Summary

The Montgomery VA is actively hiring for one (1) Food Service Worker within Nutrition and Food Services in various locations. Food Service Workers have an understanding of special procedures in preparing food and serving patients within the medical center. Work involving actual food preparation is accomplished under the guidance of a cook who provides technical instruction and checks work in progress and upon completion for conformance with acceptable food service practices.

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. Skill and Knowledge: Grade 3 food service workers apply knowledge of special procedures in preparing food and serving patients. They have skill to organize their work assignments in a logical sequence - execute tasks quickly and accurately - and meet strict meal schedules. They read and understand diet cards when working on the tray assembly line. They know color codes that signify regular or modified diets and special diet card notations. They memorize the most frequently used modified diets to place food items and beverages on the patient's tray - especially where the diet card indicates only the kind of diet and does not provide a precise listing of foods. They understand food terminology - measurements - and serving information in standardized recipes and regular and modified menus. They apply knowledge of general sanitation principles to safeguard food against spoilage and waste. For example - they are knowledgeable of the temperature range where the potential of bacterial growth in food is greatest and the requirement to keep hot food in heated holding equipment or immediately refrigerate it. They have knowledge and skill to apportion food items according to approved portion control practices - i.e. - they use the correct measuring utensil or a portion control scale regularly and do not rely on visual estimates of food quantity. They have a thorough understanding of the routine methods and procedures used in all functional areas of the food service operation and skill to train lower grade workers in such methods and procedures. 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. 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 There is no educational substitution for the GS-3 level. 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

• Set up assigned station with the correct supplies and food items
• Serve food cafeteria style by placing uniform portions of food on customers - patients - and resident's plates
• Break down and clean the station when assigned
• 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
• Deliver meal trays to the patient's bedsides and report the patients comments and complaints to the supervisor or dietician
• Prepare beverages according to the number of servings required
• Prepare fresh fruit - cold salads - dressings - sandwich fillings - cold sandwiches - and simple cold desserts in specified quantities
• Sort - wash - peel and cut cold foods using knives or other equipment
• Provide help to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepare uncooked food items - such as a sandwich spread and salad dressings
• Operate and break down and clean all equipment assigned to food service and related areas
• Portion food items into standard serving sizes using the proper utensils and specified dishware
• Prepare boxed and to go meals
• Select and place correct items on patient's trays
• Read and interpret a regular or modified menu - individual diet cards - tray tickets or patient selections
• Identify discrepancies between the prescribed diets and the food items designated by the menu
• Decide which food items to serve
• Perform heavy duty cleaning tasks throughout the food service and related areas
• Separate food waste - trash - recyclables from dishes - glasses - and silverware
• Unload food tray and delivery carts
• Store sanitized dishes - glasses - and silverware
• Move garbage cans when collecting and transferring trash from the work area
• Work Schedule: 10:00am-6:30pm
• Holiday and Weekend Work required
• Work schedule subject to change based on agency needs
• Position Description Title/PD#: Food Service Worker/PD99920S Physical Requirements: Food service workers at this grade level perform work requiring light to moderate physical effort
• 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 9 kilograms (20 pounds) unassisted (e.g. - pushing small carts of dirty dishes) and occasionally lift or move objects weighing more than 9 kilograms (20 pounds) (e.g. - filling beverage dispensers) with the assistance of other workers.