The Food Service Worker WG2 and WG3 positions are located within the Nutrition & Food Service at the William S. Middleton Memorial Veterans Hospital in Madison, WI. This announcement will be used to fill vacancies at The William S. Middleton Memorial Veterans Hospital in Madison, WI. Qualified applicants will be considered and referred as vacancies become available. You will receive an email notification when your resume has been referred.

Duties

This position is located at the William S. Middleton Memorial Veterans Hospital in Madison, WI and is organizationally aligned under Nutrition and Food Services. The purpose of the position is to provide food service assistance in the Nutrition and Food Services Department. Major WG2 duties and responsibilities include (but are not limited to): Cleaning walk-in refrigerators and freezers in a food service or food handling organization. Handling and storing sanitized dishes, glasses and silverware for public use. Making sandwiches using prepared ingredients for cafeteria or buffet lines. Portioning food items into standard serving sizes using the proper utensils and containers. Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots. Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Assembling and tossing fresh fruit or green salads in large quantities for public consumption. Setting up cafeteria lines and/or steam - tables with hot and cold food items. Setting up glasses, silverware, dishes, trays and condiments in communal dining areas. Loading and operating a continuous conveyor belt feeding dishwasher. Carrying out preventative maintenance and cleaning by removing inspection doors, strainer pans, and spray arms of a dish machine. Using proper cleaning solutions to sanitize food preparation surfaces. Portioning food items into standard serving sizes using the proper utensils and containers. Brewing coffee in a restaurant/commercial size coffee maker. Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment. Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time. Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas. Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons. Emptying trashcans containing food scraps and waste. Applying sanitation principles to safeguard food against spoilage and waste. Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Working quickly without accidents while at the same time being attentive to the quality of your work. Recognizing typical health and safety hazards for yourself and other workers around you. Working rapidly and accurately under the pressure of deadlines. Major WG2 duties and responsibilities include (but are not limited to): An understanding of special procedures in preparing food and serving patients. 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 Other duties as assigned Work Schedule: Varied Schedules - with rotating weekends and holidays Telework: Is not authorized Position Description Title/PD#: Food Service Worker WG2 99921A & WG3 99920A Relocation/Recruitment Incentives: Is not Authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 06/10/2024. 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: 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. 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. Wage Grade 2 Food Service Workers Physical Requirements/Working Conditions: 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. 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. Working Conditions: 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. Wage Grade 3 Food Service Workers RESPONSIBILITY: Complete assignments individually or as part of a team under the general supervision of the immediate supervisor. Assignments are made either orally or in writing. Detailed instructions are provided only for special projects. The work involving diet tray assembly is usually performed as a team with the worker being expected to know the commonly used diets in order to place items on a tray. Completed diet trays are checked by a higher-level food service worker. Work involving actual food preparation is accomplished under the guidance of a cook who provides technical instruction and checks work in progress and upon completion for conformance with acceptable food service practices. Food service workers know daily routines and work from guides such as diet cards, tray tickets, menus, portion control charts, standardized recipes, and employee assignment sheets. Questions on unusual or difficult tasks are referred to a higher-grade worker or supervisor for clarification and advice. Work at this level is evaluated in terms of accuracy and timely completion of assignments. PHYSICAL EFFORT: 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. WORKING CONDITIONS: 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. CUSTOMER SERVICE: Meets the needs of customers while supporting VA missions. Consistently communicates and treats customers (veterans, their representatives, visitors, and all VA staff) in a courteous, tactful, and respectful manner. Provides the customer with consistent information according to established policies and procedures. Handles conflict and problems in dealing with the customer constructively and appropriately. AUTOMATED DATA PROCESSING (ADP) SECURITY: Protects printed and electronic files containing sensitive data in accordance with the provisions of the Privacy Act of 1974 and other applicable laws, federal regulations, VA statutes and policy, and VHA policy. Protects the data from unauthorized release or from loss, alteration, or unauthorized deletion. Follows applicable regulations and instructions regarding access to computerized files, release of access codes, etc., as set out in the computer access agreement that the employee signs.

Education

IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education.

Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/.

If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

Contacts

• Address William S Middleton Memorial Veterans Hospital 2500 Overlook Terrace Madison, WI 53705 US
• Name: Cindra Johnson
• Phone: 6086221070
• Email: [email protected]