Food Service Worker

About the Position: This position is with the Nutrition Care Division, Production and Service Branch located at Tripler Army Medical Center, on the Island of Oahu, HI. Tripler Army Medical Center is a tobacco-free workplace. Tobacco products include, but are not limited to, smoking, smokeless tobacco, and electronic nicotine delivery devices.

Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Appropriated Fund Instrumentality (NAFI) Non-Department of Defense (DoD) Transfer Office of Personnel Management (OPM) Interchange Agreement Eligible Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 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. 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. To meet the screen out element applicants should document experience setting up cafeteria lines and dining room tables, washing dishes, pots, and pans, either manually or by use of mechanical equipment, cleaning spaces under and behind kitchen equipment and plating food on a tray - Failure to meet this Screen out Element will result in an ineligible rating. Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Appropriated Fund Instrumentality (NAFI) Non-Department of Defense (DoD) Transfer Office of Personnel Management (OPM) Interchange Agreement Eligible Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 Physical Efforts: Work involves light and heavy physical effort such as frequently lifting items weighing up to 50 pounds, such as food, food supplies, garbage/trash, and occasionally the weights may exceed that amount. Work involves constant walking, standing, and frequent stooping and bending. Working Conditions: Work areas are often uncomfortably warm and noisy, e.g., noisy kitchen and dishwashing areas. Worker is exposed to the danger of minor cuts, bruises, and burns from equipment. There is danger of slipping on floors, which are wet from daily mopping or where food or beverages have been spilled. Worker is exposed to steam hot water, and extreme hot/cold temperatures.