About the Position: This position is located at Martin Army Community Hospital; within the Directorate of Clinical Support Nutrition Care Food Production and Services at Fort Benning, GA. This is a Direct Hire Solicitation
Who May Apply: US Citizens In order to qualify, you must meet the education/or experience requirements described below. 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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if qualifying based on education, your transcripts will be required as part of your application. Additional information about transcripts is in this document. General Experience: Six months of general experience. General experience is progressively responsible clerical, office, or other work that indicates ability to acquire the particular knowledge and skills needed to perform the duties of the position to be filled, such as operating a cash register with accuracy; collecting cash; recording total cash balances; setting up hot and cold foods for consumption; and serving food on tray lines. OR Education: One year of education above the high school level obtained in an accredited business, secretarial or technical school, junior college, college or university. OR Combination of Education and Experience: A combination of education and experience may be used to qualify for this position as long as the computed percentage of the requirements is at least 100%. To compute the percentage of the requirements, divide your total months of experience by 6. Then divide your semester hours of education by 30. Add the two percentages.
Operate electronic cash register with accuracy.
Count cash collected to ensure agreement with cash register recording.
Prepare fruits and vegetables for cooking and serving.
Restock condiments and paper products in the dining room area.
Receive patient menu and nourishment requests and compares against diet orders to makes changes as required.