This Food Service Worker position is located within the Nutrition & Food Service at the VA Medical Center in San Francisco Veterans Affairs Health Care System (SFVAHCS). This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.
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: Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) 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.
DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (5 CFR 337.201) for this occupation. Major duties and responsibilities include: Plan, produce, direct, coordinate and monitor all phases of food production. Adjust work schedules to meet training needs. React to variations in the workplace and maintain a balanced workload between subordinate work groups, adjusting workload as necessary. Ensure compliance with food safety and sanitation based on hazard analysis critical control point (HACCP) and organizational guidelines, regulations, and policies. Plan cooking processes to produce complete meals on time and at the proper temperature, which may require coordination of cooking several items with different cooking times. Provide technical direction and training when scheduling work operations with complex work steps and processes. Investigate work related issues such as excessive costs or low productivity, and determine causes. Implement corrective actions within authority to resolve identified work issues. Coordinate/direct the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Pan foods for bulk re-thermalization according to recipe guidelines and production guidelines. Ensure compliance with food safety and sanitation based on guidelines, procedures, and policies to ensure food safety in food preparation and storage in the facility food service establishment(s). Monitor work to assure that subordinates use all sanitation and safety precautions. Enforce safe work practices and compliance with food safety and sanitation guidelines. Enters work orders for all maintenance issues and/or reports to Supervisor. Receives and stores all products delivered to the Service. Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories. Makes corrections on invoice for errors in quantity, omissions and rejected items. Stores all food and expendable supplies according to food safety standards and specifications (quality, delivery temperature, cleanliness, in-tact packaging, weight). Inventories subsistence and maintains running inventories of all subsistence and supplies. Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders. Ensures that all subsistence is rotated and used according to food safety standards. Determines subsistence needs based on vendor and menu, documenting appropriately on an ongoing basis. Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports. Operates the computer to record and retrieve recipe, menu, order, and inventory data and to produce reports of such information for various NFS areas. Plans foods for bulk production according to forecast reports and production worksheets. Performs other related duties. Work Schedule: 5:30 AM to 2:00 PM Position Description Title/PD#: Cook Supervisor/PD08447A Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable, and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers, and supervisors. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities.