Food Service Worker

U.S. Department of Veterans Affairs; Columbia Township (MO); On-site; USD 21,000 - 25,000; Full time

Job summary

U.S. Department of Veterans Affairs is seeking a Wage Grade 4 Food Service Worker to support hospital dietary operations. You will prepare, portion and serve meals, assist with modified diets, and ensure proper sanitation under supervision.

Responsibilities include delivering trays to patient rooms, coordinating with dietitians, and assisting cooks. The role requires attention to kitchen safety and accuracy in diet preparation.

Qualifications

• Dexterity and safety are essential for performing duties in food service.
• Ability to interpret instructions, follow standardized recipes and use equipment.
• Experience in food service operations and maintaining sanitation is preferred.

Responsibilities

• Sets up and breaks down the assigned station with supplies and food items.
• Portions food items into standard serving sizes using proper utensils and dishware.
• Decides diet items when diet cards identify only the type of diet.
• Provides patients with information about modified diets and nutrition services.
• Delivers meal trays to patients' bedsides and reports feedback to the supervisor.
• Assists cooks in food preparation and assists with assembling and labeling items.
• Performs heavy-duty cleaning tasks throughout the kitchen and related areas.
• Works in multiple kitchen areas including prep, dishwashing, storage, and serving lines.
• Schedule: 11:00AM–7:30PM, 20 hours per week; relocation/recruitment incentives not authorized.

Skills

Dexterity

Safety

Meal preparation

Food handling

Cleaning

Following instructions

Teamwork

Tools

Tools & Equipment

Job description

Summary

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations - such as food and beverage preparation - modified diets - computer proficiency - dishwashing - dry and refrigerated storage - and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker - but also may help with making patient selections - thickening items and checking trays.

Summary

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations - such as food and beverage preparation - modified diets - computer proficiency - dishwashing - dry and refrigerated storage - and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker - but also may help with making patient selections - thickening items and checking trays.

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. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work 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.

• This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations - such as food and beverage preparation - modified diets - computer proficiency - dishwashing - dry and refrigerated storage - and safety and sanitation
• Major duties and responsibilities include (but are not limited to): Sets up and breaks down assigned station with the correct supplies and food items
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for
• Provides patients with basic information about modified diets and the nutrition services that are available
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Follows directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• Delivers meal trays to the patients' bedsides
• reporting the patients' comments and complaints to the supervisor or dietitian
• Provides assistance to cooks in the food preparation area including assembling - labeling and arranging completed recipe items in preparation for use by cooks
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients
• Makes final check of diet trays assembled by lower grade workers for completeness - correct food temperatures
• Works 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
• Performs heavy-duty cleaning tasks throughout the food service and related areas
• Performing other duties as assigned
• Work Schedule: 11:00AM - 7:30PM
• Days may vary
• 20 hours per week
• Relocation/Recruitment Incentives: Not authorized