Career Center

Summary

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) workforce Modernization Plan - one of the largest workforce innovation efforts undertaken by VHA to articulate future states of Nutrition and Food Services operations.

Qualifications

To qualify for this position - applicants must meet all requirements within 30 days of 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 Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment 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. Working Conditions: The work is performed in the 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.

Duties

• Duties listed are not limited to: Performs heavy-duty cleaning tasks throughout the food service and related areas
• Unloads food/tray delivery carts
• Moves garbage cans when collecting and transferring trash from the work area to the disposal area
• Delivers meal trays
• Breaks down and cleans food stations
• Returns soiled trays and dishes to the dish room
• Sterilizes equipment and sanitizes work areas
• Sorts - washes - peels - and cuts cold foods using knives or other equipment
• Sets up assigned station with the correct supplies and food items
• Operates and breaks down and cleans all equipment assigned to food service and related areas
• Makes precise measurements and accurately weighs recipe ingredients for special feedings
• Scrapes - soaks - scours - and scrubs cookware and utensils
• Determines the quantities of ingredients needed to prepare the required yields using arithmetical computations using decimals - fractions - and percentages
• Provides patients with basic information about modified diets and the nutrition services that are available
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for
• Prepares beverages according to the number of servings required
• Follows directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• Prepares uncooked food items - such as sandwich spread and salad dressings Provides assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Verifies that food items on trays are appropriate for the prescribed diet
• Provides assistance to cooks in the food preparation area including assembling - labeling and arranging completed recipe items in preparation for use by
• Takes nourishment inventories - stocking using first in-first out procedures - replacing expired
• Prevents contamination by cleaning equipment previously used for raw food
• Uses knowledge of sanitation standards - such as the need to keep wiping cloths in sanitizing solution and maintaining proper water temperature standards when cleaning dishes
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service - place food and beverages on tables - and replenishes items as necessary
• Work Schedule: 5 Day work Weeks - 8 hour shift within the hours of 5:00am-6:30pm (Work Schedule may be discussed during interview/selection) 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 with the assistance of others.