Food Service Worker
Some of the duties of a WG 4 include, but are not limited to:
Selects and places food items on patient trays as they proceed down the tray assembly line according to the tray ticket, the menu, and the plating guide. Possesses skill to organize work assignments, execute tasks quickly and accurately, and meet strict meal schedules. Utilizes tally guide, food production worksheets, and other computer printouts to determine the number of servings when portioning salads, desserts, and modified items for tray-line. Knowledge of portion control guidelines, serving utensils and plating guides and provides portioning and plating instruction to other food service workers. Able to train, instruct and assist lower wage grade employees in the performance of their job. Identifies discrepancies between the prescribed diet and/or listed food allergies and food items on the tray-ticket. Ability to confer with the Food Service Supervisors, and Supervisory Dietitians. Maintains established food temperatures and food service safety and sanitation standards by using proper utensils and gloves. Ability to follow verbal and written instructions. Must be able to work in extreme conditions; such as Hot and Cold areas for extended periods of time, and have no food allergies. Promotion Potential:
The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level. Work Schedule:
Part time:
Wednesday - Sunday 3:
30 pm - 7:
30 pm Position Description Title/PD#:
Food Service Worker/000018 To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/18/2020.
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:
Attention to DetailFollow DirectionsFood ServiceInterpersonal Skills 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. Physical Requirements/Working Conditions:
Selected employee must be willing and able to work in harsh environments such as hot and cold confined areas on occasions. Able to lift moderately heavy items, stoop, bend, twist, reach, stand, and walk long distances while pushing loaded carts containing food items, but not limited to.
Estimated Salary: $20 to $28 per hour based on qualifications.
Selects and places food items on patient trays as they proceed down the tray assembly line according to the tray ticket, the menu, and the plating guide. Possesses skill to organize work assignments, execute tasks quickly and accurately, and meet strict meal schedules. Utilizes tally guide, food production worksheets, and other computer printouts to determine the number of servings when portioning salads, desserts, and modified items for tray-line. Knowledge of portion control guidelines, serving utensils and plating guides and provides portioning and plating instruction to other food service workers. Able to train, instruct and assist lower wage grade employees in the performance of their job. Identifies discrepancies between the prescribed diet and/or listed food allergies and food items on the tray-ticket. Ability to confer with the Food Service Supervisors, and Supervisory Dietitians. Maintains established food temperatures and food service safety and sanitation standards by using proper utensils and gloves. Ability to follow verbal and written instructions. Must be able to work in extreme conditions; such as Hot and Cold areas for extended periods of time, and have no food allergies. Promotion Potential:
The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level. Work Schedule:
Part time:
Wednesday - Sunday 3:
30 pm - 7:
30 pm Position Description Title/PD#:
Food Service Worker/000018 To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/18/2020.
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:
Attention to DetailFollow DirectionsFood ServiceInterpersonal Skills 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. Physical Requirements/Working Conditions:
Selected employee must be willing and able to work in harsh environments such as hot and cold confined areas on occasions. Able to lift moderately heavy items, stoop, bend, twist, reach, stand, and walk long distances while pushing loaded carts containing food items, but not limited to.
- Department:
7408 Food Service Working - Salary Range:
$18.77 to $21.89 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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