Food Service Worker

Summary Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. They can work in one or more functional areas of the kitchen; food preparation, dish and pot washing, dry and refrigerated storage and receiving, serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays. 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, Follow Directions, Handle Weights and Loads, Reliability And Dependability, Special Aptitude - Food Service Work, 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, religious, 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 cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items; serve food cafeteria style by placing uniform portions of food on customers/patients plates; break down and clean assigned area when the meal is finished and return food to the kitchen; set up dining room tables for service - place food and beverages on tables - and replenish items as necessary; deliver meal trays to the patients' bedsides; return soiled trays and dishes to the dish room after meals; brew coffee according to the number of servings required; assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes; apportion other food items into standard serving sizes using the proper utensils and containers; make cold sandwiches using prepared ingredients and pack box lunches; work 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 line; sort, wash, peel and cut fresh fruits and vegetables; operate and break down equipment; perform heavy‑duty cleaning tasks throughout the food service and related areas; separate food waste and trash from dishes, glasses, and silverware in the dishwashing area; remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine; unload delivery trucks; store sanitized dishes, glasses, and silverware; scrape, soak, scour, and scrub the heavier cooking utensils; move heavy garbage cans when collecting and transferring trash from the work area to the disposal area; performs other related duties as assigned; work schedule: assigned by management. Position Description Title/PD#: Food Service Worker/PD09993A. Physical Requirements: Physical aspects associated with work required of this assignment are typical for the occupation and would generally not require a pre‑placement examination. The job entails performing tasks that require light to moderate physical effort. There may be occasions when heavy work is necessary - such as scrubbing and scouring large cooking utensils - as well as pushing heavy carts and trucks for unloading, storing, and delivering supplies. The position involves continuous standing and walking - along with frequent stooping, reaching, pushing, pulling, and bending. The individual must be able to move objects weighing up to 20 pounds unassisted and may occasionally need to lift or move items weighing over 40 pounds with assistance from others. #J-18808-Ljbffr