Summary

Wage Grade 2 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 such as working in the dish room - passing trays - portioning cold foods and dipping hot foods.

Qualifications

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 Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work 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.

Duties

• Duties include but are not limited to: Using proper cleaning solutions to sanitize food preparation surfaces
• Cleaning walk-in refrigerators and freezers in a food service or food handling organization
• Handling and storing sanitized dishes - glasses and silverware for public use
• Making sandwiches using prepared ingredients for cafeteria or buffet lines
• Portioning food items into standard serving sizes using the proper utensils and containers
• Assembling and tossing fresh fruit or green salads in large quantities for public consumption
• Brewing coffee in a restaurant/commercial size coffee maker
• Setting up glasses - silverware - dishes - trays and condiments in communal dining areas
• Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots
• Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods
• Loading and operating a continuous conveyor belt feeding dishwasher
• Setting up cafeteria lines and/or steam-tables with hot and cold food items
• Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time
• Sweeping and mopping floors repetitively in high traffic areas such as corridors - entry ways - cafeterias and other areas
• Moving kitchen equipment such as stand mixers - weight scales and meat slicers to clean spaces behind and under such equipment
• Emptying trashcans containing food scraps and waste
• Delivering meals - which may include hot foods and liquids - to patients' bedsides or patrons
• Reading and understanding written material such as time and duty schedules
• Reading and following instructions with regard to safety data sheets for hazardous chemicals
• Reading and following instructions on menus - recipes - and/or basic work instructions
• Following label directions in using cleaning or disinfecting/sanitizing agents
• Applying sanitation principles to safeguard food against spoilage and waste
• Adhering to safety policies and procedures when performing manual work involving lifting - carrying - transporting and delivering food or other items
• Working quickly without accidents while at the same time being attentive to the quality of your work
• Recognizing typical health and safety hazards for yourself and other workers around you
• Working rapidly and accurately under the pressure of deadlines
• Work Schedule: 10:30am-7:00pm
• scheduled days off to be assigned at the time of onboarding and in accordance with the needs of the service line
• Position Description Title/PD#: Food Service Worker/PD99921S Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• Performs work requiring light to moderate physical
• 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
• Subject to continuous standing and walking - and frequent stooping - reaching - pushing - pulling - and bending
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.