Total 50 customer service job vacancies in saint petersburg florida

• Serves as a hotel customer service agent at a hospitality property with full responsibility for duties related and adjacent to the guest service cycle for front office operations.
• Serves as the hotel representative welcoming and interacting with guests, internal and external customers, and other visitors.
• Responsible for executing all processes and policies associated with reservations, room assignments, efficient check in and out of guests, identification and entitlements verification, payment processing and guest room key provision and control.
• Posts charges and payments on guest folios and responsible for the accountability and safekeeping of any assigned change fund.
• Maintains and updates notes and logs of all activities, and reports to management discrepancies and performance outcomes.
• Exercises independent judgement to resolve guest complaints as appropriate, maintains daily logs, updates frequently asked questions, and advises supervisor or work leader of more serious and non-routine concerns for resolution.
• Performs duties normally associated with front office operations as desk clerk, telephone services, reservations, luggage storage, lost & found, accountability reports, parking assistance and security for the hotel operation.
• Maintains the general cleanliness and appearance of the lobby, breakfast area, common areas, and furniture to ensure overall guest comfort.
• Provides communication assistance in medical and fire emergencies and may serve as primary point of contact during such emergencies.

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility.

This Food Service Worker position is located within the Nutrition & Food Service at the West Palm Beach VA Medical Center.

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
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• 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, 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;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Major duties for the Food Service Worker Supervisor include, but are not limited to:

• 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.

• Performs tasks with several steps or sequence of tasks such as: set up food service counters, steam tables, dining room tables, and side services stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.
• Serves food cafeteria-style to diners.
• Serves tables family-style by placing dishes of food on tables and refilling as necessary.
• Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.
• Makes a variety of fruit and vegetables salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.
• Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.
• Makes simple sandwiches.
• Packs box lunches.
• 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 unload food from delivery trucks and move heavy garbage cans.
• May operate cash register and be responsible for own change fund.
• Performs other related duties as required.

Duties include but not limited to:

The Chief Nurse, Acute Care provides executive oversight for daily clinical and administrative operations with supervision of the Nurse Managers over the following areas: Inpatient Case Management, STAT Team, Centralized Telemetry office, Medical/Surgical units, Intensive Care units, and Progressive Care unit. Collaborates across care disciplines to assess, design, plan, implement and evaluate interdisciplinary programs within the service and medical center.

The Chief Nurse, Acute Care provides senior leadership within nursing, as directed by the Associate Director for Patient Care Services (ADPCS) and/or the Deputy Associate Director for Patient Care Services (DADPCS). They are responsible for the practice of nursing 24/7 and ensuring compliance with policies and procedures, standards of patient care, treatment, and services, nursing practice standards, staffing plans, functional statements, and standards to measure, assess, and improve patient outcomes. The incumbent appropriately delegates activities to services assigned to them under their purview. Ensures a competency process is in place to evaluate individual practice, as well as a review process for annual performance ratings.

The Chief Nurse, Acute Care supports the integration and collaboration of nursing with other professional disciplines and functional areas in the mutual achievement of patient-centered and organizational goals. They champion a High-Reliability Organization (HRO) with a culture of safety founded on a systems approach to developing evidence-based healthcare solutions based on prevention, not punishment, with collective mindfulness.
Preferred Qualifications:

• DNP Preferred
• Demonstrated knowledge of staffing methodology
• Demonstrated knowledge of regulatory bodies and compliance standards
• Demonstrated experience with TJC Awareness of nurse sensitive indicators and evidence of outcome metrics
• Experience developing and leading strategic initiatives
• Progressive Leadership experience with demonstrated high quality outcomes
• Prior Acute Care experience.
• The successful candidate will have highly developed interpersonal skills with the ability for intradisciplinary collaboration

Duties listed but are not limited to:

• Inpatient Staff Registered Nurse (RN) is responsible and accountable for individual nursing practice and determines the appropriate delegation of tasks consistent with the nurse's obligation to provide optimal care.
• The focus is on individual growth and development in practice with increased levels of self-direction.
• Ability to formulate a plan of care based on nursing assessments.
• Seeks guidance in how to improve care provided to patients and families.
• Delegates elements of care to the appropriate individual based upon assessed needs, condition, and safety of the patient.
• The nurse brings principles and theory with limited application of critical thinking skills.
• Responsible for participating in activities supporting nursing excellence, quality improvement and unit based and/or organizational level Shared Governance councils.
• Accountable for utilizing clinical expertise and evidence-based practice to find innovative approaches to address concerns to improve the quality of care provided to our veterans.
• The incumbent may be required to travel to alternate facilities/sites within the Tampa VA Hospital and Clinics catchment area to provide patient care via cross-coverage or reassignments.

