To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/29/2025.
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:
GS-04 Grade Level: You must demonstrate your ability to do the work of a food service worker without more than normal supervision. This includes experience such as performing routine manual tasks in support of food service activities such as setting up of food and beverage service stations or areas; assembling plates, trays and cafeteria lines; portion and serve food; loading tray carts and deliver meals; assisting in covering, dating, and storing food; cleaning food service equipment, disassembling, cleaning, sanitizing, assembling, and storing a variety of food service equipment; and cleaning floors, counters, tables, and dining area or other work areas following standard sanitation practices. Failure to meet a minimum level will result in an ineligible rating.
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 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.
RESPONSIBILITY
WG-04 Food Service Workers receive limited supervision from the immediate supervisor who provides oral and written instructions on changes in procedures and special requirements. They perform routine work independently in accordance with written guides and established policy. They use judgment in recognizing work objectives and in planning and organizing duties to accomplish those objectives. They refer questions on new work situations to the supervisor. They may assist lower grade employees and provide training on technical work matters. The supervisor spot checks work in progress to be sure that set procedures are being followed and that work will be accomplished according to a specific time schedule.
PHYSICAL EFFORT
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.
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.
CUSTOMER SERVICE
Meets the needs of customers while supporting VA missions. Consistently communicates and treats customers (veterans, their representatives, visitors, and all VA staff) in a courteous, tactful, and respectful manner. Provides the customer with consistent information according to established policies and procedures. Handles conflict and problems in dealing with the customer constructively and appropriately.
AUTOMATED DATA PROCESSING (ADP) SECURITY
Protects printed and electronic files containing sensitive data in accordance with the provisions of the Privacy Act of 1974 and other applicable laws, federal regulations, VA statutes and policy, and VHA policy. Protects the data from unauthorized release or from loss, alteration, or unauthorized deletion. Follows applicable regulations and instructions regarding access to computerized files, release of access codes, etc., as set out in the computer access agreement that the employee signs.