Wage Grade 4 Food service Workers independently preform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparations, modified diets, computer proficiency, dishwashing, dry and refrigerate storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement. REQUIREMENTS - Your resume must include the following information for each job listed: Job Title (for each position) Description of duties (be as detailed as possible) Month and year start/end dates (e.g. June 2018 to April 2020) of employment Full-time or part-time status (include average hours worked per week) WG-4 grade level: One year of specialized experience (equivalent to the WG-3 grade level in the federal service); experience that equipped the applicant with the particular knowledge, skills and abilities (KSA's) and other characteristics to perform successfully the duties of the position, and that is typically in or related to the work of the position to be filled, in the normal line of progression for the occupation in the organization. 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. 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: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision 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.
Sets up assigned station on the tray line with correct supplies and food items. Serve food cafeteria style by placing uniforms portions of food on customers'/patients'/residents' plates. Break down and clean the station when assigned. Set up dinning room tables for service, place food and beverages on tables, and replenish items as necessary. Return soiled trays and dishes to the dish room. Deliver meal trays to the patients' bedside and report the patients' comments and complaints to the supervisor or dietitian. Prepare beverages according to the number of servings required. Prepare fresh fruit /cold salads/dressings/sandwich fillings and cold sandwiches and simple cold deserts in specified quantities. Sort, wash, peel and cut cold foods using knives or other equipment. Provide assistance to cooks in the food preparation area, such a s weigh, measure and assemble ingredients according to standardized recipes. Prepare uncooked food items, such as sandwich spread and salad dressings. Operate and break down clean all equipment assigned to food service and related areas. Portion other food items into standard serving sizes using the proper utensils and specified dishware Prepare boxed/to go meals Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures. Verify that food items on the tray are appropriate for the prescribed diet. Identify obvious discrepancies between the prescribed diets and the food items designated by the menu. Describe what food items to serve for the most common diets when the diet card or tray ticket identified only the kind of diet called for Distributes menus and surveys to patients. Provide patients with basic information about modified diets and the nutrition services that are available. Prepare individual and bulk nourishments and supplemental foods and beverages for patients. Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques. Determine the quantities of ingredients needed to prepare required yield. Make conversions between the metric system to the standard system. Take nourishments inventories, stocking using first in-first out procedures, replacing expired items Label and distribute individual nourishments Sterilize equipment and sanitize work areas. Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line. Preform heavy-duty cleaning tasks throughout the food service and related areas. Separate food waste and trash from dishes, glasses, and silverware in the dish washing area. Unload food/tray delivery carts. Store sanitized dishes, glasses and silverware. Scrape, soak, scour, and scrub cookware and utensils. Move garbage cans when collecting and transferring trash from the work area to the disposal area. Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks. Use a computer terminal to record and retrieve recipe, menu and inventory date and to produce reports. Other duties as assigned to meet the needs of the Medical Center. Approved Job Elements: Ability to do the work of the position without more than normal supervision Ability to inspect Ability to instruct, Ability to provide production support service Ability to lead or supervise Work practices (including keeping things neat, clean and in order) Technical Practices (theoretical, precise, artistic) Ability to interpret instructions, specifications, etc. (other than blueprints) Ability to use and maintain tools and equipment Knowledge of materials Dexterity and safety Work Schedule: To be determined Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: Applicants must be physically able to perform efficiently the duties of the position.