Major duties include:

• Performs a variety of analytical activities to evaluate, develop, advise, and promote improvement in station managerial and personnel policies, practices, methods, procedures, and organizational structures. Researches, provides interpretation, information, and advice on policies and procedures to the VSCM and AVSCM. Analyzes and evaluates administrative internal control systems to assess compliance with agency directives and effectiveness in identifying possible fraud, waste, or mismanagement.
• Participates in discussions, meetings, conferences and conference calls with agency administrators, senior subject matter and technical personnel, and other federal agency officials to secure and provide information, to investigate facts; present conclusions, recommendations, and alternatives; obtain concurrence; develop alternate courses of actions; and mutually resolve problems.
• Advises management of unique conditions and issues which affect administrative activities and provides guidance on interpretation and implementation of new and revised legislation, policies, regulations, and procedures.
• Serves as a liaison between VBA District Offices and the RO, coordinating and facilitating initiatives that require team cooperation and action.
• Handles correspondence and is privy to sensitive employee and labor relations issues such as local negotiations, grievance responses, and disciplinary/performance action drafts and files. Acts with extreme confidentiality and discretion when dealing with highly sensitive employee and labor relation matters for example, disciplinary actions and management strategy in negotiations with labor.
• Provides local advice and prepares memos for the VSMC regarding labor management issues, master agreement discrepancies and management's position on such issues such as changes in working conditions or conditions of employment within the Regional Office. Keeps all records and timetables concerning Master Agreement matters for the Veteran Service Center.
• Regularly apprises the VSCM and AVSCM(s) of initiative status and recommends when intervention is necessary, providing sound advice and guidance to station management in achieving the RO's objectives.
• Studies areas requiring new or substantially modified work methods, procedures and systems necessitated by changes in mission, staffing levels to improve productivity, quality, and timeliness. Incumbent must have knowledge of all aspects of Regional Office (RO) management, enough to advise the VSCM, AVSCMs, and other station leadership on operations and serves as a consultant. Coordinates and prepares responses to Central Office requests for Field Station input such as workload projections, equipment requirements, staffing needs, and suggested improvements to procedures.
• Assists with plans and schedules for ongoing production-oriented work on a quarterly and annual basis and directs assignments of similar duration. Adjusts staffing levels or work procedures within the organizational unit to accommodate resource allocation decisions made at higher echelons. Justifies the purchase of supplies and new equipment. Improves work methods and procedures used to produce work products. Oversees the development of technical data, estimates, statistics, suggestions, and other information useful to higher level managers in determining which goals and objectives to emphasize. Decides the methodologies to use in achieving work goals and objectives, and in determining other management strategies.
• Develops local policy statements implementing VBA directives in such areas as training and systemic analyses of operations. In addition, monitors, interprets, and analyzes data available through management information systems to validate correct reporting to uncover problem areas and to recommend improvements in managerial effectiveness. Analyzes projected workloads to ensure consideration of program assumptions, consistency with local conditions and realistic conversion into staffing requirements. Manages the administrative operations of the VSC front office.

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.

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.

Lead duties and responsibilities include (but not limited to):

• Leads the activities of the production and service areas
• Reviews daily work assignments and makes adjustments accordingly
• Communicates instructions and information to employees concerning work to be accomplished
• Relays any problems and/or events to supervisors and managers
• Provides on the job training to lower graded food service workers and documents training
• Completes safety and sanitation inspection checks
• Ensures food production and service areas are properly set up
• Performs final check of trays for proper temperature and accuracy as indicated on tray ticket
• Observes work performance of employees and provides feedback to supervisors
• Participates in performance improvement programs and documents quality improvement data
• Performs other related duties as assigned.

• Sets up tray line station with correct supplies and food items
• Serves food, cafeteria style
• Breaks down and cleans assigned station
• Sets up dining room tables for service
• Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian
• Prepares individual and bulk nourishments and supplemental foods/beverages
• Determines the quantities of ingredients needed
• Makes conversions between the metric system to standard system
• Performs heavy duty cleaning tasks throughout food service areas
• Provides assistance to cooks in the food preparation areas
• Performs other related duties as assigned.

