Food Service Worker

About the role

Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to serve food and beverages informally, prepare service areas, prepare simple foods, and perform related tasks. In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C. QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400, Food Preparations and Serving Family. Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on the quality of experience, not necessarily the length of time. The screen out element for this position is ability to do the work of a Food Service Worker without more than normal supervision. JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas: 1. Knowledge of basic arithmetic in order to count number of tables/trays required, to determine number of servings a container will yield, and to count change when required to perform cashier duties. 2. Working knowledge of food service sanitation standards including procedures to prevent contamination, spoilage, and waste. 3. Ability to concentrate on work assignments despite interruptions and distractions. 4. Ability to do tasks with several steps and to follow established sequence of tasks without more than normal supervision. 5. Ability to use and maintain food service tools and equipment such as knives, mechanical dishwasher, and powered cleaning equipment. 6. Ability to learn food service safety regulations, practices, and procedures. Physical Effort: Performs work requiring moderate to heavy physical effort. Employee is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Employee lifts or moves objects weighing up to 40 pounds unassisted and occasionally lifts or moves objects weighing more than 50 pounds. Pushes carts weighing 400-500 pounds. May be required to work on ladders and use powered cleaning equipment. Working Conditions: 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 spilled. Employee is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezers. PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

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