This position is responsible for leading and directing Wage Grade personnel working in the food service and food production units within Nutrition & Food Service at the VA Medical Center in Fargo, North Dakota. In this capacity employee encourages and coordinates employees to fully use their time and to complete their assigned tasks in a satisfactory manner. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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. ["Major duties include, but are not limited to: Responsible for training Food Service employees in the Food Service and Production Section. Trains lower grade employees and provides on-the-job training of new Food Service and Production employees as requested by the immediate supervisor. Trains lower grade employees in safe food handling practices, utilizing programs training programs approved by the FDA Food Code, i.e. ServSafe. Trains in continuing and new education in food safety, service techniques, customer service and Nutrition and Food Service policy. Encourages and coordinates employees to fully utilize their time and to fulfill their assigned tasks in an efficient and satisfactory manner. Works with employees in planning and organizing duties to accomplish work objectives and foster a team effort. Checks work while in progress and when finished to see whether the instructions on work sequence, procedures, methods and deadlines have been met by lower-grade employees. Maintains a wide knowledge of food service operations, is capable of performing all lower graded tasks. Performs duties of lower grade food service workers if staffing requires. Communicates significant day-to-day events to the immediate supervisor and receives instructions should changes in established procedures and policies change. Assures proper food handling techniques are used and good personal hygiene is used according to established policies and procedures. Collaborates with the Food Service Supervisors. Leads food production and delivery activities in the absence of a Supervisor or Food Production Manager. Participates in various quality improvement projects such as test tray evaluations, safety and sanitation inspections and/or other projects as assigned. Ensures that all equipment and/or tools are operated in a safe manner. Work Schedule: Full-time: Varies Sunday through Saturday, to include rotating holidays and weekends. Typical hours of 6:00 am-2:30 pm, 6:30 am-3:00 pm, 6:45 am-3:15 pm, 11:00 am-7:30 pm or as needed per scheduling. Schedule determined upon hire.\nPosition Description Title/PD#: Food Service Worker Leader/PD99918S\nPhysical Requirements: Heavy, moderate and/or light lifting and carrying may be involved. Must be able to push and pull with both hands; have use of fingers, the ability to stand and climb, and work closely with others."]