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Food Service Worker The Veterans Health Administration is seeking Food Service Workers for Nutrition & Food Service at the Eastern Oklahoma VA Health Care System, with vacancies in Muskogee, OK and Tulsa, OK. Some positions will report to Jack C. Montgomery VA Medical Center in Muskogee until the opening of the new facility at James Mountain Inhofe VA Medical Center in Tulsa. This position performs food service, meal tray assembly, modified diet support, kitchen sanitation, dishwashing, storage, and food preparation duties in support of Veterans' care. Agency: Veterans Health Administration Facility: VISN 19 Rocky Mountain Network, Eastern Oklahoma VA Health Care System Locations: Muskogee, OK; Tulsa, OK Vacancies: Few Salary: $19.89 - $23.21 per hour Salary Note: Salary will be determined after selection based on location. Pay Scale & Grade: WG-4 Promotion Potential: None Work Schedule: Full-time; rotating schedules 6:00am - 2:30pm and 10:30am - 7:00pm, including weekends and holidays Appointment Type: Permanent Telework: Not available Remote/Virtual: Not available Travel Required: Not required Relocation Expenses: Not reimbursed Relocation/Recruitment Incentives: Not authorized Critical Skills Incentive: Not approved Drug Test: Not required Security Clearance: Not required Position Sensitivity/Risk: Non-sensitive / Low Risk Background Check: Credentialing and suitability/fitness required Financial Disclosure: Not required Federal Service: Competitive Service Union Representation: No Supervisory Status: No Series: 7408 Food Service Working Position Description: Food Service Worker / PD 99836S Announcement Number: CBSU 25-JN Control Number: Key Responsibilities: Set up and break down assigned stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and specified dishware. Determine common diet food items to serve when the diet card or tray ticket identifies only the diet type. Provide patients with basic information about modified diets and available nutrition services. Identify obvious discrepancies between prescribed diets and menu-designated food items. Assemble, measure, weigh, and mix ingredients for basic formulas and supplemental feedings using standardized recipes and sanitary techniques. Deliver meal trays to patients' bedsides and report patient comments or complaints to the supervisor or dietitian. Assist cooks in the food preparation area by assembling, labeling, and arranging completed recipe items. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, simple cold desserts, nourishments, supplement foods, and beverages for patients. Make final checks of diet trays assembled by lower-grade workers for completeness and correct food temperatures. Work in functional kitchen areas such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and serving lines. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Requirements: Must be a U.S. Citizen. Must meet Federal Wage System qualification requirements for the WG-4 level. Must complete all application requirements, including questionnaire and required documents. Selective Service registration is required for males born after December 31, 1959. Must be subject to background/security investigation. Must pass a pre-employment physical examination. Must complete online onboarding requirements. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Selected applicant will be required to serve a one-year probationary period. Eligibility: This announcement is open to the public, including U.S. Citizens, Nationals, or those who owe allegiance to the United States. Career transition applicants under CTAP, ICTAP, or RPL may also apply. This position is being filled using VHA OPM DHA VA010 PACT Act Federal Wage System Direct-Hire Authority. Traditional Veterans' preference rules do not apply under Direct-Hire Authority, but qualified Veterans will receive full consideration. This is an open continuous announcement until September 30, 2026. Qualified applicants will be considered and referred as vacancies become available. The announcement may close without advance notice. This announcement may be used to fill additional vacancies. Qualification Requirements: Applicants must meet all requirements by the closing date of the announcement. No specific length of training or experience is required. Applicants must show evidence of training or experience of sufficient scope and quality to perform the work of the position. Evidence of knowledge, skills, and ability must be supported by detailed descriptions in the resume. Applicants are rated under OPM Federal Wage System Qualification Standards. Applicants are first evaluated against the prescribed screen-out element in the online questionnaire. Part-time experience is credited based on time actually spent in qualifying activities. Paid and unpaid experience, including volunteer work, may be credited when relevant. Job Elements: Dexterity and Safety Interpret Instructions and Specifications, other than blueprint reading Materials Technical Practices Use and Maintain Tools and Equipment Work Without More Than Normal Supervision Work Practices Education: This position does not have an education qualification requirement. Physical Requirements and Working Conditions: Work is performed in kitchen areas where steam and heat from cooking and dishwashing equipment may cause high temperatures and humidity. Regular exposure to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration units. Requires light to moderate physical effort. May require heavy work such as scouring and scrubbing large cooking utensils. May require pushing heavy carts and trucks while unloading, storing, and delivering supplies. Requires continuous standing and walking. Requires frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance from others. Evaluation Criteria: Applicants are evaluated based on how well they meet the qualification requirements. Experience must be clearly and specifically described because the agency will not make assumptions. Narrative responses are not required at the time of application. Applicants referred for consideration may be asked to submit additional job-related information, work samples, or interview materials. Resume and supporting documentation will be verified. Errors or omissions may affect rating or consideration. Pre-employment reference checks may be used to verify information and support final selection decisions. Required Documents: Resume Resume is subject to the federal two-page resume limit. Resume must include contact information, job title, employer name, duties, month and year start/end dates, full-time or part-time status, and hours worked per week. For federal positions, resume should include pay plan, grade, and step held. SF-50 / Notification of Personnel Action, if current or former federal employee. Additional SF-50 may be required to show time-in-grade, length of experience, or tenure if applicable. DD-214 / Statement of Service, if claiming Veterans' preference or military service. SF-15 and supporting documentation, if claiming 10-point Veterans' preference. ICTAP/CTAP documentation, if claiming career transition eligibility. Transcript, if applicable. Cover letter, disability letter, separation notice, and other supporting documents, if applicable. Accepted Documents: Cover Letter DD-214 / Statement of Service Disability Letter - Schedule A Disability Letter - VA Other Resume Separation Notice - RIF SF-15 SF-50 / Notification of Personnel Action Transcript Benefits: Competitive salary and regular salary increases. 