Food Service Worker

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 eligible 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.

This Food Service Worker position is located within the Nutrition and Food Services at the Bruce W Carter Department of VA Medical Hospital. 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 Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary; Delivers meal trays to the patients' bedsides; 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. Preferred Experience: Prefer past food service experience in a healthcare setting. Experience working on tray-line assembly. Experience with cook-serve operations. Knowledge of therapeutic and texture-modified diets. Work Schedule: Full Time, 5:00 a.m. - 1:30 p.m. (Variable tour of duty, including weekends and holidays to accommodate agency needs) Position Description Title/PD#: Food Service Worker/PD99920S Relocation/Recruitment Incentives: Not Authorized 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 cooking utensils and pushing heavy carts and trucks when unloading, storing, or delivering supplies. The work involves continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Workers may need to use ladders and 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 assistance from others.