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This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in San Francisco Veterans Affairs Health Care System (SFVAHCS). The person in this position prepares nutritious, high qualify meals for service to the Veterans. 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. 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: 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: 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 Environment: 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. ["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. Use portion control scales and measuring devices to apportion individual items according to standardized recipes. Work Schedule: Full-Time 6:00am - 2:30pm/11:00am - 7:30pm. Including weekends & holidays. Rotating days off. Position Description Title/PD#: Food Service Worker/PD99920S Relocation/Recruitment Incentives: Not authorized"]

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