Food Service Worker

U.S. Department of Veterans Affairs; Salisbury (NC); On-site; USD 17,000 - 22,000; Full time

Job summary

U.S. Department of Veterans Affairs – Salisbury VA Medical Center is seeking a Food Service Worker to support Nutrition & Food Service operations. The role involves meal preparation, tray assembly, delivery to patient bedsides, and coordination with cooks and dietitians to follow prescribed diets.

The position requires assisting with food prep, portioning, and maintaining clean service areas; schedules include 5:30a-2p, 11a-7:30p, or 9a-5:30p with rotating holidays and weekends.

Qualifications

• Experience requirement: evidence of training or experience sufficient to perform the duties; no specific length of time required.

Responsibilities

• Sets up and breaks down assigned station with the correct supplies and food items.
• Portions food items into standard serving sizes using proper utensils and dishware; prepares patient trays.
• Delivers meal trays to patients' bedsides and reports comments/complaints to supervisor or dietitian.
• Assists cooks in food preparation: weigh, measure, and assemble ingredients per recipes; prepares fresh salads and simple cold dishes.
• Reads menus and diet cards; follows tray tickets and patient selections; performs routine cleaning of kitchen areas and related spaces.
• Performs other duties as assigned.
• Work Schedules: 5:30am-2:00pm; 11:00am-7:30pm; 9:00am-5:30pm; rotating holidays/weekends.

Job description

Summary

This Food Service Worker position is located within the Nutrition & Food Service at the Salisbury VA Medical Center - in Salisbury - North Carolina. The incumbent will work under the supervision of the Food Service Worker Supervisor.

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.

Duties

• 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 Selects and places correct items on patient trays 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 Sets up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• 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 - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts
• Reads and interprets regular or modified menus - individual diet cards - tray tickets or patient selections Performs heavy-duty cleaning tasks throughout the food service and related areas
• Performing other duties as assigned
• Work Schedule: 5:30a-2p
• 11a-7:30p
• 9a-5:30p
• Rotating Holidays/Weekends Position Description Title/PD#: Food Service Worker/PD99920A Physical Effort: 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
• They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with that assistance of others
• 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 workdays are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units.