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 such as working in the dish room, passing trays, portioning cold foods and dipping hot foods. Qualifications To qualify for this position applicants must meet all requirements by the closing date of this announcement. Experience is not strictly required, but applicants must demonstrate the knowledge, skills, and ability to perform the duties of the position through detailed descriptions on their resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. Qualifications are first evaluated against the screen‑out element of reliability and dependability; those who meet this element are considered further. Remaining job elements include Dexterity, Safety, Follow Directions, Handle Weights and Loads, Special Aptitude – Food Service Work, Work Practices, and Experience. Experience refers to paid or unpaid work, including volunteer service with programs such as Peace Corps or AmeriCorps. Volunteer work demonstrates critical competencies. Credit is given for all qualifying experience; part‑time experience is counted on the basis of actual hours spent. Applicants must clearly indicate the nature of duties and number of hours per week for each position when seeking credit for experience. Duties This Food Service Worker position is located within Nutrition & Food Service at the VA Medical Center in Jackson, MS. Major duties and responsibilities include: Cleaning serving areas – sweeping and mopping floors, sanitizing work surfaces and food service equipment such as refrigerators, toasters, and coffee machines. Cleansing production equipment including steam jacketed kettles and tilt skillets using appropriate sanitation techniques. Loading and operating dishwashers and cart washing stations. Performing necessary preventative maintenance on equipment. Transporting tray carts to wards and delivering trays directly to patient bedside or assisting patients with transport of meal trays. Setting up serving areas with hot and cold foods and keeping foods stocked during meal service. Identifying discrepancies between prescribed diets (or food allergies) and foods listed on the tray ticket. Assembling a variety of items in the cold food preparation and nourishment area, including making cold sandwiches with prepared ingredients. Performing other duties as assigned. Work schedule: 6:30 a.m. – 10:30 a.m. or 4:00 p.m. – 8:00 p.m., including weekends and holidays; subject to change based on facility needs. Physical requirements: work in kitchen areas with high temperatures and humidity; light to moderate physical effort, occasional heavy work such as scouring and scrubbing large utensils, pushing heavy carts, and lifting up to 20 lbs unassisted, or occasionally >40 lbs with assistance. #J-18808-Ljbffr