Career Center

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.

Qualifications

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. Specialized experience include the following but not limited to: 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: Experience must be fully documented on your resume and must include job title - GS level (if a federal position) - duties - month & year starting and ending dates AND hours worked per week. 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. 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. 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.

Duties

• Major Duties include but not limited to: Sets up and breaks down assigned station with the correct supplies and food items
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Decides 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 Provides patients with basic information about modified diets and the nutrition services that are available Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu Follows directions in assembling - measuring - weighing - or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
• Delivers meal trays to the patients' bedsides
• reporting the patients' comments and complaints to the supervisor or dietitian
• Provides assistance to cooks in the food preparation area including assembling - labeling and arranging completed recipe items in preparation for use by cooks
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients
• Makes final check of diet trays assembled by lower grade workers for completeness - correct food temperatures
• Works 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
• Performs heavy-duty cleaning tasks throughout the food service and related areas
• Performing other duties as assigned
• Work Schedule: Varying days with weekends and holidays between the hours of 6:00am and 7:30pm - PST Position Description Title/PD#: Food Service Worker/PD99836S 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
• This is an open-continuous announcement
• It establishes a standing register of eligible applicants which closes on September 30 - 2026
• Positions will be filled as they become available
• There will be multiple cut-off dates used to consider applications for referral to the selecting official
• The first cut-off date to consider applications for referral to the selecting official will be December 22 - 2025 - and every 2 weeks thereafter
• This announcement will be removed once the vacancies have are filled.