Total 46 health beauty fitness job vacancies in F&B / Tourism / Hospitality category in carson city nevada

IMPORTANT NOTICE: This is an open continuous announcement until September 30, 2025. Qualified applicants will be considered and referred as vacancies become available. This announcement may close without advanced notice.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

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.

Work Schedule: Full time or Part time; Work schedule will be determined upon selection.
Position Description Title/PD#: Food Service Worker/PD99921-S
Relocation/Recruitment Incentives: Not authorized
Critical Skills Incentive (CSI): Not approved
Pay: Competitive salary and regular salary increases When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade).
Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year) Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience.
Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child.
Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66.
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA.
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement).
Remote: This is not a remote position
Telework: Not available
Virtual: This is not a virtual position
Financial Disclosure Report: Not required

Physical Requirements: Wage Grade 4 Food Service Workers 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. 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.

WORKING CONDITIONS: Work is normally performed indoors with adequate heat, light, and ventilation. Some work may be performed outdoors where there may be exposed to varying degrees of heat and cold as well as inclement weather. PPE may be required in some circumstance as exposure to possible contagious diseases, blood and bloody secretion are inherent to this position. Care is required to avoid serious injuries (i.e., broken bones) when working on ladders, or when using 30-100-pound power equipment or handling hazardous materials.

IMPORTANT NOTICE: This is a temporary promotion, not to exceed 120 days. Employees will receive the pay and benefits associated with the promoted grade until the end of their term of service. This temporary promotion may be ended at any time prior to the 120 days. At the end of the temporary promotion, the employee will be returned to their previous position and associated pay/benefits.

Duties Include (but are not limited to):

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service.
• Responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Monitors/assures that proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed.
• Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
• Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties. Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center. Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically.
• Operates an effective working unit; Ensures subordinates complete their assigned tasks. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4.
• Uses work outlines to direct employees in making preparations for meal service. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time.
• Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used.
• Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Also provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays.
• Maintains inventory of food service supplies and equipment.
• Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures.
• Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Also responsible for supervising the tray assembly operation and for all aspects of sanitation.

Current Employees:

If you are a current employee, please apply via the internal career site by logging into your Workday Account and clicking the "Career" icon on your homepage.

Starting Pay Rate Range

to

(Determined by the knowledge, skills, and experience of the applicant.)

Job Summary

Monument Health offers competitive wages and benefits on qualifying positions. Some of those benefits can include:

*Supportive work culture

*Medical, Vision and Dental Coverage

*Retirement Plans, Health Savings Account, and Flexible Spending Account

*Instant pay is available for qualifying positions

*Paid Time Off Accrual Bank

*Opportunities for growth and advancement

*Tuition assistance/reimbursement

*Excellent pay differentials on qualifying positions (extra pay for working evening, nights or weekends)

*Flexible scheduling

Job Description

Essential Functions:

• Performs interventions, skills, and procedures consistent with accepted standards of surgical practice, policies and procedures in the surgical suite. These include, but are not limited to: preparing the Operating Room to include necessary supplies and equipment as indicated by the patient's status; providing appropriate safety and comfort measures to the patient; providing proper patient transfer and positioning; assuring maintenance of asepsis and sterile field; assuring well-being of patient including fluid balance and skin integrity; competency in equipment, supplies and their usage; investigating unfamiliar procedures, techniques, and medications; demonstrating organizational ability by using time, equipment, and personnel effectively; knowing and performing correct sterilization procedures; assuring minimal time loss between cases; utilizing physician preference cards.
• Handles unanticipated events and crisis situations in a professional manner. Is alert to potential problems and notifies appropriate individuals as necessary.
• Performs the technical procedures necessary for job responsibilities in a safe, effective, efficient, legal and professional manner. Is responsible for own education, personal growth and development. Takes timely action & appropriately plans for cases with consideration of individual needs.
• Utilizes organizational assets appropriately which includes supplies, equipment, time and property. Manages room and supplies to promote use of only items needed in case and questions waste.
• Establishes, maintains, and monitors the surgical environment to ensure that the potential for infection is reduced by proper sterilization, decontamination, and disinfection procedures.
• Willing to assist in other roles to keep costs down and quality high.
• Consistently performs appropriate counts per OR policy as evidenced by observation/chart review.
• Support the Institution by operating in an efficient and cost-effective manner while projecting a positive image to the community.
• Supports process improvement by addressing situations that are of concern and follows through with appropriate intervention.
• The Surgical Technologist ensures that all required elements are in place for efficient completion of any and all procedures.
• All other duties as assigned.

Additional Requirements

Required

Rapid City & Spearfish Markets:

Education - Associate in a Healthcare related field OR the following certification

Certification - Within 12-months of hire Surgical Technician Certificate from an accredited program

Rapid City Market CV Team:

Education - Associate in a Healthcare related field OR the following certification

Certification - Within 12-months of hire Surgical Technician Certificate from an accredited program

Work Experience - 2+ years cardiovascular experience

Preferred

Work Experience - 1+ years of Surgical Technologist Experience; 1+ years of Healthcare Experience

Certification - Certified Surgical Technologist (CST) - Association of Surgical Technologies (AST); or Certified Surgical Technologist (CST) - Nation Board of Surgical Technology and Surgical Assisting (NBSTSA); or Certified Surgical Technologist (CST) - National Center for Competency Testing (NCCT)

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Make a difference.  Every day.

Monument Health is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.