Food Service Worker

Full Job Description

Wage Grade 3 Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations.

They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. Wage grade 3 workers can do all the duties of a lower grade worker.

They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, fry and refrigerated storage and receiving and the serving area.

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.

Physical Requirements: The work requires light to moderate physical effort with continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending.

Frequently lifts or moves objects weighing up to 40 pounds unassisted.

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.

May also be required to work on ladders and use powered cleaning equipment. Incumbent is required to push room service delivery and pick-up food carts.

Incumbent may lift objects weighing 50-100 pounds or more when covering Ingredient Control Room or Warehouse and push/pull carts with weighing up to 300 pounds.

Sweeps, vacuums and pot mops floors as required. Must be alert and cautious to avoid falls on wet floors, burns, scalds from hot food, equipment and chemicals, and cuts from knives.

Work Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably elevated temperatures and humidity.

The work area is well lighted but is usually noisy from food service activities, and there is danger of slipping on floors where food and beverages have been dropped.

The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units.

The employee is required to wear protective shoes and gloves, or other items required by food handing guides and personal protective equipment.

Must abide by personal hygiene standards and safe work procedures such as wearing hairnet, beard guard and clean uniform daily.

This position requires shift work and requires duty on weekends and holidays. Incumbent may be exposed to contagious diseases while working in a hospital setting. Major Duties:

The William S.

Middleton Memorial Veterans Hospital is committed to fostering and sustaining an environment which celebrates diversity, provides equitable opportunities for employment and promotion, and supports inclusiveness in our culture.

Together, we strive to create and maintain working and learning environments that promote professional growth and teamwork, and are inclusive, equitable and welcoming.

We embrace our differences as individuals and unite as a team toward a common goal: to serve our nation's Veterans.

The incumbent of this position is assigned to the Food Delivery Unit of Food Service Operations within Nutrition and Food Services (NFS).

The purpose of the position is to perform duties that require proficiency procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, food and beverage serving.

Major duties of the position include, but are not limited to: Receives meal orders Prepares cold food items prior to meal service Makes cold sandwiches to order and places on trays Prepares special feedings, nourishments for patients on liquid or supplemental feeding Labels and distributes individual nourishments to appropriate patients or nursing stations Assists higher graded cooks and/or independently prepares menu items that require little or no processing Follows recipes along with menu item preparation worksheets and verbal instructions in order to prepare foods and beverages Combines fruit and vegetable ingredients for salads, portions and assembles individual salads and desserts using correct dishware and portioning utensils Reports all system problems to Room Service Supervisors, Cook Supervisor or Supervisory Dietitian Maintains work area in an orderly and sanitary condition and prepares and stores food in accordance with proper sanitation standards Sweeps and mops floors, washes shelves, tables, sinks, equipment and work areas Displays diplomacy with peers, staff, patients and patient's families always Provides training to same or lower grade employees when assigned Work Schedule: 6A-230P, 1130A-8P, potential for

10-hour shifts Position Description Title/PD#: Food Service Worker/99920A