To qualify for this position, applicants must meet all requirements by the closing date of this announcement.
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. Related experience includes the following but not limited to: communicating instructions and information to staff regarding preparing a variety of foods, determining which food items to serve for common, specialized or modified diets; communicating with supervisors about problems and events that occurred; providing on-the-job training; reviewing daily work assignments and making adjustments when needed. I perform food service work to include reviewing trays before delivery ensuring correct food temperature, selections and portions; assisting cooks with food preparation; preparing special feeding and nourishment items according to label or oral instructions; serving meals and drinks, clean and sanitizing kitchen equipment; cleaning tables and washing dishes. I am capable of following instructions and can follow proper food handling guidelines; I have the ability to make arithmetical computations to increase, decrease or convert metric to standard measurements. Your experience must be detailed in your resume to receive credit.
NOTE: Experience must be fully documented on your resume and must include job title, GS level (if a federal position), duties, month & year starting and ending dates AND hours worked per week.
Preferred Experience: 1 or more years of experience in a hospital or long-term care Nutrition and Food Service, and within the last 5 years.
The potential eligibles are then rated against the remainder of the Job Elements:
- Dexterity and Safety
- Interpret Instructions, Specifications (other than blueprint reading)
- Lead or Supervise
- Materials
- Technical Practices
- Use and Maintain Tools and Equipment
- Work Practices
Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes 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 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.