Job 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.

Job Description

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. 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. Preferred Experience: Serves as an Ambassador, Expeditor, or Call Center employee on a rotating basis for the enhanced dining system at Baltimore. Duties include interviewing patients for meal orders, introducing patients to the new system and how to order, planning and adjusting menus on a daily basis as well as daily communication with the Communications Center, delivery and retrieval of patient trays and monitoring used of bulk nourishments on the units. Checks tray line to ensure all patients are receiving appropriate items on tray prior to being tugged to units for service. Works in Call Center to take patient meal orders throughout the day and working with nutrition meal service software system to run reports, ensure tray tickets print, and food tallies are completed for Cooks. Also, responsible for Performance Improvement activities such as patient satisfaction surveys, calorie counts, tray accuracy and temperature monitoring, observing meal service and ensuring all Veterans have been fed and accounted for each meal. Incumbent exhibits excellent customer service and acts as a liaison between the patient, Nutrition & Food Services, and Nursing Service, displaying tact and diplomacy with peers, staff, patients, and patients' families. Requires ability to utilize a telephone system, computer, and mobile communication device. Incumbent is responsible for following department's scripting requirements and training others as needed.