Summary

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration - Fayetteville - NC. VAMC. The primary purpose of this position is to perform - lead and train employees in food service operations including food handling - preparation - storage and delivery.

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) Lead or Supervise Materials Technical Practices 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.

Duties

• Duties and responsibilities for this position include - but not limited to the following: Leads the activities of the production and service areas
• Provides on-the-job - formal and informal training to lower graded food service works and documents training
• Reviews daily work assignments and makes adjustments accordingly
• Communicates instructions and information to employees concerning work to be accomplished
• Relays any problems and/or events to supervisors and managers
• Trains food service staff in safe food handling practices
• Utilizes approved training programs and various training media
• Completes safety and sanitation inspection checks
• Ensures food production and service areas are properly set up
• Performs final check of trays for proper temperature and accuracy as indicated on tray ticket
• Observes work performance of employees and provides feedback to supervisors
• Participates in performance improvement programs and documents quality improvement data
• Sets up tray line station with correct supplies and food items
• Serves food - cafeteria style
• Breaks down and cleans assigned station
• Sets up dining room tables for service
• Prepares individual and bulk nourishments and supplemental foods/beverages
• Determines the quantities of ingredients needed
• Makes conversions between the metric system to standard system
• Performs heavy duty cleaning tasks throughout food service areas
• Provides assistance to cooks in the food preparation areas
• Performs other related duties as assigned
• Work Schedule: Varies from 5:00am - 7:00pm seven days a week including holidays
• Position Description Title/PD#: Food Service Worker Leader/99919-S
• Physical Requirements: 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
• May be required to work on ladders and powered cleaning equipment
• Frequently lift or move objects waiting weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds
• Working Conditions: Work is performed in the kitchen areas
• Steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and high humidity
• Work area is well lighted and noise levels exist from food service activities
• Danger of slipping on floors where food or beverages have been dropped
• Regularly exposed to hot liquids - sharp cutting blades - hot working surfaces and extreme temperature changes when entering into walking refrigeration or freezing units.