This position is in Nutrition and Food Service (NFS) Division at the Hines VA Hospital and is responsible for providing food service assistance. Workers at this level perform duties that require proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving.

Duties

Food Service Workers at this level work in the Ingredient Control room of the Production Unit (IC). This area includes dry subsistence storeroom, non-food supply storeroom, refrigerators, and freezers of NFS This position is located in the Ingredient Control room of the Production Unit (IC) in the Nutrition and Food Service (NFS) Division at the Hines VA Medical Center and is responsible for providing food service assistance. Workers perform duties that require proficiency in special procedures and broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving. Duties include: Receives, stores and requisition food and supplies for kitchen. Labels, dates and stores food and non-food items according to procedures. Maintains first-in and first-out system of rotation of food and non-food items. Assures that foods are stored at the correct temperature in clean environments. Maintain proper ceiling, floor, and wall clearances to assure proper air circulation in storage areas. Maintains clean and sanitary conditions of storage areas. Conducts physical inventory of items as needed. Set up station on the tray line with all food and non-food supplies, return food and non-food items to designated locations, and clean the station after serving. Load and deliver food carts to patient care units, collect soiled dishes and return to the dish room for processing. Fill beverage and ward nourishment from the list of requested and already prepared beverage or nourishment and assemble onto the tray for delivery. Aid cooks in the food preparation area by weighing, measuring, and assembling ingredients according to standardized recipes. Use portion control scales and measuring utensils for food items to meet established standards of portion accuracy, attractiveness, and sanitation. Combine fruit and vegetable ingredients for salads; portion and assemble individual salads and desserts. Make cold sandwiches using prepared ingredients and packs box lunches. Set up and operate mechanical dishwasher, including the continuous conveyor belt feeding dishwasher and inspects doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning. Performs other related duties as assigned. Work Schedule: 5:30am-6:30pm, Including weekends Position Description Title/PD#: Food Service Worker (Ingredient Control)/PD16235A Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/05/2024. 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: 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: The incumbent is required to and must be physically able to perform work involving constant standing, walking, frequent bending, stooping, pushing, and pulling. They must be able to lift up to 40 pounds and be able to push heavy carts and trucks in unloading, storing and delivering supplies and transport heavy objects and food service equipment. Working Conditions: There is a danger of slipping on wet floors where food or beverages have been dropped. The incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperatures. Depending upon the job assignment the work may require the use of protective clothing and gear such as masks, gowns, gloves, earplugs, goggles, beard snoods and freezer coats. Clothing and dress must meet sanitation and safety standards. The employees work with frequent interruptions and must maintain accuracy with little margin for error.

Education

There is no educational substitution at this grade level.

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: https://sites.ed.gov/international/recognition-of-foreign-qualifications/.

Contacts

• Address Edward Hines Junior Hospital 5000 South 5th Avenue Hines, IL 60141 US
• Name: Amy McCrary
• Phone: (708)953-5124
• Email: [email protected]