U.S. Department of Veterans Affairs
Food Service Worker
U.S. Department of Veterans Affairs, San Diego, California, United States, 92189
4 days ago Be among the first 25 applicants
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U.S. Department of Veterans Affairs provided pay range This range is provided by U.S. Department of Veterans Affairs. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $19.69/hr - $22.95/hr
Summary Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. 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 - as well as doing work such as portioning cold food - dipping hot food - working in the dish room and passing trays.
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. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element – which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices 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; religions; 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. Note: A full year of work is considered to be 35-40 hours of work per week. 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.
Duties
Set up assigned station with the correct supplies and food items
Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
Break down and clean the station when assigned
Set up dining room tables for service – place food and beverages on tables – and replenish items as necessary
Return soiled trays and dishes to the dish room
Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
Prepare beverages according to the number of servings required
Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
Sort – wash – peel and cut cold foods using knives or other equipment
Provide assistance to cooks in the food preparation area – such as weigh – measure and assemble ingredients according to standardized recipes
Prepare uncooked food items – such as sandwich spread and salad dressings
Operate and break down and clean all equipment assigned to food service and related areas
Portion food items into standard serving sizes using the proper utensils and specified dishware
Prepare boxed/to go meals
Select and place correct items on patient trays
Read and interpret a regular or modified menu – individual diet cards – tray tickets or patient selections
Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
Decide what food items to serve for the most common diets
Perform heavy‑duty cleaning tasks throughout the food service and related areas
Separate food waste – trash/recyclables from dishes – glasses and silverware
Unload food/tray delivery carts
Store sanitized dishes – glasses and silverware
Scrape – soak – scour – and scrub cookware and utensils
Move garbage cans when collecting and transferring trash from the work area to the disposal area
Other duties as assigned to meet the needs of the Medical Center
Work Schedule: Variable with Rotating Days Off
Position Description Title/PD#: Food Service Worker/PD999205 and PD99920S Physical Requirements: Wage Grade 3 Food Service Workers 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.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Government Administration
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Get AI-powered advice on this job and more exclusive features.
U.S. Department of Veterans Affairs provided pay range This range is provided by U.S. Department of Veterans Affairs. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $19.69/hr - $22.95/hr
Summary Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work. 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 - as well as doing work such as portioning cold food - dipping hot food - working in the dish room and passing trays.
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. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element – which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices 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; religions; 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. Note: A full year of work is considered to be 35-40 hours of work per week. 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.
Duties
Set up assigned station with the correct supplies and food items
Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
Break down and clean the station when assigned
Set up dining room tables for service – place food and beverages on tables – and replenish items as necessary
Return soiled trays and dishes to the dish room
Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
Prepare beverages according to the number of servings required
Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
Sort – wash – peel and cut cold foods using knives or other equipment
Provide assistance to cooks in the food preparation area – such as weigh – measure and assemble ingredients according to standardized recipes
Prepare uncooked food items – such as sandwich spread and salad dressings
Operate and break down and clean all equipment assigned to food service and related areas
Portion food items into standard serving sizes using the proper utensils and specified dishware
Prepare boxed/to go meals
Select and place correct items on patient trays
Read and interpret a regular or modified menu – individual diet cards – tray tickets or patient selections
Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
Decide what food items to serve for the most common diets
Perform heavy‑duty cleaning tasks throughout the food service and related areas
Separate food waste – trash/recyclables from dishes – glasses and silverware
Unload food/tray delivery carts
Store sanitized dishes – glasses and silverware
Scrape – soak – scour – and scrub cookware and utensils
Move garbage cans when collecting and transferring trash from the work area to the disposal area
Other duties as assigned to meet the needs of the Medical Center
Work Schedule: Variable with Rotating Days Off
Position Description Title/PD#: Food Service Worker/PD999205 and PD99920S Physical Requirements: Wage Grade 3 Food Service Workers 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.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Government Administration
#J-18808-Ljbffr