Food Service Worker

Summary Wage Grade 4 Food Service Workers 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. Wage grade 4 workers can do all the duties of a lower grade worker - but also may help with making patient selections. Summary Wage Grade 4 Food Service Workers 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. Wage grade 4 workers can do all the duties of a lower grade worker - but also may help with making patient selections. Qualifications 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. 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 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 Other duties as assigned Work Schedule: 5 days a week 6:00 a.m to 2:30 p.m Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: Wage Grade 4 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 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. #J-18808-Ljbffr U.S. Department of Veterans Affairs