Food Service Worker
WG-4 Food Service Workers perform duties that require proficiency in special procedures and broad knowledge of food service operations, such as food preparation, dry and refrigerated storage, and food beverage serving:
Makes the final check of diet trays assembled by lower grade workers for completeness, correct food temperature, and verifies that food items on the tray are appropriate for the prescribed diet. Provides patients with basic information about modified diets, such as explaining to patients what foods can be appropriately exchanged for others. Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and other supplemental feedings. Weighs and measures food items and recipe ingredients. Takes nourishment inventories, replaces expired bulk items, decides what supplies are needed, and labels and distributes individual nourishments to appropriate patients or nursing stations. Applies special sanitary techniques in preparing formulas and tube feedings and sanitizes work areas after use. Prepares individual nourishments, bulk nourishments, and tube feedings for patients. Passes nourishments on units utilizing kiosk nourishment carts. Verifies correct identity and appropriateness of nourishment(s) per diet order. Uses portion control scales and measuring devices to apportion individual items according to standardized recipes. Determines the quantities of ingredients needed to prepare required yields. Make conversions from the metric system to the U.S. standard system. Uses a computer terminal to record and retrieve recipes, menus, daily patient census, nourishment lists, and inventory data, and to produce printouts of such information for various work units in the kitchen. May relieve in the absence of WG-4 Ingredient Control. Performs other related duties as assigned. Work Schedule:
10:
30am - 7pm, Thursday through Monday. Days off - Tuesday and Wednesday Compressed/Flexible Schedule:
Not applicable Position Description Title/PD#:
Food Service Worker/ PD#00207-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/27/2020.
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:
Follow DirectionsMeasuring InstrumentsSpecial Aptitude - Food Service WorkWithout 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. Physical Requirements/Working Conditions:
Work requires physical effort for lifting and moving of heavy objects. Other physical effort requires constant standing, walking, bending, stooping, reaching, pushing, and pulling. The employee may be subject to extreme cold temperatures, working in the refrigerators and freezers. Protective clothing is provided. Some work is performed in the kitchen areas where the steam and heat from cooking and dishwashing cause uncomfortable high temperatures and humidity. The work area is well lighted but usually noisy from food service activities. There is a danger from slipping on floors where food and beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, and hot working surfaces. Incumbent work is subject to cuts, strains and falls. The incumbent works under pressure with frequent interruptions and pressure of completing assignments with a close time schedule. Works both AM and PM Shifts which is subject to rotate based on staffing needs.
Estimated Salary: $20 to $28 per hour based on qualifications.
Makes the final check of diet trays assembled by lower grade workers for completeness, correct food temperature, and verifies that food items on the tray are appropriate for the prescribed diet. Provides patients with basic information about modified diets, such as explaining to patients what foods can be appropriately exchanged for others. Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and other supplemental feedings. Weighs and measures food items and recipe ingredients. Takes nourishment inventories, replaces expired bulk items, decides what supplies are needed, and labels and distributes individual nourishments to appropriate patients or nursing stations. Applies special sanitary techniques in preparing formulas and tube feedings and sanitizes work areas after use. Prepares individual nourishments, bulk nourishments, and tube feedings for patients. Passes nourishments on units utilizing kiosk nourishment carts. Verifies correct identity and appropriateness of nourishment(s) per diet order. Uses portion control scales and measuring devices to apportion individual items according to standardized recipes. Determines the quantities of ingredients needed to prepare required yields. Make conversions from the metric system to the U.S. standard system. Uses a computer terminal to record and retrieve recipes, menus, daily patient census, nourishment lists, and inventory data, and to produce printouts of such information for various work units in the kitchen. May relieve in the absence of WG-4 Ingredient Control. Performs other related duties as assigned. Work Schedule:
10:
30am - 7pm, Thursday through Monday. Days off - Tuesday and Wednesday Compressed/Flexible Schedule:
Not applicable Position Description Title/PD#:
Food Service Worker/ PD#00207-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/27/2020.
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:
Follow DirectionsMeasuring InstrumentsSpecial Aptitude - Food Service WorkWithout 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. Physical Requirements/Working Conditions:
Work requires physical effort for lifting and moving of heavy objects. Other physical effort requires constant standing, walking, bending, stooping, reaching, pushing, and pulling. The employee may be subject to extreme cold temperatures, working in the refrigerators and freezers. Protective clothing is provided. Some work is performed in the kitchen areas where the steam and heat from cooking and dishwashing cause uncomfortable high temperatures and humidity. The work area is well lighted but usually noisy from food service activities. There is a danger from slipping on floors where food and beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, and hot working surfaces. Incumbent work is subject to cuts, strains and falls. The incumbent works under pressure with frequent interruptions and pressure of completing assignments with a close time schedule. Works both AM and PM Shifts which is subject to rotate based on staffing needs.
- Department:
7408 Food Service Working - Salary Range:
$18.78 to $21.95 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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