What are the responsibilities and job description for the Food Service Worker Leader position at Veterans Health Administration?
This position is located within the Nutrition & Food Service at the VA Medical Center in Cincinnati, Ohio with the opportunity to work at Fort Thomas, KY. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery.
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), Lead or Supervise, Materials, Technical Practices, Use and Maintain Tools and Equipment, and 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: 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.
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.
Position Description Title/PD#: Food Service Worker Leader/99919-S
Relocation/Recruitment Incentives: Not authorized
Qualifications:
To qualify for this position, applicants must meet all requirements by by the closing date of this announcement.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), Lead or Supervise, Materials, Technical Practices, Use and Maintain Tools and Equipment, and 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: 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.
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.
Responsibilities:
Lead duties and responsibilities include:- Leads the activities of the production and service areas
- Reviews daily work assignments and makes adjustments accordingly
- Communicates instructions and information to employees concerning work to be accomplished
- Relays any problems and/or events to supervisors and managers
- Provides on the job training to lower graded food service workers and documents training
- Completes safety and sanitation inspection checks
- Ensures food production and service areas are properly set up
- Performs final check of trays for proper temperature and accuracy as indicated on tray ticket
- Observes work performance of employees and provides feedback to supervisors
- Participates in performance improvement programs and documents quality improvement data
- Performs other related duties as assigned.
- Sets up tray line station with correct supplies and food items
- Serves food, cafeteria style
- Breaks down and cleans assigned station
- Sets up dining room tables for service
- Delivers meal trays to patients' bedside and reports comments and/or complaints to supervisor or dietitian
- Prepares individual and bulk nourishments and supplemental foods/beverages
- Determines the quantities of ingredients needed
- Makes conversions between the metric system to standard system
- Performs heavy duty cleaning tasks throughout food service areas
- Provides assistance to cooks in the food preparation areas
- Performs other related duties as assigned.
Position Description Title/PD#: Food Service Worker Leader/99919-S
Relocation/Recruitment Incentives: Not authorized
Salary : $23
