This position is located in the Nutrition and Food Services department in Nursing Services of the Erie VA Medical Center.
The incumbent performs duties that require proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving.To qualify for this position, applicants must meet all requirements with 15 days of the closing date of this announcement, 08/20/2019.
. Assists in daily meal selections based on patient tolerances, preferences and medical condition;
. Monitors food consumption and reports to the Clinical Dietician;
· Assembles food items and condiments for hot and cold loading of trays; ensures trays appear appetizing, are sanitary and contents are complete;
· Prepares special feedings and nourishments for patients on liquid or supplemental feeding;
· Mixes formula or beverages according to label instructions, recipes or dietitian prescriptions;
· Assists higher graded cooks and/or independently prepares menu items that require little or no processing such as cold sandwich fillings, milkshakes, Jell-O, fruit servings, toast, simple salads, coffee and similar items;
· Follows recipes along with menu item preparation worksheets and verbal instructions in order to prepare foods and beverages;
· Performs related tasks in conjunction with the delivery of trays to and from wards; loads filled trays on service cart and delivers trays to nursing station; picks up trays following meal completion schedule, unloads and scrapes trays, stacks dishes and utensils for washing, and cleans and readies cart for next meal.
· Performs other related duties as assigned.
Work Schedule: Sunday and Monday, 6:00 a.m. to 2:30 p.m. and Wednesday 11:00 a.m. to 7:30 p.m.
Position Description Title/PD#: Food Service Worker, WG-7408-3, PD 00541-A
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
- Food Service
- Special Aptitude - Food Service Work
- Technical Practices
- 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/Working Conditions: The work requires light to moderate physical effort with continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted. May be 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.
Working Conditions: 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 is usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units.
The employee is required to wear protective shoes and gloves or other items required by food handling.