Job Details

Food Service Worker

Summary Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage Grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.

Major duties and responsibilities include (but are not limited to):

• Set up assigned station on the tray line with the correct supplies and food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Break down and clean the station when assigned.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room.
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian.
• Prepare beverages according to the number of servings required.
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Sort, wash, peel and cut cold foods using knives or other equipment.
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Portion other food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare boxed/to go meals.
• Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures.
• Verify that food items on the tray are appropriate for the prescribed diet.
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for.
• Distributes menus and surveys to patients.
• Provide patients with basic information about modified diets and the nutrition services that are available.
• Prepare individual and bulk nourishments and supplemental foods and beverages for patients.
• Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques.
• Determine the quantities of ingredients needed to prepare required yield.
• Make conversions between the metric system to the standard system.
• Take nourishment inventories, stocking using first in-first out procedures, replacing expired items.
• Label and distribute individual nourishments.
• Sterilize equipment and sanitize work areas.
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Unload food/tray delivery carts.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub cookware and utensils.
• Move garbage cans when collecting and transferring trash from the work area to the disposal area.
• Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks.
• Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports.
• Prepare uncooked food items, such as sandwich spread and salad dressings.
• Operate and break down and clean all equipment assigned to food service and related areas.
• Other duties as assigned to meet the needs of the Medical Center.

Work Schedule: Tuesday - Saturday, 6:00a.m. - 2:30p.m. (PST)

Position Description Title/PD#: Food Service Worker/PD21701A

Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They may be 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Requirements Conditions of Employment U.S. Citizenship; non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Suitable for Federal employment, determined by a background investigation Selective Services Registration is required for males born after 12/31/1959 Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements. Must possess a current valid, state-issued driver's license. As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest.

Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/01/2025. 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, "Ability to perform the work of the position 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.

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.

Education There is no education substitution at this Wage level.

Additional Information Participation in the seasonal influenza program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). It is a requirement that all HCP to receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons. Wearing a face mask is required when an exemption to the influenza vaccination has been granted. HCP in violation of this directive may face disciplinary action up to and including removal from federal service.

The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies. To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job. Receiving Service Credit for Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. VA may offer newly-appointed Federal employee's credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed.