Food Service Worker

The incumbent will perform tasks with several steps or a sequence of tasks that requires attention to work operations, follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. Wage grade 3 workers can do all the duties of a lower grade worker. They can work in one or more functional areas of the kitchen such as food prep, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work.

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 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. 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. FWS FACTOR LEVELS FACTOR I: SKILL AND KNOWLEDGE-Wage Grade 3 Food Service Workers have an understanding of special procedures in preparing food and serving patients. Ability to organize work in a logical sequence, execute tasks quickly and accurately and meet strict meal schedules Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food Working knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution Ability to apply knowledge of general sanitation principles to safeguard food against spoilage and waste Working knowledge of Hazard Analysis Critical Control Points (HACCP) Knowledge 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 Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes Ability to read and understand written material Understanding of menus, recipes and basic work instructions Knowledge of basic arithmetic Ability to read and understand diet cards and/or tray tickets when working assembling trays Knowledge of color codes that signify regular or modified diets or other precautions Knowledge of the most frequently used modified diets to place food items and beverages on the patient tray, where only the diet is known and not a precise listing of foods Understanding of food terminology, measurements, and serving information in standardized recipes and menus Knowledge and skill to portion food items according to approved portion control practices Skill to use correct measuring utensils or a portion control scale Understanding of the routine methods and procedures used in all functional areas of the food service operation Skill to train lower grade workers in methods and procedures Interpersonal skills to be able to interact appropriately with Veterans, visitors, coworkers, supervisors, and other medical center personnel FACTOR II: RESPONSIBILITY-Wage Grade 3 Food Service Workers complete assignments individually or as part of a team under the general supervision of the immediate supervisor. Assignments are made either orally or in writing. Detailed instructions are provided only for special projects. The work involving diet tray assembly is usually performed as a team with the worker being expected to know the commonly used diets in order to place items on a tray. Completed diet trays are checked by a higher-level food service worker. 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. Food service workers know daily routines and work from guides such as diet cards, tray tickets, menus, portion control charts, standardized recipes, and employee assignment sheets. FACTOR III: PHYSICAL EFFORT-Wage Grade 3 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. FACTOR IV: 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.