recommends courses of actions to ensure that vision clinical and administrative service requirements have addressed considerations such as construction, budgeting, supporting manpower and other factors;
• Provides training to the facility Contracting Officers on procurement policies and new processes and procedures related to procurement;
• Establishes, expedites and reviews consolidation of all procurement packages including unique, emergent and complex requirements to meet timely and technical needs of assigned acquisitions;
• Develops and conducts presentations/recommendations to leadership and other stakeholders to explain regulations and procedures;
• Negotiates performance requirements among multiple sites and service lines in order to obtain agreement, standardize enterprise equipment, supply and/or service requirements in support of strategic acquisition plans;
• Establishes and maintains controls to ensure that contracts are executed in accordance with terms;
• Advises on all phases of negotiation with the contract specialist/contracting officer for contract modifications, change orders, supplemental agreements and delivery order processes including requirements, definition, justification and approval for service contract extension, method of contracting, evaluation of proposals and all phases of contract administration; and
• Monitors quality assurance surveillance plans to ensure that contracted services meet the expectations and needs of the facility.

The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments require advanced culinary knowledge and judgment. The work of this position is involved in the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. The work of
this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

Major duties include but not limited to:

• Set up tray lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to the patients' bedsides.

Major duties and responsibilities include:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval
• Takes corrective action for any problems that might arise on the floors pertaining to food service
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas
• Prepares performance ratings/competencies for all employees under their direct supervision
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets
• Maintains inventory of food service supplies and equipment
• Conducts quality assurance monitors and sanitation reviews
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team
• Performs other related duties as assigned