Food Service Worker

Summary This Food Service Worker position is located within the Nutrition & Food Service for the Eastern Oklahoma VA Health Care System. Some positions will report to Jack C. Montgomery VA Medical Center in Muskogee - Oklahoma until the opening of the new facility at James Mountain Inhofe VA Medical Center in Tulsa - Oklahoma. Applicants willing to relocate should select they are interested in both locations - Muskogee and Tulsa. Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement – 09/30/2026. Experience of 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 – usually the question 1 in the online 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 Interpret Instructions – specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment without more than normal supervision. 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. 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. Responsibilities Major duties and responsibilities include (but are not limited to): Sets up and breaks down assigned station with the correct supplies and food items Portions food items into standard serving sizes using the proper utensils and specified dishware Decides 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 Provides patients with basic information about modified diets and the nutrition services that are available Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu Follows directions in assembling – measuring – weighing – or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques Delivers meal trays to the patients' bedsides Reports patients' comments and complaints to the supervisor or dietitian Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks Prepares fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients Makes final check of diet trays assembled by lower grade workers for completeness and correct food temperatures Works 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 Performs heavy‑duty cleaning tasks throughout the food service and related areas Performing other duties as assigned Schedule Rotating Schedules: 6:00 a.m. – 2:30 p.m. and 10:30 a.m. – 7:00 p.m., including weekends and holidays. Pay & Benefits Position Description Title/PD#: Food Service Worker / PD# 99836S Relocation/Recruitment Incentives: Not authorized; Critical Skills Incentive (CSI): Not approved Pay: Competitive salary and regular salary increases. When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade). Paid Time Off: 37–50 days of annual paid time (13–26 days of annual leave, 13 days of sick leave, 11 paid federal holidays per year). Selected applicants may qualify for credit toward annual leave accrual based on prior work or military service experience. Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Child Care Subsidy: After 60 days of employment, full‑time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children, up to the monthly maximum of $416.66. Retirement: Traditional federal pension with 5 years vesting; federal 401(k) with up to 5% contributions by VA. Insurance: Federal health, vision, dental, term life, and long‑term care (many federal insurance programs can be carried into retirement). Remote work: Not available. Telework: Not available. Virtual: Not available. Physical Effort & Work Conditions Work is performed in kitchen areas where 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 be required to perform heavy work such as scouring and scrubbing large‑size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lifts or moves objects weighing more than 40 pounds with assistance. #J-18808-Ljbffr