Food Service Worker

U.S. Department of Veterans Affairs; Smyrna (GA); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Competitive salary with regular increases

37–50 days annual paid time off

Parental leave up to 12 weeks

Childcare subsidy

Traditional federal pension

Comprehensive health insurance

Job summary

The U.S. Department of Veterans Affairs in Smyrna, Georgia, is seeking Food Service Workers to perform duties related to food preparation and service. Responsibilities include portioning food, assisting with meal trays, and ensuring quality of service. Applicants need to demonstrate relevant training or experience and must be able to lift up to 40 pounds. The position offers competitive salary, annual leave benefits, and is full-time with no remote options.

Qualifications

• Must show evidence of training or experience relevant to food service.
• Physical demands include lifting up to 40 pounds with assistance.
• Experience in a food service environment is beneficial.

Responsibilities

• Stand-up and break-down assigned station with supplies.
• Portion food items into standard serving sizes.
• Provide patients with basic information about diets.

Skills

Food and beverage preparation

Computer proficiency

Safety and sanitation

Ability to follow directions

Dexterity

Job description

Summary

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. Workers can perform all the duties of a lower grade worker and may assist with making patient selections, thickening items, and checking trays. Positions are located in Aurora or Lakewood, Colorado.

Qualifications

Applicants must meet all requirements by the closing date of September 30, 2026.

• Specific length of training and experience is not required; however you must show evidence of training or experience that demonstrates sufficient scope and quality to carry out the duties of this position.
• Evidence must be supported by detailed descriptions of your knowledge, skills, and ability in your résumé.
• Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards.
• Screen‑out elements will be evaluated first; candidates who meet the minimal acceptable qualification will be considered for further rating.
• Eligible applicants will be rated against the remaining job elements such as Dexterity, Safety, Interpret Instructions, Specifications, Technical Practices, Use and Maintain Tools and Equipment, and Work Practices.
• Experience, including paid, unpaid, and volunteer work (e.g., National Service programs, voluntary community service), will be credited when it demonstrates relevant knowledge, skills, and experience.
• Physical demands include light to moderate effort; tasks may involve scouring, heavy lifting up to 40 pounds with assistance, standing, walking, stooping, reaching, pushing, pulling, and bending.
• Work will be performed indoors with adequate heat, light, and ventilation; outdoor work may expose employees to varying temperatures, inclement weather, and potentially contagious diseases.

Duties

• Stand‑up and break-down assigned station with correct supplies and food items.
• Portion food items into standard serving sizes using proper utensils and specified dishware.
• Decide 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.
• Provide patients with basic information about modified diets and nutrition services available.
• Identify obvious discrepancies between prescribed diets and menu‑designated food items.
• Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and sanitary techniques.
• Deliver meal trays to patients’ bedsides.
• Report patient comments and complaints to the supervisor or dietitian.
• Assist cooks in the food preparation area, including assembling, labeling, and arranging completed recipe items for use by cooks.
• Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts, as well as individual and bulk nourishments and supplement foods and beverages for patients.
• Make final checks of diet trays assembled by lower‑grade workers for completeness and correct food temperatures.
• Work in one or more functional areas of the kitchen such as food preparation, dish‑washing, dry and refrigerated storage, receiving, and the serving line.
• Perform heavy‑duty cleaning tasks throughout the food service and related areas.
• Perform other duties as assigned.
• Work schedule: Full‑time.

Benefits

• Competitive salary with regular salary increases; higher step rate may be awarded based on existing pay, higher qualifications, or special needs.
• Annual paid time off: 37–50 days (13–26 days annual leave, 13 days sick leave, 11 paid federal holidays). Applicants may qualify for credit toward annual leave accrual based on prior work or military experience.
• Parental leave: Up to 12 weeks of paid leave after 12 months of employment for birth, adoption, or foster care placement.
• Childcare subsidy: After 60 days of employment, full‑time employees with family income below $144,000 may qualify for a subsidy up to 25% of eligible costs (maximum $416.66 per month).
• Retirement: Traditional federal pension (5‑year vesting) and federal 401(k) with up to 5% contribution by VA.
• Insurance: Federal health, vision, dental, term life, long‑term care (programs can transfer into retirement).
• Remote/telework/virtual: Not available.