Summary 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. Responsibilities Duties include but are not limited to: Using proper cleaning solutions to sanitize food preparation surfaces. Cleaning walk-in refrigerators and freezers in a food service or food handling organization. Handling and storing sanitized dishes, glasses and silverware for public use. Making sandwiches using prepared ingredients for cafeteria or buffet lines. Portioning food items into standard serving sizes using the proper utensils and containers. Assembling and tossing fresh fruit or green salads in large quantities for public consumption. Brewing coffee in a restaurant/commercial size coffee maker. Setting up glasses, silverware, dishes, trays and condiments in communal dining areas. Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots. Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Loading and operating a continuous conveyor belt feeding dishwasher. Setting up cafeteria lines and/or steam-tables with hot and cold food items. Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time. Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas. Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment. Emptying trashcans containing food scraps and waste. Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons. Reading and understanding written material such as time and duty schedules. Reading and following instructions with regard to safety data sheets for hazardous chemicals. Reading and following instructions on menus, recipes, and/or basic work instructions. Following label directions in using cleaning or disinfecting/sanitizing agents. Applying sanitation principles to safeguard food against spoilage and waste. Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Working quickly without accidents while at the same time being attentive to the quality of your work. Recognizing typical health and safety hazards for yourself and other workers around you. Working rapidly and accurately under the pressure of deadlines. Work Schedule: 10:30am-7:00pm may include weekends and holidays. Static schedules with set days off assigned at the time of onboarding. Position Description Title/PD#: Food Service Worker/PD99921S Physical Requirements: Food Service Workers at this grade level perform work requiring repeated and frequent periods of heavy manual effort in lifting and carrying hot and cold items. Incumbent's work involves moderate to heavy physical effort. The incumbent is subject to continuous standing/walking; frequent stooping, reaching, pushing, pulling, and bending. Frequently lift or move objects weighing up to 40 pounds and occasionally lift or move objects weighing over 40 pounds with assistance as needed. Work Environment: 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 (grease, water, etc.), sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Incumbent is exposed to dangers of cuts, burns, bruises, and injuries from machines. They are also required to have hands in water containing cleaning compounds for relatively long periods. Working areas are usually noisy and occasionally crowded. Requirements Conditions of Employment 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. Education There is no substitution of education for this position. Additional Information Under the Fair Chance to Compete Act, the Department of Veterans Affairs prohibits requesting an applicant's criminal history prior to accepting a tentative job offer. For more information about the Act and the complaint process, visit Human Resources and Administration/Operations, Security, and Preparedness (HRA/OSP) at The Fair Chance Act. Participation in the seasonal influenza program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). It is a requirement that all HCP to receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons. Wearing a face mask is required when an exemption to the influenza vaccination has been granted. HCP in violation of this directive may face disciplinary action up to and including removal from federal service. HCP are individuals who, during the influenza season, work in VHA locations or who come into contact with VA patients or other HCP as part of their duties. VHA locations include, but are not limited to, VA hospitals and associated clinics, community living centers (CLCs), community-based outpatient clinics (CBOCs), domiciliary units, Vet centers and VA-leased medical facilities. HCP include all VA licensed and unlicensed, clinical and administrative, remote and onsite, paid and without compensation, full- and part-time employees, intermittent employees, fee basis employees, VA contractors, researchers, volunteers and health professions trainees (HPTs) who are expected to perform any or all of their work at these facilities. HPTs may be paid or unpaid and include residents, interns, fellows and students. HCP also includes VHA personnel providing home-based care to Veterans and drivers and other personnel whose duties put them in contact with patients outside VA medical facilities. The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies. To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job. Information about ICTAP and CTAP eligibility is on OPM's Career Transition Resources website which can be found at https://www.opm.gov/. Receiving Service Credit for Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. VA may offer newly-appointed Federal employee's credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed. This job opportunity announcement may be used to fill additional vacancies. If you are unable to apply online or need an alternate method to submit documents, please reach out to the Agency Contact listed in this Job Opportunity Announcement.
