Summary

Wage Grade 3 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.

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

• Duties include but are not limited to: Use proper cleaning solutions to sanitize food preparation surfaces
• Clean walk-in refrigerators and freezers in a food service or food handling organization
• Handle and store sanitized dishes - glasses and silverware for public use
• Make sandwiches use prepared ingredients for cafeteria or buffet lines
• Portion food items into standard serving sizes using the proper utensils and containers
• Assemble and toss fresh fruit or green salads in large quantities for public consumption
• Brew coffee in a restaurant/commercial size coffee maker
• Set up glasses - silverware - dishes - trays and condiments in communal dining areas
• Scour and scrub heavy cooking utensils such as mixing bowls and pots
• Perform heavy duty cleaning tasks such as ceilings and/or exhaust hoods
• Load and operate a continuous conveyor belt feeding dishwasher
• Set up cafeteria lines and/or steamtables with hot and cold food items
• Stand/walk to clear tables and carry trays of heavy dishes for several hours or more at a time
• Sweep and mop floors repetitively in high traffic areas such as corridors - entry ways - cafeterias and other areas
• Move kitchen equipment such as stand mixers - weight scales and meat slicers to clean spaces behind and under such equipment
• Empty trashcans containing food scraps and waste
• Deliver meals - which may include hot foods and liquids - to patients' bedsides or patrons
• Read and understand written material such as time and duty schedules
• Read and follow instructions with regard to safety data sheets for hazardous chemicals
• Read and follow instructions on menus - recipes - and/or basic work instructions
• Follow label directions in using cleaning or disinfecting/sanitizing agents
• Apply sanitation principles to safeguard food against spoilage and waste
• Adhere to safety policies and procedures when performing manual work involving lifting - carrying - transporting and delivering food or other items
• Work quickly without accidents while at the same time being attentive to the quality of your work
• Recognize typical health and safety hazards for yourself and other workers around you
• Work rapidly and accurately under the pressure of deadlines
• Work Schedule: Earliest clock-in time 5:30AM - latest clock-out time 8:00PM
• rotating days off - weekends and holidays required
• Part-Time 15 hour per week Position Description Title/PD#: Food Service Worker/PD99920A Physical Requirements: Food Service Workers at this grade level perform work requiring repeated and frequent periods of heavy manual effort in lifting and carrying hot and cold items
• Incumbent's work involves moderate to heavy physical effort
• The incumbent is subject to continuous standing/walking
• frequent stooping - reaching - pushing - pulling - and bending
• Frequently lift or move objects weighing up to 40 pounds and occasionally lift or move objects weighing over 40 pounds with assistance as needed
• Work Environment: 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 (grease - water - etc.) - sharp cutting blades - hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units
• Incumbent is exposed to dangers of cuts - burns - bruises - and injuries from machines
• They are also required to have hands in water containing cleaning compounds for relatively long periods
• Working areas are usually noisy and occasionally crowded