Food Service Worker

Summary

Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations - such as food and beverage preparation - modified diets - computer proficiency - dishwashing - dry and refrigerated storage - and safety and sanitation. Workers can do all the duties of a lower grade worker - but also may help with making patient selections - thickening items and checking trays.

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 and responsibilities include - but are not limited to: 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 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 Prepare boxed/to go meals 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 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 Provide patients with basic information about modified diets and the nutrition services that are available Prepare individual and bulk nourishments and supplemental foods and beverages for patients Follow directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques Make conversions between the metric system to the standard system Take nourishment inventories - stocking using first in-first out procedures - replacing expired items Label and distribute individual nourishments 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 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 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 Work Schedule: Full time or Part time
• Work schedule will be determined upon selection
• Position Description Title/PD#: Food Service Worker/PD99836S 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
• 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: Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• Performs work requiring light to moderate physical
• 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
• Subject to continuous standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.