Summary

This Food Service Worker position is located within the Nutrition and Food Service at VA Southern Nevada Healthcare System in Las Vegas - Nevada. WG-4 Food Service Workers performs duties that require proficiency in special procedures and a broad knowledge of service operations - such as food preparation - dishwashing - dry and refrigerated storage - food and beverage serving & ingredient control functions.

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 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

• Major duties and responsibilities include (but are not limited to): 1
• Employee is responsible for a full range of receiving - issuing - inventorying and storing duties in the Ingredient Control Room (ICR)
• Weighs - measures - counts out - arranges and labels ingredients required for standardized recipes for regular and modified diets
• 2
• Transports items from ICR to food production and food service units
• 3
• Returns excess items to ICR 4
• Maintains security of all storage areas
• 5
• Maintains a daily inventory of freezer items
• Prepares weekly inventories for produce - subsistence and supply items for ordering purposes
• Performs physical inventory of all items at the end of the month
• 6
• Stores items correctly - rotating stock to prevent spoilage
• 7
• Checks-in deliveries for accuracy of quantity and quality of items received in the absence of the WG-6 Materials Handler
• 8
• Utilizes a computer terminal to record and retrieve recipes - menus and inventory data as well as e-mail functions
• 9
• Utilizes order sheets to issue food items to Nutrition and Food Services and other areas
• 10
• Checks refrigerated delivery truck for cleanliness and proper temperatures
• Records delivery truck temperature upon delivery
• 11
• Sweeps and mops floors in ICR
• 12
• Using appropriate sanitation and safety procedures - maintains a clean work area
• 13
• Performs duties that require proficiency in special procedures and a broad knowledge of service operations - such as food preparation - dishwashing - dry and refrigerated storage - and food and beverage serving
• 14
• Makes final check of trays assembled by lower grade workers for accuracy and completeness - correct food temperature 15
• Uses a computer terminal to record and retrieve recipes - menu - and inventory data to produce print-outs of such information for various work units in the kitchen
• 16
• As assigned - conducts surveys - collects and records data using manual and electronic methods
• 17
• Assists lower grade employees and provides training on technical work matters
• The supervisor spot checks work in progress to be sure that set procedures are being followed and that work will be accomplished according to a specific time schedule
• 18
• Diet Communication Office a
• Receives diet information from wards via computer and/or telephone b
• Transcribes and maintains corrections - changes - menus - electronic cardex - meal tickets and/or electronic orders or requests
• c
• Affixes labels and other information - which includes patient name - date - and location of patient on individual patient tray delivery slip and supplemental feeding labels
• d
• Processes all other diet orders according to standard operating procedures
• e
• Notifies kitchen personnel promptly when special diets or special items are needed
• f
• Transfers all standing orders from the generated tray ticket to the select menu to ensure patient's tray is accurate as per patient's needs and/or food preferences
• Standard - nonselect meals will be provided for patients who do not make meal selections
• 19
• Performs other duties as assigned Work Schedule: Days & hours vary to include weekends and holidays
• this is a part-time position Position Description Title/PD#: Food Service Worker/PD04482A Physical Requirements: ???????Performs work requiring frequent lifting or moving objects weighing up to 50 pounds
• With an assistive device - employee is required to push food trucks with weights up to 400 pounds
• Performs work requiring frequent lifting or moving objects weighing up to 50 pounds
• With an assistive device - employee is required to push food trucks with weights up to 400 pounds.