This position works for the VA Sierra Nevada Health Care System (Reno), within the Nutrition and Food Service. The incumbent performs duties that requires proficiency in special procedures. Requires a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, and food and beverage. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 06/30/2023. 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. Screen Out Element: Do you have the ability to perform the duties of the Food Service Worker without more than normal supervision? Related experience in a healthcare facility, nursing home or assisted living, or similar quantity food service institution dealing with special/modified and/or prescribed diets includes performing food preparation; serving correct portion sizes; setting up stations on a tray line; delivering and collecting trays; cleaning and sanitizing kitchen equipment required in quantity food preparation and service; knowledge of regular and modified diets; reading and understanding diet cards, understanding food terminology, measurements and serving information in standardized recipes for all menus. Your experience must be detailed in your resume to receive credit. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision 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. Physical Requirements/Working Conditions: 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. Subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and use powered cleaning equipment. Frequently lift or move objects weighting 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds. Work is performed in the kitchen areas. Steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and uncomfortable high humidity. Work area is well lighted and noise from food service activities. Danger of slipping on floors where food or beverages have been dropped. Regularly exposed to hit liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering into walk-in refrigeration or freezing units. ["Decides what food items to serve for the most common diets when the tray tickets identifies only the kind of diet ordered. Duties include, but are not limited to: Make the final check of diet trays assembled by lower grade workers for completeness, correct food temperature, and to verify that food items on the tray are appropriate for the prescribed diet. Conduct the daily patient census by distributing menus to patients. Provide patients with basic information about modified diets, such as explaining to a patient on a sodium restricted diet that canned vegetables must be eaten in moderation because they are typically high in salt, or telling a patient on a diabetic diet that,according to the exchange lists, cheese may be substituted for meat. Prepare individual and bulk nourishment and special feedings for patients. Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and other supplemental feedings. Distribute individual nourishment to appropriate patients or nursing stations. Apply special sanitary techniques in preparing formulas and tube feedings such as sterilizing equipment and sanitizing work areas. Weigh and measure food items and recipe ingredients. Performs the work of the of the position and are highly proficient in all requirements of the job and can perform effectively in the position. Performs that full ranges of Cook in a hospital/ healthcare environment; interprets specified diets via diet cards and menus to determine food items to prepare meals; uses, cares, and cleans tools, utensils and equipment used in cooking, i.e., grills, slicers, mixers, food choppers, knives, etc. on a daily basis. Use portion control scales and measuring devices to apportion individual items according to standardized recipes. Work Schedule: Compressed/Flexible Schedule: Not authorized Telework: Not available Position Description Title/PD#: 99836-S Food Service Worker Relocation/Recruitment Incentives: Not authorized Financial Disclosure Report: Not required Note: This position is covered under the bargaining unit This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until June 30, 2022 or until filled. The initial cut-off date for referral of eligible applications will be November 21, 2022 with subsequent cut-off dates on the 1st of each month. Eligible applications received after that date will be referred at regular intervals or as additional vacancies occur on an as-needed basis until positions are filled."]
OUR MISSION: To fulfill President Lincoln's promise "To care for those who have served in our nation's military and for their families, caregivers, and survivors" - by serving and honoring the men and women who are America's Veterans. How would you like to become a part of a team providing compassionate whole health care to Veterans?Readying Warriors and Caring for Heroes! This position is located within Surgical Services at the CAPT James A. Lovell Federal Health Care Center (FHCC) in North Chicago, IL. The FHCC is a first-of-its-kind partnership between the Department of Veterans Affairs (DVA), and Department of Navy (DoN)/Department of Defense (DoD). It is larger than just a single facility, but rather it is a fully-integrated medical care facility with a single combined VA and Navy mission. The combined mission of the FHCC means active duty military and their family members, military retirees, and eligible veterans receive health care at this facility.VA encourages persons with disabilities to apply. The health related positions in VA are covered by Title 38, and are not covered by the Schedule A excepted appointment authority. Join the FHCC team of energetic, career-minded professionals! For additional information, click onhttp://www.lovell.fhcc.va.gov/index.asp.