Food Service Worker

Food Service Worker

Wage Grade 4 Food Service Workers 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 work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving.

Major duties include but are not limited to:

• Setting up assigned station with the correct supplies and food items
• Serving food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Breaking down and cleaning the station when assigned
• Setting up dining room tables for service, placing food and beverages on tables, and replenishing items as necessary
• Returning soiled trays and dishes to the dish room
• Delivering meal trays to the patients' bedsides and reporting the patients' comments and complaints to the supervisor or dietitian
• Preparing beverages according to the number of servings required
• Preparing fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Sorting, washing, peeling and cutting cold foods using knives or other equipment
• Providing assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
• Preparing uncooked food items, such as sandwich spread and salad dressings
• Operating and breaking down and cleaning all equipment assigned to food service and related areas
• Portioning food items into standard serving sizes using the proper utensils and specified dishware
• Preparing boxed/to go meals
• Selecting and placing correct items on patient trays
• Reading and interpreting a regular or modified menu, individual diet cards, tray tickets or patient selections
• Identifying obvious discrepancies between the prescribed diets and the food items designated by the menu
• Performing heavy-duty cleaning tasks throughout the food service and related areas
• Separating food waste, trash/recyclables from dishes, glasses and silverware
• Unloading food/tray delivery carts
• Storing sanitized dishes, glasses and silverware
• Scraping, soaking, scouring, and scrubbing cookware and utensils
• Moving garbage cans when collecting and transferring trash from the work area to the disposal area
• Other duties as assigned to meet the needs of the Medical Center

Work Schedule: Tour will be determined by Supervisor based on organizational needs.

Hours: 11:00am - 7:30pm

Telework: No eligible

Position Description Title/PD#: Food Service Worker/PD99920A

Requirements Conditions of Employment:

• You must be a U.S. Citizen to apply
• All applicants tentatively selected for VA employment in a testing designated position are subject to urinalysis to screen for illegal drug use prior to appointment
• Applicants who refuse to be tested will be denied employment with VA
• Selective Service Registration is required for males born after 12/31/1959
• Subject to background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process
• Acceptable form(s) of identification will be required to complete pre-employment requirements
• Effective May 7, 2025, driver's licenses or state-issued identification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)
• As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest
• Upon completion of your probationary period or trial period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest

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.

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.

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.

Preferred Experience: Food Service Experience, Basic food service knowledge (sanitation standards, appropriate food temperature knowledge, procedures to prevent contamination).

Interpersonal/Customer service skills. Ability to execute tasks quickly and accurately.

Selective Placement Factor: Basic computer skills, healthcare food service experience, Quality Ranking Factor: ServSafe Certified, Healthcare food service experience 2 + years, healthcare food service computer software experience, Advanced education, culinary degree

Note Preferred experience is not a disqualifying factor for eligibility, but maybe used as a determinate factor for employment selection.

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: Wage Grade 4 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. May be required to work on ladders and use powered cleaning equipment. 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.