This position performs a variety of food service and retail duties in support of Veterans Canteen Service (VCS) commercial food service operations. As a Food Service Worker, you may be assigned to perform duties in any area of the Wyoming Health Care Clinic's Veteran Canteen Service. In each assigned area and consistent with VCS food and retail standards, guidelines and instructions, you will assist with the preparation, presentation, and serving of food items.
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Your duties will include, but not be limited to:
Operating a cash register, cash handling and credit card transactions.
Defrosting, filling, and/or maintaining yogurt machine, ice cream freezers, coffee dispensers, etc. based upon demand and product variety. Filling ice machines or other dispensers, and rotates and stocks assorted bottle/canned beverages, sandwiches, etc.
Assuring all food stuffs, paper goods, forks, knives, etc. are stocked/maintained in preparation for the daily operation of assigned shops/areas.
Assisting with receiving and storing food deliveries. Unloading food from delivery trucks and storing or stocking items in accordance with operating standards/instructions.
Ensuring refrigeration of food, liquid, meats etc. and that they are properly wrapped and stored, avoiding contamination or spoilage. Keeping assigned food areas clean at all times.
Complying with portion control measures and greeting customers in a friendly and courteous manner. Using hair nets, hats and plastic/rubber gloves and practicing good personal hygiene when working with or around food.
Assisting with catering as needed. Setting up food areas and tables, and food carts, etc.
Keeping assigned food areas clean at all times. Cleaning tables, chairs and removes trash, cleaning various machines needed for professional food preparation.
Operating equipment required for professional food preparation and clean-up
Work Schedule: Set schedule to include all hours of operation Monday through Friday - 7:00 a.m. to 3:30 p.m.; Hours may be rotated or extended based upon the need of the Medical Center or our Veterans.
Position Description Title/PD#: Food Service Worker (NA-2); PD # 00001-A
Promotion Potential: The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met. Selection at a lower grade level does not guarantee promotion to the full performance level.
Food Preparation Workers
Food Preparation Workers, All Other
Workers, Food Preparation
Workers, Food Preparation, All Other
HelpRequirements Conditions of Employment
You must be a U.S. Citizen to apply for this job
Designated and/or random drug testing may be required
Selective Service Registration is required for males born after 12/31/1959
You may be required to serve a probationary period
Subject to a background/security investigation
Pre-employment physical required
Selected applicants will be required to complete an online onboarding process
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/22/2018.
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 Qualification Standard Handbook X-118C.
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 questions. The screen-out element for this position is Ability to do the job of a Food Service Worker without more than normal supervision.
JOB ELEMENTS: Those who meet the minimum level of experience and training for the screen-out element will then be evaluated in each of the following job elements:
1.Ability to read and interpret instructions and perform simple calculations used in food preparation.
2.Experience in the food service industry, including experience with operating/cleaning kitchen equipment or facilities.
3.Knowledge of proper food handling and food sanitation procedures, customer service training, etc.
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.
Heavy lifting (45 pounds and over); heavy carrying (45 pounds and over); moderate carrying (15-44 pounds); straight pulling; pushing; reaching above shoulder; use of fingers; both hands required; walking (up to 6 hours); standing (up to 6 hours); repeated bending; climbing, legs only; both legs required; ability for rapid mental and muscular coordination simultaneously; near vision correctable at 13" to 16" to Jaeger 1 to 4; far vision correctable in one eye to 20/20 and to 20/40 in the other; hearing (aid permitted); mental and emotional stability.
WORKING CONDITIONS: You must be able to meet the pressure of completing work assignments in accordance with a time schedule.
The employee works in above or below normal temperature in various areas of Nutrition and Food Service; is subject to cuts and burns; is exposed to the hazards of bruises and falls on wet and slippery floors; may be exposed to high levels of noise and large amounts of steam. The employee is regularly exposed to hot liquids, sharp cutting blades, and hot working surfaces.
IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE CANNOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE.
Your rsum and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.
Department Of Veterans Affairs