Food Service Worker
Major duties and responsibilities include (but are not limited to) Cleans serving areas by sweeping and mopping floors, cleaning/sanitizing work surfaces, and other foodservice equipment, such as refrigerators, toaster, and coffee machines; Cleans production equipment including steam jacketed kettles, tilt skillets, etc. using appropriate and safe sanitation techniques; Loads and operates dishwashers and cart washing station; Performs necessary preventative maintenance on equipment; Transports tray carts to wards and individually delivers trays directly to the patient's bedside or assists patients with transport of their meal trays; Sets-up serving areas with hot and cold foods, keeping foods appropriately stocked during meal service; Identifies discrepancies between the prescribed diet and/or listed food allergies and the food items listed on the tray ticket; Assembles a variety of items while working in cold food preparation and nourishment area; Make cold sandwiches using prepared ingredients; Performing other duties as assigned. Work Schedule:
Varies, 4 hours shift 5 days per week between 6:
00a.m. and 7:
00 p.m. as follows:
6:
00a.m.- 10:
00a.m. 7:
00a.m. - 11:
00 a.m. 10:
30 a.m. - 2:
30 p.m. 3:
00 p.m. - 7:
00 p.m. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
The work will expend up to moderate energy in carrying trays, pushing tray conveyors and other carts, frequent lifting of food containers weighing 10-30 pounds, stacking dishes, and mopping floors. Tray carts may be pushed long distances including corridors with ramps and sharp turns. Occasionally lofts up to 40 pounds. Duties require continuous standing, walking, and bending. Subject to pressure of competing assignments in accordance with scheduling of activities. The work is performed in kitchen and/or satellite in above average temperatures and high humidity conditions:
is subject to cuts and burns and to danger of falls on characteristically slippery floors. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Varies, 4 hours shift 5 days per week between 6:
00a.m. and 7:
00 p.m. as follows:
6:
00a.m.- 10:
00a.m. 7:
00a.m. - 11:
00 a.m. 10:
30 a.m. - 2:
30 p.m. 3:
00 p.m. - 7:
00 p.m. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
The work will expend up to moderate energy in carrying trays, pushing tray conveyors and other carts, frequent lifting of food containers weighing 10-30 pounds, stacking dishes, and mopping floors. Tray carts may be pushed long distances including corridors with ramps and sharp turns. Occasionally lofts up to 40 pounds. Duties require continuous standing, walking, and bending. Subject to pressure of competing assignments in accordance with scheduling of activities. The work is performed in kitchen and/or satellite in above average temperatures and high humidity conditions:
is subject to cuts and burns and to danger of falls on characteristically slippery floors. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
- Department:
7408 Food Service Working - Salary Range:
$14.47 to $16.99 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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