Food Service Worker Leader

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: 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.

This position is located at the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), VA Medical Center, in the Nutrition and Food Service (N&FS) department. The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas.

Major duties and responsibilities include: Trains food service personnel in safe food handling practices. Trains new employees in departmental standard operating procedures. Trains in continuing and new education in food safety, service techniques, customer service and Nutrition and Food Service policy. Uses proper cleaning solutions to sanitize food preparation surfaces. Maintains a wide knowledge of food service operations, is capable of performing all lower graded tasks.

Conducts final check of trays to ensure correct foods, temperature and portions as appropriate. Ensures trays appear appetizing, and contents are complete including condiments and utensils. Leads the food service activities of production and service areas to ensure proper work methods are utilized. Prepares and serves specialized foods and beverages for modified diets. Mixes liquid formulas/beverages in accordance to label instructions. Converts metric measurements to the U.S. standard system.

Adjusts quantities of ingredients used when preparing food for individual or larger groups. Plans, organizes and completes food service to patients/customer according to established schedule/regulations. Instructs others in sanitation regulations and procedures to prevent bacteria contamination. Reads and understands standard recipes when preparing simple or complex menu items. Applies sanitation guidelines to safeguard food against spoilage and waste.

• Ensures food service staff adheres to customer service standards.
• Works with employees in planning and organizing duties to accomplish work objectives and foster a team effort.
• Collaborates with the Food Service Supervisors.
• Leads food production and delivery activities in the absence of a Supervisor or Food Production Manager.
• Performs duties of lower grade food service workers if staffing requires.
• Performs other duties as assigned by the immediate supervisor.

02Preferred Experience

Experiences in leading and/or supervising a team, maintaining a safe working environment for food service staff by enforcing established safety protocols, identifying hazardous conditions, and ensuring that proper procedures are followed during high-risk activities such as safe equipment operation, chemical handling, and food production under time pressure.

Onboarding new food service employees, conducting skills-based training on food preparation, sanitation, therapeutic diet protocols, and equipment operation, and evaluating staff competency on an ongoing basis. Active ServSafe manager certification.

Work Schedule: Monday-Friday, 8:00am-4:30pm Position Description Title/PD#: Food Service Worker Leader/PD99918S Relocation/Recruitment Incentives: Not authorized Physical Requirement: The employee is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers.

Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment Working Conditions: Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units.

Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment.

Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.