As a WG- 3 Food Service Worker, the Food Service Worker works independently with minimal supervision in a unit located outside the main facility. The WG-3 FSW demonstrates a broad knowledge of Food Service procedures including food preparation, modified diets, dishwashing, dry food and perishable food (refrigerated) storage, handling and food delivery. 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 Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision 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. ["Duties include but are not limited to: Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary. Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu. Uses knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution and maintaining proper water temperature standards when cleaning dishes. Prevents contamination by cleaning equipment previously used for raw food. Takes nourishment inventories, stocking using first in-first out procedures, replacing expired.. Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by. Verifies that food items on trays are appropriate for the prescribed diet. Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities. Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes. Prepares uncooked food items, such as sandwich spread and salad dressings. Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques. Prepares beverages according to the number of servings required. Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for. Provides patients with basic information about modified diets and the nutrition services that are available. Determines the quantities of ingredients needed to prepare the required yields using arithmetical computations using decimals, fractions, and percentages. Sorts, washes, peels and cuts cold foods using knives or other equipment. Sets up assigned station with the correct supplies and food items. Operates and breaks down and cleans all equipment assigned to food service and related areas. Makes precise measurements and accurately weighs recipe ingredients for special feedings. Scrapes, soaks, scours, and scrubs cookware and utensils.. Sterilizes equipment and sanitizes work areas. Returns soiled trays and dishes to the dish room. Breaks down and cleans food stations. Delivers meal trays. Performs heavy-duty cleaning tasks throughout the food service and related areas. Unloads food/tray delivery carts. Moves garbage cans when collecting and transferring trash from the work area to the disposal area. Work Schedule: Earliest to clock in 5:30am; latest to clock out 8:00pm Monday through Friday, weekends and holidays Position Description Title/PD#: Food Service Worker/PD99920S Physical Requirements: Wage Grade 3 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 size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move 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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