Food Service Worker

Veterans Health Administration • Saint Louis, MO

10d • Onsite

About The Position

Wage Grade 2 Food Service Workers perform tasks involving several steps or a sequence of tasks that require attention to work operations. They follow established procedures and repetitive work sequences, including dish-room work, passing trays, portioning cold foods, and dipping hot foods. The position supports Jefferson Barracks in St. Louis, Missouri. The schedule is Monday through Friday, 11:30 a.m. to 8:00 p.m., with rotating weekends and holidays.

Workers may perform duties across kitchen and food-service areas, including preparation, dish and pot washing, storage and receiving, and the serving line. Work is performed in kitchen areas that can be hot, humid, noisy, and slippery, with exposure to hot liquids, sharp blades, hot surfaces, and temperature changes in refrigeration or freezer units. Physical work includes prolonged standing and walking, frequent bending and other movements, and lifting or moving supplies and equipment.

Requirements

• U.S. citizenship; non-citizens may be appointed only when qualified citizens cannot be recruited in accordance with VA policy.
• Must be suitable for Federal employment, as determined by a background investigation.
• Applicants tentatively selected for a testing-designated position must undergo urinalysis for illegal drug use before appointment; refusal results in denial of employment.
• Selective Service registration is required for males born after December 31, 1959.
• Selected applicants must complete online onboarding and provide acceptable identification for pre-employment requirements.
• Must complete application requirements listed in the announcement’s Required Documents section.
• Must serve a one-year probationary period and receive written certification to continue employment after its completion.
• No specific length of training or experience is required, but applicants must demonstrate training or experience of sufficient scope and quality to perform the work, with detailed evidence in the resume.
• Must demonstrate basic food-handling knowledge and the ability to perform tasks involving several procedures.
• Ability to concentrate on assignments despite interruptions and distractions.
• Working knowledge of procedures to prevent contamination, sanitation standards, and safe food-service practices.
• Ability to read and understand written materials such as schedules and safety data sheets for hazardous chemicals.
• Understanding of menus, recipes, and basic work instructions.
• Basic arithmetic skills to count tables and meal trays or determine servings.
• Knowledge of chemical sanitizers and appropriate water temperatures for dishwashing.
• Interpersonal skills to interact appropriately with Veterans, visitors, coworkers, supervisors, and other medical-center personnel.
• Ability to work as scheduled, follow specific instructions and established work sequences, maintain sanitation, safety, and service standards, and care for equipment.
• Must be able to meet the physical demands, including continuous standing and walking; frequent stooping, reaching, pushing, pulling, and bending; frequent lifting or moving of objects up to 20 pounds unassisted; and occasional lifting or moving of objects over 40 pounds with assistance.
• Must be able to work in kitchen conditions involving heat, humidity, noise, slippery floors, hot liquids, sharp cutting blades, hot surfaces, and temperature changes.
• Annual seasonal influenza vaccination is required for VA Health Care Personnel, unless an exemption is granted for medical or religious reasons; those with an exemption must wear a face mask.

Responsibilities

• Set up cafeteria lines, steam tables, dining-room tables, and side-service stands with hot and cold food items.
• Serve food cafeteria-style using uniform portions on customers’ or patients’ plates.
• Break down and clean assigned areas after meals and return food to the kitchen.
• Set up dining-room tables, place food and beverages, and replenish items as needed.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to patients’ bedsides.
• Brew coffee according to the required number of servings.
• Assemble and toss fresh-fruit or green salads using prepared dressings, and portion them into standard serving sizes.
• Portion other foods into standard serving sizes using appropriate utensils and containers.
• Make cold sandwiches with prepared ingredients and pack box lunches.
• Work in one or more kitchen areas, including food preparation, dish and pot washing, 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 throughout food-service and related areas.
• Separate food waste and trash from dishes, glasses, and silverware in the dishwashing area.
• Remove inspection doors, strainer pans, screens, and spray arms for preventive maintenance of the dish machine.
• Unload delivery trucks.
• Store sanitized dishes, glasses, and silverware.
• Scrape, soak, scour, and scrub heavier cooking utensils.
• Move heavy garbage cans while collecting and transferring trash to the disposal area.
• Perform other related duties as assigned.

Benefits

• Federal employees and their families have access to a comprehensive benefits package; eligibility depends on position type and employment status.
• Newly appointed Federal employees may request credit for job-related non-federal experience or active-duty uniformed military service when determining annual leave accrual; approval is required and is not guaranteed.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed