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ARMY NAF STANDARDIZED
POSITION DESCRIPTION

 

PD#: AM161

Sequence#: VARIES

Replaces PD#:

FOOD SERVICE WORKER

NA-7408-02

 

POSITION CLASSIFICATION STANDARDS USED IN CLASSIFYING/GRADING POSITION

Citation 1: OPM JGS FOOD SERVICE WORKER, 7408, FEB 92
Citation 2: NAF PERSONNEL POLICY, AR 215-3, CHAPTER 3, 29 AUGUST 2019

Classification/Job Grading Certification:  I certify that this position has been classified/graded as required by Title 5, U.S. Code in conformance with standard published by the U.S. Office of Personnel Management or if no published standards apply directly, consistently with the most applicable published standards.

 

Classified By: NAF GENERIC

Classified Date: 07/11/2002

POSITION INFORMATION:

FLSA: NON-EXEMPT

Career Field:  

Program Code: VARIES

Bus Code: VARIES

Region: NAF

Financial Disclosure: NO

PD Status: VERIFIED

CONDITION OF EMPLOYMENT:

Drug Test Required: VARIES

Position Designation:VARIES

Position Sensitivity: VARIES

Security Access: VARIES

Emergency Essential: VARIES

Investigation: 

DEVELOPMENTAL ASSIGNMENT:

Career Ladder PD: NO

Target Grade/FPL:  

Career Pos 1:

Career Pos 2:

Career Pos 3:

Career Pos 4:

Career Pos 5:

Career Pos 6:

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES:

Supervisory Controls:

Works under direct supervision of immediate supervisor who provides specific instructions when changes in the work routine or new assignments are made. The supervisor is available to resolve problems and answer questions.

Major Duties:

Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures. Sets up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages; replenishes as necessary. Serves food by order and proper proportion. Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area. Brews coffee according to the number of servings required. Assembles or toss fresh fruit and green salads in quantity using prepared dressings and portions into standard serving sizes. Makes cold sandwiches using prepared ingredients. Washes tables and counters. Operates, break downs, and cleans all equipment assigned to the area for food preparation. Clean kitchen equipment such as worktables, sinks and refrigerators. Scrapes, soaks, scours, and scrubs heavy cooking utensils such as mixing bowls or pots. Separates food waste and trash from dishes, glasses, and silverware. Loads dishwashers. Stores cleaned dishes, glasses and silverware. Sweeps and mops kitchen floors. Cleans exhaust vents, hoods, windows, ceilings, and walls. Cleans and sanitizes trash cans; disposes of trash. May unload and store food from delivery trucks.

Performs other duties as assigned.

Skill and Knowledge:
Must have skill and knowledge to perform tasks involving several procedures and be able to concentrate on work assignments despite interruptions and distractions. A working knowledge of sanitation standards is required as well as knowledge of procedures to prevent contamination. Must know basic food handling techniques, personal hygiene standards and safe work procedures. Must have the ability to read and understand written material. Must have knowledge of basic arithmetic such as addition, subtraction, multiplication, division, fractions, and decimals, such as counting the number of tables in order to determine the number of portions or meals required, or, how many servings a particular container will yield.

Responsibility:
Incumbent is expected to complete assignments as scheduled. Judgment is required in maintaining standards of sanitation, safety, and service. Specific instructions are provided on new or unusual assignments. Work is periodically checked to verify progress and compliance with instructions and established practices. Responsible to identify and report obvious hazards, malfunctioning equipment, and any other situations that may impact work operations.

Physical Effort:
Light to heavy physical effort is required. Frequently lifts and moves items weighing up to 40 pounds. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment.

Working Conditions:
Work is usually performed indoors in areas that have adequate light and ventilation. Exposed to hot liquids, sharp cutting blades, and hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezing units. There is a danger of falling from a ladder or slipping on a floor where food or beverages have spilled.

POSITION EVALUATION:

1. Reference: USOPM, JGS for Food Service Worker, 7408, Feb 92.

2. Background Information: This job is to provide food service or simple food preparation, or a combination of both. Grade 2 food service workers perform heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings and transoms; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms. They follow well established guidelines and procedures, and the qualifications require working knowledge of procedures to prevent contamination.

3. Title and Series Determination: This position is responsible for performing any or all of the tasks associated with food service work. Work includes assisting in the preparation of simple food items which require just heating or dropping into a deep fat frying. Incumbent perform a variety of duties incident to the cleanliness and sanitation of the work area. This position requires the incumbent to have the ability to follow oral Instruction and do easily learned tasks. This position falls in the 7408 series and is appropriately title Food Service Worker.

4. Grade Determination: The Grade 01 covers simple manual tasks which are easily learned, and are performed the same way each time so that the supervisor can easily observe or learn through guest feedback whether the work is performed properly. A grade 02 performs tasks with several steps or a sequence of tasks and requires more attention and responsibility for performing the work, such as preparing individual portions, direct serving, or taking care of equipment. At the higher level, the work involves special procedures, for example, understanding basic diet and working from diet cards or other. In subject job the incumbent performs work in one or more areas. In each area, there are several tasks which must be performed to complete the work and workers must know the sequence and use same judgment. This is comparable to grade 02 level work.

5. Final Allocation: Food Service Worker, NA-7408-02

6. FLSA Determination: Nonexempt. Does not meet FLSA Exempt criteria.

QUALIFICATION REQUIREMENTS:

Ability to understand and follow simple instructions, and be able to use hand tools for cleaning and operating simple machines.

CONDITIONS OF EMPLOYMENT:

Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.

Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2 to include a medical examination. Incumbent may be required to complete a Tier 1 background investigation for a Common Access Card for physical access to federally-controlled facilities.

EVALUATION:

Not Listed

FLSA DETERMINATION:

Fair Labor Standards Act (FLSA) Determination:

 
1. Availability Pay Exemption - e.g., Criminal Investigators, U.S. Customs and Border Protection pilots who are also Law Enforcement Officers).
2. Foreign Exemption - (Note: Puerto Rico and certain other locations do not qualify for this exemption – See 5 CFR 551.104 for a list of Nonexempt areas.)
3. Executive Exemption:
a. Exercises appropriate management responsibility (primary duty) over a recognized organizational unit with a continuing function, AND
b. Customarily and regularly directs 2 or more employees, AND
c. Has the authority to make or recommend hiring, firing, or other status-change decisions, when such recommendations have particular weight.
  Note: Shared supervision or “matrix management” responsibility for a project team does not meet the above criteria. Limited "assistant manager" functions or "acting in the absence" of the manager does not meet the above criteria.
4. Professional Exemption:
a. Professional work (primary duty)
b. Learned Professional, (See 5 CFR, 551.208 ) (Registered Nurses, Dental Hygienists, Physician’s Assistants, Medical Technologists, Teachers, Attorneys, Physicians, Dentists, Podiatrists, Optometrists, Engineers, Architects, and Accountants at the independent level as just some of the typical examples of exempt professionals). Or
c. Creative Professional, (See 5 CFR, 551.209 ) (The primary duty requires invention and originality in a recognized artistic field (music, writing, etc.) and does not typically include newspapers or other media or work subject to control by the organization are just some examples of Creative Professionals). Or
d. Computer Employee, (See 5 CFR, 551.210 ) ( must meet salary test and perform such duties as system analysis, program/system design, or program/system testing, documentation, and modification). Computer manufacture or repair is excluded (non-exempt work).
5. Administrative Exemption:
a. Primary duty consistent with 5 CFR 551 (e.g.; non-manual work directly related to the management or general business operations of the employer or its customers), AND job duties require exercise of discretion & independent judgment.

FLSA Conclusion:
EXEMPT
NON EXEMPT

FLSA Comments/Explanations: