Summary

Wage Grade 2 Food Service Workers perform 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. This position will support John Cochran VA facility - St Louis - MO.

Qualifications

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. FWS FACTOR LEVELS FACTOR I: SKILL AND KNOWLEDGE Wage Grade 2 Food Service Workers have an understanding of basic food handling techniques to perform tasks involving several procedures. Ability to concentrate on work assignments despite interruptions and distractions Working knowledge of procedures to prevent contamination - such as the need to clean equipment previously used for raw food Working knowledge of sanitation standards - such as the need to keep wiping cloths in sanitizing solution Ability to read and understand written material such as time and duty schedules - safety data sheets for hazardous chemicals Understanding of menus - recipes and basic work instructions Knowledge of basic arithmetic in order to count the number of tables and meal trays required or determine the number of servings a container will yield Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes Interpersonal skills to be able to interact appropriately with Veterans - visitors - coworkers - supervisors - and other medical center personnel FACTOR II: RESPONSIBILITY Wage Grade 2 Food Service Workers receive assignments from their immediate supervisor who provides specific instructions when changes in the work routine or new assignments are made. They are expected to work as scheduled - knowing what steps or sequence of tasks are needed to complete the work. Some judgment is used in maintaining established standards of sanitation - safety - and service. They are responsible for the correct operation and care of equipment such as mechanical dishwashers - pot washers - tray conveyors - and coffee urns. The supervisor is available to resolve problems and answer questions. The work is periodically checked to verify that it is being accomplished on time and according to instructions. FACTOR III: 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 usually noisy from food service activities - and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units. CUSTOMER SERVICE Meets the needs of customers while supporting VA missions. Consistently communicates and treats customers (veterans - their representatives - visitors - and all VA staff) in a courteous - tactful - and respectful manner. Provides the customer with consistent information according to established policies and procedures. Handles conflict and problems in dealing with the customer constructively and appropriately.

Duties

• Set up cafeteria lines - steam tables - dining room tables - and side service stands with hot and cold food items Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates Break down and clean assigned area when the meal is finished and return food to the kitchen Set up dining room tables for service - place food and beverages on tables - and replenish items as necessary Return soiled trays and dishes to the dish room after meals Deliver meal trays to the patients' bedsides Brew coffee according to the number of servings required Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes Apportion other food items into standard serving sizes using the proper utensils and containers Make cold sandwiches using prepared ingredients and pack box lunches Work in one or more functional areas of the kitchen such as food preparation - dish and pot washing - dry and refrigerated storage and receiving - and the serving line Sort - wash - peel and cut fresh fruits and vegetables Operate and break down equipment Perform heavy-duty cleaning tasks throughout the food service and related areas Separate food waste and trash from dishes - glasses and silverware in the dish washing area Remove inspection doors - strainer pans - screens and spray arms for preventive maintenance of the dish machine Unload delivery trucks Store sanitized dishes - glasses and silverware Scrape - soak - scour - and scrub the heavier cooking utensils Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area Performs other related duties as assigned Work Schedule: Mon-Fri 630-1030 - rotating weekends and holidays Position Description Title/PD#: Food Service Worker/PD99921S Work Location: 915 N Grand Blvd. - Saint Louis - MO 63106 Physical Requirements: Wage Grade 2 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.