- Position Title
- Food Service Worker
- Agency
- Veterans Affairs, Veterans Health Administration
- Announcement Number
- CBAW-10411689-19-JGL-095 Opens in new window
- Open Period
- Thursday, January 31, 2019 to Thursday, February 28, 2019
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1.
Are you an employee of the facility indicated for this position?
This includes: Career/Career Conditional or Excepted Service (i.e. Canteen, Hybrid, Title 38, etc. and meets interchange agreement requirements). This does not include temporary, term or temporary intermittent.
To verify your eligibility, you must submit a copy of your most recent Notification of Personnel Action, Standard Form 50 (SF-50). Your SF-50 must include enough information to be able to determine that time-in-grade requirements have been met (if applicable) and include your position title, pay plan/series/grade, tenure and the type of appointment (i.e. Competitive or Excepted). Please be aware that award SF-50's do not always include this pertinent information.
This includes: Career/Career Conditional or Excepted Service (i.e. Canteen, Hybrid, Title 38, etc. and meets interchange agreement requirements). This does not include temporary, term or temporary intermittent.
To verify your eligibility, you must submit a copy of your most recent Notification of Personnel Action, Standard Form 50 (SF-50). Your SF-50 must include enough information to be able to determine that time-in-grade requirements have been met (if applicable) and include your position title, pay plan/series/grade, tenure and the type of appointment (i.e. Competitive or Excepted). Please be aware that award SF-50's do not always include this pertinent information.
Assessment 1
1.
Ability To Do The Work Of Food Service Worker Without More Than Normal Supervision.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
2.
Check patient trays for attractiveness and accuracy in accordance with prescribed diet.
3.
Read and interpret printed menus and tray tickets to provide correct foods for patients on regular and modified diets.
4.
Ensure that food delivery carts are transported to correct patient care areas for meal service.
5.
Thermalize patient trays in correct sequence and at appropriate intervals to ensure optimum temperatures for food service.
6.
Check each tray on every delivery cart to ensure that plates and/or bowls have thermalized properly. Take corrective action if necessary.
7.
After meal trays have been thermalized, check and supply hot beverages and/or frozen food items required for each tray.
8.
Make the final check of tray before it is delivered and assist other employees to ensure correct identification of patients for meal service.
9.
When delivering trays to patients, assist patients as needed with tray set up which can include removing dome covers, opening cartons or
packages, and adjusting tray on the table surface.
packages, and adjusting tray on the table surface.
10.
Check completeness of soiled trays as they are being picked up to ensure that all serving equipment is returned from the patient's rooms
and/or dining rooms.
and/or dining rooms.
11.
Prepare and thermalize trays for late meal delivery.
12.
Correctly process diet changes to ensure newly admitted patients receive trays, discharged patient's trays are removed, transferred
Patient's trays are relocated, and downward texture modifications are enacted timely.
Patient's trays are relocated, and downward texture modifications are enacted timely.
13.
Correctly perform thermalization of bulk and/or individual foods for service in patient dining areas from a cafeteria line or on tray service.
14.
Observe established procedures for the evaluation of food temperatures at serving points, efficiency of serving tables and food conveyors,
patterns for placement of food on dishes and trays, and use of temperature maintenance service ware.
patterns for placement of food on dishes and trays, and use of temperature maintenance service ware.
15.
Check foods received as to correct amounts according to patient census and modified diets, report overage/shortages to supervisor. Order
special items, supplemental supplies, and related food items.
special items, supplemental supplies, and related food items.
16.
Maintain the supply of coffee concentrate in the coffee dispensing units and place on patient trays in staging areas. Set up correct number of
frozen desserts to be placed on each delivery cart.
frozen desserts to be placed on each delivery cart.
17.
Portion salads, desserts, and other cold food items for all meals as required.
18.
Assist with the receipt and storage of all subsistence and supply items. Arrange and rotate stock and check condition of perishable items.
Responsible for dating these items as they are received and to check thoroughly for conformance to quality specifications. Report problems
encountered with deliveries.
Responsible for dating these items as they are received and to check thoroughly for conformance to quality specifications. Report problems
encountered with deliveries.
19.
Prepare supply carts for the Domiciliary, Waco deliveries, Building 163 tray assembly areas, cold order unit, nourishment unit, and medical /
surgical Resident on call rooms based on unit requirements and daily menu. Prepare weekend carts to assure subsistence and supply items are
available.
surgical Resident on call rooms based on unit requirements and daily menu. Prepare weekend carts to assure subsistence and supply items are
available.
20.
Accurately assemble, weigh, and/or measure ingredients in accordance with standardized recipes and guidelines for issue to preparation and
serving areas in order to meet established schedules.
serving areas in order to meet established schedules.
21.
Check expiration dates on subsistence items and alert food services assistant of any items nearing expiration to see if they can be used before
expiration. Properly dispose of expired items.
expiration. Properly dispose of expired items.
22.
Complete inventories of various subsistence and supply items. Alert appropriate personnel if any items urgently needed or if order needs
adjustment.
adjustment.
23.
Use portion control scales and other measuring devices to prepare special formulas and supplemental feedings.
24.
Cover, date, and store any leftover supplies according to established procedures.
25.
When assigned to the Domiciliary, regularly perform limited "short order" cooking tasks such as grilling hamburgers, sandwiches, eggs to
order, etc.
order, etc.
26.
Oversee all prescribed and established procedures for dishwashing and storage of clean dishes, utensils, and supplies.
27.
Maintain the cleanliness of the work area and responsible for the sanitary handling of food, equipment, and supplies.
28.
Observe aseptic technique/procedure when handling isolation trays.