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): Reviews worksheets and menus to identify food items, portion sizes and number of portions needed. Sets up and replenishes serving lines with dishware, napkins, condiments, and hot and cold food items. Sets up and serves on tray line stations and delay tray area, reading menu and tray tickets and placing food items listed. Serves cafeteria-style, portioning food for customers according to menu, tray tickets, and/or preferences.

Identifies discrepancies between the prescribed diets and the food items designated on the menu, tray ticket or by the patient preferences. Reports discrepancies to a supervisor or dietitian. Decides what food items to serve for common diets (such as mechanical, carbohydrate-controlled, and liquid diets.) Determines appropriate food items for modified diets and serves tray/meal items using point of service style meal service.

Gives guidance to lower-graded employees when they are unfamiliarly with servicing appropriate items for a modified diet and when there is no tray ticket or other guidance. Washes, peels, and cuts fruit and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items. Portions, plates and garnishes salads, desserts, and beverages. Assembles sandwiches and cold plates for nourishments and meals. Covers, labels, dates, and stores leftovers.

Food/Tray Delivery: Transports food delivery carts by hand or motorized vehicles to wards. Loads and unloads tray carts onto/off delivery truck. Delivers tray carts to and from rethermalization rooms, docks, and carts. Passes and collects patient trays according to procedure. Returns soiled trays, pans, and utensils for cleaning and sanitation. Sanitation/ Cleaning: Breaks down and cleans serving lines and tray-line stations after each meal period and returns food supplies and soiled dishware to designated areas.

Scrapes, sorts, soaks and racks dishware, glasses, and silverware. Loads and unloads machine. Scrubs cooking utensils and pans using utilizing three-sink and/or machine-washing methods. Operates machine washing machines; checks detergent level and water temperature. Cleans washing machines and work areas after a meal. Deep cleans and de-limes washing equipment by removing doors, screens, strained pans, and spray arms as assigned. Collects trash and transports to disposal area.

Sorts and prepares items for recycling. Work Schedule: Full-Time, 5 Days with 2 Days Off (weekends included) Position Description Title/PD#: Food Service Worker Relocation/Recruitment Incentives: Not Authorized