What are the responsibilities and job description for the Food Service Worker position at Military Treatment Facilities under DHA?
About the Position: This position is located at Walter Reed National Military Medical Center (WRNMMC). The employee will work mainly in the dish room and dish machine area, but work is required throughout the galley that includes serving lines and seating area. The employee will be schedule for an 8-hour shift from anytime between 5:00 A.M.- 8:00 P.M. The applicant will be supporting serving over 2000 meals daily to our inpatients and galley customers.
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 the common food service and preparation activities. I can set up cafeteria lines, steam and dining room tables, and side service standards with hot and cold food items such as meats, vegetables, salads and desserts in a fast paced kitchen environment. Utilizing a commercial dishwasher, operating commercial garbage disposals, and following established sequences of kitchen work. I work under close supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed - Failure to meet this Screen out Element will result in an ineligible rating.
Qualifications:
Who May Apply: US CitizensExperience 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 the common food service and preparation activities. I can set up cafeteria lines, steam and dining room tables, and side service standards with hot and cold food items such as meats, vegetables, salads and desserts in a fast paced kitchen environment. Utilizing a commercial dishwasher, operating commercial garbage disposals, and following established sequences of kitchen work. I work under close supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to 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
- Food Service
- Knowledge of Materials
- Technical Practices (theoretical, precise, artistic)
- Work Practices
- Physical effort: The worker is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. The worker may be required to work on ladders and perform heavy work such as scouring and scrubbing large size cooking utensils and moving heavy carts and trucks in unloading, storing, and delivering supplies. They frequently lift or move objects weighing up to 40 pounds.
- Working conditions: The work is performed in the kitchen area where steam and heat from cooking and dish washing 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. The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and fluctuations in temperature such as when entering walk-in refrigerators or freezing units.
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