Food Service Worker (Ingredient Control)
Major duties include but are not limited to:
Receiving supplies and subsistence and verifying weights, amounts delivered and other information on receiving documents to ensure accurate receipts and cost accounting records. Annotating all discrepancies and brings them to the attention of the Procurement Technician. Storing and issuing subsistence and supplies delivered to Nutrition and Food Services, rotating all stock for freshness using the First In, First Out (FIFO) system. Maintaining sanitation of all walk-in refrigerators, freezers, and dry storage areas. Checking temperatures of refrigerators and freezers routinely and reporting discrepancies to the Food Service Supervisor. Maintaining security of storage areas. Ensuring frozen foods are available for preparation and have been thawed in accordance with approved procedures. Weighing and/or assembling and issuing subsistence and supplies to food preparation areas in accordance with production reports, recipe calculations and established stock levels. Preparing weekly inventories of subsistence and supply items for ordering purposes. Completing and recording, manually or using an automated computer system, the inventories of subsistence and supplies. Etc. Work Schedule:
Full-Time, Rotating Shifts between hours of 5:
00 AM to 8:
00 PM and includes holidays and weekends. (subject to change, depending on the needs of the organization) Position Description Title/PD#:
Food Service Worker (Ingredient Control) / 00453-A Bargaining Unit Position:
Yes Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/22/2019.
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:
Ability to do the job of a Food Service Worker without more than normal supervision Work Practices (includes keeping things neat, clean and in order) Interpret Instructions, Specifications, etc. Ability to provide Production Support Service Ability to use and care for Kitchen Utensils and Equipment Dexterity and Safety 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:
The position requires performance of work which frequently involves moderate lifting, moving and carrying objects weighing 15-44 pounds. The incumbents are subject to continuous standing, walking, and frequent stooping, reaching, pushing, pulling, and bending (up 8 hours per day). May be required to transport, deliver, unload and store supplies. Reaching above shoulder, Use of Fingers, Both Legs and Both Hands are required. Hearing (aid permitted), correctable Near Vision (13 to 16 to Jaeger 1 to 4) and correctable Far Vision (20/20 in one eye and to 20/40 in the other) and ability to operate a motor vehicle is required. Working Conditions:
Working conditions may be uncomfortable when exposed to high temperatures and noise when washing dishes and utensils. Food Service Workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and may encounter extreme temperatures changes when entering walk-in refrigeration or freezer units or working near ovens. Must be alert and cautious to avoid falls on wet floors. Work is performed in a hospital setting and may involve some exposure to contagious diseases. Employees at this level are required to work under pressure of time deadlines and constant interruptions.
Estimated Salary: $20 to $28 per hour based on qualifications.
Receiving supplies and subsistence and verifying weights, amounts delivered and other information on receiving documents to ensure accurate receipts and cost accounting records. Annotating all discrepancies and brings them to the attention of the Procurement Technician. Storing and issuing subsistence and supplies delivered to Nutrition and Food Services, rotating all stock for freshness using the First In, First Out (FIFO) system. Maintaining sanitation of all walk-in refrigerators, freezers, and dry storage areas. Checking temperatures of refrigerators and freezers routinely and reporting discrepancies to the Food Service Supervisor. Maintaining security of storage areas. Ensuring frozen foods are available for preparation and have been thawed in accordance with approved procedures. Weighing and/or assembling and issuing subsistence and supplies to food preparation areas in accordance with production reports, recipe calculations and established stock levels. Preparing weekly inventories of subsistence and supply items for ordering purposes. Completing and recording, manually or using an automated computer system, the inventories of subsistence and supplies. Etc. Work Schedule:
Full-Time, Rotating Shifts between hours of 5:
00 AM to 8:
00 PM and includes holidays and weekends. (subject to change, depending on the needs of the organization) Position Description Title/PD#:
Food Service Worker (Ingredient Control) / 00453-A Bargaining Unit Position:
Yes Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/22/2019.
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:
Ability to do the job of a Food Service Worker without more than normal supervision Work Practices (includes keeping things neat, clean and in order) Interpret Instructions, Specifications, etc. Ability to provide Production Support Service Ability to use and care for Kitchen Utensils and Equipment Dexterity and Safety 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:
The position requires performance of work which frequently involves moderate lifting, moving and carrying objects weighing 15-44 pounds. The incumbents are subject to continuous standing, walking, and frequent stooping, reaching, pushing, pulling, and bending (up 8 hours per day). May be required to transport, deliver, unload and store supplies. Reaching above shoulder, Use of Fingers, Both Legs and Both Hands are required. Hearing (aid permitted), correctable Near Vision (13 to 16 to Jaeger 1 to 4) and correctable Far Vision (20/20 in one eye and to 20/40 in the other) and ability to operate a motor vehicle is required. Working Conditions:
Working conditions may be uncomfortable when exposed to high temperatures and noise when washing dishes and utensils. Food Service Workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and may encounter extreme temperatures changes when entering walk-in refrigeration or freezer units or working near ovens. Must be alert and cautious to avoid falls on wet floors. Work is performed in a hospital setting and may involve some exposure to contagious diseases. Employees at this level are required to work under pressure of time deadlines and constant interruptions.
- Department:
7408 Food Service Working - Salary Range:
$14.73 to $17.16 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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