Food Service Worker - Status Applicants
Duties may include, but are not limited to:
Works on the trayline during meal service to assist with the preparation of meal trays, which may include placing items on trays such as silverware, domes, and beverages. Pass trays and nourishments to Veterans patients, following patient safety standards, and using excellent customer service skills to assist patients with meal service. Pick up soiled trays and dirty dishes, returning them to the kitchen, and washing and sanitizing them using dish machine equipment. Scrub, wash, and sanitize pots and pans. Use a floor scrubber and other cleaning equipment. Maintains a safe and sanitary kitchen, by following established guidelines and cleaning schedules for food safety, personal hygiene, sanitation, and workplace safety. Contributes to a Veteran-centered culture by preparing quality food items. Safety & Sanitation 1) Refers concerns/questions to supervisor, including equipment in need of repair, any safety hazards, and suggestions for improvement. 2) Assists with rotation of stock, checking dates on food products, such as milk cartons. 3) Places food items on patient tray according to the patient tray ticket, and places other nonfood items on trays, such as silverware, napkins, dome covers, and other needed items. 4) Able to properly take and record temperatures of foods and equipment. 5) Will sweep and mop floors in kitchen and designated work areas. 6) Delivers meals to patients, using two patient identifiers to properly identify the patient. 7) Completes washing and sanitizing of dishes, pans, silverware. Assembles and operates dish machine including unloading and breaking down trays from meal carts, breaking down trays, loading dish machine using established process, and removing clean items from dish machine. Scrubs, soaks, and scours the heavier cooking utensils such as mixing bowls and pots and pans. Disassembles dish machine for preventative maintenance and cleaning by following established procedure, and cleans/sanitizes dish washing area 8) Records temperatures shown on dish machine wash/rinse gauges and follows lock out tag out guidelines. 9) Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area. 10) Uses proper cleaning solutions, reading labels, to sanitize surfaces throughout the kitchen area. 11) Complies with safety and sanitation regulations and customer satisfaction guidelines. 12) Applies sanitation principles to safeguard food against spoilage and waste. 13) Completes cleaning activities as assigned on cleaning schedule to include cleaning spaces under and behind kitchen equipment including moving equipment as needed; Washes floors and walls and cleans walk-in coolers and freezers; performs heavy-duty cleaning tasks throughout the food service and related areas. 14)Wears personal protective equipment when required. 15) Utilizes Safety Data Sheets for information related to all chemicals. General Food Service 1) Follows task sheets created for assigned area. 2) Completes delivery of meals and ensures all clean up tasks completed. Works on trayline in loader positions and assists with clean-up of tray assembly area by sanitizing work areas, putting away food. 3) Organizes daily work of the unit to meet deadlines. Follows menus, task assignment sheets, NFS procedures and standards for quality service, safety, sanitation, and security. 4) Assists in other areas including delivery of nourishments, etc. as assigned. Prepares and portions individual and bulk supplemental feedings for patients according to nourishment order; attaches labels to individual feedings; deliver feedings to appropriate nursing stations, patient bedsides or storage areas. 5) Assists with on-the-job training of new NFS employees as requested by the supervisor. 6) Completes all training requirements (hospital assigned, NFS assigned). Customer Service 1) Works as member of team. 2) Supports Veteran centered care goals. 3) Provides excellent customer service to VA employees, patients, families and others. 4) Interacts with co-workers, patients, and hospital staff in a courteous way. Food Preparation 1) Follows directions in assembling, measuring, weighing or mixing ingredients. Uses portion control scales and measuring devices to portion individual items according to standardized recipes. 2) Follows proper food handling guidelines, utilizing equipment such as microwave, ovens, hot holding case, refrigerators, steam tables, etc. 3) May complete minimal cooking preparation as needed, such as preparing sandwiches, toasting bread, Work Schedule:
Full Time 06:
00 A.M. - 2:
30 P.M. or 10:
30 A.M. - 7:
00 P.M. Rotating Shifts, Days and Weekends Position Description Title/PD#:
Food Service Worker WG-7408-2 / 70327-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/26/2020.
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 SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork 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. Physical Requirements/Working Conditions:
Incumbent expends up to moderate energy in carrying trays, pushing tray conveyors and other carts, frequent lifting of food containers weighing 10 -30 pounds, stacking dishes, and mopping floors. Tray carts may be pushed long distances including corridors with ramps and sharp turns. Occasionally lifts up to 40 pounds. Duties require continuous standing, walking, and bending.
Estimated Salary: $20 to $28 per hour based on qualifications.
