Food Service Worker (Concierge)

Quick Facts

• Role: Food Service Worker (Concierge)

• Focus: Customer service, dietary software management, quality assurance, inventory control, and daily food service operations

Description

Serve as the primary point of contact for patients, guests, and staff while supporting daily food service operations. Use COMPUTRITION, VISTA, and related systems to enter and manage patient meal orders and dietary information in compliance with prescribed diets. Assemble and verify trays for accuracy and quality, maintain sanitation standards, and support inventory and quality improvement activities.

Responsibilities

• Patient & Customer Service: Answer inquiries, assist with menu selections, resolve meal-related concerns, and escalate issues as needed.

• Patient Dietary Education & Meal Management: Provide basic guidance on modified diets and ensure meal selections comply with prescribed diet orders and policies; refer complex dietary questions to clinical staff.

• Dietary Software & Patient Information Management: Enter, update, and verify patient meal orders and dietary information; maintain accuracy during system outages.

• Patient Meal Preparation & Quality Assurance: Assemble and inspect trays for accuracy, temperature, completeness, and presentation; support meal delivery and cart retrieval.

• Inventory, Records & Quality Improvement: Maintain inventory, menu, and quality records; monitor supplies; report service concerns; participate in satisfaction surveys and quality improvement activities.

• Food Service Operations & Staff Training: Assist with food preparation, dishwashing, cleaning, and equipment operation; maintain organized work areas; train new associates; perform assigned kitchen/VCS/NFS/concierge duties.

• Additional Responsibilities & Flexibility: Perform and adapt to additional responsibilities as needed.

Benefits

A career with the U.S. government includes a comprehensive benefits package. Eligibility depends on the type of position held (full-time, part-time, or intermittent).

Requirements

• Complete a 1-year trial period with evaluation of fitness and whether continued employment advances the public interest.

• Selectively register for males born after 12/31/1959 (Selective Service).

• Pass a background/security investigation.

• Obtain/hold ServSafe certification (required, or within 90 days of hire).

• Maintain a current, valid REAL ID to work with the Veterans Canteen Service.

Qualifications

• Knowledge of regular and modified therapeutic diets (renal, cardiac, diabetic, dysphagia, fluid-restricted) and ability to select appropriate foods and portions.

• Ability to answer routine dietary questions and refer complex concerns to clinical personnel.

• Proficiency in VISTA, COMPUTRITION, and related technology for entering, updating, retrieving, and processing patient meal information and generating reports.

• Ability to protect patient and employee information in accordance with confidentiality requirements.

• Knowledge of tray line setup, meal assembly/distribution/pickup, including nourishment and tube feeding procedures; ability to follow sanitation and infection control standards.

• Professional, courteous communication with patients, guests, clinical staff, and coworkers.

• Ability to prioritize tasks, perform basic calculations, maintain accurate records, work independently, and adapt to changing priorities while meeting deadlines.