The Southern Arizona VA Healthcare Network is recruiting for a Food Service Worker (FSW) in Ingredient Control assigned to the Nutrition and Food Service. The primary purpose is to support the food service operations provided to Veterans. FSW work in one or more functional areas such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays.

Duties

Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element, "Ability to perform the work of the position without more than normal supervision." Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. The major duties and responsibilities include but are not limited to: Perform all duties of ingredient Control. Transports items from ingredient control store room to food production and food service units. Checks-in deliveries for accuracy of quantity and quality of items received; stores items correctly and rotates stock to prevent storage. Checks refrigerated delivery truck for cleanliness and proper temperatures. May work on tray line and verify that food items on the tray are appropriate for the prescribed diet. May remove soiled trays and return to the dish room. May deliver trays to patient's bedside. Work in one more functional areas of kitchen such as food preparation, dish, and pot washing, dry and refrigerated storage and receiving, and serving line. Utilizes requisition sheets to issue food items to all Nutrition and Food Service areas. Follow task sheets and production pull sheets and menus created for assigned area. Determines actual number of servings to pull. Maintains a daily inventory of all items located in ICR, refrigerators and freezers. Prepares weekly inventories for produce, subsistence and supply items for ordering purposes. Prepare nourishments and supplemental foods and beverages for patients. Maintains inventory of main kitchen. Restocks items as needed. Provide assistance to cooks in the food preparation area, including assembling, labeling and arranging recipe items for preparation for use by cooks. Perform heavy-duty cleaning tasks throughout the food service and related areas. Performs work requiring lifting and moving objects weighing up to 50 pounds. Subject to continuous standing, walking, bending, reaching above shoulder, pushing, pulling. Must be able to perform work in walk in refrigerators and freezers. Performs the duties of WG4 Ingredient Control and may provide relief for all positions assigned to Food Service. Other duties as assigned to meet the needs of the Medical Center. Position Description Title/PD#: Food Service Worker (Ingredient Control)/PD14290A Work Schedule: Variable Work Schedule, 40 Hours per week Compressed/Flexible: Not available Virtual: This is not a virtual position. Not available Position Description/PD#: Food Service Worker (Ingredient Control)/PD14290A Relocation/Recruitment Incentives: Not authorized Financial Disclosure Report: Not required

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/31/2023. 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 EquipmentWork 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: Requires 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 50 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. The work is performed in 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 For more information on these qualification standards, please visit the United States Office of Personnel Management's website at https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/.

Education

There is no educational substitution at this grade level.

Contacts

• Address Tucson VA Medical Center 3601 South Sixth Avenue Tucson, AZ 85723 US
• Name: David Tweedy
• Phone: 520-312-5779
• Email: [email protected]