37 to 50 days of paid time off per year, including 13 to 26 days of annual leave, 13 days of sick leave, and 11 paid federal holidays. Selected applicants may qualify for credit toward annual leave accrual based on prior work experience or military service, subject to approval. Up to 12 weeks of paid parental leave after 12 months of employment. Potential child care subsidy for eligible full-time employees after 60 days of employment. Traditional federal pension with five-year vesting. Federal 401(k)-style retirement plan with up to 5% VA contribution. Federal health, vision, dental, term life, and long-term care insurance options. Application Deadline: September 30, 2026 at 11:59 p.m. ET Status: Accepting applications This open continuous Food Service Worker announcement for Eastern Oklahoma VA Health Care System is accepting applications until September 30, 2026. Qualified applicants will be considered and referred as vacancies become available, and the announcement may close without advance notice.5c143e31-5e48-4549-b2d185386

Food Service Worker The Veterans Health Administration is seeking Food Service Workers to support Nutrition and Food Services at VA facilities across the United States. This is an open continuous announcement for current and future vacancies. Food Service Workers assist with meal preparation, tray assembly, food portioning, patient meal delivery, dining room setup, sanitation, and heavy-duty cleaning in food service areas. Location: Multiple VA locations nationwide Salary: $15.97 - $28.94 per hour Salary Note: Salary listed is the base rate for a full-time schedule. Starting salary will be set based on locality. Pay Scale & Grade: WG-3 Promotion Potential: None Work Schedule: Multiple schedules; full-time and/or part-time schedules may be available based on duty location needs Appointment Type: Permanent Remote/Telework: Not available Travel Required: Not required Drug Test: Not required Key Responsibilities: Set up and break down assigned food service stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and dishware. Select and place correct food items on patient trays. Determine appropriate food items for common diets. Identify obvious discrepancies between prescribed diets and menu-designated food items. Set up dining room tables for service, place food and beverages on tables, and replenish items as needed. Deliver meal trays to patients' bedsides and report patient comments or complaints to a supervisor or dietitian. Assist cooks with food preparation, including weighing, measuring, and assembling ingredients according to standardized recipes. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts. Read and interpret regular or modified menus, diet cards, tray tickets, and patient selections. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Qualifications: Must be a U.S. Citizen. Non-citizens may only be appointed when qualified citizens cannot be recruited in accordance with VA policy. Must be suitable for federal employment, as determined by a background investigation. Selective Service registration is required for males born after December 31, 1959. Must complete all required application and onboarding steps. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Must serve a one-year probationary period. Experience Requirements: No specific length of training or experience is required. Applicants must show training or experience of sufficient scope and quality to demonstrate the ability to perform the duties of the position. Experience must be clearly described in the resume and support responses to the occupational questionnaire. Paid and unpaid experience, including qualifying volunteer work, may be credited. There is no educational substitution at this grade level. Job Elements: Ability to perform the work without more than normal supervision Dexterity and safety Ability to interpret instructions and specifications Knowledge of materials Technical practices Ability to use and maintain tools and equipment Work practices Physical Requirements: Work is performed in kitchen areas where steam, heat, and dishwashing equipment may cause high temperatures and humidity. Requires light to moderate physical effort and may require heavy work such as scrubbing large cooking utensils and pushing heavy carts or trucks. Requires continuous standing and walking, with frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance. Benefits: Comprehensive federal benefits package. 37 to 50 days of paid time off per year, including annual leave, sick leave, and federal holidays. Up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Potential child care subsidy for eligible full-time employees after 60 days of employment. Federal retirement benefits, including a traditional pension and 401(k)-style savings plan with up to 5% VA contributions. Federal health, dental, vision, term life, and long-term care insurance options. Application Deadline: July 10, 2026 at 11:59 p.m. ET This position is open to all U.S. Citizens and eligible CTAP/ICTAP applicants under Direct-Hire Authority. This is an open continuous announcement, and vacancies may not currently exist at every advertised location. Applicants must submit a resume and all required documentation through USAJOBS by the closing date.5c143e31-5e48-4549-b2d185386

