This position is a Food Service Worker WG-4, located at the Nutrition & Food Service at the Bath VAMC that provides nutrition and food care for the Community Living Center residents and domiciliary. The position main responsibilities include simple food preparation & meal service, normally assigned to the tray line, domiciliary main dining room, diet office or to the main kitchen food production area.

Duties

Duties can include but are not limited to the following: Checking appropriate amounts of food for patient census in area of assignment. Maintains inventories and/or records as required. Prints out computerized data for timely preparation of necessary items. Checks for completeness, neatness, and accuracy of patient trays, meals, bulk hot or cold food items for unit delivery according to modified diet type, and by carefully checking computer printouts, diet changes, and/or special requirements notations. Takes food temperatures and checks equipment for proper temperatures. Assures standard portion control for all menus, computer printouts, diet cards, tray tickets. and/or specific instructions. Assemble, label, and arrange completed recipe items. Perform work using procedures to prevent contamination and ensuring all safety and sanitation regulations are maintained. Operates a food Delivery truck with a gross vehicle weight of up to 26,000 pounds to deliver food and supplies to outlying buildings: This includes loading and unloading of large food transporting containers/carts onto and off of the truck and delivery of these containers/carts to designated locations. Loads truck with food listed on food production computer reports. Takes food temperature at both preparation and delivery locations. Assures that temperatures are within food safety standards as specified in the service HACCP. Prepares simple menu items when assigned to Food Production area. Performs full range of simple cooking by preparing and cooking items requiring little or no processing. Portion foods for distribution and meal service. In assigned service area, organizes and reviews tasks to be completed for entire day; and communicates information to Food Service Worker assuming duties and responsibilities for assigned area on the next shift. Guides and trains assigned co-workers, lower grade employees, students and volunteers. Assume primary responsibility for the smooth operation of the meal service- collecting, transporting, distributing, and serving hot and cold food items in correct portions for all regular and modified diets. Determines the quantities of ingredients needed to prepare required yield. Makes conversion from the metric system to the US standard system. Use a computer terminal to record and retrieve recipe, menu, and inventory data to produce printouts of such information for various work areas. Guidelines include the daily census, standardized recipes, standing orders, and tabulated recipes sheets and daily production sheets. Is able to utilize Food Production and Service's computer software for data retrieval, diet order entry, supplemental feedings, tube feedings, special orders, communications, patient movements, standing orders, meal preferences, and other reports required of the position. - Weigh and measure food items and recipe ingredients. Uses portion control scales and measuring devices to apportion individual items according to standardized recipes. Ensures all food items are properly labeled, dated and rotated using First in First out (FIFO) for tray line and Dom food serving areas. Able to use food preparation equipment such as blenders, microwaves, toasters, ovens, fryers, meat slicers, steam kettles, and other food preparation equipment. Work Schedule: Rotating days off to be determined, 3:30PM-7:30PM and 11:00AM-7:30PM Position Description Title/PD#: Food Service Worker/PD06093A Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/22/2023. 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: Attention to DetailDexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsUse 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: Food service workers perform work requiring light to moderate physical effort. The are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending. Thy frequently lift or move objects weighting up to 40 pounds unassisted (e.g.., pushing small carts of dirty dishes) and occasionally lift or move objects weighing more than 75 pounds(e.g., filling beverage dispenser) with the assistance of other workers. Must be capable of lifting large food containers and stacking cumbersome dishes pts and pans. Must have physical ability to operate food production equipment. Must have this physical ability to operate computer, utilizing keyboards, CRT screen, printers, etc. Must be able to adjust work pace to existing workload, which will vary from day to day. Work is performed in the kitchen and in meal service area (main dining room and patient area dining room areas). Employee is subject to a wide range of temperatures, high humidity and noise from machinery. Exposed to hot water and detergent stations, steam, fumes and odors from cooking. risk of exposure to contagious disease when performing service on patient's wards. Danger of slipping on freshly mopped floors or spilled material and expose to minor cuts, bruises and burns. Use of computer presents time sitting in front of computer terminal. Expose to sharp objects (slicer blades, knives and other equipment.

Education

This job does not have an education qualification requirement.

Contacts

• Address Bath VA Medical Center 76 Veterans Avenue Bath, NY 14810 US
• Name: Karl McPherson
• Phone: 518-466-6400
• Email: [email protected]