Agriculture, Forestry, & Fishing, Restaurant and Food Service, Nonprofit and Volunteer Services
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/19/2019. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsProduction Support ServiceTechnical PracticesUse and Maintain Tools and EquipmentWork 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. Physical Requirements/Working Conditions: Constantly stoops, reaches, lifts, twists or carries food and kitchen equipment. Performs work in hot and cold environments. Hand dexterity is necessary in the utilization of machines to prepare foods. Completes production sheets and other reports. Occasionally lifts 50 pounds unassisted; frequently lifts 10-20 pounds during a shift. Works to meet schedules in the normal production and service of food to the patient. Performs work requiring constant standing or moving about on tile floors for most of tour. Wears established uniform per department policy to include uniform, non-slip shoes, hair and beard covering as appropriate. Serves food both in the main kitchen for delivery to patients and out of the department cafeteria style service from a hot cold serving cart to our CLC residents. Works in an environment where cooks are exposed to steam, fumes, and odors from cooking, wet floors (freshly mopped). Incumbent may be exposed to extremes in temperatures; cold freezers and refrigerators and heat and steam from ovens and ware washing equipment. Works with a consistent sense of urgency and is flexible under constantly changing conditions of the work environment and still meet meal start times. Incumbent is required to enter a patient's room to deliver meal trays.