Food Service Worker
The WG-4 Food Service Worker is a fully trained food service worker performing a full range of nutrition duties. The incumbent works in a ray serving unit or combined tray/cafeteria unit with a large percentage of highly modified diets. Major duties include, but are not limited to:
Making final inspection of assembled trays for completeness and accuracy to assure compliance to prescribed diet and/or selective menu. Ensuring proper temperature, potion control, nutrients, quality control, eye-appeal and sanitary food handling are being performed. Accurately requisitioning necessary operating and basic subsistence supplies for unit keeping stock/calls in work areas at minimum. Using the computer generated lists from all of the diet order program menus. Correctly using the data to generate and/or make changes to diet cards. Providing daily census information to production personnel. Noting special items ordered on cards and notifying responsible production personnel. Noting changes in nourishments. Answering questions by patients or lower grade food service workers about standard modified diets. Spot checking dish washing activities, cleaning of the serving unit, tray lines and/or dining room including floors, equipment, tables, etc. to assure that sanitary standards are maintained. Overseeing the training of lower grade food service workers in all aspects of food service. Preparing bulk and individual nourishments using computer generated lists. May be assigned to assist cook by weighing and/or measuring ingredients, and labeling them for use in production area. Determines the quantities of ingredients needed to prepare special feedings and recipes. ServSafe Food Handler preferred. Work Schedule:
4:
00-8:
00 p.m., Rotating Days, Weekends, Holidays Position Description Title/PD#:
Food Service Worker/PD60211A Physical Requirements:
Moderate lifting, moderate carrying, pushing, reaching above shoulder, use of fingers, both hands required, walking, standing, repeated bending, both legs required, near vision correctable at 13 to 16 to Jaeger 1 to 4, Far vision correctable in one eye to 20/20 and to 20/40 in the other, ability to distinguish basic colors, and Hearing (aid permitted). Work is performed in various kitchen areas that include walk in freezers, near cooking stations, and other places with extreme temperatures. 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 SafetyMaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWithout more than normal supervisionWork 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Making final inspection of assembled trays for completeness and accuracy to assure compliance to prescribed diet and/or selective menu. Ensuring proper temperature, potion control, nutrients, quality control, eye-appeal and sanitary food handling are being performed. Accurately requisitioning necessary operating and basic subsistence supplies for unit keeping stock/calls in work areas at minimum. Using the computer generated lists from all of the diet order program menus. Correctly using the data to generate and/or make changes to diet cards. Providing daily census information to production personnel. Noting special items ordered on cards and notifying responsible production personnel. Noting changes in nourishments. Answering questions by patients or lower grade food service workers about standard modified diets. Spot checking dish washing activities, cleaning of the serving unit, tray lines and/or dining room including floors, equipment, tables, etc. to assure that sanitary standards are maintained. Overseeing the training of lower grade food service workers in all aspects of food service. Preparing bulk and individual nourishments using computer generated lists. May be assigned to assist cook by weighing and/or measuring ingredients, and labeling them for use in production area. Determines the quantities of ingredients needed to prepare special feedings and recipes. ServSafe Food Handler preferred. Work Schedule:
4:
00-8:
00 p.m., Rotating Days, Weekends, Holidays Position Description Title/PD#:
Food Service Worker/PD60211A Physical Requirements:
Moderate lifting, moderate carrying, pushing, reaching above shoulder, use of fingers, both hands required, walking, standing, repeated bending, both legs required, near vision correctable at 13 to 16 to Jaeger 1 to 4, Far vision correctable in one eye to 20/20 and to 20/40 in the other, ability to distinguish basic colors, and Hearing (aid permitted). Work is performed in various kitchen areas that include walk in freezers, near cooking stations, and other places with extreme temperatures. 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 SafetyMaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWithout more than normal supervisionWork 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.
- Department:
7408 Food Service Working - Salary Range:
$20.85 to $24.30 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
