ALL US CITIZENS DIRECT HIRE AUTHORITY: The U.S. Office of Personnel Management (OPM) has granted the Veterans Health Administration (VHA) Direct Hiring Authority for Housekeeping Aid positions based on a critical hiring need identified within the Department of Veterans Affairs (VA). This authority does not require the application of Veterans' preference or rating and ranking. Applicants will be assessed in the order in which they are received and qualified selections made in that order.

Duties

Wage grade 3 workers can do all the duties of a lower grade worker. They can work in one or more functional areas of the kitchen such as food preparation, dish 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. Major duties and responsibilities include (but are not limited to): Sets up assigned station with the correct supplies and food items. Portions food items into standard serving sizes using the proper utensils and specified dishware. Prepares beverages according to the number of servings required. Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold sandwiches and simple cold desserts in specified quantities. Decides what food items to serve for the most common diets. Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu. Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes. Prepares uncooked food items such as sandwich spread and salad dressings. Clean all equipment assigned to food service and related areas. Prepares boxed/to go meals. Selects and places correct items on patient trays. Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections. Performing other duties as assigned. Work Schedule: Sunday through Saturday - 20 hours a week with a rotating schedule that may include weekends, holidays, days, and evenings. Position Description Title/PD#: Food Service Worker/PD99920A Critical Skills Incentive (CSI): Not Approved Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/08/2024. 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: Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse 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: Wage Grade 3 Food Service Workers 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. 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-lit 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.

Education

There is no education requirement for this position.

Contacts

• Address Birmingham VA Medical Center 700 South 19th Street Birmingham, AL 35233 US
• Name: Tamika Johnson
• Phone: 334-847-0958
• Email: [email protected]