What are the responsibilities and job description for the VVH Food Service Worker - Temporary position at State of Vermont?
Overview
The Nutritional Services Division at the Vermont Veterans' Home (VVH) is looking to hire part-time temporary Food Service Workers. Responsibilities include preparing food, setting up and breaking down dining areas, delivering meals to units, operating the food line, stocking supplies, washing dishes and cookware, and cleaning and sanitizing the kitchen.
We currently have temporary openings on two shifts: 6am to 2:30pm, and 11:30am to 8pm. Both positions require availability on weekends and holidays.
For more information about the Vermont Veterans' Home, please visit this site.
Who May Apply
This position, VVH Food Service Worker (#54920), is open to all State employees and external applicants. This is a temporary position. Temporary work is typically for variable hours and is not expected to be full-time. The State does not guarantee 40 hours of work per week.
If you would like more information about this position, please contact Paul Yerke at paul.yerke@vermont.gov.
Resumes will not be accepted via e-mail. You must apply online to be considered.
Any person who has had a charge of abuse, neglect or exploitation substantiated against them is not eligible under the Vermont Veterans' Home licensing requirements. Candidates, including current State employees seeking transfer, promotion, demotion, or persons exercising re-employment rights, must pass a fingerprint supported background investigation applicable to the position. Additionally, in accordance with Federal and State regulatory standards, Vermont and/or national criminal record checks, Office of Inspector General exclusion database checks, motor vehicle driving record checks, and adult and child abuse registry checks, as appropriate to the position under recruitment, will be conducted on candidates. Hiring managers will notify applicants who are in the final stage of the interview process of the fingerprinting and background check requirements, to which an applicant must agree to be deemed eligible for this position. Applicants will have the right to withdraw their applications before fingerprinting and/or a background investigation is conducted.
Environmental Factors
Work is performed in an institution kitchen during an assigned shift. Incumbents may deliver food carts to various dining areas. Hazards include work with utensils and equipment typically found in a commercial kitchen environment, which include but not limited to, electrical and gas-fueled equipment, ovens, and chemicals used in cleaning. Frequent exposure to hot food items, serving trays, and heated equipment; sharp knives and slicers; cold from walk-in refrigerators and freezers and confining work areas. Duties require and exposure to high heat and humidity. Direct interaction with residents is extensive, leading to potential exposure to infectious disease or physical injury.
Minimum Qualifications
No specific education or experience required.
Preferred Qualifications
Prior experience in an institutional or commercial kitchen or completion of a high school level culinary arts career preparation program.
Equal Opportunity Employer
The State of Vermont celebrates diversity, and is committed to providing an environment of mutual respect and meaningful inclusion that represents a variety of backgrounds, perspectives, and skills. The State does not discriminate in employment on the basis of race, color, religion or belief, national, social or ethnic origin, sex (including pregnancy), age, physical, mental or sensory disability, HIV Status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, past or present military service, membership in an employee organization, family medical history or genetic information, or family or parental status. The State's employment decisions are merit-based. Retaliatory adverse employment actions by the State are forbidden.
The Nutritional Services Division at the Vermont Veterans' Home (VVH) is looking to hire part-time temporary Food Service Workers. Responsibilities include preparing food, setting up and breaking down dining areas, delivering meals to units, operating the food line, stocking supplies, washing dishes and cookware, and cleaning and sanitizing the kitchen.
We currently have temporary openings on two shifts: 6am to 2:30pm, and 11:30am to 8pm. Both positions require availability on weekends and holidays.
For more information about the Vermont Veterans' Home, please visit this site.
Who May Apply
This position, VVH Food Service Worker (#54920), is open to all State employees and external applicants. This is a temporary position. Temporary work is typically for variable hours and is not expected to be full-time. The State does not guarantee 40 hours of work per week.
If you would like more information about this position, please contact Paul Yerke at paul.yerke@vermont.gov.
Resumes will not be accepted via e-mail. You must apply online to be considered.
Any person who has had a charge of abuse, neglect or exploitation substantiated against them is not eligible under the Vermont Veterans' Home licensing requirements. Candidates, including current State employees seeking transfer, promotion, demotion, or persons exercising re-employment rights, must pass a fingerprint supported background investigation applicable to the position. Additionally, in accordance with Federal and State regulatory standards, Vermont and/or national criminal record checks, Office of Inspector General exclusion database checks, motor vehicle driving record checks, and adult and child abuse registry checks, as appropriate to the position under recruitment, will be conducted on candidates. Hiring managers will notify applicants who are in the final stage of the interview process of the fingerprinting and background check requirements, to which an applicant must agree to be deemed eligible for this position. Applicants will have the right to withdraw their applications before fingerprinting and/or a background investigation is conducted.
Environmental Factors
Work is performed in an institution kitchen during an assigned shift. Incumbents may deliver food carts to various dining areas. Hazards include work with utensils and equipment typically found in a commercial kitchen environment, which include but not limited to, electrical and gas-fueled equipment, ovens, and chemicals used in cleaning. Frequent exposure to hot food items, serving trays, and heated equipment; sharp knives and slicers; cold from walk-in refrigerators and freezers and confining work areas. Duties require and exposure to high heat and humidity. Direct interaction with residents is extensive, leading to potential exposure to infectious disease or physical injury.
Minimum Qualifications
No specific education or experience required.
Preferred Qualifications
Prior experience in an institutional or commercial kitchen or completion of a high school level culinary arts career preparation program.
Equal Opportunity Employer
The State of Vermont celebrates diversity, and is committed to providing an environment of mutual respect and meaningful inclusion that represents a variety of backgrounds, perspectives, and skills. The State does not discriminate in employment on the basis of race, color, religion or belief, national, social or ethnic origin, sex (including pregnancy), age, physical, mental or sensory disability, HIV Status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, past or present military service, membership in an employee organization, family medical history or genetic information, or family or parental status. The State's employment decisions are merit-based. Retaliatory adverse employment actions by the State are forbidden.