Food Service Worker Job in Multiple Locations – Department of Veterans Affairs



The United States government is a massive employer, and is always looking for qualified candidates to fill a wide variety of open employment positions in locations across the country. Below you’ll find a Qualification Summary for an active, open job listing from the Department of Veterans Affairs. The opening is for a Food Service Worker in Multiple Locations Feel free to browse this and any other job listings and reach out to us with any questions!

Food Service Worker – Multiple Locations
Veterans Affairs, Veterans Health Administration, Department of Veterans Affairs
Job ID: 37527
Start Date: 01/17/2019
End Date: 02/07/2019

Qualification Summary
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/07/2019. 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. At this grade level, food service workers 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. They conduct the daily patient census by distributing menus to patients. They 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. Some grade 4 food service workers prepare individual and bulk nourishments and special feedings for patients. They follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and other supplemental feedings. They take nourishment inventories, replace expired bulk items, and label and distribute individual nourishments to appropriate patients or nursing stations. They apply special sanitary techniques in preparing formulas and tube feedings such as sterilizing equipment and sanitizing work areas. Food service workers at this level weigh and measure food items and recipe ingredients. They use portion control scales and measuring devices to apportion individual items according to standardized recipes. They determine the quantities of ingredients needed to prepare required yields. They make conversions from the metric system to the U.S. standard system. They assemble, label, and arrange completed recipe items in preparation for use by cooks. 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 (The ability to do the work of the position without more than normal supervision). 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 SafetyFood ServiceMaterialsUse and Maintain Tools and EquipmentWork 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: Food Service Workers 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 also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause 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.

If you’d like to submit a resume or apply for this position, please contact Premier Veterans at All are free to apply!


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