Food Service Worker

Job Title

Food Service Worker

Duties

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Major duties and responsibilities include (but are not limited to):

• Employee is responsible for a full range of receiving, issuing, inventorying and storing duties in the Ingredient Control Room (ICR). Weighs, measures, counts out, arranges and labels ingredients required for standardized recipes for regular and modified diets.
• Transports items from ICR to food production and food service units.
• Returns excess items to ICR
• Maintains security of all storage areas.
• Maintains a daily inventory of freezer items. Prepares weekly inventories for produce, subsistence and supply items for ordering purposes. Performs physical inventory of all items at the end of the month.
• Stores items correctly, rotating stock to prevent spoilage.
• Checks-in deliveries for accuracy of quantity and quality of items received in the absence of the WG-6 Materials Handler.
• Utilizes a computer terminal to record and retrieve recipes, menus and inventory data as well as e-mail functions.
• Utilizes order sheets to issue food items to Nutrition and Food Services and other areas.
• Checks refrigerated delivery truck for cleanliness and proper temperatures. Records delivery truck temperature upon delivery.
• Sweeps and mops floors in ICR.
• Using appropriate sanitation and safety procedures, maintains a clean work area.
• Performs duties that require proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving.
• Makes final check of trays assembled by lower grade workers for accuracy and completeness, correct food temperature
• Uses a computer terminal to record and retrieve recipes, menu, and inventory data to produce print-outs of such information for various work units in the kitchen.
• As assigned, conducts surveys, collects and records data using manual and electronic methods.
• Assists lower grade employees and provides training on technical work matters. The supervisor spot checks work in progress to be sure that set procedures are being followed and that work will be accomplished according to a specific time schedule.
• Diet Communication Office a. Receives diet information from wards via computer and/or telephone b. Transcribes and maintains corrections, changes, menus, electronic cardex, meal tickets and/or electronic orders or requests. c. Affixes labels and other information, which includes patient name, date, and location of patient on individual patient tray delivery slip and supplemental feeding labels. d. Processes all other diet orders according to standard operating procedures. e. Notifies kitchen personnel promptly when special diets or special items are needed. f. Transfers all standing orders from the generated tray ticket to the select menu to ensure patient's tray is accurate as per patient's needs and/or food preferences. Standard, nonselect meals will be provided for patients who do not make meal selections.
• Performs other duties as assigned

Work Schedule: Various Days and Times to Include Weekends and Holidays

Position Description Title/PD#: Food Service Worker/PD04482A

Physical Requirements: Performs work requiring frequent lifting or moving objects weighing up to 50 pounds. With an assistive device, employee is required to push food trucks with weights up to 400 pounds. Performs work requiring frequent lifting or moving objects weighing up to 50 pounds. With an assistive device, employee is required to push food trucks with weights up to 400 pounds.

US Department of Veterans Affairs