The primary purpose of the position involves receiving, storing, distributing, taking inventory and creating orders for foods, beverages, supplements, and supplies. Additionally, this position is responsible for the cooking and preparation of regular and special diet foods for the patients in any of our food service locations and operation a motor vehicle to deliver foods and supplies to service locations and for routine maintenance trips.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/09/2025. 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: Ability to Do the Work of the Position without More Than Normal Supervision Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Work Practices 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: Work requires constant lifting and moving heavy objects from moderate (45 pounds) to heavy (60 pounds); bending and stooping, twisting, reaching; constant walking up and down stairs and on inclined and uneven surfaces, standing; pushing food conveyors, carts; pallet jack and other equipment that may weigh up to 600 pounds. The incumbent is subject to pressure in completing assignments in accordance with a close time schedule. May be required to operate EZ Go Carts or Golf Cart type vehicles to pull food carts or transport other items. Performance of food service portion of assignment in the kitchen area is often uncomfortable, hot and/or cold and noisy. Incumbent is exposed to minor cuts, bruises, burns or scalds. There is danger of slipping on floors which are wet from mopping or spillage. Exposed to temperature extremes in kitchen areas, walk-in refrigerators and freezers. Incumbent is routinely exposed to chemicals used for sanitation in food service areas. The work requires that employee be outside and drive in all types of weather conditions. There are many times during the winter that the incumbent will be required to drive trucks in deep snow and on icy streets. Under these conditions' driver is exposed to dirt and fumes, gas, oil and to the possibility of accidents while driving or from falling objects when loading and unloading vehicle.
Duties include but are not limited to: Ingredient Control/Inventory Management Incumbent performs duties that require proficiency in special procedures and a broad knowledge of service operations, such as patient tray service, including delivery system unit operation, motor vehicle operation, dishwashing, and refrigerated/freezer storage. Responsible for entering Subsistence Prime Vendor orders using appropriate websites, which are reviewed and submitted by an ordering official. Creates updates order guides to standardize ordering processes. Collaborates with NFS management team to review and adjust bread and milk deliveries/contracts. Responsible for the proper receipt, inspection, storage and safety of all subsistence and supplies. Receives and stores all products delivered to the service. Accepts receipts of subsistence deliveries from all vendors. Ensures that subsistence is received in a safe and sanitary manner, and that accurate quantities are received and added into inventory appropriately. Inspects all incoming shipments for obvious spoilage or damage according to Hazard Analysis and Critical Control Points (HACCP) and FDA Food Code guidelines. Checks for product delivery shortages and/or overages. Verifies weights of delivered goods, when appropriate. Screens and identifies shipping and receiving documents for discrepancies. Documents findings that require corrective action. Initiates and records corrective action for any delinquencies/deficiencies. Acts as a representative of the service in communications with vendors to correct these issues. Stores all subsistence and expendable supplies according to service policy. Selects storage location, and labels, dates and rotates stock using First In/First Out (FIFO) methodology. Makes sound decisions in moving stock and has full responsibility of stock areas. Maintains clean and orderly storage areas always. Communicates to appropriate team members when stock items are low, close to expiration dates, or show signs of damage. Conducts quality assurance assignments as needed. Assists in usage control through ensuring distribution is in accordance with quantities requested/required. Assists in the development of plans to designate or change storage space, storage location, organization and arrangement of stock, and the identification of high and low usage items. Completes inventory of all frozen/refrigerated foods, other subsistence items and operating supplies. Uses productions forms, recipes, menus, oral, and written instructions to determine type and quantity of ingredients and food items to issue and/or deliver products to various production or service locations. Process and verifies receiving reports or invoices in accordance with guidance from Food Production Supervisor. Performs duties that require proficiency in special procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and foods and beverage serving. Knowledge of inventory procedures; stock rotation; and ability to assemble, label, and distribute bulk nourishments and tube feedings to ward kitchens and/or nursing stations. Utilizes printed and electronic files containing sensitive information and is responsible for protecting that information from unauthorized release or from loss, alteration, or unauthorized deletion. Follows applicable regulations and instructions regarding access to computerized files, release of access codes, etc. Motor Vehicle Operator Incumbent is responsible for driving GSA-owned vehicles for delivering products to service locations. Incumbent is required to drive local city and interstate highways for supplies and equipment. Incumbent is responsible for maintaining the proper sanitation and maintenance for the 1 ½ ton delivery truck. Cook Working alone or with instructions from the Food Production Supervisor, or higher-level employee, perform a full range of simple cooking by preparing and cooking items following Cook-Serve production style. Prepares and cooks a variety of menu items including regular and special diet entrees, modified textures and dessert items. Incumbent prepares several menu items to be sure that all items are ready for service to meet established schedules. This includes modified diet items when one item is cooked a variety of ways. Prepares and cooks items such as pancakes, sausage, eggs, hamburgers, fresh or canned vegetables, frozen hash browns, fish fillets, chicken nuggets and pizza. Also prepares and cooks pureed diet foods such as peas and spinach. Work Schedule: Monday through Friday 5:00 am to 1:30 pm Position Description Title/PD#: Materials Handler/PD604650 Critical Skills Incentive (CSI): Not Approved Relocation/Recruitment Incentives: Not authorized