Food Service Worker - Ingredient Control

Summary

This position is in Nutrition and Food Service located at Central Alabama Veterans HealthCare Systems (CAVHCS). The Food Service Worker - Ingredient Controll independently perform duties that require proficiency in special procedures.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required - but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge - skills - and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element - which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices Experience refers to paid and unpaid experience - including volunteer work done through National Service programs (e.g. - Peace Corps - AmeriCorps) and other organizations (e.g. - professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies - knowledge - and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience - including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.

Duties

• MAJOR DUTIES: Set up assigned station on the tray line with the correct supplies and food items Maintaining refrigeration and storeroom area
• Organizing - stocking - and rotating stock in refrigeration and storeroom area Maintaining accurate inventory of all items stocked in the ingredient control area - refrigeration - and freezer Prepares inventory for ordering Uses HACCP guidelines when receiving and storing items Set up assigned station on the tray line with the correct supplies and food items Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates Break down and clean the station when assigned Set up dining room tables for service - place food and beverages on tables - and replenish items as necessary Return soiled trays and dishes to the dish room Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian Prepare beverages according to the number of servings required Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities Sort - wash - peel and cut cold foods using knives or other equipment Provide assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes Prepare uncooked food items - such as sandwich spread and salad dressings Operate and break down and clean all equipment assigned to food service and related areas Portion other food items into standard serving sizes using the proper utensils and specified dishware Make final check of diet trays assembled by lower grade workers for completeness - correct food temperatures Verify that food items on the tray are appropriate for the prescribed diet Identify obvious discrepancies between the prescribed diets and the food items designated by the menu Decide 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 Distributes menus and surveys to patients Provide patients with basic information about modified diets and the nutrition services that are available Follow directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques Determine the quantities of ingredients needed to prepare required yield Make conversions between the metric system to the standard system Sterilize equipment and sanitize work areas Work 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 Perform heavy-duty cleaning tasks throughout the food service and related areas Separate food waste and trash from dishes - glasses and silverware in the dish washing area Unload food/tray delivery carts Store sanitized dishes - glasses and silverware Scrape - soak - scour - and scrub cookware and utensils Move garbage cans when collecting and transferring trash from the work area to the disposal area Provide assistance to cooks in the food preparation area including assembling - labeling and arranging completed recipe items in preparation for use by cooks
• Use a computer terminal to record and retrieve recipe - menu and inventory data and to produce reports Other duties as assigned to meet the needs of the Medial Center Preferred Experience: Experience working in a hospital - nursing home - healthcare facility or school kitchen dining setting
• Work Schedule: Full-Time - Employee will be required to work rotating and split shift weekdays 4:45am - 1:15pm or 8:00am - 4:30pm with rotating weekends 6:00am - 2:30pm
• Work schedule to be determined based on the agency needs
• Position Description Title/PD#: Food Service Worker - Ingredient Control/PD99836S Physical Requirements: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• The work area is well-lighted but usually noisy from food service activities - and there is danger of slipping on floors where food or beverages have been dropped
• Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units.