Food Service Worker

Food Service Worker

Duties include but are limited to:

• Set up assigned station on the tray line with the correct supplies and food items
• Portion other food items into standard serving sizes using the proper utensils and specified dishware
• Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for
• Provide patients with basic information about modified diets and the nutrition services that are available
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
• Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• 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
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and the serving line
• Perform heavy-duty cleaning tasks throughout the food service and related areas
• Label and distribute individual nourishments
• Sterilize equipment and sanitize work areas
• Performing other duties as assigned.

Work Schedule: 5:30 am - 2 pm, Monday-Friday with rotating weekends and holidays

Position Description Title/PD#: Food Service Worker/PD99836S

Physical Requirements: Food service workers at this grade level perform work requiring light to moderate physical effort. 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 9 kilograms (20 pounds) unassisted (e.g., pushing small carts of dirty dishes) and occasionally lift or move objects weighing more than 9 kilograms (20 pounds) (e.g., filling beverage dispensers) with the assistance of other workers.

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.

US Department of Veterans Affairs