This Food Service Worker Leader position is located in the Nutrition & Food Service at the Fort Meade VA medical center. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.
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.
The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being. Lead duties and responsibilities include: Leads the activities of the production and service areas; 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; Provides on the job training to lower graded food service workers and documents training; 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 Food service duties and responsibilities include: Sets up tray line station with correct supplies and food items; Serves food using food service system(s) at facility Breaks down and cleans assigned station; Sets up dining room tables for service; Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian; 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: Varying shifts: 5:00am-1:30pm, 6:00am-2:30pm, 7:00am-4:00pm, 10:30am-7:00pm including weekends and holidays Position Description Title/PD#: Food Service Worker Leader/PD99919S Relocation/Recruitment Incentives: Not authorized Physical Requirements: The work performed requires some light to 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 sitting, standing, walking and frequent stooping, reaching, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with assistance of others. You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes 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, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. May be unknowingly exposed to patients who have contagious disease. The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries. The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE").As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips. DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (5 CFR 337.201) for this occupation.