The WG-7408-3 food service workers perform duties as follows, but are not limited to, that require proficiency in special procedures and a broad knowledge of service operations, such as: Work Schedule: Selectee will be assigned to one of the following work schedules: 5:30am - 2:00pm.
5:45am - 2:15pm 9:30am - 2:00pm.
11:00am - 7:30pm Rotating schedules Saturday though Sunday Compressed/Flexible Schedule: Not Available Position Description Title/PD#: Food Service Worker/40601-A Relocation/Recruitment Incentives: Not Authorized
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 05/04/2018.
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 Qualification Standard Handbook X-118C.
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 Food Service Work without more than normal supervision (SCREEN-OUT) Knowledge of work practices, cleanliness, neatness and sanitation in food service work.
Technical Practices in Food Services Work.
Ability to read, understand and follow food preparation and serving instructions, manuals, etc. 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: Food Service Workers WG-3 perform work requiring light to moderate physical effort.
Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending.
Frequently lift or move objects weighing up to 9-18 kilograms (20-40 pounds) unassisted (e.g., pushing small carts of dirty dishes) and occasionally lift or move dispensers) with the assistance of other workers.
May be required to perform heaving work, such as scouring and scrubbing large-size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies.
They also may be required to work on ladders and use powered cleaning equipment.
They frequently lift or move objects weighing up to 18 kilograms (40 pounds).
Most work is performed in the hospital kitchen where the steam and heat from cooking and dish washing equipment often cause uncomfortably high temperatures and humidity.
Some work is performed in other areas of the hospital which are 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.
Comes into contact with various types of patients including geriatric patients, emotionally disturbed patients and patients with infectious diseases.