Food Service Worker

Full Job Description

This position is located at Clement J. Zablocki VAMC in Milwaukee, WI. Food Service Workers at WG-04 independently perform duties that require proficiency in special procedures.

They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

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:

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.

Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary. Prepare beverages according to the number of servings required.

Sort, wash, peel ,and cut cold foods using knives or other equipment. Prepare boxed/to go meals.

Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures.

Provide patients with basic information about modified diets and the nutrition services that are available. Determine the quantities of ingredients needed to prepare required yield.

Sterilize equipment and sanitize work areas. Scrape, soak, scour, and scrub cookware and utensils. Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports.

Work Schedule: Variable, weekends and holidays as scheduled.

Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause 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.