Food Service Worker

Summary

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling - preparation - storage and delivery. This position will be located at the John Cochran VA campus in St Louis - MO.

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. FWS FACTOR LEVELS FACTOR I: SKILL AND KNOWLEDGE Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients - plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor.

Specific knowledge - skills and abilities include:
Thorough knowledge and skill in the operation of food service to meet rigid standards of meal service at scheduled times and when relieving for the first line supervisor. Ability to apply skill and knowledge in planning and organizing work to complete assignments Working knowledge of procedures to prevent contamination - such as the need to clean equipment previously used for raw food Working knowledge of special procedures and sanitation principles necessary in the preparation - serving and clean-up of food items.

Ability to get along well with others and exercise tact and diplomacy when dealing with employees - patients - visitors - volunteers - and others that are encountered. Ability to read - write and communicate clearly and to understand written materials such as time and duty schedules - safety data sheets for hazardous chemicals Understanding of menus - recipes and basic work instructions Skill in arithmetical computations using decimals - fractions - and percentages to determine the quantities of ingredients needed to prepare the required yields Skills to plan and organize work so that a variety of sequential tasks are completed in accordance with established time frames.

Knowledge of special procedures and sanitation principles necessary in the preparation of tube feedings to prevent bacterial contamination Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes Knowledge of the temperature range where the potential of bacterial growth in food is greatest and the requirement to keep hot food in heated holding equipment or immediately refrigerate it Ability to read and understand diet cards when working on the tray assembly line Knowledge of color codes that signify regular or modified diets and special diet card notations Ability to apply a thorough knowledge of basic modified diets when providing the final check on patient trays to verify that the food items are correct for the prescribed diet Working knowledge of some diet principles - such as carbohydrate counting and fluid restriction for meal planning Skill in making precise measurements and accurately weighing recipe ingredients for special feedings Knowledge of proper techniques for measuring the volume of dry - liquid - and fat ingredients and in the use of portion control scales Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures Ability to use and understand how to use a computer to access information and to review/edit and print out reports - tray tickets - forms - memos etc.

Skill to use correct measuring utensils or a portion control scale regularly Understanding of the routine methods and procedures used in all functional areas of the food service operation Ability to carry out the function of a small work unit Skill to train lower grade workers in methods and procedures FACTOR II: RESPONSIBILITY Receives limited supervision from the immediate supervisor who provides oral and written instructions on changes in procedures and special requirements.

Judgment is used in recognizing work objectives and planning and organizing work to accomplish the objectives. Incumbent performs routine work independently in accordance with written guides and established policy. Oversee the activities of the kitchen in the absence of a food service supervisor. The supervisor is available to assist with unusual situations. Is familiar with VA manuals and regulations that effect Nutrition and Food Services.

Is responsible for leading groups of employees to accomplish work. Completed work is spot checked by the Food Service Supervisor. FACTOR III: PHYSICAL EFFORT The Work leader performs 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 sitting - standing and walking - frequent stooping - reaching - pushing - pulling - and bending. They frequently…