This Food Service Worker position is located within the Nutrition & Food Service at the VA Maryland Health Care System (VAMHCS) located at the VA Medical Center in Baltimore, MD. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. RESUME REQUIREMENTS - Your resume must include the following information for each job listed Job Title (for each position) -Description of duties (be as detailed as possible) -Month and year start/end dates (e.g. June 2018 to April 2020) of employment-Full-time or part-time status (include average hours worked per week) 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. ["Major duties include but not limited to: Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items. Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates. Break down and clean assigned area when the meal is finished and return food to the kitchen. 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 after meals. Deliver meal trays to the patients' bedsides. Brew coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes. Apportion other food items into standard serving sizes using the proper utensils and containers. Make cold sandwiches using prepared ingredients and pack box lunches. 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. Sort, wash, peel and cut fresh fruits and vegetables. Operate and break down equipment. 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. Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine. Unload delivery trucks. Store sanitized dishes, glasses and silverware. Scrape, soak, scour, and scrub the heavier cooking utensils. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area. Performs other related duties as assigned. Work Schedule: Various Rotating Shifts, Evenings, Weekends and Holidays Position Description Title/PD#: Food Service Worker/PD99920S Physical Requirements: 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."]

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