Food Service Workers (FSW) perform tasks with several steps or a sequence of tasks that requires attention to work operations. FSW can do all the duties of a lower grade worker. They can work in one or more 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. 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. ["Major duties include, but are not limited to the following: Sets up assigned station with the correct supplies and food items Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates Breaks down and clean the station when assigned Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary Delivers meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian Prepares beverages according to the number of servings required Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities Sorts, wash, peel and cut cold foods using knives or other equipment Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes Prepares uncooked food items, such as sandwich spread and salad dressings Prepares boxed/to go meals Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu Decides what food items to serve for the most common diets Performs heavy-duty cleaning tasks throughout the food service and related areas Separates food waste, trash/recyclables from dishes, glasses and silverware Unloads food/tray delivery carts Stores sanitized dishes, glasses and silverware Scrapes, soak, scour, and scrub cookware and utensils Moves 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: Part Time - 40 hours per pay period; Full Time - 80 hours per pay period, variable shifts, with rotating weekends and holidays Position Description Title/PD#: Food Service Worker (Part Time and Full Time)/PD99920A Physical Requirements: 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."]
About Veterans Affairs, Veterans Health Administration
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.