Food Service Worker

Summary

The Dayton Veterans Affairs Medical Center (VAMC) is recruiting for a Food Service Worker position. The Food Service Worker will function within Nutrition and Food Services. The primary purpose of the Food Service Worker is food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. The role may also involve assisting with patient selections, thickening items, and checking trays.

To qualify for this position applicants must meet all requirements by the closing date of this announcement.

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.

Your qualifications will first be evaluated against the prescribed screen‑out element, which usually appears as question 1 in the online 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; knowledge of materials and technical practices; ability to interpret instructions and specifications; ability to use and maintain tools and equipment; work practices (including keeping things neat, clean, and in order); ability to operate with dexterity and safety. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, Ameri Corps) and other organizations.

Volunteer work helps build critical competencies 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 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 per week spent in such employment.

• The Food Service Worker duties include – but are not limited to:
  Set up assigned station on the tray line with the correct supplies and food items; serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates; break down and clean the station when assigned; set up dining room tables for service – place food and beverages on tables – and replenish items as necessary; return soiled trays and dishes to the dish room;
  
  deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian; prepare beverages according to the number of servings required; prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities; sort, wash, peel and cut cold foods using knives or other equipment; provide assistance to cooks in the food preparation area – such as weigh, measure and assemble ingredients according to standardized recipes;
  
  prepare uncooked food items – such as sandwich spread and salad dressings; operate and break down and clean all equipment assigned to food service and related areas; portion other food items into standard serving sizes using the proper utensils and specified dishware; prepare boxed/to‑go meals; make final check of diet trays assembled by lower grade workers for completeness – correct food temperatures;
  
  verify that food items on the tray are appropriate for the prescribed diet; identify obvious discrepancies between the prescribed diets and the food items…