U.S. Department of Veterans Affairs
Food Service Worker (Part-time)
U.S. Department of Veterans Affairs, Boston, Massachusetts, us, 02298
Summary
This Food Service Worker position is located within the Nutrition & Food Service at the VA Boston Healthcare System within VISN 1. The role is part‑time, 20 hours per week, and requires the employee to assist in food preparation, patient meal delivery, and maintaining a safe, sanitary kitchen environment.
Pay & Benefits Base pay range:
$23.57/hr - $27.50/hr .
The U.S. Department of Veterans Affairs will determine the actual pay based on your skills and experience; speak with your recruiter for details.
Qualifications • No specific length of training or experience required, but applicants must provide evidence of training or experience that demonstrates the knowledge, skills, and ability to perform the duties of this position. • Applicants will be rated against the OPM Federal Wage System Qualification Standards. • A screen‑out element will be evaluated first; qualifying applicants will then be rated on the remaining job elements, including dexterity, safety, food‑service practices, and experience (paid, volunteer, or community).
Responsibilities
The Food Service Worker WG 4 does tasks with several steps or a sequence of tasks that require attention to work operations.
Provides ongoing instructions and demonstrates proper work methods to lower‑grade personnel.
Prepares and delivers between meal nourishment and necessary tube feedings.
Conducts hydration and snack deliveries to patients twice daily as requested.
Checks menus, unit orders, and portioning guide for completeness and accuracy.
Assists patients with diet restrictions with daily meal choices.
Sets up cold food items such as salads, desserts, and cold beverages.
Performs basic food preparation activities such as toast, egg, and coffee preparation.
Assists cooks by weighing and/or measuring ingredients and labeling them for use in the production area.
Makes salads including molded salads from prepared vegetables and fruits.
Ensures correct portioning of salads, desserts, condiments, and beverages for tray serving units and cafeteria.
Checks work in progress to insure compliance with written guidelines and instructions from the supervisor.
Places the regular selective or modified diet cards and menu during serving operations.
Checks food as it comes from preparation area to determine correctness, quality, and temperature.
Responsible for sanitation and proper handling of equipment, supplies, utensils, and dishes used in preparation areas.
Participates in cleaning the work area, serving unit, and/or dining room including floors, equipment, tables, etc.
Maintains familiarity with all equipment in the unit and reports maintenance issue to the supervisor.
Reads and interprets regular and modified menu, individual diet cards, or patient selections and places correct items on patient trays.
Provides patient‑centered care and exceptional customer service.
Engages in daily interaction with veterans to obtain menu selections.
Work Schedule Part Time – Sunday to Thursday, 2:30 p.m. – 6:30 p.m.; Days off Friday/Saturday.
Physical Requirements
Light to moderate physical effort; may include heavy work such as scouring and scrubbing large size cooking utensils, pushing heavy carts and trucks, standing, walking, stooping, reaching, pushing, pulling, and bending.
Frequent lifting or moving objects weighing up to 20 pounds unassisted, and occasionally more than 40 pounds with assistance.
Work area includes kitchen areas with high temperatures, humidity, and noise; exposure to hot liquids, cutting blades, and temperature changes.
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Pay & Benefits Base pay range:
$23.57/hr - $27.50/hr .
The U.S. Department of Veterans Affairs will determine the actual pay based on your skills and experience; speak with your recruiter for details.
Qualifications • No specific length of training or experience required, but applicants must provide evidence of training or experience that demonstrates the knowledge, skills, and ability to perform the duties of this position. • Applicants will be rated against the OPM Federal Wage System Qualification Standards. • A screen‑out element will be evaluated first; qualifying applicants will then be rated on the remaining job elements, including dexterity, safety, food‑service practices, and experience (paid, volunteer, or community).
Responsibilities
The Food Service Worker WG 4 does tasks with several steps or a sequence of tasks that require attention to work operations.
Provides ongoing instructions and demonstrates proper work methods to lower‑grade personnel.
Prepares and delivers between meal nourishment and necessary tube feedings.
Conducts hydration and snack deliveries to patients twice daily as requested.
Checks menus, unit orders, and portioning guide for completeness and accuracy.
Assists patients with diet restrictions with daily meal choices.
Sets up cold food items such as salads, desserts, and cold beverages.
Performs basic food preparation activities such as toast, egg, and coffee preparation.
Assists cooks by weighing and/or measuring ingredients and labeling them for use in the production area.
Makes salads including molded salads from prepared vegetables and fruits.
Ensures correct portioning of salads, desserts, condiments, and beverages for tray serving units and cafeteria.
Checks work in progress to insure compliance with written guidelines and instructions from the supervisor.
Places the regular selective or modified diet cards and menu during serving operations.
Checks food as it comes from preparation area to determine correctness, quality, and temperature.
Responsible for sanitation and proper handling of equipment, supplies, utensils, and dishes used in preparation areas.
Participates in cleaning the work area, serving unit, and/or dining room including floors, equipment, tables, etc.
Maintains familiarity with all equipment in the unit and reports maintenance issue to the supervisor.
Reads and interprets regular and modified menu, individual diet cards, or patient selections and places correct items on patient trays.
Provides patient‑centered care and exceptional customer service.
Engages in daily interaction with veterans to obtain menu selections.
Work Schedule Part Time – Sunday to Thursday, 2:30 p.m. – 6:30 p.m.; Days off Friday/Saturday.
Physical Requirements
Light to moderate physical effort; may include heavy work such as scouring and scrubbing large size cooking utensils, pushing heavy carts and trucks, standing, walking, stooping, reaching, pushing, pulling, and bending.
Frequent lifting or moving objects weighing up to 20 pounds unassisted, and occasionally more than 40 pounds with assistance.
Work area includes kitchen areas with high temperatures, humidity, and noise; exposure to hot liquids, cutting blades, and temperature changes.
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