Virginia Staffing
Food Service Worker
Wage Grade 3 Food Service Workers perform tasks with several steps or a sequence of tasks that require attention to work operations. They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays. Responsibilities include: setting up assigned stations with the correct supplies and food items, serving food cafeteria style by placing uniform portions of food on customers' plates, breaking down and cleaning the station when assigned, setting up dining room tables for service, placing food and beverages on tables, and replenishing items as necessary, returning soiled trays and dishes to the dish room, delivering meal trays to patients' bedsides and reporting patients' comments and complaints to the supervisor or dietitian, preparing beverages according to the number of servings required, preparing fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities, sorting, washing, peeling and cutting cold foods using knives or other equipment, providing assistance to cooks in the food preparation area, operating and breaking down and cleaning all equipment assigned to food service and related areas, portioning food items into standard serving sizes using the proper utensils and specified dishware, preparing boxed/to go meals, selecting and placing correct items on patient trays, reading and interpreting a regular or modified menu, individual diet cards, tray tickets or patient selections, identifying obvious discrepancies between the prescribed diets and the food items designated by the menu, deciding what food items to serve for the most common diets, performing heavy-duty cleaning tasks throughout the food service and related areas, separating food waste, trash/recyclables from dishes, glasses and silverware, unloading food/tray delivery carts, storing sanitized dishes, glasses and silverware, scraping, soaking, scouring and scrubbing cookware and utensils, moving garbage cans when collecting and transferring trash from the work area to the disposal area, and other duties as assigned to meet the needs of the Medical Center. Work Schedule: 6:00am-2:30pm Monday-Friday, Days off rotate Physical Requirements: perform work requiring light to moderate physical effort. They may be 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. Qualifications 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.
Wage Grade 3 Food Service Workers perform tasks with several steps or a sequence of tasks that require attention to work operations. They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays. Responsibilities include: setting up assigned stations with the correct supplies and food items, serving food cafeteria style by placing uniform portions of food on customers' plates, breaking down and cleaning the station when assigned, setting up dining room tables for service, placing food and beverages on tables, and replenishing items as necessary, returning soiled trays and dishes to the dish room, delivering meal trays to patients' bedsides and reporting patients' comments and complaints to the supervisor or dietitian, preparing beverages according to the number of servings required, preparing fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities, sorting, washing, peeling and cutting cold foods using knives or other equipment, providing assistance to cooks in the food preparation area, operating and breaking down and cleaning all equipment assigned to food service and related areas, portioning food items into standard serving sizes using the proper utensils and specified dishware, preparing boxed/to go meals, selecting and placing correct items on patient trays, reading and interpreting a regular or modified menu, individual diet cards, tray tickets or patient selections, identifying obvious discrepancies between the prescribed diets and the food items designated by the menu, deciding what food items to serve for the most common diets, performing heavy-duty cleaning tasks throughout the food service and related areas, separating food waste, trash/recyclables from dishes, glasses and silverware, unloading food/tray delivery carts, storing sanitized dishes, glasses and silverware, scraping, soaking, scouring and scrubbing cookware and utensils, moving garbage cans when collecting and transferring trash from the work area to the disposal area, and other duties as assigned to meet the needs of the Medical Center. Work Schedule: 6:00am-2:30pm Monday-Friday, Days off rotate Physical Requirements: perform work requiring light to moderate physical effort. They may be 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. Qualifications 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.