Summary

This position is in the Nutrition and Food Services Department of Veterans Affairs Health Administration in White City - Oregon. The primary purpose of this position is to perform and lead employees in food service operations including food handling - preparation - storage and delivery - lead and perform duties associated with the food service industry.

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 - the ability to lead the work of the Food Service Worker. Examples include: communicating instructions and information to staff regarding preparing a variety of foods - determining which food items to serve for common - specialized or modified diets; communicating with supervisors about problems and events that occurred; providing on-the-job training; reviewing daily work assignments and making adjustments when needed. I perform food service work to include reviewing trays before delivery ensuring correct food temperature - selections and portions; assisting cooks with food preparation; preparing special feeding and nourishment items according to label or oral instructions; serving meals and drinks - clean and sanitizing kitchen equipment; cleaning tables and washing dishes. I am capable of following instructions and can follow proper food handling guidelines; I have the ability to make arithmetical computations to increase - decrease or convert metric to standard measurements. NOTE: 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. 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) Lead or Supervise 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; 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

• Lead duties and responsibilities include: Leads the activities of the production and service areas Reviews daily work assignments and makes adjustments accordingly Communicates instructions and information to employees concerning work to be accomplished Relays any problems and/or events to supervisors and managers Provides on the job training to lower graded food service workers and documents training Completes safety and sanitation inspection checks Ensures food production and service areas are properly set up Performs final check of trays for proper temperature and accuracy as indicated on tray ticket Observes work performance of employees and provides feedback to supervisors Participates in performance improvement programs and documents quality improvement data Performs other related duties as assigned
• Food service duties and responsibilities include: Sets up tray line station with correct supplies and food items Serves food - cafeteria style Breaks down and cleans assigned station Sets up dining room tables for service Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian Prepares individual and bulk nourishments and supplemental foods/beverages Determines the quantities of ingredients needed Makes conversions between the metric system to standard system Performs heavy duty cleaning tasks throughout food service areas Provides assistance to cooks in the food preparation areas Performs other related duties as assigned
• Work Schedule: Sunday - Thursday
• 5:30am - 2:00pm (PST) Position Description Title/PD#: Food Service Worker Leader/PD99919S Physical Requirements: The work performed requires some light to 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 sitting - standing - walking and frequent stooping - reaching - pushing - pulling and bending
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with assistance of others
• Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and humidity
• The work area is well-lighted but usually noisy from food service activities - and there is danger of slipping on floors where food or beverages have been dropped
• Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units
• May be unknowingly exposed to patients who have contagious disease
• Applicants will be rated in accordance with the OPM Federal Wage System Qualifications
• For this position - the job element method is used to match what you - the applicant - can do against what the work calls for
• Your knowledge - skills and abilities will be compared to the knowledge - skills and abilities (called job elements) needed for success
• Your qualifications will first be evaluated against the prescribed screen out element - \"Ability to Lead.\" Applicants who appear to meet the screen out element are considered for further rating
• those who do not are rated ineligible and are eliminated from consideration
• The potential eligibles are rated against the remainder of the job elements
• While a specific length of training and experience is not required - your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume.