Food Service Worker

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

01EXPERIENCE

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.

Major duties and responsibilities include (but are not limited to): Cleans serving areas by sweeping and mopping floors, cleaning/sanitizing work surfaces, and other food service equipment, such as refrigerators, toaster, and coffee machines. Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu. Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.

Cleans production equipment including steam jacketed kettles, tilt skillets, etc. using appropriate and safe sanitation techniques. Loads and operates dishwashers and cart washing station. Performs necessary preventative maintenance on equipment; Transports tray carts to wards and individually delivers trays directly to the patient's bedside or assists patients with transport of their meal trays. 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 weight, measure and assemble ingredients according to standardized recipes. Understands of food terminology, measurements, and serving information in standardized recipes and menus. Operates and breaks down and cleans all equipment assigned to food service and related areas.

Performs heavy-duty cleaning tasks throughout the food service and related areas. Sets-up serving areas with hot and cold foods, keeping foods appropriately stocked during meal service. Assembles a variety of items while working in cold food preparation and nourishment area. Make cold sandwiches using prepared ingredients. Performing other duties as assigned.

Work Schedule: Rotating Shifts/Off Days/ Weekends/Holidays, 5:30 am - 2:00 pm or 11:00 am - 7:30 pm Position Description Title/PD#: Food Service Worker/PD99920S Physical Requirements: Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical.

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 lift or move objects weighing more than 40 pounds with the assistance of others.