Food Service Worker
Duties will include, but may not be limited to the following:
Uses proper cleaning solutions to sanitize food preparation surfaces. Cleans walk-in refrigerators and freezers in a food service or food handling organization. Handles and storing sanitized dishes, glasses and silverware for public use. Makes sandwiches using prepared ingredients for cafeteria or buffet lines. Portions food items into standard serving sizes using the proper utensils and containers. Assembles and tosses fresh fruit or green salads in large quantities for public consumption. Brews coffee in a restaurant/commercial size coffee maker. Sets up glasses, silverware, dishes, trays and condiments in communal dining areas. Scours and scrubs heavy cooking utensils such as mixing bowls and pots. Performs heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Loads and operates a continuous conveyor belt feeding dishwasher. Sets up cafeteria lines and/or steamtables with hot and cold food items. Sweeps and mops floors repetitively in high traffic areas such as corridors, entryways, cafeterias and other areas. Delivers meals, which may include hot foods and liquids, to patients' bedsides or patrons. Performs other duties, as necessary as it relates to the position. Work Schedule:
Part-time position 20 hours per week including weekends; tour of duty 3:
00pm - 7:
00pm NOTE:
These positions are part-time positions (20 hours/week). The salary listed represents full-time employment and will be pro-rated based on the actual number of hours worked each pay-period. Benefits and time-off accrual will be prorated and based on your part-time work schedule. Recruitment & Relocation Incentives:
Not authorized PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
Employee is required to perform heavy work, such as scouring and scrubbing large-sized cooking utensils and pushing heavy carts and tricks in unloading, storing, and delivering supplies. Position is subject to continuous standing, walking and frequent stooping, reaching, pushing, pulling and bending; required to work on ladders and use powered cleaning equipment; frequently lifts/moves objects weighing 40 pounds and occasionally lift/move objects more than 60 pounds. Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but noisy from food service activities. There is danger of slipping on floors where food/beverages have been dropped. Employee is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Uses proper cleaning solutions to sanitize food preparation surfaces. Cleans walk-in refrigerators and freezers in a food service or food handling organization. Handles and storing sanitized dishes, glasses and silverware for public use. Makes sandwiches using prepared ingredients for cafeteria or buffet lines. Portions food items into standard serving sizes using the proper utensils and containers. Assembles and tosses fresh fruit or green salads in large quantities for public consumption. Brews coffee in a restaurant/commercial size coffee maker. Sets up glasses, silverware, dishes, trays and condiments in communal dining areas. Scours and scrubs heavy cooking utensils such as mixing bowls and pots. Performs heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Loads and operates a continuous conveyor belt feeding dishwasher. Sets up cafeteria lines and/or steamtables with hot and cold food items. Sweeps and mops floors repetitively in high traffic areas such as corridors, entryways, cafeterias and other areas. Delivers meals, which may include hot foods and liquids, to patients' bedsides or patrons. Performs other duties, as necessary as it relates to the position. Work Schedule:
Part-time position 20 hours per week including weekends; tour of duty 3:
00pm - 7:
00pm NOTE:
These positions are part-time positions (20 hours/week). The salary listed represents full-time employment and will be pro-rated based on the actual number of hours worked each pay-period. Benefits and time-off accrual will be prorated and based on your part-time work schedule. Recruitment & Relocation Incentives:
Not authorized PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
Employee is required to perform heavy work, such as scouring and scrubbing large-sized cooking utensils and pushing heavy carts and tricks in unloading, storing, and delivering supplies. Position is subject to continuous standing, walking and frequent stooping, reaching, pushing, pulling and bending; required to work on ladders and use powered cleaning equipment; frequently lifts/moves objects weighing 40 pounds and occasionally lift/move objects more than 60 pounds. Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but noisy from food service activities. There is danger of slipping on floors where food/beverages have been dropped. Employee is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.
- Department:
7408 Food Service Working - Salary Range:
$17.74 to $20.69 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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