The Food Service Worker works in the Nutrition and Food Service and performs tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods. 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: Reliability and dependability Work practices (Includes Keeping Things Neat, Clean and in Order) Special Aptitude - Ability to use and maintain to use and maintain cooking and serving tools Handle weights and loads - Ability to handle weights and loads Follow directions - Ability to follow directions Dexterity and safety - Ability to operate with dexterity and safety 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): · Cleans serving areas by sweeping and mopping floors, cleaning/sanitizing work surfaces, and other food service equipment, such as refrigerators, toaster, and coffee machines; · Cleans production equipment including steam jacketed kettles, tilt skillets, etc. using appropriate and safe sanitation techniques; · Loads and operates dishwashers and cart washing station; · Performs necessary preventative maintenance on equipment; · Transports tray carts to wards and individually delivers trays directly to the patient's bedside or assists patients with transport of their meal trays; · Sets-up serving areas with hot and cold foods, keeping foods appropriately stocked during meal service; · Identifies discrepancies between the prescribed diet and/or listed food allergies and the food items listed on the tray ticket; · Assembles a variety of items while working in cold food preparation and nourishment area; · Make cold sandwiches using prepared ingredients; · Performing other duties as assigned. Work Schedule: Wednesday, Thursday, Friday, Saturday, and Sunday; 6:45 a.m. to 10:45 a.m. Position Description Title/PD#: Food Service Worker/PD99921-S Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. 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. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others."]

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