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This section includes questions about the Physical Requirement qualifications for this vacancy. Indicate how you meet the Physical Requirements.
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1.
Would you be willing to undergo a pre-employment medical examination for this position? The requirement for this position includes moderate lifting (15-44 pounds), moderate carrying (15-44 pounds), pushing (8 hours), reaching above shoulder, use of fingers, both hands required, walking (8 hours), standing (8 hours), climbing-legs only (0.5 hours), both legs required, stooping, pulling, bending, near vision correctable at 13" to 16" to jaeger 1 to 4, specific visual requirement (20/40 both eyes), hearing (aid permitted), mental and emotional stability, hearing with or without hearing aids to normal conversation level without visual cues, excessive heat, cold and humidity, solvents (degreasing agents), slippery or uneven walking surfaces, working around machinery with moving parts, working around moving objects or vehicles, working with hands in water, working closely with others, exposure to TB and other disease.
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From the descriptions below, select the appropriate response based on your level of experience and/or training that you fully possess and that demonstrates your ability to perform the Food Service Worker duties without more than normal supervision.
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2.
Please choose the one letter beside the statement that best describes the highest level of experience that you possess and that demonstrates your ability to perform the duties of the position without more than normal supervision. This is a screen-out element. Failure to meet a minimum level will result in an ineligible rating.
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For each task in the following groups, choose the statement from the list below that best describes your experience and/or training. Please select only one letter for each item.
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Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
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3.
Ability to organize work assignments in a logical sequence, executive tasks quickly and accurately.
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4.
Remove soiled trays from carts, scrapes soiled dishes and trays and places them in dishwasher. Sanitizes soiled transport carts.
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5.
Collects and returns soiled trays to dish room for sanitizing.
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6.
Set up glasses, silverware, dishes, trays, and condiments in communal dining areas.
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7.
Scour and scrub heavy cooking utensils such as mixing bowls and pots.
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8.
Wash pots and pans, mops floors, washes walls, cleans refrigerator, freezers, utility carts, tables, cooks area, and takes out trash and boxes.
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Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods.
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10.
Deliver meals, which may include hot foods and liquids, to patients' bedsides or patrons.
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11.
Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time.
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12.
Ability to ready, write, follow oral instructions.
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13.
Work rapidly and accurately under pressure of deadlines.
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14.
Read and understand written material such as time and duty schedules.
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15.
Read and follow instructions with regards to safety data sheets for hazardous chemicals.
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16.
Follow label directions in using cleaning or disinfecting/sanitizing equipment.
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17.
Use proper cleaning solutions to sanitize food preparation surfaces.
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18.
Handle and store sanitized dishes, glasses and silverware for public use.
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19.
Portion food items into standard serving sizes using the proper utensils and containers.
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20.
Carry out preventative maintenance and cleaning by removing inspection doors, strainer pans, and spray arms of a dish machine.
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21.
Emptying trashcans containing food scraps and waste.
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22.
Skill in properly operating and maintaining equipment and maintaining high standards for safety and sanitation.
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23.
Load and operate a continuous conveyor belt feeding dishwasher.
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24.
Sweep and mop floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas.
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25.
Read and follow instructions with regards to safety data sheets for hazardous chemicals.
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26.
Follow label directions in using cleaning or disinfecting/sanitizing equipment.
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27.
Work quickly without accidents while at the same time being attentive to the quality of your work.
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28.
Adhere to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items.
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29.
Sorts, rewashes and properly stores silverware.
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30.
Removes clean dishes, trays and other serving utensils from the dishwasher and places them in the proper storage location.
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31.
Maintains water and detergent levels in dishwasher, cleans and properly reassembles Dish machine inside and outside.
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32.
Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment.
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As previously explained, your responses in this Assessment Questionnaire are subject to evaluation and verification. Later steps in the selection process are specifically designed to verify your responses. Deliberate attempts to falsify information will be grounds for disqualifying you or for dismissing you from employment following acceptance. Please take this opportunity to review your responses to ensure their accuracy. If you fail to answer this question, you will be disqualified from consideration for this position.
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33.
I certify that, to the best of my knowledge and belief, all of the information included in this questionnaire is true, correct, and provided in good faith. I understand that if I make an intentional false statement, or commit deception or fraud in this application and its supporting materials, or in any document or interview associated with the examination process, I may be fined or imprisoned (18 U.S.C. 1001); my eligibilities may be cancelled, I may be denied an appointment, or I may be removed and debarred from Federal service (5 C.F.R. part 731). I understand that any information I give may be investigated. I understand that responding "No" to this item will result in my not being considered for this position.
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