USA Staffing

Position Title: FOOD SERVICE WORKER
Agency: U.S. Air Force Academy
Announcement Number: AFPCDEO-12108278-740804-AGM Opens in new window
Open Period: Friday, September 1, 2023 to Sunday, December 31, 2023

For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.

1. Do you claim Veterans’ Preference?

A. No, I do not claim Veterans' Preference

B. 0-point Sole Survivorship Preference (SSP)

C. 5-point preference based on active duty in the U.S. Armed Forces (TP)

D. 10-point preference for non-compensable disability or Purple Heart (XP)

E. 10-point preference based on a compensable service connected disability of at least 10% but less than 30% (CP)

F. 10 point preference based on widow/widower or parent of a deceased veteran, or spouse or parent of a disabled veteran (XP)

G. 10-point preference based on a compensable service connected disability of 30% or more (CPS)

2. ICTAP - Are you a current or former federal employee displaced from a position in a federal agency other than the agency hiring for this position?

If yes, confirm:
• you are located in the same local commuting area of the vacancy
• your grade is equivalent to or below the grade level of the vacancy and
• your last performance rating of record is at least fully successful or the equivalent.

You will be required to submit supporting documentation to validate your claim of ICTAP eligibility such as a Reduction in Force (RIF) separation notice or a Proposed Removal/Separation notice and a copy of your latest Notification of Personnel Action, Standard Form 50. For more information, review the USAJOBS Resource Center.

A. Yes

B. No

1. I am a current or prior military member of the Armed Forces that is retiring or has been retired less than 180 days. Hiring (appointments or transfers) of retiring or retired members of the Armed Forces to positions in any DoD Component during the 180 days immediately following retirement may only be made IAW DoDI 1402.01 and may require a waiver for appointment prior to the 180 days from official military retirement.

A. Yes

B. No

2. Are you retired from the Federal civilian service or are you in a phased retirement and receiving an annuity?

A. Yes

B. No

3. Current or Former Political Appointees: The Office of Personnel Management (OPM) must authorize employment offers made to current or former political appointees. If you are currently employed, or have been employed within the last 5 years, in any one of the categories below, you must disclose this information. Failure to disclose this information could result in disciplinary action including removal from Federal Service.

Are you a current or former political appointee as described under 5 U.S.C. sections 5312 through 5316?
-OR-
Are you a current or former Schedule A or Schedule C political appointee, or an appointee who serves/served in a political capacity under agency-specific authority in the Executive Branch?
-OR-
Are you a current or former political appointee or non-career SES Executive Branch employee?

A. Yes

B. No

4. Did you voluntarily separate from federal service and receive Voluntary Separation Incentive Pay (VSIP)?

NOTE: If your response is yes, you must provide a copy of your SF 50 or Leave and Earnings statement showing receipt of payment as part of your application submission. If you become reemployed by the federal government within 5 years of separating from federal service and have received a VSIP, you will be required to repay the full VSIP amount paid to you.

A. Yes

B. No

5. Are you a military spouse who is currently married to an active duty military member?

NOTE: This item is for demographic reporting only. It does not confer eligibility or preference. If you want to apply as a military spouse, you must select from the eligibility options above. Military spouse and military spouse preference may not be available for all positions.

A. Yes

B. No

6. Are you currently working or previously worked in a Department of Defense position in a foreign location(s)?

A. I have worked or been working in a foreign location(s) for five (5) years or more

B. I have worked or been working in a foreign location(s) for less than five (5) years

C. I have not worked in a foreign location

7. 24-Month US Physical Presence: Have you had a continuous physical presence in the United States or a non-foreign area (e.g., Guam, HI, AK) for the past 24-months?

A. Yes

B. No

This section will be used to determine if you possess the experience or training needed to qualify for a Food Service Worker, WG-7408-04. Failure to respond to this question will result in an ineligible rating.

1. From the descriptions below, choose the one letter beside the statement that best describes the highest level of experience and/or training that you possess and that demonstrates your ability to perform the duties of a Food Service Worker, WG-04 level, without more than normal supervision. SELECT ONLY ONE LETTER. NOTE: YOUR RESUME MUST SUPPORT THE RESPONSE YOU SELECT.

A. I am able to perform the most difficult and complex Food Service Worker tasks. These include using and maintaining kitchen tools and food service equipment such as knives, mechanical dishwasher, and powered cleaning equipment. Apportioning food to approved portion control practices. Following directions in assembling, measuring, weighing, or mixing ingredients for basic recipes. Using extensive knowledge of weights and measures in order to prepare enough yield as required for standard recipes based on customer count. Conducting regular inspection of kitchen, food, and equipment and identify areas requiring immediate attention in accordance with all applicable safety and health requirements. Serves food in accordance with routine methods and procedures and follows detailed instructions for special projects. I perform these duties with a high degree of independence.

B. I am able to perform the full range of Food Service Worker tasks including using and maintaining kitchen tools and food service equipment such as knives, mechanical dishwasher, and powered cleaning equipment. Apportioning food to approved portion control practices. Following directions in assembling, measuring, weighing, or mixing ingredients for basic recipes. Using extensive knowledge of weights and measures in order to prepare enough yield as required for standard recipes based on customer count. Conducting regular inspection of kitchen, food, and equipment and identify areas requiring immediate attention in accordance with all applicable safety and health requirements. Serves food in accordance with routine methods and procedures and follows detailed instructions for special projects on my own initiative under limited supervision subject to occasional inspection.

C. I am able to perform the common Food Service Worker tasks such as conducting regular inspection of kitchen, food, and equipment and identify areas requiring immediate attention in accordance with all applicable safety and health requirements. Serving food in accordance with routine methods and procedures and follows detailed instructions for special projects. I work under the close supervision of a supervisor who observes tasks in progress and upon completion to make sure they are properly performed.

D. I am able to perform the simple Food Service Worker tasks. I have performed the following limited duties: cooking small quantities of a limited variety of prepared foods or short order foods; operating, breaking down, and cleaning kitchen tools and equipment; making measurements and weighing recipe ingredients; etc.

E. My experience does not match any of the statements above.

For each task in the following group, choose the statement from the list below that best describes your experience and/or training. Please select only one letter for each item. Failure to respond to the assessment questionnaire will result in an ineligible rating.

Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.

2. Perform basic arithmetic computations by multiplying ingredients in a recipe and calculating how many servings a container will hold.

A. I know little or nothing about this.

B. I have had study or training in this.