The Food Service Worker WG2 position is located within the Nutrition & Food Service at the William S. Middleton Memorial Veterans Hospital in Madison, WI, a Level 1b Complexity VHA Facility. The purpose of the position is to provide food service assistance in the Department. The employee must be able to demonstrate the knowledge and skills necessary to complete the duties of the position. This job opportunity announcement may be used to fill additional vacancies. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/30/2025. Basic Requirements: U.S. Citizenship: Must a citizen of the United States. Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. English Language Proficiency: Must be proficient in spoken and written English in accordance with VA Handbook 5005, Part II, chapter 3, section A, paragraph 3j. 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. Wage Grade 2 Food Service Workers Understand basic food handling techniques to perform tasks involving several procedures. Ability to concentrate on work assignments despite interruptions and distractions. Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food. Working knowledge of sanitation standards, such as the need to keep wiping cloths in sanitizing solution. Ability to read and understand written material such as time and duty schedules, safety data sheets for hazardous chemicals. Understanding of menus, recipes and basic work instructions Knowledge of basic arithmetic in order to count the number of tables and meal trays required or determine the number of servings a container will yield. Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Interpersonal skills to be able to interact appropriately with Veterans, visitors, coworkers, supervisors, and other medical center personnel. RESPONSIBILITY: Receive assignments from their immediate supervisor who provides specific instructions when changes in the work routine or new assignments are made. They are expected to work as scheduled, knowing what steps or sequence of tasks are needed to complete the work. Some judgment is used in maintaining established standards of sanitation, safety, and service. They are responsible for the correct operation and care of equipment such as mechanical dishwashers, pot washers, tray conveyors, and coffee urns. The supervisor is available to resolve problems and answer questions. The work is periodically checked to verify that it is being accomplished on time and according to instructions. PHYSICAL EFFORT: 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. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: 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. WORKING CONDITIONS: 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. CUSTOMER SERVICE: Meets the needs of customers while supporting VA missions. Consistently communicates and treats customers (veterans, their representatives, visitors, and all VA staff) in a courteous, tactful, and respectful manner. Provides the customer with consistent information according to established policies and procedures. Handles conflict and problems in dealing with the customer constructively and appropriately. AUTOMATED DATA PROCESSING (ADP) SECURITY: Protects printed and electronic files containing sensitive data in accordance with the provisions of the Privacy Act of 1974 and other applicable laws, federal regulations, VA statutes and policy, and VHA policy. Protects the data from unauthorized release or from loss, alteration, or unauthorized deletion. Follows applicable regulations and instructions regarding access to computerized files, release of access codes, etc., as set out in the computer access agreement that the employee signs. 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. 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: Wage Grade 2 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. ["This position is located at the William S. Middleton Memorial Veterans Hospital in Madison, WI and is organizationally aligned under Nutrition and Food Services. The purpose of the position is to provide food service assistance in the Department. Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. Will follow a set of procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods. Major WG2 duties and responsibilities include (but are not limited to): Cleaning walk-in refrigerators and freezers in a food service or food handling organization. Handling and storing sanitized dishes, glasses and silverware for public use. Making sandwiches using prepared ingredients for cafeteria or buffet lines. Portioning food items into standard serving sizes using the proper utensils and containers. Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots. Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Assembling and tossing fresh fruit or green salads in large quantities for public consumption. Setting up cafeteria lines and/or steam - tables with hot and cold food items. Setting up glasses, silverware, dishes, trays and condiments in communal dining areas. Loading and operating a continuous conveyor belt feeding dishwasher. Carrying out preventative maintenance and cleaning by removing inspection doors, strainer pans, and spray arms of a dish machine. Using proper cleaning solutions to sanitize food preparation surfaces. Portioning food items into standard serving sizes using the proper utensils and containers. Brewing coffee in a restaurant/commercial size coffee maker. Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment. Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time. Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas. Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons. Emptying trashcans containing food scraps and waste. Applying sanitation principles to safeguard food against spoilage and waste. Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Working quickly without accidents while at the same time being attentive to the quality of your work. Recognizing typical health and safety hazards for yourself and other workers around you. Working rapidly and accurately under the pressure of deadlines. Work Schedule: Multiple Schedules - Full-time schedules with rotating weekend and holiday coverage Position Description Title/#: Food Service Worker WG2/99921-S"]

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