Food Service Worker

Full Job Description

This position is located at the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), Martinsburg, VA Medical Center, in the Nutrition and Food Service (N&FS) department.

The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production.

In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the admin. duties within those areas.

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.

Major Duties:

Major Duties: Food Preparations Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.

Follows menus, production sheets and recipes to prepare items in the quantity needed. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.

Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.

Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Slices meat items by hand confirming to specific size requirements or weight specifications.

Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.

Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Washes, peels and cuts fruits and vegetables by hand or machine.

Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.

Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times.

Attractively presents and garnishes food. Makes a variety of desserts such as cobblers, brownies, cookies and pastries.

Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items. Weighs, measures, assembles ingredients for regular and modified diets.

Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste.

Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures.

Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.

Gathers test data to assist management in making purchasing and menu pricing decisions.

Work Schedule: Thursday-Monday; Various shifts-5:00 am-1:30 pm Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity.

Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration units.

Performs work requiring light to moderate physical effort.

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.