Food Service Worker Leader

Full Job Description

This position is located in Nutrition Food Service at the Wilkes Barre VA Medical Center.

Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients, plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the supervisor.

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) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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.

Major Duties:

Major Duties: 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. 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.

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.

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.

Label and distribute individual nourishments. Sterilize equipment and sanitize work areas.

Work Schedule: 5 days a week including weekends and holiday- float position 11:30am to 8pm and 5am to 1:30pm based on needs of the service Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements: 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. May be required to work on ladders and news powered cleaning equipment.

Frequently lift or move objects waiting weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds. Working Conditions: Work is performed in the kitchen areas.

Steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and high humidity. Work area is well lighted and noise levels exist from food service activities.

Danger of slipping on floors where food or beverages have been dropped.

Regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering into walking refrigeration or freezing units.

Will be working under stress and pressure in order to meet established schedules with unforeseen circumstances and/or frequent interruptions in the normal production and services of food to patients.

Must be able to adjust work pace to meet fluctuating workload while demonstrating the ability to perform all required duties under pressure.