This Food Service Worker position is located within the Nutrition & Food Service at the VA Northern Indiana Health Care Systems (VANIHCS) in Marion, IN.

Duties

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, verifies modified diets, dishwashing, dry and refrigerated storage, and safety and sanitation. Major duties and responsibilities include but are not limited to: Sets up and breaks down assigned station with the correct supplies and food items. 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. Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use. Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet. Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu. Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques. Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients. Portions food items into standard serving sizes using the proper utensils and specified dishware. Provides patients with basic information about modified diets and the nutrition services that are available. Works 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. Delivers meal trays to the patients' bedsides, and reporting the patients' comments and complaints to the supervisor or dietitian. Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures. Prevents contamination by cleaning equipment previously used for raw food. Prepares uncooked food items, such as sandwich spread and salad dressings. Performs heavy-duty cleaning tasks throughout the food service and related areas. Unloads food/tray delivery carts. Performs other related duties as assigned. Work Schedule: Part Time - Saturday - Sunday 5:00 am - 1:30pm & Monday -Tuesday 3:30 pm - 7:30 pm Position Description Title/PD#: Food Service Worker/PD000018 Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/25/2023. 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 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. Physical Requirements/Working Conditions: Regular and recurring, occasionally physical exertion requires lifting objects over 60 pounds. Incumbent is often required to stand on hard surfaces for extended periods of time, and frequent stooping, reaching, pushing, pulling and bending. Tasks are performed in kitchen areas where cooking and dishwashing equipment often cause uncomfortable temperatures and humidity. Area us week lit but noisy from food service activities. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes.

Education

This job does not have an education qualification requirement.

Contacts

• Address Northern Indiana HCS 1700 East 38th Street Marion, IN 46953 US
• Name: Karen Reynard
• Phone: 8325160092
• Email: [email protected]