The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Workforce Modernization Plan, one of the largest workforce innovation efforts undertaken by VHA to articulate future states of NFS operations across enterprise, identifies key priorities for NFS to modernize workforce, recognize unique positions within VHA to support Veterans NFS and established consistency of functions and streamlines hiring process.
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.
Major duties and responsibilities include (but are not limited to): Food Service Worker: Sets up assigned station on the tray line with the correct supplies and food items Portions other food items into standard serving sizes using the proper utensils and specified dishware Decides what food items to serve for the most common diets when the diet card or try ticket identifies only the kind of diet called for Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks Performs heavy-duty cleaning tasks throughout the food service and related areas Leader: Communicates instructions and information about getting work started and accomplished toother employees Communicates with supervisors, managers and employees about problems and events, and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers Leads the activities of the production and service areas. Leads food production activities in the absence of a Supervisor or Food Production Manager. May work along with employees so that proper work methods are demonstrated, and the pace of the work can be established and sustained Completes safety and sanitation inspections check lists of the food service and food production areas, documents problems, and initiates action to resolve them. This includes advising and communicating to employees' instructions for accomplishing corrective actions. Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary so that the work coverage is provided, and employees are kept busy and productive. This involves setting priorities, possessing the knowledge about the number and types of employees needed, and knowledge about the materials and equipment required Observes the daily activities and work performance of employees and provides information to supervisors for performance appraisals and other evaluations. Recommends training needs of employees and reports disciplinary problems Oversees employee activities to ensure that diet orders are processed in time for meal service, tray tickets are reviewed, and foods are portioned and serviced properly, on schedule, and in a sanitary and attractive manner Utilizes computer printouts to communicate food preparation requirements. Processes diet changes, tray tickets, supplemental feedings, food tallies, and menu changes, enters food preferences and standing orders, communcation descrepancies to the dietitian. Records on the daily census report meals serviced and other workload data Open and/or close Nutri9tion and Food Service kitchen and other work areas according to security procedures. Monitors and records refrigerator/freezer temperatures and ensures food items are labeled, dated and stored properly. Monitors and records food temperatures before, during and after meal service Serves as relief for first line supervisors during employee shortages and emergency situations Work Schedule: 8:00am-4:30pm, including weekends and holidays (subject to change with the needs of the agency) Position Description Title/PD#: Food Service Worker Leader / PD# 99919-S Relocation/Recruitment Incentives: Not authorized Physical Requirements: Requires light to moderate physical effort. 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. Subject to continuous sitting, standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.