About the Position: This position is with the Defense Health Agency. It is located within the Clinical Support Nutrition Care Food Production and Services at the Martin Army Community Hospital at Fort Benning, in Columbus Georgia. The primary purpose is to perform food service work and cashier duties. This position is in a kitchen setting. Long periods of standing/walking. Shift work required to include early, late, and weekends.
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(n) Food Service Worker ~ without more than normal supervision. I have the ability to perform common Food Service Worker duties. I am skilled in preparing individual and bulk nourishments, special feedings, toast, coffee, etc. for patients; I have the ability to assemble trays for patients per diet instructions; I have the ability to transport food carts to and from wards; I am skilled in cleaning kitchen areas, equipment, and dishes to include trays, carts, tables, conveyors, refrigerators, floors, and dining area. I work under normal supervision of a worker leader or journey-level employee who observes tasks in progress and upon completion of make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. Ability To Do The Work Of The position Without More Than Normal Supervision Ability to Interpret Instructions, Specification, etc. Ability To Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (theoretical, precise, artistic) Work Practices Physical Effort: Work involves light to moderate effort; continuous standing and waling. Frequent stooping, reaching, pushing, pulling, bending. Lifts up to 20 pounds unassisted, lifts more than 20 pounds with assistance. Working Conditions: Work in a kitchen environment with constant exposure to steam and heat from cooking and the dishwasher. Environment often uncomfortably hot, noisy and humid. Danger of slipping on freshly mopped floors or on floors where food has been spilled. Danger of cuts or serious burns due to exposure to hot liquids, sharp blades, and hot surfaces. Exposed to constant temperature changes when going from kitchen to refrigerators and freezers. Work area has adequate lighting.
Prepare individual and bulk nourishments, special feedings, toast, coffee, etc. for patients.
Utilize scales and other measuring devices to assemble, measure, weigh, and mix ingredients for special feedings and nourishments.
Convert from metric measuring units to U.S. Measuring units when required.
Label and deliver nourishments and early or late meals to the nursing station.
Wrap and assemble individual servings of food items for patient trays which includes bread, desserts, silverware, salads etc.
Arrange regular and modified food items, serving utensils and condiments on the patient tray in accordance with individually written menus for regular or modified diets.
Utilize food tray carts to transport patient trays to wards.
Collect food trays after each meal and return to dishwashing area.