Summary

Food Service Workers (FSW) independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations - such as food and beverage preparation - modified diets - computer proficiency - dishwashing - dry and refrigerated storage - and safety and sanitation. FSW can do all the duties of a lower grade worker - but also may help with making patient selections - thickening items and checking trays.

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 include - but are not limited to the following: Set up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Provide assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepare uncooked food items - such as sandwich spread and salad dressings
• Operate and break down and clean all equipment assigned to food service and related areas
• Make final check of diet trays assembled by lower grade workers for completeness - correct food temperatures
• Prepare boxed/to go meals
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
• Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for
• Follow directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• Separate food waste and trash from dishes - glasses and silverware in the dish washing area
• Provide assistance to cooks in the food preparation area including assembling - labeling and arranging completed recipe items in preparation for use by cooks
• Other duties as assigned to meet the needs of the Medical Center
• Work Schedule: Varies - rotating weekends and holidays Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: May 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
• 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.