Summary

Wage Grade 2 Food Service Workers at the Minneapolis VA Health System perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room - passing trays - portioning cold foods and dipping hot foods.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. 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. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work 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.

Duties

• This is an open continuous announcement until February 20 - 2026
• Qualified applicants will be considered and referred as vacancies become available
• Major duties and responsibilities include: Set up cafeteria lines - steam tables - dining room tables - and side service stands with hot and cold food items Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates Break down and clean assigned area when the meal is finished and return food to the kitchen Set up dining room tables for service - place food and beverages on tables - and replenish items as necessary Return soiled trays and dishes to the dish room after meals Deliver meal trays to the patients' bedsides Brew coffee according to the number of servings required Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes Make cold sandwiches using prepared ingredients and pack box lunches Work in one or more functional areas of the kitchen such as food preparation - dish and pot washing - dry and refrigerated storage and receiving - and the serving line Sort - wash - peel and cut fresh fruits and vegetables Operate and break down equipment Perform heavy-duty cleaning tasks throughout the food service and related areas
• Work Schedule: Part-time - 16 Hours per week
• Varying shifts may be available - to be discussed during interview process
• Position Description Title/PD#: Food Service Worker/PD99921S Physical Requirements: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position
• Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination
• Physical Effort: Food Service Workers perform work requiring light to moderate physical effort
• They 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
• They are subject to continuous standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others
• Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• The work area is well-lighted but usually noisy from food service activities - and there is danger of slipping on floors where food or beverages have been dropped
• Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units
• The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers
• This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest
• As an employee operating in a Whole Health System of care - you will operate in a model with three core elements - seeking to create a personalized health plan for each Veteran
• This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community
• This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.