Food SERVICE WORKER

Description:

About the Position: This position is located at Naval Hospital Camp Pendleton, Director of Clinical Support, Clinical Nutrition with Defense Health Agency, San Diego Market.

Requirements:

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(n) Food SERVICE WORKER ~ without more than normal supervision. Perform maintenance, cleaning, and stocking duties in the dish room, pot and pan, and server areas - Failure to meet this Screen out Element will result in an ineligible rating.

• Ability To Do The Work Of The Position Without More Than Normal Supervision
• Ability to Interpret Instructions, Specification, etc.
• Ability To Use and Maintain Tools and Equipment
• Dexterity and Safety
• Knowledge of Materials
• Technical Practices (theoretical, precise, artistic)
• Work Practices (Including Keeping Things Neat, Clean, and in Order)

• PHYSICAL EFFORT: Work is performed on hard surfaces and in areas that require the employee to continuously stand, walk, stoop, bend, push, pull, and reach. Must frequently lift and carry supplies, materials, or equipment weighing up to 50 pounds with or without assistance.
• WORKING CONDITIONS: Work is performed in well-lighted areas that are often hot, humid, and noisy. Work is performed in close quarters and employee is exposed to injury from falling on wet floors or food spillage. Employee is subject to injuries from equipment, dishes, pots and pans and serviceware to include burns, bruises, and cuts. Employee is also subject to dirt, grease, and chemicals used for cleaning.