This position is located in the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), Salisbury VA Medical Center, in Salisbury, North Carolina within the Nutrition and Food Services. The incumbent will work under the supervision of the Food Service Worker Supervisor. This is an open continuous announcement. Qualified applicants will be considered and referred as vacancies become available. 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 Safety Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work 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. ["Major duties and responsibilities include (but are not limited to): Sets up and breaks down assigned station with the correct supplies and food items Portions food items into standard serving sizes using the proper utensils and specified dishware Selects and places correct items on patient trays Decides what food items to serve for the most common diets Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary Delivers meal trays to the patients' bedside; reporting the patients' comments and complaints to the supervisor or dietitian Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts Reads and interprets regular or modified menus, individuals diet cards, tray tickets or patient selections Performs heavy-duty cleaning tasks throughout the food service and related areas Performs other duties as assigned Work Schedule: Full-Time 5:30a-2:00p; 11:00a-7:30p; 9:00a-5:30p; Part-Time 5:30a-11:00a; 10:30a-4:00p; 2:00p-7:30p; Rotating Holidays/Weekends Position Description Title/PD#: Food Service Worker/99921A Physical Requirements: Work involves considerable walking, pushing and pulling a variety of carts and materials handling equipment; off loading and loading trucks, lifting products on and off shelves, handling boxes frequently weighing over 40 pounds; handles equipment, furniture, and materials of an awkward and heavier nature in excess of 100 pounds (typically using specialized equipment and/or assistance of co-workers). Greater physical effort may be required on projects involving the movement of large quantities of products over an extended period including turn-ins, large shipments, and deliveries. While operating vehicles, may be required to exert a greater level of physical exertion while backing and turning trucks, operating forklifts, or hand trucks on uneven terrain and uncertain conditions. Preferred Experience: Healthcare food service experience"]

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