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DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 002) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4). ***This is an open continuous announcement. Applicants will be sent to the manager about every 2 weeks or as there is a need in the service. *** To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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 SafetyFollow DirectionsHandle Weights and LoadsReliability And DependabilitySpecial Aptitude - Food Service WorkWork 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. ["The Food Service Worker positions are located at the Clement J. Zablocki VA Medical Center in Milwaukee, Wisconsin. The primary purpose of this position is to perform food preparation, dishwashing, dry and refrigerated storage tasks with several steps and attention to work operations. Works in various areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving and serving line. Sets up glasses, silverware, dishes, trays, napkins and condiments. MAJOR DUTIES: Returns soiled trays and wares to the dish room. Sets up cold menu items such as salads, desserts and cold beverages on a serving line. Delivers trays to patients and guests, and removes dishes and trays from the tables and tray carts after meals. Operates and/or breaks down equipment. Cleans electrical equipment used for food preparation, worktables, sinks, and refrigerators. Separates food waste and trash from dishes, glasses and silverware in the dishwashing area. Performs cleaning tasks in the food service areas such as sweeping and mopping floors. Loads and operates ware washing machines. Stores sanitized dishes and silverware per procedure. Performs other related duties as assigned Work Schedule: Varies, includes weekends and holidays\nPosition Description Title/PD#: Food Service Worker/PD99921A\nPhysical Requirements:The Food Service Worker may be required to and must be physically able to perform work involving constant standing, walking, frequent bending, stooping, pushing, and pulling. Must be able to lift up to 40 pounds. Work requires lifting, carrying, and exertion to push heavy items routinely. Incumbent sweeps and spot mops floors as required. The employee must possess sufficient physical stamina to report for duty regularly and perform full range of required duties. Work is performed in the kitchen, dish room, pot machine room, storage areas and offices where steam and heat from cooking, tray assembly line and dish washing often cause high temperatures and high humidity. The work areas are generally well lighted, but usually noisy from food service activities. There is a danger of slipping on wet floors. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. The employee must work efficiently to meet meal hour schedules and established time schedules, and employee must be clean and neat at all times and in proper uniform using personal protective equipment per procedure."]