Food Service Worker (CDC)

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities.

An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 01/24/2027 Business Based Action Military Spouse Preference Outside Applicant Veteran Spouse/Widow/Parent of Veteran Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if qualifying based on education, your transcripts will be required as part of your application.

Must be able to follow simple oral instructions. be able to use hand tools for cleaning. and operate simple machines. Must be skilled in doing tasks with several steps and must use judgement in sequencing tasks. Must have knowledge of sanitation standards in handling and serving food. and for cleaning equipment and work area. Must be physically able to frequently till or move objects weighing up to 40 pounds.

Must be able 10 continuously stand and walk, and frequently stoop. reach. push, pull and bend for long periods of time. Must be able to obtain a Food Handler"s Cerlilicate and/or complete food handler's training. In addition individual must be able 10 satisfactorily complete installation. state. and national criminal background checks. Must meet specific physical requirements, pass a physical examination and have required immunizations. Must be able to read. write. and speak English fluently.

Must be 18 years of age. A high school diploma or equivalent is required. PERFORMANCE STANDARDS Musi be courteous and exercise diplomacy and tact when dealing with the public. Must adhere to all the fire and safety requirements. Performed is measured on satisfactory completeness of work and volume performance. Performance is also reviewed for compliance with oral instructions. Thoroughly completes duties according to schedules and checklists.

TRAINING All formal and informal training as deemed necessary by the supervisor. Musi complete the National Restaurant Association ScrvSafe Program within the first 3 months of employment. Satisfactory completion of and maintaining currency in this training is required and is a condition of employment.

I. INTRODUCTION: The function of the organization where this position is located is in official functional statements. The purpose of this position is to perform a variety of manual tasks in food preparation and food service areas. II.

DUTIES AND RESPONSIBILITIES

Places uniform portions of food into serving bowls. Sets up meal carts with hot or cold food items including meats, vegetables, salads, desserts, bread, butter and beverages. Collects meal carts from rooms when meal is finished and returns them to dish room where items are broken down and cleaned. Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls pots and pans.

Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans. Assists in unloading, dating and storing food and supplies from delivery trucks. Required to sort, wash, peel, and cut fresh fruits and vegetables. Opens cans, makes cold sandwiches and snacks using prepared ingredients. Makes beverages. Performs other related duties as assigned. Ill.

CONTROLS OVER WORK: Incumbent is responsible for independently completing work as scheduled after initial oral or written instructions when changes or new assignments are made. Supervisor periodically checks to see that work is done on time and according lo instructions. IV. OTHER SIGNIFICANT FACTS: I. Skill and Knowledge: Must be skilled in doing tasks with several steps and must use judgement in sequencing tasks.

Knowledge of sanitation standards for handling and serving food. and cleaning equipment and work area. 2. Physical Effort: Frequently lifts or moves objects weighing up to 40 pounds. Continuous standing, walking. frequent stooping, reaching. pushing. pulling and bending. May be required to work on ladders and use powered cleaning equipment. 3.

Working Conditions

Uncomfortably high temperature and humidity are created by steam and heal from cooking and dishwashing. Area is usually noisy and there is a danger or slipping on wet floors where food or beverage has been dropped. Exposed to hot liquids. sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezer units. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/13097934