Food Service Worker

Full Job Description

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration at Perry Point, Maryland.

The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.

Incumbent will lead and perform duties associated with the food service industry. 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.

OUR MISSION: To fulfill President Lincoln's promise to care for those who have served in our nation's military and for their families, caregivers, and survivors.

How would you like to become a part of a team providing compassionate care to Veterans? The VA has adopted Core Values and Characteristics that apply universally across the Department.

The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries.

The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE"). As a VA professional, your opportunities are endless.

With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.

Whole Health is an approach to health care that empowers and equips people to take charge of their health and well-being and live their life to the fullest.

The VA is committed to Whole Health and values Veteran and Employee health and wellbeing.

As a VA employee, you will practice Whole Health in an environment that supports personalized and proactive care.

Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and humidity.

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

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

May be unknowingly exposed to patients who have contagious disease. DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (5 CFR 337.201) for this occupation. Major Duties:

Major Duties: Food Service Worker: (Not an inclusive list) 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 Break down and clean the station when assigned Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary Return soiled trays and dishes to the dish room Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian 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 Sort, wash, peel and cut cold foods using knives or other equipment Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes Prepare uncooked food items, such as sandwich spread and salad dressings Operate and break down and clean all equipment assigned to food service and related areas Portion other food items into standard serving sizes using the proper utensils and specified dishware Prepare boxed/to go meals 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 Identify obvious discrepancies between the prescribed diets and the food items designated by the menu Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for Leader Duties: (Not an inclusive list) Communicates instructions and information about getting work started and accomplished to other employees Communicates with supervisors, managers and employees about problems and events, and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers.

Maintains a current knowledge, and answers questions of other workers on procedures, policies, written instructions, and other directives. Leads the activities of the production and service areas.

Leads food production activities in the absence of a Supervisor or Food Production Manager.

May work along with employees so that proper work methods are demonstrated, and the pace of the work can be established and sustained.

Adheres to facility customer service standards with all staff and patient interactions.

In the absence of a Supervisor, follows up on patient feedback as needed, to assure high quality patient/customer service is maintained.

Provides on the job training to lower graded food service workers and documents training provided.

Completes safety and sanitation inspection check lists of the food service and food production areas, documents problems, and initiates action to resolve them.

This includes advising and communicating to employees' instructions for accomplishing corrective actions.

Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary so that work coverage is provided, and employees are kept busy and productive.

This involves setting priorities, possessing the knowledge about the number and types of employees needed, and knowledge about the materials and equipment required.

Assigns tasks to individual members of the group(s) of employees.

Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures (SOP's), quality, and deadlines.

Ensures that the food production and service areas are properly set up with all food and/or supplies in a timely manner to avoid delays in service. Work Schedule: Six week rotating cycle.

Same rotating days to include weekends and holidays.

Position Description Title/PD#: Food Service Worker/PD99919S Physical Requirements: The work performed requires some light to 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 sitting, standing, 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 assistance of others.