Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They can work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays.
Major duties and responsibilities include (but are not limited to): Sets up and breaks down assigned station with the correct supplies and food items. Portions food items into standard serving sizes using the proper utensils and specified dishware. Selects and places correct items on patient trays. Decides what food items to serve for the most common diets. Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu. Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary. Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian. Provides assistance to cooks in the food preparation area, such as weigh, measure, and assemble ingredients according to standardized recipes. Prepares fresh fruit, cold salads, dressings, sandwich fillings, and cold sandwiches, and simple cold desserts. Reads and interprets regular or modified menus, individual diet cards, tray tickets, or patient selections. Performs heavy-duty cleaning tasks throughout the food service and related areas. Performing other duties as assigned. Work Schedule: Sunday - Saturday, 7:00 am - 3:30 pm. Work Schedule is subject to change based on agency need. Position Description Title/PD#: Food Service Worker/PD99920A Critical Skills Incentive (CSI): Not approved Relocation/Recruitment Incentives: Not authorized
Ernie.Reese@va.gov 3607048645
Source: USAJOBS.gov — U.S. Federal Government
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