Food Service Worker

Full Job Description

The New Mexico VA Healthcare Network is hiring a Food Service Worker for the Nutrition and Food Service Line.

Responsibilities include food prep, modified diets, dishwashing, storage, and sanitation, requiring independent handling of specialized tasks and strong knowledge of service operations and computer use.

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: Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc.

(Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) 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:

Included but are not limited to: Sets up the assigned station on the tray line with the correct supplies and food items.

Serves food cafeteria-style by placing uniform portions of food on customers'/patients'/residents' plates. Breaks down and cleans the station when assigned.

Sets up dining room tables for service, places food and beverages on tables, and replenishes items as necessary. Returns soiled trays and dishes to the dish room.

Delivers meal trays to patients' bedsides and reports patients' comments and complaints to the supervisor or dietitian. Prepares beverages according to the number of servings required.

Prepares fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts in specified quantities.

Sorts, washes, peels, and cuts cold foods using knives or other equipment.

Provides assistance to cooks in the food preparation area, such as weighing, measuring, and assembling ingredients according to standardized recipes.

Prepares uncooked food items like sandwich spreads and salad dressings. Operates, breaks down, and cleans all equipment assigned to food service and related areas.

Portions other food items into standard serving sizes using proper utensils and specified dishware. Prepares boxed/to-go meals.

Makes final checks of diet trays assembled by lower-grade workers for completeness and correct food temperatures. Verifies that food items on the tray are appropriate for the prescribed diet.

Identifies obvious discrepancies between prescribed diets and the food items designated by the menu.

Decides what food items to serve for common diets when the diet card or tray ticket only specifies the type of diet. Distributes menus and surveys to patients.

Provides patients with basic information about modified diets and available nutrition services. Prepares individual and bulk nourishments, supplements, and beverages for patients.

Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings, following standardized recipes and sanitary techniques.

Determines ingredient quantities needed to prepare the required yield. Makes conversions between the metric system and the standard system.

Takes nourishment inventories, stocks using first-in, first-out procedures, and replaces expired items. Labels and distributes individual nourishments. Sterilizes equipment and sanitizes work areas.

Works in various kitchen areas such as food preparation, dish and pot washing, dry and refrigerated storage, receiving, and serving line.

Performs heavy-duty cleaning tasks throughout food service and related areas. Separates food waste and trash from dishes, glasses, and silverware in the dishwashing area.

Unloads food and tray delivery carts. Stores sanitized dishes, glasses, and silverware. Scrapes, soaks, scorws, and scrubs cookware and utensils.

Moves garbage cans when collecting and transferring trash from the work area to disposal. Assists cooks in food preparation by assembling, labeling, and arranging completed recipe items for use.

Uses a computer terminal to record and retrieve recipe, menu, and inventory data and produce reports. Performs other duties as assigned to meet the needs of the medical center.

Work Schedule: 6:00 AM - 2:30 PM or 11:00 AM - 7:30 PM; Shifts are variable to include weekends and holiday.

Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: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.

Are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment.

Frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.