This position is located within the Nutrition & Food Service at the VA Medical Center in Charleston, South Carolina. 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, 06/20/2025 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. Experience includes, but not limited to: Takes nourishment inventories, stocking using first in-first out procedures, replacing expired; Provides patients with basic information about modified diets and the nutrition services that are available; Sterilizes equipment and sanitizes work areas; Performs heavy-duty cleaning tasks throughout the food service and related areas; Prepares uncooked food items, such as sandwich spread and salad dressings; Decides 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; knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution and maintaining proper water temperature standards when cleaning dishes; Prevents contamination by cleaning equipment previously used for raw food. 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 eligible 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 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 clearly indicate the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements: Work requiring light to moderate physical effort. It 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. May be required to work on ladders and use powered cleaning equipment. 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.
Lead duties and responsibilities include: Uses proper cleaning solutions to sanitize food preparation surfaces. Conducts final check of trays to ensure correct foods, temperature and portions as appropriate. Ensures trays appear appetizing, and contents are complete including condiments and utensils. Receives, stocks/stores food items accordingly. Leads the food service activities of production and service areas to ensure proper work methods are utilized. Prepares and serves specialized foods and beverages for modified diets. Adjusts quantities of ingredients used when preparing food for individual or larger groups. Plans, organizes and completes food service to patients/customer according to established schedule/regulations. Utilizes sanitation regulations and procedures to prevent bacteria contamination. Food service duties and responsibilities include: Reads and understands standard recipes when preparing simple or complex menu items. Applies sanitation guidelines to safeguard food against spoilage and waste. Ensures food service staff adheres to customer service standards. Assembles food items and condiments for hot and cold loading of trays. Scours and scrubs large-size/heavy cooking utensils such as mixing bowls and pots. Unloads and scrapes trays, stacks dishes and utensils for washing. Uses various measuring tools such as measuring spoons and cups when preparing foods. Provides on-the-job training on the use and maintenance of food service tools and equipment. Ensures staff possesses knowledge of food ingredients when preparing specialized foods and using appropriate ingredients. Processes diet order changes electronically. Assists cooks with food preparation of menu items such as cold sandwiches, fillings, fruit and simple salads, coffee, etc. Reviews food trays before delivery to patient/customer. Adheres to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Works quickly without accidents while at the same time being attentive to the quality of your work. Recognizes typical health and safety hazards for yourself and other workers around you. Works rapidly and accurately under the pressure of deadlines. Work Schedule: 5:00am-6:30pm variable work hours, rotating days off, include some weekend and holidays (subject to change to meet the need of the agency). Position Description Title/PD#: Food Service Worker Leader/PD99919A Relocation/Recruitment Incentives: Not authorized