Agriculture, Forestry, & Fishing, Restaurant and Food Service, Nonprofit and Volunteer Services
Food Service Worker (Open Continuous)
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 05/20/2020. 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)Use and Maintain Tools and EquipmentWithout more than normal supervisionWork 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: The work involves light to moderate physical effort as follows: frequent lifting or moving of objects weighing up to 30 pounds such as lifting individual dishes or trays in serving or in clearing tables, lifting trays of clean glasses, constant standing and walking. Correct lifting techniques must always be used. Also requires frequent stooping, reaching/reaching above shoulder, kneeling with assistance, pushing and bending. Carts pushed by employee may weigh between 450-475 pounds and require up to 25 pounds of force to push. Employees frequently lift or move objects weighing up to 40 pounds unassisted and must be able to lift-carry up to 45 pounds with the assistance of other workers. Must be able to push heavy pieces of equipment, such as loaded carts over long distances (between buildings). Working Conditions: Working areas are often uncomfortably warm and noisy. Workers are exposed to minor cuts, bruises, burns and scalds. There is danger of slipping on floors that are wet from daily mopping or where food or beverage has been dropped. May be exposed to extreme temperatures of the hot kitchen and the walk-in refrigerators.