Food Service Worker Leader

Who May Apply: US Citizens 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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a Food Service Worker Leader without more than normal supervision. I have the ability to perform the common duties of a Food Service Worker Leader. Ability to lead shift personnel by demonstrating proper work methods, pacing workflow, and ensuring timely and accurate delivery of patient trays. Ability to initiate meal service from patient diet orders, explain Room Service to patients, and generate Missed Meals reports. Ability to arrange and deliver trays accurately, handling isolation trays according to policy, returning soiled carts, and stocking nourishments correctly. - Failure to meet this Screen out Element will result in an ineligible rating. 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 steam, fumes, odors, hot grease, liquids and foods, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezers.