Food Service Worker

Summary This Food Service Worker position is located within the Nutrition & Food Service at the Brooklyn VA Medical Center. This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations – such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. 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. Screening: Your qualifications will first be evaluated against the prescribed screen‑out element – which usually appears as question 1 in the online questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification 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, Materials Technical Practices, Use and Maintain Tools and Equipment, 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, 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 35–40 hours of work per week. Part‑time experience will be credited based on time spent on 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 and break down assigned station with the correct supplies and food items. Portion 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. Report the patients' comments and complaints to the supervisor or dietitian. Assist the cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, simple cold desserts, and individual and bulk nourishments and supplement foods and beverages for patients. Make final check of diet trays assembled by lower grade workers for completeness and 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 receiving, and the serving line. Perform heavy‑duty cleaning tasks throughout the food service and related areas. Perform other duties as assigned. Work Schedule Full‑time – rotating days – 6:00 am – 2:30 pm & 10:30 am – 7:00 pm. Physical Requirements Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk‑in refrigeration units. Requires light to moderate physical effort; may involve heavy work such as scouring and scrubbing large‑sized cooking utensils and pushing heavy carts and trucks during unloading, storing, and delivering supplies. Subject to continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending. 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. #J-18808-Ljbffr