Rehabilitation services assist patients to obtain their maximum level on independence and improving their quality of life. Assesses, plans, implements, and evaluates care based on age-specific components. Registered nurses on Rehab-3 provide nursing care to Veterans and active-duty personnel. Rehab-3 nurses provide care to post-surgical and non-surgical patients with orthopedic surgeries, laminectomies, debility, and stroke. The unit also supports the Chronic Pain Rehabilitation Program supporting patients tapering off opioids, and supporting them in various programs supporting healthy lifestyles.

Duties listed but are not limited to:

• Individual nursing practice and determines the appropriate delegation of tasks consistent with the nurse's obligation to provide optimal care.
• The focus is on individual growth and development in practice with increased levels of self-direction.
• Ability to formulate a plan of care based on nursing assessments.
• Seeks guidance in how to improve care provided to patients and families.
• Delegates elements of care to the appropriate individual based upon assessed needs, condition, and safety of the patient.
• The nurse brings principles and theory with limited application of critical thinking skills.
• Responsible for participating in activities supporting nursing excellence, quality improvement and unit based and/or organizational level Shared Governance councils.
• Accountable for utilizing clinical expertise and evidence-based practice to find innovative approaches to address concerns to improve the quality care provided to our veterans.
• The incumbent may be required to travel to alternate facilities/sites within the Tampa VA Hospital and Clinics catchment area to provide patient care via cross coverage or reassignments.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

This full-time position is the DACOS DIS (MD or DO) will cover both campuses John Cochran and Jefferson Barracks, with both clinical and administrative roles. As a leader of DIS, the DACOS DIS shares responsibility for the overall operation of DIS with the ACOS DIS and works under the direction of the ACOS DIS. The mission of DIS is to provide a continuum of quality radiology care to our Veterans. He/she shares the oversight of the clinical and administrative aspects of DIS with the ACOS DIS including budget and fiscal management, human resource management, strategic planning, and program development, assuring that the clinical and administrative functions are integrated to provide optimum utilization of the available resources. He/she ensures the quality and timeliness of the services provided, customer satisfaction, as well as compliance with standards of accrediting bodies such as the Joint Commission and the Inspector General's Combined Assessment Program. He/she ensures appropriate use of available resources and is responsible for inspiring, motivating, and guiding DIS staff in achieving the strategic goals and plans of the service. He/she collaborates with other ACOSs, DACOSs, and program managers, in fulfilling his/her responsibilities.

The DACOS DIS will also function as a radiology doctor. He/she will be responsible for the overall medical care of patients with conditions requiring diagnostic and therapeutic imaging treatments to include consultative, prescriptive, and ordering authority in both the outpatient and inpatient settings within VA St. Louis Health Care System (VASTLHCS). He/she is to ensure the quality and timeliness of the services provided and collaborate with referring providers.

Recruitment Incentive (Sign-on Bonus): Certain locations are deemed as 'Hard to Fill' and 'may' offer Recruitment Incentives, but such an Incentive is not guaranteed.

Permanent Change of Station (Relocation Assistance): Certain locations are deemed as 'Hard to Fill' and 'may' offer Recruitment Incentives, but such an Incentive is not guaranteed.

Pay: Competitive salary, annual performance bonus, regular salary increases

Paid Time Off: 50-55 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year and possible 5 day paid absence for CME)

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)Licensure: 1 full and unrestricted license from any US State or territory

CME: Possible $1,000 per year reimbursement (must be full-time with board certification)

Malpractice: Free liability protection with tail coverage provided

Contract: No Physician Employment Contract and no significant restriction on moonlighting

Work Schedule: Monday-Friday day with varying shifts, on-Call rotation is required; Holidays, and Weekends as needed.

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Major Duties Include:

• Operate trucks and various types of heavy equipment including but not limited to; loaders and skid steers, dump trucks, garbage and sewer pumper trucks. Perform preventative maintenance and minor repairs on trucks and equipment.
• Perform variety of physical work like; flagging, digging, painting, sweeping, sign repair, road stripping, use of oil and water based emulsions and clearing vegetation, related to road maintenance.
• 95% of work is performed outdoors in mountainous terrain, in adverse and severe weather, in low visibility, and often without direct supervision.

• Plant, cultivate, and inoculate plants with diverse plant pathogens.
• Maintain, calibrate, or modify equipment for test and evaluation procedures.
• Collect, prepare, evaluate, or analyze plant and plant pathogen samples.
• Perform plant disease surveys.