Food Service Worker

Veterans Health Administration•Columbia, MO

13d•Onsite

About The Position

Wage Grade 4 Food Service Workers independently perform duties requiring proficiency in special procedures and broad knowledge of food service operations. These operations include food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Workers can perform all duties of lower-grade workers and may also assist with patient selections, thickening items, and checking trays. The role includes setting up and breaking down assigned stations; portioning food; selecting appropriate items for common diets; providing basic information about modified diets and nutrition services; identifying discrepancies between prescribed diets and menu items; preparing ingredients and supplemental feedings according to standardized recipes and sanitary techniques; delivering meal trays and reporting patient comments or complaints; assisting cooks; preparing cold foods and nourishments; and checking trays for completeness and correct temperatures. Workers may serve in food preparation, dish and pot washing, storage and receiving, or serving-line areas, and perform heavy-duty cleaning throughout food service and related areas. Other duties may be assigned. The work schedule is 11:00 AM–7:30 PM, with days that may vary, for 20 hours per week. Relocation and recruitment incentives are not authorized. Applicants must meet federal employment conditions, including U.S. citizenship subject to the stated exception, suitability for federal employment, and Selective Service registration when applicable. Employees must complete a one-year probationary period. Annual seasonal influenza vaccination or an approved exemption is required for covered Health Care Personnel.

Requirements

Demonstrate training or experience of sufficient scope and quality to show the ability to perform the work; no specific length of training or experience is required.
Provide detailed resume descriptions supporting the knowledge, skills, and abilities needed for the duties.
Meet the screening and job-element qualifications, including dexterity and safety, interpreting instructions and specifications, materials, technical practices, use and maintenance of tools and equipment, working without more than normal supervision, and work practices.
Meet federal employment conditions, including U.S. citizenship unless the stated exception applies, suitability for federal employment, and Selective Service registration for males born after December 31, 1959, when applicable.
Complete the required online onboarding and provide acceptable identification.
Serve a one-year probationary period and receive written certification for continued employment after that period.
Receive an annual seasonal influenza vaccination or obtain an approved medical or religious exemption; masking is required when an exemption is granted.

Responsibilities

Set up and break down the assigned station with the correct supplies and food items.
Portion food items into standard serving sizes using appropriate utensils and dishware.
Select food items for common diets when the diet card or tray ticket identifies only the type of diet.
Provide patients with basic information about modified diets and available nutrition services.
Identify obvious discrepancies between prescribed diets and menu-designated food items.
Assemble, measure, weigh, or mix ingredients for basic formulas and supplemental feedings according to standardized recipes and sanitary techniques.
Deliver meal trays to patients' bedsides and report patient comments and complaints to a supervisor or dietitian.
Assist cooks by assembling, labeling, and arranging completed recipe items for use.
Prepare fresh fruit, cold salads and dressings, sandwich fillings, cold sandwiches, simple cold desserts, and individual or bulk nourishments and supplemental foods and beverages for patients.
Make a final check of trays assembled by lower-grade workers for completeness and correct food temperatures.
Work in one or more kitchen areas, including food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
Perform heavy-duty cleaning tasks throughout food service and related areas.
Perform other duties as assigned.