This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery. This position will be located at the John Cochran VA campus in St Louis, MO.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement. FWS FACTOR LEVELS FACTOR I: SKILL AND KNOWLEDGE Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients, plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor. Specific knowledge, skills and abilities include: Thorough knowledge and skill in the operation of food service to meet rigid standards of meal service at scheduled times and when relieving for the first line supervisor. Ability to apply skill and knowledge in planning and organizing work to complete assignments Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food Working knowledge of special procedures and sanitation principles necessary in the preparation, serving and clean-up of food items. Ability to get along well with others and exercise tact and diplomacy when dealing with employees, patients, visitors, volunteers, and others that are encountered. Ability to read, write and communicate clearly and to understand written materials such as time and duty schedules, safety data sheets for hazardous chemicals Understanding of menus, recipes and basic work instructions Skill in arithmetical computations using decimals, fractions, and percentages to determine the quantities of ingredients needed to prepare the required yields Skills to plan and organize work so that a variety of sequential tasks are completed in accordance with established time frames. Knowledge of special procedures and sanitation principles necessary in the preparation of tube feedings to prevent bacterial contamination Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes Knowledge of the temperature range where the potential of bacterial growth in food is greatest and the requirement to keep hot food in heated holding equipment or immediately refrigerate it Ability to read and understand diet cards when working on the tray assembly line Knowledge of color codes that signify regular or modified diets and special diet card notations Ability to apply a thorough knowledge of basic modified diets when providing the final check on patient trays to verify that the food items are correct for the prescribed diet Working knowledge of some diet principles, such as carbohydrate counting and fluid restriction for meal planning Skill in making precise measurements and accurately weighing recipe ingredients for special feedings Knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients and in the use of portion control scales Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures Ability to use and understand how to use a computer to access information and to review/edit and print out reports, tray tickets, forms, memos etc. Skill to use correct measuring utensils or a portion control scale regularly Understanding of the routine methods and procedures used in all functional areas of the food service operation Ability to carry out the function of a small work unit Skill to train lower grade workers in methods and procedures FACTOR II: RESPONSIBILITY Receives limited supervision from the immediate supervisor who provides oral and written instructions on changes in procedures and special requirements. Judgment is used in recognizing work objectives and planning and organizing work to accomplish the objectives. Incumbent performs routine work independently in accordance with written guides and established policy. Oversee the activities of the kitchen in the absence of a food service supervisor. The supervisor is available to assist with unusual situations. Is familiar with VA manuals and regulations that effect Nutrition and Food Services. Is responsible for leading groups of employees to accomplish work. Completed work is spot checked by the Food Service Supervisor. FACTOR III: PHYSICAL EFFORT The Work leader performs work requiring light to moderate physical effort. They 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 are subject to continuous sitting, standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. FACTOR IV: 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. May be unknowingly exposed to patients who have contagious disease. 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 eligibilities are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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.
Leader Duties Communicates instructions and information about getting work started and accomplished to other employees Communicates with supervisors, managers and employees about problems and events, and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers. Maintains a current knowledge, and answers questions of other workers on procedures, policies, written instructions, and other directives. Leads the activities of the production and service areas. Leads food production activities in the absence of a Supervisor or Food Production Manager. Adheres to facility customer service standards with all staff and patient interactions. In the absence of a Supervisor, follows up on patient feedback as needed, to assure high quality patient/customer service is maintained. Provides on the job training to lower graded food service workers and documents training provided. Completes safety and sanitation inspection check lists of the food service and food production areas, documents problems, and initiates action to resolve them. Reviews the daily work assignment sheets and makes adjustments in assignments and work sequence as necessary so that work coverage is provided, and employees are kept busy and productive. Assigns tasks to individual members of the group(s) of employees. Checks work in progress and ensures that when finished it complies with instructions on work sequence, procedures (SOP's), quality, and deadlines. Ensures that the food production and service areas are properly set up with all food and/or supplies in a timely manner to avoid delays in service. Works food service positions as needed. Incumbent may receive food and supply deliveries when necessary. Reviews diet changes prior to tray line, making appropriate adjustments on individual patient tray tickets. Observes the daily activities and work performance of employees and provides information to supervisors for performance appraisals and other evaluations. Recommends training needs of employees and reports disciplinary problems. Assures that safety regulations are being followed. Assists first line supervisors in completing accident reports. Assures proper food handling techniques are used and all employees use good personal hygiene. Enters work order requests promptly for equipment needing repair. Communicates with supervisors leave requests made by employees. Coordinates coverage for unscheduled sick leave, emergency annual leave to ensure that the most essential and necessary work is accomplished in all areas of food production and service. Verifies attendance as needed. Oversees employee activities to ensure that diet orders are processed in time for meal service, tray tickets are reviewed, and foods are portioned and served properly, on schedule, and in a sanitary and attractive manner. Participates in the Nutrition and Food Service Performance Improvement Program. Documents quality improvement data. Participates in special projects for the Service, as assigned. Utilizes computer printouts to communicate food preparation requirements. Processes diet changes, tray tickets, supplemental feedings, food tallies, and menu changes, enters food preferences and standing orders, communicating discrepancies to the dietitian. Records on the daily census report meals served and other workload data. Open and/or close Nutrition and Food Service kitchen and other work areas according to security procedures. Evaluates food prior to service (including temperature, taste and appearance). Takes appropriate corrective action, as needed. Assumes responsibility for the security and safety of the kitchen and work areas when a supervisor is not available or on duty. Serves as relief for first line supervisors during employee shortages and emergency situations. Work Schedule: Monday-Friday, 0630-1500, rotating days off including rotating holidays and weekends. Position Description Title/PD#: Food Service Worker/PD99918S Physical Location: 915 N Grand Blvd., St Louis, MO 63106 Promotion Potential: None Physical Requirements: The work performed requires some light to heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing and delivering supplies. Subject to continuous sitting, standing, walking and frequent stooping, reaching, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with assistance of others.