This Food Service Worker position is located within the Nutrition & Food Service at the Northern Indiana Health Care System (NIHCS) in Fort Wayne, Indiana.
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 lead or provide first level supervision is prime. Tasks related to: Communicating instructions and information about work tasks; Leading food production activities; Reviewing the daily work assignments and makes adjustments; Overseeing work in progress and ensures that it complies with instructions. JOB ELEMENTS. The below job elements (skills, knowledge, abilities, and personal characteristics considered necessary for success on the job) are approved by the U.S. Office of Personnel Management for individual occupations as well as for jobs having common requirements. Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Work Practices Physical Requirements: The Work leader performs work requiring light to moderate physical effort. They 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 sitting, standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. 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. 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.
The duties of the Food Service Worker Leader includes but are not limited to: Communicates instructions and information about getting work started and accomplished to other 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. Provides on the job training to lower graded food service workers and documents training. Completes safety and sanitation inspection check lists of the food service and food production areas, documents problems, and initiates action to resolve them. Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary. Assigns tasks to individual members of the group(s) of employees. Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures (SOP's), quality, and deadlines. Assures proper food handling techniques are used and all employees use good personal hygiene. Sets up assigned station on the tray line with the correct supplies and food items. Breaks down and clean the station when assigned. Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary. Other duties as assigned to meet the needs of the Medial Center Work Schedule: Part-time 20 hours guaranteed. Work schedule to be determined upon hire and may be subjected to change depending on the needs of the agency. Position Description Title/PD#: Food Service Worker Leader/PD99919S