Job Summary

This position is located in the Nutrition and Food Services within the Department of Veterans Affairs Health Administration. The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery. This position will be located at the John Cochran VA campus in St Louis, MO.

Job Description

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. FWS FACTOR LEVELS FACTOR I: SKILL AND KNOWLEDGE Food Service Work Leaders have an understanding of special procedures in preparing food and serving patients, plus have the skill to lead and provide guidance to lower grade food service workers and/or have the skill to lead and provide guidance to production and food service staff in the absence of the Supervisor. Specific knowledge, skills and abilities include: Thorough knowledge and skill in the operation of food service to meet rigid standards of meal service at scheduled times and when relieving for the first line supervisor. Ability to apply skill and knowledge in planning and organizing work to complete assignments Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food Working knowledge of special procedures and sanitation principles necessary in the preparation, serving and clean-up of food items. Ability to get along well with others and exercise tact and diplomacy when dealing with employees, patients, visitors, volunteers, and others that are encountered. Ability to read, write and communicate clearly and to understand written materials such as time and duty schedules, safety data sheets for hazardous chemicals Understanding of menus, recipes and basic work instructions Skill in arithmetical computations using decimals, fractions, and percentages to determine the quantities of ingredients needed to prepare the required yields Skills to plan and organize work so that a variety of sequential tasks are completed in accordance with established time frames. Knowledge of special procedures and sanitation principles necessary in the preparation of tube feedings to prevent bacterial contamination Knowledge of the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes Knowledge of the temperature range where the potential of bacterial growth in food is greatest and the requirement to keep hot food in heated holding equipment or immediately refrigerate it Ability to read and understand diet cards when working on the tray assembly line Knowledge of color codes that signify regular or modified diets and special diet card notations Ability to apply a thorough knowledge of basic modified diets when providing the final check on patient trays to verify that the food items are correct for the prescribed diet Working knowledge of some diet principles, such as carbohydrate counting and fluid restriction for meal planning Skill in making precise measurements and accurately weighing recipe ingredients for special feedings Knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients and in the use of portion control scales Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures Ability to use and understand how to use a computer to access information and to review/edit and print out reports, tray tickets, forms, memos etc. Skill to use correct measuring utensils or a portion control scale regularly Understanding of the routine methods and procedures used in all functional areas of the food service operation Ability to carry out the function of a small work unit Skill to train lower grade workers in methods and procedures FACTOR II: RESPONSIBILITY Receives limited supervision from the immediate supervisor who provides oral and written instructions on changes in procedures and special requirements. Judgment is used in recognizing work objectives and planning and organizing work to accomplish the objectives. Incumbent performs routine work independently in accordance with written guides and established policy. Oversee the activities of the kitchen in the absence of a food service supervisor. The supervisor is available to assist with unusual situations. Is familiar with VA manuals and regulations that effect Nutrition and Food Services. Is responsible for leading groups of employees to accomplish work. Completed work is spot checked by the Food Service Supervisor. FACTOR III: PHYSICAL EFFORT The Work leader performs 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 sitting, 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. FACTOR IV: 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. May be unknowingly exposed to patients who have contagious disease. 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 eligibilities are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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.