Food Service Worker

Job Details

Qualifications & Requirements

Who May Apply: US Citizens 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. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a Food Service Worker without more than normal supervision. I have the ability to perform common Food Service Worker duties. I can verify meal cards by checking for expiration dates and validity of card; operating, maintaining, and restocking dining room beverage islands; preparing sandwiches, complex salads, cold platters, and a variety of beverages; receiving, storing, and securing all supplies and food items as required; breaking down and cleaning assigned areas when the meal is finished, and returning food to the main kitchen. I work under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. Physical Effort: Food service workers at this grade level perform work requiring light to moderate physical effort. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 9 kilograms (20 pounds) unassisted (e.g., pushing small carts of dirty dishes) and occasionally lift or move objects weighing more than 9 kilograms (20 pounds) (e.g., filling beverage dispensers) with the assistance of other workers. In addition, some food service workers at this level 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 also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 18 kilograms (40 pounds). Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Position Overview

About the Position: Work is performed in kitchen area with heat, humidity, noise, and danger of slipping and cutting. This is a Direct Hire Authority (DHA) solicitation utilizing the DHA for Certain Personnel of the DoD to recruit and appoint qualified candidates to positions in the competitive service.

Duties

• Set up, operate, and maintain mechanical dishwasher.
• Remove components of dishwasher for prevention maintenance and cleaning.
• Scrape, soak, scour, and scrub the heavier cooking utensils such as mixing bowls and pots.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Set up and break down cafeteria lines.
• Transfer trash to disposal area.
• Clean and sanitize work area in an orderly and sanitary manner.
• Deliver meal trays to patients.
• Label, date, and place food in proper storage.
• Weigh, process, assemble, and label food products according to recipes.
• Inspect food for freshness, quantity, and quality.
• Prepare sandwiches, salads, cold platters, and drinks for future use.
• Organize ingredients and completed recipes for efficiency.