Summary

Wage Grade 3 Food Service Workers perform a sequence of tasks that requires attention to work operations. They follow an established sequence of work. Workers can do all the duties of a lower grade worker. They can 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 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 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 (e.g. - professional; philanthropic; religions; 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

• Continuation of Marketing Section: The VA has adopted Core Values and Characteristics that apply universally across the Department
• The five Core Values define \"who we are -\" our culture - and how we care for Veterans - their families and other beneficiaries
• The Values are Integrity - Commitment - Advocacy - Respect and Excellence (\"I CARE\")
• As a VA professional - your opportunities are endless
• With many openings in the multiple functions of VA - you will have a wide range of opportunities and leadership positions at your fingertips
• Major Duties: Sets up dining room tables for service - place food and beverages on tables - and replenishes items as necessary
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Uses general sanitation principles to safeguard food against spoilage and waste
• Prevents contamination by cleaning equipment previously used for raw food
• Prepares boxed/to go meals
• Organizes work in a logical sequence
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Provides assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares uncooked food items - such as sandwich spread and salad dressings
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Prepares beverages according to the number of servings required
• Selects and places correct items on trays
• Read and interpret a regular or modified menu - individual diet cards - tray tickets or patient selections
• Understands of food terminology - measurements - and serving information in standardized recipes and menus
• Sorts - washes - peels and cuts cold foods using knives or other equipment
• Sets up assigned station with the correct supplies and food items
• Operates and breaks down and cleans all equipment assigned to food service and related areas - Scrapes - soaks - scours - and scrubs cookware and utensils
• Breaks down and cleans food stations
• Separates food waste - trash/recyclables from dishes - glasses and silverware
• Stores sanitized dishes - glasses and silverware
• Returns soiled trays and dishes to the dish room
• Performs heavy-duty cleaning tasks throughout the food service and related areas
• Unloads food/tray delivery carts
• Moves garbage cans when collecting and transferring trash from the work area to the disposal area
• Delivers meal trays
• Work Schedule: Rotating shifts between 5:00am-8:00pm including weekends and holidays Position Description Title/PD#: Food Service Worker/PD99920S Physical Requirements: Moderate lifting - 15-44 pounds
• Moderate carrying - 15-44 pounds
• Pushing (8 hours)
• Reaching above shoulder
• Use of fingers
• Both hands required
• Walking (8 hours)
• Standing (8 hours)
• Climbing - legs only (0.5 hours)
• Both legs required
• Near vision correctable at 13\" to 16\" to Jaeger 1 to 4
• Specific visual requirement (specify) 20/40 both eyes
• Hearing (aid may be permitted)
• Mental & emotional stability
• Hearing with or without hearing aids to normal conversation level without visual cues.