Wage Grade 4 Food Service Workers 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. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 05/02/2025. 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. Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They may be 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They 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. Working Conditions: 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, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.
Duties can include but are not limited to the following: Checking appropriate amounts of food for patient census in area of assignment. Maintains inventories and/or records as required. Prints out computerized data for timely preparation of necessary items. Checks for completeness, neatness, and accuracy of patient trays, meals, bulk hot or cold food items for unit delivery according to modified diet type, and by carefully checking computer printouts, diet changes, and/or special requirements notations. Takes food temperatures and checks equipment for proper temperatures. Assures standard portion control for all menus, computer printouts, diet cards, tray tickets. and/or specific instructions. Assemble, label, and arrange completed recipe items. Perform work using procedures to prevent contamination and ensuring all safety and sanitation regulations are maintained. Operates a food Delivery truck with a gross vehicle weight of up to 26,000 pounds to deliver food and supplies to outlying buildings: This includes loading and unloading of large food transporting containers/carts onto and off of the truck and delivery of these containers/carts to designated locations. Loads truck with food listed on food production computer reports. Takes food temperature at both preparation and delivery locations. Assures that temperatures are within food safety standards as specified in the service HACCP. Prepares simple menu items when assigned to Food Production area. Performs full range of simple cooking by preparing and cooking items requiring little or no processing. Portion foods for distribution and meal service. In assigned service area, organizes and reviews tasks to be completed for entire day; and communicates information to Food Service Worker assuming duties and responsibilities for assigned area on the next shift. Guides and trains assigned co-workers, lower grade employees, students and volunteers. Assume primary responsibility for the smooth operation of the meal service- collecting, transporting, distributing, and serving hot and cold food items in correct portions for all regular and modified diets. Determines the quantities of ingredients needed to prepare required yield. Makes conversion from the metric system to the US standard system. Use a computer terminal to record and retrieve recipe, menu, and inventory data to produce printouts of such information for various work areas. Guidelines include the daily census, standardized recipes, standing orders, and tabulated recipes sheets and daily production sheets. Is able to utilize Food Production and Service's computer software for data retrieval, diet order entry, supplemental feedings, tube feedings, special orders, communications, patient movements, standing orders, meal preferences, and other reports required of the position. Weigh and measure food items and recipe ingredients. Uses portion control scales and measuring devices to apportion individual items according to standardized recipes. Ensures all food items are properly labeled, dated and rotated using First in First out (FIFO) for tray line and Dom food serving areas. Able to use food preparation equipment such as blenders, microwaves, toasters, ovens, fryers, meat slicers, steam kettles, and other food preparation equipment. Work Schedule: Rotating days off to be determined, 3:30PM-7:30PM Position Description Title/PD#: Food Service Worker/PD06093A Relocation/Recruitment Incentives: Not authorized