To qualify for this position, applicants must meet all requirements by the closing date of this announcement.
SKILL AND KNOWLEDGE:
Factor I
Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients, plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor.
Factor II: Responsibility
Receives limited supervision from the immediate supervisor who provides oral and written instructions on changes in procedures and special requirements. Judgment is used in recognizing work objectives and planning and organizing work to accomplish the objectives. Incumbent performs routine work independently in accordance with written guides and established policy. Oversee the activities of the kitchen in the absence of a
food service supervisor. The supervisor is available to assist with unusual situations. Is familiar with VA manuals and regulations that effect Nutrition and Food Services. Is responsible for leading groups of employees to accomplish work. Completed work is spot checked by the Food Service Supervisor.
Factor III: Physical Effort
The Work leader performs work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous sitting, standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up
to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.
Factor IV: Working Conditions
The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and
extreme temperature changes when entering walk-in refrigeration or freezing units. May be unknowingly exposed to patients who have contagious disease.
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 Lead or Supervise
- Dexterity and Safety
- Interpret Instructions, Specifications (other than blueprint reading)
- Materials
- Technical Practices
- Use and Maintain Tools and Equipment
- 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.