Food Service Worker
What you'd do
About the Position: This is a Direct Hire Authority (DHA) solicitation utilizing the DHA for Certain Personnel of the DoD to recruit and appoint qualified candidates to positions in the competitive service.
Major duties
Operate cash collection system for NSD using computer/electronic point-of-sale (POS) and/or cash register system or uses manual calculation methods when technology is unavailable or inoperable. Provide cashiering services to a variety of customers utilizing established procedures. Count revenue collected after each meal service completed and completes appropriate forms documenting cash collected, change fund and discrepancies. Maintain security and responsibility for cash, change fund and an electronic cashier access card. Process credit card transactions for patient guest trays using the Cerner Smart Suite or similar computerized system and downloads into POS system. Provide food service support to the servery and dining room areas. Set up and serves cafeteria lines, steam-tables and side service stands with hot and cold food items. Maintain work area in an orderly and sanitary condition and prepares and stores food in accordance with safe food handling procedures and established sanitation standards.
What you need to qualify
Who May Apply: US Citizens In order to qualify, you must meet the experience requirements described below. 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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Food Service Worker ~ without more than normal supervision. I have the ability to perform common Food Service Worker duties. I can verify meal cards by checking for expiration dates and validity of card; operating, maintaining, and restocking dining room beverage islands; preparing sandwiches, complex salads, cold platters, and a variety of beverages; receiving, storing, and securing all supplies and food items as required; breaking down and cleaning assigned areas when the meal is finished, and returning food to the main kitchen. I work under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. - Ability To Do The Work Of The Position Without More Than Normal Supervision - Ability to Interpret Instructions, Specification, etc. - Ability To Use and Maintain Tools and Equipment - Dexterity and Safety - Food Service - Knowledge of Materials - Work Practices Physical effort: The worker is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. The worker may be required to work on ladders and perform heavy work such as scouring and scrubbing large-size cooking utensils and moving heavy carts and trucks in unloading, storing, and delivering supplies. They frequently lift or move objects weighing up to 40 pounds. The heavier items (over 44 pounds) are moved with assistance from other workers. Working Conditions: The work is performed in the kitchen area where 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. The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.
Before you apply
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