The incumbent of this position will serve as a Food Service Worker performing a full range of food preparation, serving, and cleaning work. Requires knowledge of basic food and equipment handling techniques to include tray assembly, tray delivery and pickup, ware washing and sanitation. 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: Do you have the ability to perform the duties of the Food Service Worker without more than normal supervision? Related experience includes, performing food preparation duties in a healthcare facility, hotel, college cafeteria, military base, or similar quantity food service institution; serving correct portion sizes; setting up stations on a tray line; delivering and collecting trays; cleaning and sanitizing kitchen equipment required in quantity food preparation and service; knowledge of regular and modified diets; read and understand diet cards, understand food terminology, measurements and serving information in standardized recipes for all menus. Your experience must be detailed in your resume to receive credit. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork 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. ["DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 005) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4). **RELOCATION/RECRUITMENT INCENTIVE MAY BE AUTHORIZED FOR HIGHLY QUALIFIED CANDIDATES** Work Schedule: Full Time, Schedule Varies\nPosition Description Title/PD#: Food Service Worker/PD99920A and PD99920S This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until March 31, 2022 The initial cut-off date for referral of eligible applications will be January 21, 2022 with subsequent cut-off dates on the 1st of each month. Eligible applications received after that date will be referred at regular intervals or as additional vacancies occur on an as-needed basis until positions are filled. The major duties and responsibilities include, but are not limited to:\n· Portioning food items into standard serving sizes using the proper utensils and containers.\n· Preparing serving tray line for tray service with items such as entrees, meats, potatoes, vegetables, salads, desserts, beverages, condiments, tray ware, and serving utensils.\n· Break down and clean tray line after tray service.\n· Completing tray preparation with hot beverage and frozen desserts and verifying trays have been properly heated prior to delivery of trays to patients\n· Pushing tray delivery carts to distribute and collect trays from the bedside and recording information about tray delivery, pick-up and non-delivery.\n· Transporting food delivery carts via battery/fuel operated cart to and from outlying ward areas.\n· Performing a variety of tasks in the dish room such as scraping trays, sorting, stacking and racking. Physical Requirements:\nThe incumbent performs work requiring light to moderate physical effort and is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds. The incumbent performs heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in uploading, storing and delivering supplies. May be required to work on ladders and use power-cleaning equipment. WORKING CONDITIONS:\nThe work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortable high temperatures, humidity and noise. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors from food or beverages and from floors recently mopped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units."]