This Food Service Worker (Inventory Control) position is located within the Nutrition & Food Service at the VA Medical Center in Cincinnati, Ohio. The primary purpose of this position involves receiving, storing, distributing, and taking inventory of foods, beverages, supplements, and supplies.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement,05/23/2025 . 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: Interpret Instructions, Specifications (other than blueprint reading) Technical Practices 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/Working Conditions: Employee 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. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing 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.
Major Duties: Receives and stores all products delivered to the service. Accepts receipts of subsistence deliveries from all vendors. Ensures that subsistence is received in a safe and sanitary manner, and that accurate quantities are received and added into running inventories. Store all subsistence and expendable supplies according to service policy. Selects storage location, and labels, dates, and rotates stock. Makes sound decisions in moving stock and has full responsibility for the security of stock areas. Maintains clean and orderly storage areas always. Inventories subsistence and maintains running inventories of all foods/beverages, supplies, subsistence, and supplements. Ensures that all subsistence is rotated and used according to service policy. Deten11ines subsistence needs based on vendor and menu, documenting appropriately, on an ongoing basis. Communicates to appropriate personnel when stock items are low, items are close to expiration dates, or item(s) shows signs of damage. Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and dietetic reports. Issues supplies and ingredients to all using areas daily and as needed. Uses production forms, recipes, cycle menu, oral, and written instruction to determine type and quantity of ingredients and food items to portion. Conducts quality assurance assignments as assigned. Prepares various nutrition and food service documents related to subsistence or supply requisition and inventory control. Performs duties that require proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage serving. Operates the computer to record and retrieve recipe, menu, and inventory data and to produce printouts of such information for various work units in the kitchen, request leave, read regular department communication, and as necessary. Follows all safety and sanitation policies and procedures. Completes training for self in a timely manner. May conduct on-the-job training and general training for food service workers. Completes other duties as assigned. Work Schedule: Monday-Friday, 6:00am-2:30pm Position Description Title/PD#: Food Service Worker (Inventory Control)/PD91067A Relocation/Recruitment Incentives: Not authorized Physical Requirements: Performs heavy work, such as scouring and scrubbing equipment and storage locations when maintaining a clean and orderly work area, and pushing heavy carts and trucks in unloading, storing, and delivering supplies. May be required to work on ladders and use powered cleaning equipment when maintaining a clean work area and moving stock. Frequently lifts or moves objects weighing up to 40 pounds when receiving, storing, moving, and rotating stock. Work requires continuous standing, walking, bending, stooping, reaching, pushing, pulling, and some stretching due to continuous receiving, rotation, and moving of stock. Work is subject to pressure to complete assignments within close time schedules.