Food Service Worker

U.S. Department of Veterans Affairs; Madison (WI); On-site; USD 16,531,000 - 22,042,000; Full time

Job summary

U.S. Department of Veterans Affairs’ William S. Middleton Memorial Veterans Hospital in Madison, WI, is seeking a Food Service Worker (Wage Grade 7408-2).

The role involves working across kitchen areas, following established procedures, and delivering meals to patients. The shift runs 11:30 AM to 8:00 PM with rotating holidays and weekends. Applicants must meet the qualification standards, with training or experience evidenced on the resume.

Qualifications

• Experience: training or experience of sufficient scope and quality to do the work.
• Evidence of knowledge, skills, and ability must be documented on resume.
• Applicants rated under OPM Wage System Qualification Standards.
• Screen-out element: minimal acceptable qualification requirement determines eligibility.
• Volunteer work and full-time/part-time experience counted; hours per week matter.

Responsibilities

• Break down and clean the assigned area after meals and return food to the kitchen.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to patients' bedsides.
• Assemble and toss fresh fruit or salads in quantity using standard portions.
• Apportion other food items into standard serving sizes using proper utensils.

Job description

Summary

This position is in the Nutrition and Food Service at the William S. Middleton Memorial Veterans Hospital - Madison - WI. Wage Grade - 7408-2 Food Service Workers perform tasks with several steps or a sequence of tasks that require 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

Summary

This position is in the Nutrition and Food Service at the William S. Middleton Memorial Veterans Hospital - Madison - WI. Wage Grade - 7408-2 Food Service Workers perform tasks with several steps or a sequence of tasks that require 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

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 Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work 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.

Duties

• Major Duties Include: Break down and clean assigned area when the meal is finished and return food to the kitchen Return soiled trays and dishes to the dish room after meals Deliver meal trays to the patients' bedside Brew coffee according to the number of servings required Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes Apportion other food items into standard serving sizes using the proper utensils and containers Make cold sandwiches using prepared ingredients and pack box lunches Work 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 Sort - wash - peel and cut fresh fruits and vegetables Operate and break down equipment Perform heavy-duty cleaning tasks throughout the food service and related areas Separate food waste and trash from dishes - glasses and silverware in the dish washing area Unload delivery trucks Store sanitized dishes - glasses and silverware Scrape - soak - scour - and scrub the heavier cooking utensils Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area Performs other related duties as assigned Work Schedule: 11:30AM-8:00PM - with rotating holidays & weekends Position Description Title/PD#: Food Service Worker/PD99921S Physical Requirements/Working Conditions: Wage Grade 2 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
• 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.