Career Center

This Food Service Worker position is located within the Nutrition & Food Service at the Sierra Nevada Health Care System (Reno) To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/26/2022. 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. Screen Out Element: Do you have the ability to perform the duties of the Food Service Worker without more than normal supervision? Related experience includes, performing food preparation duties in a healthcare facility, hotel, college cafeteria, military base, or similar quantity food service institution; serving correct portion sizes; setting up stations on a tray line; delivering and collecting trays; cleaning and sanitizing kitchen equipment required in quantity food preparation and service; knowledge of regular and modified diets; read and understand diet cards, understand food terminology, measurements and serving information in standardized recipes for all menus. Your experience must be detailed in your resume to receive credit. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork 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: The position requires performance of work which involves light to heavy physical effort. Subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, and bending frequently. Working Conditions: Work areas may become uncomfortably warm and noisy. Employee is exposed to minor cuts, bruises, burns, and scalds. There is a danger of slipping on floors, which are wet from daily mopping, or when food or beverage has been spilled. Employee may be exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator. Employee may be exposed to various communicable diseases. ["This position will support the Federal Government's response efforts to COVID-19. This position is that of a Full Time WG-3, Food Service Worker, working and rotating through early, late, or relief shifts. The WG-3 employee is required to work all the WG-3 positions and may be assigned to WG-2 Job duties as required per staffing, and patient needs. Duties include, but are not limited to the following: Serves on tray processing area by accurately placing specific foods, utensils and beverages on patient trays in accordance with menu selection, regular or modifies diets; Identifies obvious discrepancies between the prescribed diets and the food items designated by the tray ticket during tray assembly area operation; Decides what food items to serve for the most common diets when a tray ticket identifies only the kind of diet called for such as a liquid or diabetic diet Sets-up stations in the tray assembly area with correct supplies and food items; Record nourishment inventories, replace expired bulk items, label and distribute individual nourishment to appropriate patients or nursing stations. Prepares, and delivers individual bulk nourishment, special feeding for patients. Maintains Stock levels on wards, assuring rotation of items or disposal of expired items. Delivers meal trays, tube feedings, nourishment to the patient's bedside, wards, clinics, and dining room, etc. In accordance with the guidelines for traditional meal service system, and room service system. Work Schedule: Full Time: Nights, weekends rotating\nPosition Description Title/PD#: 9920-S\nRelocation/Recruitment Incentives: Not authorized"]