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Food Service Worker Leader

Veterans Health Administration | Butler, PA

Posted Date 12/19/2024
Description This position is responsible for leading and directing Wage Grade personnel working in the food service & food production units. In this capacity employee encourages and coordinates employees to fully utilize their time and to complete their assigned tasks in a satisfactory manner. Incumbent uses judgment in recognizing work objectives and in planning and organizing duties to accomplish those objectives. Work Leader must have a thorough understanding of the types of food served all diets.
Position Description Title/PD#: Food Service Worker Leader/PD99918A
Work Schedule: 5:00 am - 1:30 pm Rotating Days Off.

Major Duties:
  • Responsible for training Food Service employees in the Food Service and Production
    Section.
  • Trains lower grade employees and provides on-the-job training of new Food Service
    and Production employees as requested by the immediate supervisor.
  • Trains lower grade employees in safe food handling practices, utilizing programs
    training programs approved by the FDA Food Code, i.e. ServSafe.
  • Encourages and coordinates employees to fully utilize their time and to fulfill their
    assigned tasks in an efficient and satisfactory manner.
  • Works with employees in planning and organizing duties to accomplish work
    objectives and foster a team effort.
  • Makes necessary adjustments when there are unforeseen circumstances that may
    change the staff needs and methods of the operational needs of the service.
  • Assists and participates in quality improvement projects assigned from the immediate supervisor.
  • Communicates significant day-to-day events to the immediate supervisor and receives
    instructions should changes in established procedures and policies change.
  • Follows up on sanitation inspection action items.
  • Assures proper food handling techniques are used and good personal hygiene is used
    according to established policies and procedures.
  • Collaborates with the Food Service Supervisors. Leads food production and delivery
    activities in the absence of a Supervisor or Food Production Manager.
  • Identifies existing or potential safety hazards and promptly notifies the immediate
    supervisor.
  • Ensures that all equipment and/or tools are operated in a safe manner.


Telework: Not Authorized.
Compressed/Flexible Schedule: Eligible for a compressed tour.
Relocation/Recruitment Incentives: Not authorizedTo qualify for this position, applicants must meet all requirements by the closing date of this announcement, 01/02/2025.

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
  • Interpret Instructions, Specifications (other than blueprint reading)
  • Lead or Supervise
  • Materials
  • Technical Practices
  • Use and Maintain Tools and Equipment
  • 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.

Physical Requirements: Required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and news powered cleaning equipment. Frequently lift or move objects waiting weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds.

Working Conditions: Work is performed in the kitchen areas. Steam and heat from cooking and
dishwashing equipment often causes uncomfortably high temperatures and high humidity. Work area is well lighted and noise levels exist from food service activities. Danger of slipping on floors where food or beverages have been dropped. Regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering into walking refrigeration or freezing units.

Will be working under stress and pressure in order to meet established schedules with unforeseen circumstances and/or frequent interruptions in the normal production and services of food to patients. Must be able to adjust work pace to meet fluctuating workload while demonstrating the ability to perform all required duties under pressure.This job does not have an education qualification requirement.
Salary23.57 - 27.49 Hour

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