Food Service Worker
Reads and studies menu before tray line begins Sets up serving line with cold food, such as salads, beverages, desserts, condiments Sets up glasses, silverware, dishes, trays and napkins Serves a station on the tray line Replenishes food and/or supplies on the tray line during meal service Delivers patient trays and supplemental feedings Loads and operates dishwashing machine Soaks, scrapes and cleans dishes, pots, and pans Assists in preparation unit portioning salads, desserts, and supplemental feedings Sweeps, mop floors, clean windows and wash walls Wash tables and counters Removes trash from work areas Performs other related duties as assigned Work Schedule:
Part-Time, 20 hours per week, 5am-9am; 7am-11am; 3pm-7pm. Rotating schedule to include weekends and holidays. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Light to moderate physical effort, frequently lifting or moving objects up to 40 pounds unassisted. Lifts dishes and/or trays while serving or cleaning tables. Continuous standing and walking; occasionally lifting or moving objects over 40 to 50 pounds, frequent stooping, reaching, pushing tray carts, pulling and bending. Work is of a repetitive nature, is assigned by the shift supervisor who observes the work and checks to see if the work is done on time and according to procedures for instructions. Work is performed within the medical center and involves risk of exposure to contagious diseases, difficult patients, and to various hazards from institutional food service equipment. Subject to cuts, bruises, burns, and danger of falling on slippery floors. Work may be in areas where the temperature is above and/or below normal temperatures. Work in subject to pressure of completing assignment in accordance with a close time schedule. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element. Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Part-Time, 20 hours per week, 5am-9am; 7am-11am; 3pm-7pm. Rotating schedule to include weekends and holidays. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Light to moderate physical effort, frequently lifting or moving objects up to 40 pounds unassisted. Lifts dishes and/or trays while serving or cleaning tables. Continuous standing and walking; occasionally lifting or moving objects over 40 to 50 pounds, frequent stooping, reaching, pushing tray carts, pulling and bending. Work is of a repetitive nature, is assigned by the shift supervisor who observes the work and checks to see if the work is done on time and according to procedures for instructions. Work is performed within the medical center and involves risk of exposure to contagious diseases, difficult patients, and to various hazards from institutional food service equipment. Subject to cuts, bruises, burns, and danger of falling on slippery floors. Work may be in areas where the temperature is above and/or below normal temperatures. Work in subject to pressure of completing assignment in accordance with a close time schedule. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element. Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
- Department:
7408 Food Service Working - Salary Range:
$13.45 to $15.62 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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