Clarification from the agency

Status Candidates (Merit Promotion, VEOA, VRA, Schedule A and 30% Eligibles)

• Reviewing worksheets and menus to identify food items, portion sizes, and number of portions needed.
• Setting up and replenishing serving lines with dish ware, napkins, condiments, and hot and cold food items.
• Setting up and serving on tray line stations, reading menu, diet cards and/or tray tickets and placing food items listed.
• Assembling bulk food and operates re-thermatization equipment for cafeteria-style service.
• Serving cafeteria-style, portioning food for customers according to menu, tray tickets and preferences.
• Serving tray/meal items using point of service.
• Checking that tray and food carts are at proper temperature prior to meal service.
• Washing, peeling, and cutting fruit and vegetables by hand or machine.
• Assembling sandwiches and cold plates for nourishment and meals.
• Transporting food delivery carts by hand or motorized vehicle.
• Loading and unloading tray carts onto/off delivery truck.
• Passing and collecting patient trays.
• Returning soiled trays, pans, and utensils for cleaning and sanitation.
• Breaking down and cleaning serving lines and tray line stations after each meal period and returning food supplies and soiled dish ware to designated areas.
• Scraping, sorting, soaking and racking dish ware, glasses and silverware; loading and unloading machine; and scrubbing cooking utensils and pans using utilizing three sink and/or machine washing methods.
• Operating washing machines; checking detergent level and water temperature; cleaning washing machines and work areas after a meal.
• Labeling all food items with contents and dates per labeling guidelines.
• Breaking down and stores deliveries; rotating and storing perishable and non-perishable items.
• Gathering requisitioned food and disposable items for ward delivery.
• Cleaning and stocking shelves.
• Maintaining strict security of all areas.

Conditions of employment

• You must be a U.S. Citizen to apply for this job
• Designated and/or random drug testing may be required
• Selective Service Registration is required for males born after 12/31/1959
• You may be required to serve a probationary period
• Subject to a background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/11/2019.

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. Food service workers at grade 2 set up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages. They serve food cafeteria style by placing uniform portions of food on customers' plates. They break down and clean their assigned area when the meal is finished and return food to the main kitchen. They set up dining room tables for service, place food and beverages on tables, and replenish items as necessary. They return soiled trays and dishes to the dishroom after meals. They deliver meal trays to the patient's bed. Food service workers brew coffee according to the number of servings required. They assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. They apportion other food items (e.g., gelatins, juices, and desserts) into standard serving sizes using the proper utensils and containers. They make cold sandwiches using prepared ingredients and pack box lunches. Food service workers at this level set up and operate a mechanical dishwasher, including the continuous conveyor belt feeding dishwasher. They remove inspection doors, strainer pans, screens, and spray arms for preventive maintenance and cleaning. Grade 2 food service workers scrape, soak, scour, and scrub the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle. Food service workers perform heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings and transoms; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms. Food service workers at this level may unload food from delivery trucks. They move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, appears as question 1 in the on-line questionnaire (The ability to do the work of the position without more than normal supervision). 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
• Use and Maintain Tools and Equipment
• 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: At this level, food service workers 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 also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 40 pounds.

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.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE.

Narrative responses are not required at this time. If you are referred for consideration, you may be asked to submit additional job related information, which may include, but not limited to; responses to the knowledge, skills and abilities; completion of a work sample, and/or contact for an interview. Your resume and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.