Food Service Worker

About the role

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. This position follows the OPM Federal Wage System Qualification Standards.

Qualifications

Applicants must meet all requirements within 30 days of the closing date of this announcement. A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality to demonstrate your ability to do the work. Evidence of knowledge, skills, and abilities must be supported by detailed descriptions on your resume.

Applicants will be rated against a screen-out element (typically question 1 in the online questionnaire). Those meeting the minimal acceptable qualification are rated further against the following 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 includes paid and unpaid work, including volunteer service through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations. Volunteer work builds critical competencies and receives full credit. A full year of work is considered 35–40 hours per week; part-time experience is credited based on actual hours spent in appropriate activities. Applicants must clearly indicate duties, responsibilities, and weekly hours for each position.

Responsibilities

• Set up assigned station on the tray line with correct supplies and food items
• Serve food cafeteria style by placing uniform portions on customers'/patients'/residents' plates
• Break down and clean the station when assigned
• Set up dining room tables for service, place food and beverages, and replenish items as necessary
• Return soiled trays and dishes to the dish room
• Deliver meal trays to patients' bedsides and report comments and complaints to the supervisor or dietitian
• Prepare beverages according to required servings
• Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts in specified quantities
• Sort, wash, peel, and cut cold foods using knives or other equipment
• Assist cooks in food preparation area (weigh, measure, assemble ingredients per standardized recipes)
• Prepare uncooked food items such as sandwich spreads and salad dressings
• Operate, break down, and clean all assigned food service equipment
• Portion food items into standard serving sizes using proper utensils and dishware
• Prepare boxed/to-go meals
• Make final check of diet trays assembled by lower-grade workers for completeness and correct food temperatures
• Verify food items on tray are appropriate for prescribed diet
• Identify discrepancies between prescribed diets and menu-designated food items
• Decide food items for common diets when diet card/tray ticket identifies only diet type
• Distribute menus and surveys to patients
• Provide patients basic information about modified diets and available nutrition services
• Prepare individual and bulk nourishments and supplemental foods/beverages for patients
• Follow directions for assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings per standardized recipes using sanitary techniques
• Determine ingredient quantities needed for required yield
• Convert between metric and standard measurement systems
• Take nourishment inventories, stock using first-in-first-out procedures, replace expired items
• Label and distribute individual nourishments
• Sterilize equipment and sanitize work areas
• Work in one or more functional kitchen areas: food preparation, dish and pot washing, dry and refrigerated storage, receiving, and serving line
• Perform heavy-duty cleaning throughout food service and related areas
• Separate food waste and trash from dishes, glasses, and silverware in dishwashing area
• Unload food/tray delivery carts
• Store sanitized dishes, glasses, and silverware
• Scrape, soak, scour, and scrub cookware and utensils
• Move garbage cans when collecting and transferring trash to disposal area
• Assist cooks with assembling, labeling, and arranging completed recipe items for cook use
• Use computer terminal to record/retrieve recipe, menu, and inventory data and produce reports
• Other duties as assigned to meet Medical Center needs

Schedule

Wednesday – Sunday, 6:00 am – 2:30 pm

Physical Requirements

Wage Grade 4 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 cooking utensils and pushing heavy carts and trucks when unloading, storing, and delivering supplies. The role involves continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Workers frequently lift or move objects up to 20 pounds unassisted and occasionally lift or move objects over 40 pounds with assistance.

Working Conditions

The work is performed in kitchen areas where steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The area is well-lit but usually noisy from food service activities, with danger of slipping on floors where food or beverages have been dropped. Workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.