To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 05/03/2024.
Must pass ServSafe Handler Certification within 6 months of hire.
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.
Experience includes but not limited to following oral and written instructions to organize work to accomplish assignments and knowing the type of foods served on modified diets and is able to understand abbreviations, food terminology, portion sizes and proper serving utensils as defined on a menu.
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:
- Dexterity and Safety
- Follow Directions
- Handle Weights and Loads
- Reliability And Dependability
- Special Aptitude - Food Service Work
- Work Practices
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/Working Conditions: Work requires nearly constant standing and walking, and frequent stooping, reaching, pushing and bending; unassisted lifting or moving of moderately heavy objects weighing up to 40 pounds and infrequent lifting of items weighing more than 40 pounds; cartons may be large and awkward to carry. Daily work load varies; subsistence and supply delivery days involve considerable lifting and moving; a three tiered cart is used for transporting items that are delivered on pallets. Employee works in areas of above normal temperatures and noise, is exposed to hazards such as cleaning chemicals and potential for cuts, burns, bruises, and slipping on wet floor. Personal protective equipment is available for daily use. Employee's work is subject to completion of assignments within a close time allowance without hindering the work of others. Work is performed in a kitchen that is generally well lit, but is often hot and noisy. The employee is exposed to steam, heat and pungent odors. There is a danger of slipping on floors from food or beverages and from floors recently mopped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration and freezer units. Employee may be subject to cuts, bruises or muscle strains and may be unknowingly exposed to patients who have contagious disease.