Description:
The Food Service Worker Leader position is located in the Nutrition and Food Services located at the Veterans Affairs Medical center in Bedford, Massachusetts.The primary purpose of this position is to perform and lead employees in food service operations including food handling, preparation, storage and delivery. This is a full-time position working 40 hours.
Requirements:
To qualify for this position, applicants must meet all requirements by the closing date of this announcement.Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element, "Ability to Lead." Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume.
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) 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.
Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often causes 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. Will be working under stress and pressure in order to meet established schedules with unforeseen circumstances and/or frequent interruptions in the normal production and services of food to patients. Must be able to adjust work pace to meet fluctuating workload while demonstrating the ability to perform all required duties under pressure.