Food Service Worker

Department of Veterans Affairs•Columbia, MO

36d

About The Position

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays. Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.

Responsibilities

Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
Uses knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution and maintaining proper water temperature standards when cleaning dishes.
Prevents contamination by cleaning equipment previously used for raw food.
Takes nourishment inventories, stocking using first in-first out procedures, replacing expired goods.
Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by.
Verifies that food items on trays are appropriate for the prescribed diet.
Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
Prepares uncooked food items, such as sandwich spread and salad dressings.
Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques.
Prepares beverages according to the number of servings required.
Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for.
Provides patients with basic information about modified diets and the nutrition services that are available.
Determines the quantities of ingredients needed to prepare the required yields using arithmetical computations using decimals, fractions, and percentages.
Sorts, washes, peels and cuts cold foods using knives or other equipment.
Sets up assigned station with the correct supplies and food items.
Operates and breaks down and cleans all equipment assigned to food service and related areas.
Makes precise measurements and accurately weighs recipe ingredients for special feedings.
Scrapes, soaks, scours, and scrubs cookware and utensils.
Sterilizes equipment and sanitizes work areas.
Returns soiled trays and dishes to the dish room.
Breaks down and cleans food stations.
Delivers meal trays.
Performs heavy-duty cleaning tasks throughout the food service and related areas.
Unloads food/tray delivery carts.
Moves garbage cans when collecting and transferring trash from the work area to the disposal area.