This position is in the Nutrition and Food Service at the VA New Jersey Health Care System. This position is assigned to perform food service activities at the East Orange Campus and Lyons. The Food Service Worker receives assignments from the immediate supervisor who provides specific instructions regarding changes in the work routine or new assignments To qualify for this position, applicants must meet all requirements 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 SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork 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. ["General duties: - Follows set procedures in accomplishing repetitive assignments and follows an established sequence of work.\n- Sets up cafeteria line/tray lines, steam tables, dining room tables, and side service stands with hot and cold food items.\n- Serves food cafeteria style in patient dining room or on a tray assembly line by placing uniform portions of food on customer's plates.\n- May be asked to help in the CLC Short Order Food Service, Palliative Care Modified Room Food Service, any special meal treats/functions for patients.\n- Breaks down and cleans their assigned area when the meal is finished and return food to the main kitchen.\n- Sets up dining room tables for service, places food and beverages on tables, and replenishes items as necessary.\n- Docks and undocks food trucks in rethermalization units.\n- Practices proper tray passing protocols including proper patient identification, hand hygiene and adherence to isolation patients.\n- Returns soiled trays and dishes to the dish room after meals.\n- Returns soiled trays and dishes to the dish room after meals.\n- Delivers and retrieve meal trays to and from the patients' bedside.\n- Serves/delivers nourishments to either nourishment room and/or bedside\n- Employee assist in ingredient control areas unloading trucks under the direction of a higher graded employee. Skill and Knowledge: The Food Service Worker performs tasks involving several procedures. She/he has: - The ability to concentrate on work assignments despite interruptions and distractions;\n- knowledge of basic arithmetic in order to count the number of tables and meal trays required or determine the number of servings a container will yield;\n- working knowledge of sanitation standards, such as the need to keep wiping cloths in a sanitizing solution; and\n- working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Responsibility:\n- The Food Service Worker receives assignments from the immediate supervisor who provides specific instructions regarding changes in the work routine or new assignments.\n- The incumbent is expected to work as scheduled, knowing what steps or sequence of tasks are needed to complete the work.\n- Some judgment is used by the Food Service Worker in maintaining established standards of sanitation, safety and service.\n- The employee is responsible for the correct operation and care of equipment such as mechanical dishwashers, pot washers, tray conveyors, tugger /burden carrier and coffee urns.\n- The supervisor is available to resolve problems and answer questions. The work is periodically checked to verify that it is being accomplished on time and according to instructions. Physical Effort: - The incumbent is 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.\n- He/she is subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending.\n- He/she is required to work on ladders and use powered cleaning equipment.\n- He/she frequently lift or move objects weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 lbs.\nWorking Conditions: - Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperature and humidity.\n- The work area is well lighted but noisy from food service activities.\n- There is danger of slipping on floors where food or beverages have been dropped.\n- The Food Service Worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units Work Schedule: Week days/Weekends, Rotating schedule, (Part-Time) Tour 3:00pm - 7:00 pm\nPosition Description Title/PD#: Food Service Worker(Part time)EO/PD01587A\nRelocation/Recruitment Incentives: Not authorized"]
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.