This position is responsible for leading and directing Wage Grade personnel working in the food service and food production units. In this capacity employee encourages and coordinates employees to fully utilize their time and to complete their assigned tasks in a satisfactory manner. Work Leader must have a thorough understanding of the types of food served all diets including modified diets and combination of these diets. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 03/30/2023. 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) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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. Physical Requirements/Working Conditions: Works under the Cook Foreman or designee. Receives work assignments orally or in writing. Plans and coordinates work assignments to ensure necessary tasks are completed and responsible to independently manage time. Follows established job breakdowns to accomplish assigned tasks and expected to complete tasks according to established procedure. Needs to have logical and sound judgment when a change in procedure is required due to unforeseen circumstances. May need to make adjustments with work assignments for shift covered for lower grade food service worker employees and may receive instruction from immediate supervisor. Expected to work as scheduled knowing what steps or sequence of steps are needed to complete the work. Able to work from guides such as tray tickets, menus, recipes, job breakdowns and follow specific oral or written instructions when changes or new assignments are made. Problems or delays in work progress are reported to an immediate supervisor. Able to work all areas associated with meal line assembly and provides training and direction to lower grade food service worker employees as needed. Reports all malfunctioning equipment to immediate supervisor and can submit work order as needed if designated personnel unavailable to submit the work order. Able to answer questions from lower grade food service worker employees about policies, procedures, assignments and if unable to answer will refer to immediate supervisor for additional information. Work is subject to spot checks by the immediate supervisor for conformance with quality food standards, timeliness and adherence to established policies and procedures. 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. Subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and news powered cleaning equipment. Frequently lift or move objects waiting weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds. ["Major duties include but not limited to: Training (50%) Responsible for training Food Service employees in the Food Service and Production Section. Trains lower grade employees and provides on-the-job training of new Food Service and Production employees as requested by the immediate supervisor. Trains lower grade employees in safe food handling practices, utilizing programs training programs approved by the FDA Food Code, i.e. ServSafe. Trains new employees in departmental standard operating procedures. Trains in continuing and new education in food safety, service techniques, customer service and Nutrition and Food Service policy. Utilizes various training media to deliver necessary training. Leading Work (40%) Encourages and coordinates employees to fully utilize their time and to fulfill their assigned tasks in an efficient and satisfactory manner. Works with employees in planning and organizing duties to accomplish work objectives and foster a team effort. Makes necessary adjustments when there are unforeseen circumstances that may change the staff needs and methods of the operational needs of the service. Checks work while in progress and when finished to see whether the instructions on work sequence, procedures, methods and deadlines have been met by lower-grade employees. Maintains a wide knowledge of food service operations, is capable of performing all lower graded tasks. Ensures a safe clean area to work and working climate where employees function efficiently and effectively. Embodies the concepts of customer service and emphasize its importance with employees in the performance of an individual's duty. Performs duties of lower grade food service workers if staffing requires. Assists and participates in quality improvement projects assigned from the immediate supervisor. Communicates significant day-to-day events to the immediate supervisor and receives instructions should changes in established procedures and policies change. Ensures all areas of responsibility are clean and orderly and are left that way at the end of tour of duty. Follows up on sanitation inspection action items. Assures proper food handling techniques are used and good personal hygiene is used according to established policies and procedures. Collaborates with the Food Service Supervisors. Leads food production and delivery activities in the absence of a Supervisor or Food Production Manager. Participates and works with the section's supervisors in obtaining needed information and in decision-making to resolve problems that arise within the service and/or have a significant impact with established policies and procedures. Identifies existing or potential safety hazards and promptly notifies the immediate supervisor. Takes appropriate action by following established policies and procedures and reports to the immediate supervisor if an employee injury occurs on the job. Ensures that all equipment and/or tools are operated in a safe manner. Participates in various quality improvement projects such as test tray evaluations, safety and sanitation inspections and/or other projects as assigned. Other Duties (10%) Performs other duties as assigned by the immediate supervisor. Work Schedule: Rotating Shifts, 5:00am-1:30pm, 5:30am to 2:00pm, 8:00am to 4:30pm, 11:00am to 7:30pm days off rotate every 28 days. Position Description Title/PD#: Food Service Worker Leader/PD99918A Relocation/Recruitment Incentives: Not authorized"]
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