Food Service Worker

Summary

This Food Service Worker position is located within the Nutrition & Food Service at the VA Medical Center in Murfreesboro – TN. As a WG-3 Food Service Worker, the incumbent works independently with minimal supervision. The WG-3 FSW demonstrates a broad knowledge of Food Service procedures including food preparation, modified diets, dishwashing, dry food and perishable food (refrigerated) storage, handling and food delivery.

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 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:
Dexterity and Safety Interpret Instructions – Specifications (other than blueprint reading);
Materials Technical Practices;
Use and Maintain Tools and Equipment;
Without more than normal supervision;
Work Practices;
Experience refers to paid and unpaid experience – including volunteer work done through National Service programs (e.g., Peace Corps – Ameri Corps) 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.

• Sets up dining room tables for service – places food and beverages on tables and replenishes items as necessary
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Uses general sanitation principles to safeguard food against spoilage and waste
• Prevents contamination by cleaning equipment previously used for raw food
• Prepares boxed/to‑go meals
• Organizes work in a logical sequence
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Prepares fresh fruit, cold salads, dressings, sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Provides assistance to cooks in the food preparation area – such as weighing, measuring and assembling ingredients according to standardized recipes
• Prepares uncooked food items – such as sandwich spread and salad dressings
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Prepares beverages according to the number of servings required
• Selects and places correct items on trays
• Reads and interprets a regular or modified menu, individual diet cards, tray tickets or patient selections
• Understands food terminology, measurements and serving information in standardized recipes and menus
• Sorts, washes, peels and cuts cold foods using knives or other equipment
• Sets up assigned station with the correct supplies and food items
• Operates, breaks down and cleans all equipment assigned to food service and related areas
• Scrapes, soaks, scours and scrubs cookware and…