Food Service Worker

Food Service WorkerMajor duties and responsibilities include:Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food itemsServe food cafeteria style by placing uniform portions of food on customers'/patients' platesBreak down and clean assigned area when the meal is finished and return food to the kitchenSet up dining room tables for service, place food and beverages on tables, and replenish items as necessaryReturn soiled trays and dishes to the dish room after mealsDeliver meal trays to the patients' bedsidesBrew coffee according to the number of servings requiredAssemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizesMake cold sandwiches using prepared ingredients and pack box lunchesWork in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving lineSort, wash, peel and cut fresh fruits and vegetablesOperate and break down equipmentPerform heavy-duty cleaning tasks throughout the food service and related areas.Work Schedule: Employees may be assigned to either a 6:00 a.m.-2:30 p.m. shift or a 10:30 a.m.-7:00 p.m. shift. Based on departmental needs, staff will rotate and work a mix of both schedules. Weekend and holiday work is required. The weekend schedule follows a 2-out-of-3 rotation (employees work two weekends, then have the third weekend off).Position Description Title/PD#: Food Service Worker/ PD99921SPhysical Requirements: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination. Physical Effort: 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 size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. Working Conditions: 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.The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.