Food Service Worker

Full Job Description

This Food Service Worker position is located within the Nutrition & Food Service at the Ralph H. Johnson VA Medical Center in Charleston, South Carolina.

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) Teamwork Technical Practices Use and Maintain Tools and Equipment 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:

Food Service Workers (FSW) follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. FSW can do all the duties of a lower grade worker.

FSW can 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 area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays.

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 Delivers meal trays to the patients' bedside, 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. Work Schedule: Variable shifts between 5:30am and 6:30pm, Monday through Friday. Includes some weekends and holidays.

Position Description Title/PD#: Food Service Worker /PD07297A Relocation/Recruitment Incentives: Authorized. 20% of salary paid at the conclusion of 1 year of service.

Physical Requirements: Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort.

They 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.

They 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.

They 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.