Food Service Worker

US-Department-of-Veterans-Affair; Birmingham (AL); On-site; USD 32,000 - 42,000; Full time

Job summary

U.S. Department of Veterans Affairs is seeking a Wage Grade 2 Food Service Worker. The role involves following established procedures in a sequence of tasks such as working in the dish room, passing trays, portioning cold foods, and dipping hot foods.

Applicants must meet the announced qualifications by the closing date of 11/10/2026. Training or experience need not be extensive, but must demonstrate the ability to perform duties and be supported by detailed resume descriptions.

Qualifications

• 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.
• Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards.
• Note: A full year of work is considered to be 35-40 hours per week; part-time experience credited accordingly.

Responsibilities

• Work tasks follow set procedures in a sequence of operations (e.g., dish room, passing trays, portioning cold foods, dipping hot foods).
• Perform duties in kitchen areas with exposure to heat, humidity, and various hazards.
• Adhere to safety and cleanliness standards in a fast-paced food service environment.

Job description

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.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/10/2026.

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/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.