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. Wage Grade 3 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 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 preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays. MAJOR 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'/residents' 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 patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian - Prepare beverages according to the number of servings required - Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities - Sort, wash, peel and cut cold foods using knives or other equipment - Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes - Prepare uncooked food items, such as 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/to go meals - Select and place correct items on patient trays - Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections - Identify obvious discrepancies between the prescribed diets and the food items designated by the menu - Decide what food items to serve for the most common diets - 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 delivery carts - Store sanitized dishes, glasses and silverware - Scrape, soak, scour, and scrub cookware and utensils - Move 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: Rotating shifts to include nights and weekends: 6:30 am - 3:00 pm, 7:00 am-3:30 pm, 8:30 am-5:00 pm, 9:30 am-6:00 pm Position Description Title/PD#: 99920-A Relocation/Recruitment Incentives: Not authorized
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.