Food Service Worker
Participates in the set-up of serving areas. Sets up trays, plates, bowls, cups, glasses, silverware, entr es, starches, vegetables, salads, desserts, bread, condiments, straws, napkins, hot and cold beverages and other needed items. Portions and serves food and drinks to customers, providing uniform portions. Participates in the preparation of simple foods such as sandwiches, toast, salads, and simple desserts. Breaks down and cleans the area after the completion of the meal. Sends soiled trays, dishes, utensils, pans, etc. to the sanitation area for cleaning. Operates the beverage dispensing machines including cleaning and sanitizing, loading the beverage concentrate, and assuring the unit is dispensing appropriately. Uses recipes and follows directions to combine salad and salad dressing ingredients, sandwich fillings and sandwiches, and to make flavored gelatin, gelatin salads and desserts. Ensures food is stored and handled safely and ensures appropriate rotation of inventory. Selects and places food items on patient trays as they proceed down the tray assembly line according to specification on tray tickets. Serves food to patients at bedside. Performs cleaning and sanitation. Receives and stores food and supplies. Performs other related duties as assigned. Work Schedule:
Various shifts with two consecutive days off; Full-time :
5am-1:
30pm or 10:
30am-7:
00pm:
Part-Time :
6:
00am-10:
00am or 3:
00pm-7:
00pm Position Description Title/PD#:
Food Service Worker/PD #11090-A Relocation/Recruitment Incentives:
Not authorized When completing the questionnaire, please select the work schedule(s) for which you want to be considered. You can select both, Full-Time and Part-Time or only one. For the part-time position (20 hours/week), benefits and time-off accrual will be prorated and based on your part-time work schedule. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 03/20/2020.
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 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 use and care for food preparation and serving tools, utensils and equipment. Ability to perform food service worker duties and to use tools, utensils and equipment with dexterity, speed, safety and excellent quality of end product. Knowledge of work practices, cleanliness, neatness and sanitation in food service work. Ability to perform technical procedures required in performing the duties of a food service worker in quantity food preparation and serving program. Knowledge of quantity food preparation and serving ingredients and material required in performance of food service worker duties. 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:
Continual standing and walking, frequent stooping, reaching, pushing and bending. Frequently lifting or moving objects and pushing/pulling carts weighing (or requiring force of) up to 40 pounds unassisted. Frequently lifting or moving objects over 40 pounds with the assistance of pallet jacks or other workers. Performing heavy work such as scouring and scrubbing pots, pans, or other food service equipment. Pushing heavy carts during unloading, storing and delivering food and supplies. Work is performed in areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Work area is well lit but usually noisy with food service activities. Danger of slipping on floors where food or beverages have been dropped exists. Regularly exposed to hot food and liquids, sharp cutting blades, hot and cold working surfaces, and extreme temperature changes when entering walk-in refrigeration and freezing units.
Estimated Salary: $20 to $28 per hour based on qualifications.
Various shifts with two consecutive days off; Full-time :
5am-1:
30pm or 10:
30am-7:
00pm:
Part-Time :
6:
00am-10:
00am or 3:
00pm-7:
00pm Position Description Title/PD#:
Food Service Worker/PD #11090-A Relocation/Recruitment Incentives:
Not authorized When completing the questionnaire, please select the work schedule(s) for which you want to be considered. You can select both, Full-Time and Part-Time or only one. For the part-time position (20 hours/week), benefits and time-off accrual will be prorated and based on your part-time work schedule. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 03/20/2020.
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 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 use and care for food preparation and serving tools, utensils and equipment. Ability to perform food service worker duties and to use tools, utensils and equipment with dexterity, speed, safety and excellent quality of end product. Knowledge of work practices, cleanliness, neatness and sanitation in food service work. Ability to perform technical procedures required in performing the duties of a food service worker in quantity food preparation and serving program. Knowledge of quantity food preparation and serving ingredients and material required in performance of food service worker duties. 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:
Continual standing and walking, frequent stooping, reaching, pushing and bending. Frequently lifting or moving objects and pushing/pulling carts weighing (or requiring force of) up to 40 pounds unassisted. Frequently lifting or moving objects over 40 pounds with the assistance of pallet jacks or other workers. Performing heavy work such as scouring and scrubbing pots, pans, or other food service equipment. Pushing heavy carts during unloading, storing and delivering food and supplies. Work is performed in areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Work area is well lit but usually noisy with food service activities. Danger of slipping on floors where food or beverages have been dropped exists. Regularly exposed to hot food and liquids, sharp cutting blades, hot and cold working surfaces, and extreme temperature changes when entering walk-in refrigeration and freezing units.
- Department:
7408 Food Service Working - Salary Range:
$16.33 to $19.02 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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