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Food Service Worker
4 months ago
Wage Grade 3 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. Wage grade 3 workers can do all the duties of a lower grade workerDuties
This announcement is an
Open Continuous Announcement and will remain open until all position(s) are filled. The first cut-off will be February 16th, 2024. Applications received after this will be sent to management upon request until the position(s) are fulfilled.
- Ability to organize work in a logical sequence, execute tasks quickly and accurately and meet strict meal schedules.
- Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food.
- Working knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution.
- Ability to apply knowledge of general sanitation principles to safeguard food against spoilage and waste.
- Working knowledge of Hazard Analysis Critical Control Points (HACCP).
- Knowledge of the temperature range where the potential of bacterial growth in food is greatest and the requirement to keep hot food in heated holding equipment or immediately refrigerate it.
- Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
- Ability to read and understand written material.
- Understanding of menus, recipes and basic work instructions.
- Knowledge of basic arithmetic.
- Ability to read and understand diet cards and/or tray tickets when working assembling trays.
- Knowledge of color codes that signify regular or modified diets or other precautions.
- Knowledge of the most frequently used modified diets to place food items and beverages on the patient tray, where only the diet is known and not a precise listing of foods.
- Understanding of food terminology, measurements, and serving information in standardized recipes and menus.
- Knowledge and skill to portion food items according to approved portion control practices.
- Skill to use correct measuring utensils or a portion control scale.
- Understanding of the routine methods and procedures used in all functional areas of the food service operation.
- Skill to train lower grade workers in methods and procedures.
- Interpersonal skills to be able to interact appropriately with Veterans, visitors, coworkers, supervisors, and other medical center personnel.
Work Schedule:
Full-time rotating shifts to include holidays and weekends
Position Description Title/PD#: Food Service Worker/PD99921A
Physical Requirements:
Wage Grade 3 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. 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.
Promotion Potential: The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level.
