The Robert J. Dole VA Medical Center is seeking a highly qualified and motivated Food Service worker to fill a position in Wichita Kansas. Salary: WG 3: $20.49 - $23.92 per hour Work Schedule: Full-time shifts will vary during the hours of 5:00 am - 7:30 pm Monday - Sunday including holidays. Bargaining Unit Status: Covered Fair Labor Standards Act: Non-Exempt 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) Materials Special Aptitude - Food Service Work Technical Practices 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. Physical Requirements: The work performed by this position requires moderate physical effort. The serving line requires continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Preparing workstation to assemble meal trays requires frequently lifting and moving objects weighing up to 20 pounds. ln cleaning the work area, the employee is required clean serving utensils. Setting up and tearing down the tray line, the employee is required to push the heavy food carts, store what was not used on the serving line, and deliver the food and drinks to their area. Work requires continuous standing, walking, frequent stooping, reaching, reaching above shoulders, kneeling with assistance, pushing and bending. Carts pushed by employee may weigh between 450-475 pounds and require up to 25 pounds of force to push. Employee frequently lifts or moves objects weighing up to 40 pounds unassisted and must be able to lift/carry up to 45 pounds with assistance of other workers. Must be able to push heavy pieces of equipment such as loaded carts, over long distance (between building). Must scrub utensils, carts or other equipment, work on ladders while cleaning, and operate powered cleaning equipment. 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. Employees work in areas of above normal temperature and noise. The work area may be hazardous due to potential far cuts using knives of sharp equipment, burns from ovens and danger of failing on wet or slippery floors. Employee must follow care operations instruction on equipment; observes safety precautions to avoid injury to self and co-workers; be careful in handling supplies and equipment to prevent loss or damage to government property. Employee is exposed to temperature extremes between the usual work area and walk in refrigerators/ freezers; is exposed to potential hazard of using cleaning chemicals; may handle large and awkward equipment, utensils, or cartons. Protection from hazards include; freezer coats, gloves tor refrigerators/ freezer. Employee is exposed to hazards such as potential cuts, bruises, burns or muscle strains. Training is provided on safe work habits and on correct operation of equipment. Work is subject to completion of assignments on time without hindering the work of other employees ["The position is located at the RJDVAMC in the Nutrition and Food Service (NFS) Service Line. The incumbent works under the supervision of the Food Service Supervisors. Prepares patient meal trays based upon menu, diet cards, tray tickets or patient verbal selections. lncumbent identifies items that are, and are not, allowable for common diets to prevent serving inappropriate items when preparing a tray with only knowledge of the diet order. Food items are selected from the stocked location or service line, placed on tray, and loaded in cart for timely delivery to patient. ln dining room service areas, incumbent is responsible for preparing patient meal tray when only the diet is provided. lncumbent understands the differences between texture modified and therapeutic diets, applying this knowledge when preparing meal trays. lf patient requests an item not allowed on the diet, the incumbent does not add the item to the tray. lf incumbent notices a pattern where a patient repeatedly requests items inappropriate for his/her diet, incumbent will notify the supervisor as well as ward dietitian. Abidance to strict meal schedule is of utmost priority secondary to serving patients diet appropriate, properly portioned food items on meal trays. Prepares assigned workstation to assemble meal trays in tray line or dining room service areas. ltems stocked include food items, such as beverages, hot food items into hot wells, fruits, salads, desserts, condiments, and supplies, including but not limited to, pellets, domes, dishes, cups, mugs, napkins, and service utensils. Routinely checks the dates on all items to remove expired products from stock. lncumbent applies appropriate sanitation and food safety practices, keeping hot food hot and cold food cold. Prepares and assembles uncooked items such as cold sandwiches, salads and desserts. ldentifies standardized recipes needed, collects all necessary ingredients and follows recipe methods. Portions items and properly covers and labels in accordance with NFS Hazard Analysis Critical Control Points (HACCP) guidelines. Can be expected to operate motorized/electric equipment to deliver trays. Removes all items not utilized during meal service and cleans work area. lncumbent occasionally performs duties of lower graded employees and additional duties as assigned by the supervisor. Position Description Title/PD#: Food Service Worker/PD# 99920-S DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 002) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4). Physical Requirements: 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."]

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