Food Service Worker

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/15/2024. 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. Physical Requirements/Working Conditions: Physical Requirements: May be required to and must be physically able to perform work involving constant standing, walking, frequent bending, stooping, pushing and pulling. Must be able to lift to 40 pounds. May be required to push heavy carts and trucks in unloading, storing and delivering supplies and transport heavy objects and food service equipment. Incumbent must be able to work in temperatures above and below normal and is subject to cuts and burns when preparing or serving food and beverages; is in danger of falling on slippery floors. Works with a variety of cleaning compounds and detergents. Working Conditions: The work is performed in kitchen, dish room, pot machine room, storage areas and offices where steam and heat from cooking, serving on the tray assembly line and dish or pan washing often causes high temperatures and high humidity. The work areas are generally well lighted, but usually noisy from food service activities. There is a danger of slipping on wet floors where food or beverages have been dropped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperatures. Depending upon the job assignment the work may require the use of protective clothing and gear such as masks, gowns, gloves, earplugs, goggles, beard snoods and freezer coats. Clothing and dress must meet sanitation and safety standards
Position is located in the Nutrition and Food Service (NFS) section of the Allied Health Service Line in the VA Medical Center in Tomah, Wisconsin (a complexity level 3 Facility). The purpose of the position is to perform a variety of duties that are primarily concerned with food service or food preparation.