Food Service Worker

Summary 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. Responsibilities - Sets up food service carts, dining tables, and side service stands - Prepares fruits and vegetables for cooking and serving - Clears, breaks clown, and cleans assigned area - Serves and apportions a variety of meats, vegetables, desserts, etc - Utilizes safety and sanitation practices, rules, regulations, and procedures Requirements Conditions of Employment Qualifications 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 the 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 and to determine number of servings a container will yield. 2., Working knowledge of food service sanitation standards including procedures to prevent contamination, spoilage1 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. Ability to read and understand simple signs, names of food items, and instructions. 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