Wage Grade 2 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 such as working in the dish room, passing trays, portioning cold foods and dipping hot foods.

Duties

Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items. Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates. Break down and clean assigned area when the meal is finished and return food to the kitchen. Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary. Return soiled trays and dishes to the dish room after meals. Deliver meal trays to the patients' bedsides. Brew coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes. Apportion other food items into standard serving sizes using the proper utensils and containers. Make cold sandwiches using prepared ingredients and pack box lunches. Work 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. Sort, wash, peel and cut fresh fruits and vegetables. Operate and break down equipment. Perform heavy-duty cleaning tasks throughout the food service and related areas. Separate food waste and trash from dishes, glasses and silverware in the dish washing area. Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine. Unload delivery trucks. Store sanitized dishes, glasses and silverware. Scrape, soak, scour, and scrub the heavier cooking utensils. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area. Work Schedule: 3:30pm - 7:30pm, rotating weekends and holidays Position Description Title/PD#: Food Service Worker/PD99921A Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. 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. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. This occupation is being considered for a Veterans Health Administration enterprise-wide Critical Skills Incentive (CSI). Candidates may be eligible for a lump sum CSI. The amount of lump sum CSI is determined based on appointment date and may be pro-rated as determined by the end date of the CSI. Eligible candidates will be required to sign a service agreement agreeing to an obligated service period and failure to complete the obligated service period may result in a debt for the unearned portion of the CSI.

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by 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. 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: 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. This position requires be physically able to stand (8) eight hours a day, exert energy required in cleaning area and equipment. Work includes light to moderate physical effort in lifting cases unassisted (no more than 20 lbs.),and occasionally moving objects (more than 20 lbs.) with the assistance of lifting devices or other workers, constantly standing and walking. Requires frequent stooping, reaching and some bending when replenishing cold food counter, pulling, pushing when delivering food trays. Working Conditions: Work is performed in the kitchen areaand patient wards where sanitary measures should be kept at all times. Should wear hairnet and disposable gloves. There is danger of slipping on floors where food, beverages or water have been dropped. The work area is usually noisy from food service activity and equipment Steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Exposure to hot liquids, sharp cutting blades, hot working surfaces and extreme changes in temperature when entering walk-in coolers and freezers.

Education

This job does not have an education qualification requirement.

Contacts

• Address Malcom Randall Department of Veterans Affairs Medical Center 1601 Southwest Archer Road Gainesville, FL 32608 US
• Name: Kimyarda Cole
• Phone: 334-590-3693
• Email: [email protected]