Food Service Worker

Summary

This part-time position is located within the Nutrition and Food Services at the Miami VA Medical Center. Wage Grade 4 Food Service Workers complete assignments individually or as part of a team under the general supervision of the immediate supervisor. Work involving actual food preparation is accomplished under the guidance of a cook who provides technical instruction and checks work in progress and upon completion for conformance with acceptable food service practices.

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 screen out element of this position is: Ability to perform the duties of the Food Service Worker without more than normal supervision. 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

• Major duties and responsibilities include (but are not limited to): Setting up assigned station on the tray line with the correct supplies and food items Providing assistance to cooks in the food preparation area - such as weighing - measuring - and assembling ingredients according to standardized recipes Portioning other food items into standard serving sizes using the proper utensils and specified dishware Operating - breaking down - and cleaning all equipment assigned to food service and related areas - sterilizing equipment and sanitizing work areas Verifying that food items on the tray are appropriate for the prescribed diet Taking nourishment inventories - stocking using first in-first out procedures - replacing expired items Working 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 line Using a computer terminal to record and retrieve recipe - menu and inventory data and to produce reports Sorting - washing - peeling and cutting cold foods using knives or other equipment Preparing fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities Other duties as assigned to meet the needs of the Medial Center Work Schedule: Multiple
• Part-Time - 5:00 a.m
• - 8:00 p.m.
• Rotating shifts - may include weekends and holidays Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: Wage Grade 4 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
• 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
• 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.