Summary
The primary purpose for the establishment of this job is to perform all or a variety of food and service work and cashier duties.
THE LOCATAIONS ARE LOCATED AT THE OCEANA POOL AND THE BOWLING ALLEYS AT OCEANA AND DAM NECK.
This job is open to
Clarification from the agency
Please see the "Who May Apply" section under the Qualifications section.
Duties
Performs all or a variety of the following duties, either regularly or on a rotating basis:
Pre-assembles and portions cold foods for regular and modified diets, i.e., salads, salad dressing and desserts in accordance with written instructions on the Food Code Worksheet. Meets established standards of portion accuracy, attractiveness, and sanitation. Measures and counts diabetic items in strict accordance with charts, measurements, and menus. Stores portioned food properly until time of usage. Sets up cold food on cold assembly line in accordance with instructions from the supervisor and the Food Code Worksheet. Arranges Items for ease of back-up item in most easily accessible areas and at the proper temperature. Works in assigned positions on assembly line. May be assigned to any one of the five positions. Rotates from position to position from meal to meal. Reads various types of modified diets and selective menus with 100% accuracy as trays are set up and places required items on trays. (25%)
Sets up food carriers for hot bulk loading, which involves filling coffee well and placing food-well inserts in the carts. Plug in food carts as required and sets dials at correct temperatures. Push carts to and from loading areas. Check Cart Loading Guide on each food cart for cold bulk items, i.e., sodas, ice cream and sherbet, and places the required items on the food carriers. Places serving utensils on carts. Transports food carts from PTS loading area towards making final assembly of trays for delivery to patients by Nursing Service Personnel. Arranges each tray neatly, ladles soup and prepares hot beverages as required by menus. Make final check for accuracy of each tray before dispatching to patients. Recognizes errors and decides on corrective action. Call Diet Therapy Branch for needed items. (10%)
Sets up and replenishes food service counters and steam tables with hot and cold food. Serves food cafeteria-style; prepares service stands by setting up condiments, silverware, and glassware. For table service, sets tables, serves tables by placing food and beverages on tables and replenishes as necessary. (25%)
Prepares fruits and vegetables for cooking and serving. Cuts lemons, prepares butter, chips, open cans and portions out food. Makes coffee, tea, and other beverages. Pours juices and beverages. Makes a variety of fruit and vegetable salads. Cleans equipment, dining room tables and chairs; and washes floors, walls, and windows in kitchen, dining and storage areas, office, hallways and latrines. Reports any malfunctioning equipment to supervisors. (10%)
Collect dishes from wards at scheduled times and returns them dishwashing area. Checks on wards to assure that all soiled trays have been returned to the centralized areas. After carts have been stripped in dishwashing area, transports carts to cleaning area. Thoroughly cleans food carts to include exterior and interior, wells and spigots. Cleans all equipment and the working area itself in cold assembly area. Cleans equipment dining room tables and chairs; and washes floors, walls and windows in kitchen, dining and storage areas, office, hallways and latrines. Reports any malfunctioning equipment to supervisors. (10%)
Performs a variety of duties incident to the maintenance and cleanliness of the area to which assigned. Wash dishes. Pots and pans, either manually, or by use of mechanical equipment; disassemble, clean, or reassembles dishwashing machine after use. (10%)
After meal-service, breaks down and cleans tray-loading area, cleans coffee urn, and grill. Returns hot and cold food containers to main kitchen and disposes of trash and garbage. (5%)
Cash Control and Dining Room Operations. Operates Cash system for Nutrition Care using a manual system or computerized cash register. Maintains acceptable speed, as well as exercises judgment in the application of Nutrition Care procedures while serving customers through the register line. Operates point-of-sale registers and provides correct change to customers after purchases. Reconciles cash collected with automated cashier report. Completes appropriate forms documenting cash collected, change fund, and an electronic cashier access card. Interacts with coworkers, staff members, patients, guests, and visitors in a courteous and professional manner. Incumbent refers all potential negative complaints/issues to the supervisor. (5%)
Performs other duties as assigned.
Requirements
Conditions of Employment
- Must pass all applicable records and background check.
- Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Qualifications
Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.
A qualified candidate possess the following:
Must have ability to do tasks with several steps or use judgment in sequencing tasks.
Must know what types of foods to serve on common modified diets.
Ability to follow recipes and combine ingredients for complex salads and other uncooked food products.
Ability to memorize frequently used diets.
Ability to work quickly, efficiently and neatly.
Knowledge of simple arithmetic and reading ability.
Knowledge of personal and work area hygiene.
Concentration is needed at this level to serve uniform individual portions and to avoid distraction.
Education
This position does not have a positive education requirement.
How You Will Be Evaluated
You will be evaluated for this job based on how well you meet the qualifications above.
All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.
Required Documents
The following documents are required at the time of application:
- Resume
- Proof of education/training/licensure: provide a copy of your awarded/conferred college transcript(s) and licensure as applicable
- If claiming Department of Defense (DOD) Non-appropriated Fund (NAF) Business Based Action (BBA) priority consideration: provide a copy of the notice of separation
- If claiming Military Spouse Preference: provide a copy of the sponsor's Permanent Change of Station (PCS) orders and a marriage certificate at the time of application
- If claiming Veteran's Preference: provide a copy of your DD-214, Member-4 page and any supporting documentation (SF-15, V.A. disability letter, proof of service, etc.)
- If a current or former Federal Employee: provide a copy of your most recent Personnel Action Report (PAR) or SF-50
NOTE: Failure to provide the required documents may impact eligibility, qualifications determination.
How to Apply
To be considered for this vacancy you must apply and complete the online questionnaire and submit the documentation specified in the Required Documents section above.
The complete application package must be submitted by 11:59 PM (EST) on 08/31/2024 to receive consideration.
To begin, click Apply to access the online application. You will need to be logged into your USAJOBS account to apply. If you do not have a USAJOBS account, you will need to create one before beginning the application.
To preview the Application Questionnaire, please click the following link: https://apply.usastaffing.gov/ViewQuestionnaire/12397548
It is your responsibility to ensure your application package (resume, supporting documents, and responses to the questionnaire) is complete, accurate, and submitted by the closing date.
Additional information on how to complete the online application process and submit your online application may be found on the https://help.usastaffing.gov/Apply/index.php?title=Applicant
To verify or check the status of your application, log into your USAJOBS account. Once logged in, the Welcome screen lists your applications, your application status and the date it was last updated. For information on what each Application Status means, visit: https://www.usajobs.gov/Help/how-to/application/status
DON is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, national origin, religion, sex, age, mental or physical disability, genetic information, reprisal, marital status, political affiliation, sexual orientation, or any other non-merit factor. The DON provides reasonable accommodations to applicants with disabilities. Applicants with disabilities who believe they may require reasonable accommodation(s) should email their request to MILL_HQ_NAF_HR.FCT@navy.mil to ensure proper consideration is given.
Next steps
Using the required qualifications of the position, a standardized rating and ranking criteria of knowledge, skills, and abilities will be used to screen and assess each application.
If you provided an email address, you will receive an email message acknowledging receipt of your application. Times may vary during the hiring process, as your application status updates/changes you will be notified with a notification letter via email.
Please notify us if your contact information changes after the closing date of the announcement. Also, note that if you provide an email address that is inaccurate or if your mailbox is full or blocked (e.g., Spam Blocker, etc.), you may not receive important communication that could affect your consideration for this position.
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