CHA Career Center

The Food Service Worker follows set procedures in accomplishing repetitive assignments and follows established sequences of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods. Cut-off for applications will occur every 2 weeks beginning October 18, 2022 and qualified applicants referred as such until the position is filled. This announcement may be extended if necessary. 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 Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work 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. ["Major duties and responsibilities include (but are not limited to): Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates Break down and clean assigned area when the meal is finished and return food to the kitchen 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 after meals Deliver meal trays to the patients' bedsides Brew coffee according to the number of servings required Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes Make cold sandwiches using prepared ingredients and pack box lunches 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 line Sort, wash, peel and cut fresh fruits and vegetables Operate and break down equipment Perform heavy-duty cleaning tasks throughout the food service and related areas Work Schedule: INTERMITTENT: Varies Sunday through Saturday, to include rotating holidays and weekends. Hours as needed per scheduling. Schedule determined upon hire. Position Description Title/PD#: Food Service Worker/PD99921A Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required Bargaining Unit Position: Yes, under AFGE Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical effort. 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. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others."]

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