Works on the trayline during meal service to assist with the preparation of meal trays, which may include placing items on trays such as silverware, domes, and beverages. Pass trays and nourishments to Veterans patients, following patient safety standards, and using excellent customer service skills to assist patients with meal service. Pick up soiled trays and dirty dishes, returning them to the kitchen, and washing and sanitizing them using dish machine equipment. Scrub, wash, and sanitize pots and pans. Use a floor scrubber and other cleaning equipment. Maintains a safe and sanitary kitchen, by following established guidelines and cleaning schedules for food safety, personal hygiene, sanitation, and workplace safety. Contributes to a Veteran-centered culture by preparing quality food items. Safety & Sanitation 1) Refers concerns/questions to supervisor, including equipment in need of repair, any safety hazards, and suggestions for improvement. 2) Assists with rotation of stock, checking dates on food products, such as milk cartons. 3) Places food items on patient tray according to the patient tray ticket, and places other nonfood items on trays, such as silverware, napkins, dome covers, and other needed items. 4) Able to properly take and record temperatures of foods and equipment. 5) Will sweep and mop floors in kitchen and designated work areas. 6) Delivers meals to patients, using two patient identifiers to properly identify the patient. 7) Completes washing and sanitizing of dishes, pans, silverware. Assembles and operates dish machine including unloading and breaking down trays from meal carts, breaking down trays, loading dish machine using established process, and removing clean items from dish machine. Scrubs, soaks, and scours the heavier cooking utensils such as mixing bowls and pots and pans. Disassembles dish machine for preventative maintenance and cleaning by following established procedure, and cleans/sanitizes dish washing area 8) Records temperatures shown on dish machine wash/rinse gauges and follows lock out tag out guidelines. 9) Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area. 10) Uses proper cleaning solutions, reading labels, to sanitize surfaces throughout the kitchen area. 11) Complies with safety and sanitation regulations and customer satisfaction guidelines. 12) Applies sanitation principles to safeguard food against spoilage and waste. 13) Completes cleaning activities as assigned on cleaning schedule to include cleaning spaces under and behind kitchen equipment including moving equipment as needed; Washes floors and walls and cleans walk-in coolers and freezers; performs heavy-duty cleaning tasks throughout the food service and related areas. 14)Wears personal protective equipment when required. 15) Utilizes Safety Data Sheets for information related to all chemicals. General Food Service 1) Follows task sheets created for assigned area. 2) Completes delivery of meals and ensures all clean up tasks completed. Works on trayline in loader positions and assists with clean-up of tray assembly area by sanitizing work areas, putting away food. 3) Organizes daily work of the unit to meet deadlines. Follows menus, task assignment sheets, NFS procedures and standards for quality service, safety, sanitation, and security. 4) Assists in other areas including delivery of nourishments, etc. as assigned. Prepares and portions individual and bulk supplemental feedings for patients according to nourishment order; attaches labels to individual feedings; deliver feedings to appropriate nursing stations, patient bedsides or storage areas. 5) Assists with on-the-job training of new NFS employees as requested by the supervisor. 6) Completes all training requirements (hospital assigned, NFS assigned). Customer Service 1) Works as member of team. 2) Supports Veteran centered care goals. 3) Provides excellent customer service to VA employees, patients, families and others. 4) Interacts with co-workers, patients, and hospital staff in a courteous way. Food Preparation 1) Follows directions in assembling, measuring, weighing or mixing ingredients. Uses portion control scales and measuring devices to portion individual items according to standardized recipes. 2) Follows proper food handling guidelines, utilizing equipment such as microwave, ovens, hot holding case, refrigerators, steam tables, etc. 3) May complete minimal cooking preparation as needed, such as preparing sandwiches, toasting bread, Work Schedule:
Full Time 06:
00 A.M. - 2:
30 P.M. or 10:
30 A.M. - 7:
00 P.M. Rotating Shifts, Days and Weekends Position Description Title/PD#:
Food Service Worker WG-7408-2 / 70327-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/26/2020.
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 SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork 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. Physical Requirements/Working Conditions:
Incumbent expends up to moderate energy in carrying trays, pushing tray conveyors and other carts, frequent lifting of food containers weighing 10 -30 pounds, stacking dishes, and mopping floors. Tray carts may be pushed long distances including corridors with ramps and sharp turns. Occasionally lifts up to 40 pounds. Duties require continuous standing, walking, and bending.
- Department:
7408 Food Service Working - Salary Range:
$14.01 to $16.38 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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