Food Service Worker The Veterans Health Administration is seeking Food Service Workers to support Nutrition and Food Services at VA facilities across the United States. This is an open continuous announcement for current and future vacancies. Food Service Workers assist with meal preparation, tray assembly, food portioning, patient meal delivery, dining room setup, sanitation, and heavy-duty cleaning in food service areas. Location: Multiple VA locations nationwide Salary: $15.97 - $28.94 per hour Salary Note: Salary listed is the base rate for a full-time schedule. Starting salary will be set based on locality. Pay Scale & Grade: WG-3 Promotion Potential: None Work Schedule: Multiple schedules; full-time and/or part-time schedules may be available based on duty location needs Appointment Type: Permanent Remote/Telework: Not available Travel Required: Not required Drug Test: Not required Key Responsibilities: Set up and break down assigned food service stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and dishware. Select and place correct food items on patient trays. Determine appropriate food items for common diets. Identify obvious discrepancies between prescribed diets and menu-designated food items. Set up dining room tables for service, place food and beverages on tables, and replenish items as needed. Deliver meal trays to patients' bedsides and report patient comments or complaints to a supervisor or dietitian. Assist cooks with food preparation, including weighing, measuring, and assembling ingredients according to standardized recipes. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts. Read and interpret regular or modified menus, diet cards, tray tickets, and patient selections. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Qualifications: Must be a U.S. Citizen. Non-citizens may only be appointed when qualified citizens cannot be recruited in accordance with VA policy. Must be suitable for federal employment, as determined by a background investigation. Selective Service registration is required for males born after December 31, 1959. Must complete all required application and onboarding steps. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Must serve a one-year probationary period. Experience Requirements: No specific length of training or experience is required. Applicants must show training or experience of sufficient scope and quality to demonstrate the ability to perform the duties of the position. Experience must be clearly described in the resume and support responses to the occupational questionnaire. Paid and unpaid experience, including qualifying volunteer work, may be credited. There is no educational substitution at this grade level. Job Elements: Ability to perform the work without more than normal supervision Dexterity and safety Ability to interpret instructions and specifications Knowledge of materials Technical practices Ability to use and maintain tools and equipment Work practices Physical Requirements: Work is performed in kitchen areas where steam, heat, and dishwashing equipment may cause high temperatures and humidity. Requires light to moderate physical effort and may require heavy work such as scrubbing large cooking utensils and pushing heavy carts or trucks. Requires continuous standing and walking, with frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance. Benefits: Comprehensive federal benefits package. 37 to 50 days of paid time off per year, including annual leave, sick leave, and federal holidays. Up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Potential child care subsidy for eligible full-time employees after 60 days of employment. Federal retirement benefits, including a traditional pension and 401(k)-style savings plan with up to 5% VA contributions. Federal health, dental, vision, term life, and long-term care insurance options. Application Deadline: July 10, 2026 at 11:59 p.m. ET This position is open to all U.S. Citizens and eligible CTAP/ICTAP applicants under Direct-Hire Authority. This is an open continuous announcement, and vacancies may not currently exist at every advertised location. Applicants must submit a resume and all required documentation through USAJOBS by the closing date.5c143e31-5e48-4549-b2d185386

Food Service Worker The Veterans Health Administration is seeking Food Service Workers to support Nutrition and Food Services at VA facilities across the United States. This is an open continuous announcement for current and future vacancies. Food Service Workers assist with meal preparation, tray assembly, food portioning, patient meal delivery, dining room setup, sanitation, and heavy-duty cleaning in food service areas. Location: Multiple VA locations nationwide Salary: $15.97 - $28.94 per hour Salary Note: Salary listed is the base rate for a full-time schedule. Starting salary will be set based on locality. Pay Scale & Grade: WG-3 Promotion Potential: None Work Schedule: Multiple schedules; full-time and/or part-time schedules may be available based on duty location needs Appointment Type: Permanent Remote/Telework: Not available Travel Required: Not required Drug Test: Not required Key Responsibilities: Set up and break down assigned food service stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and dishware. Select and place correct food items on patient trays. Determine appropriate food items for common diets. Identify obvious discrepancies between prescribed diets and menu-designated food items. Set up dining room tables for service, place food and beverages on tables, and replenish items as needed. Deliver meal trays to patients' bedsides and report patient comments or complaints to a supervisor or dietitian. Assist cooks with food preparation, including weighing, measuring, and assembling ingredients according to standardized recipes. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts. Read and interpret regular or modified menus, diet cards, tray tickets, and patient selections. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Qualifications: Must be a U.S. Citizen. Non-citizens may only be appointed when qualified citizens cannot be recruited in accordance with VA policy. Must be suitable for federal employment, as determined by a background investigation. Selective Service registration is required for males born after December 31, 1959. Must complete all required application and onboarding steps. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Must serve a one-year probationary period. Experience Requirements: No specific length of training or experience is required. Applicants must show training or experience of sufficient scope and quality to demonstrate the ability to perform the duties of the position. Experience must be clearly described in the resume and support responses to the occupational questionnaire. Paid and unpaid experience, including qualifying volunteer work, may be credited. There is no educational substitution at this grade level. Job Elements: Ability to perform the work without more than normal supervision Dexterity and safety Ability to interpret instructions and specifications Knowledge of materials Technical practices Ability to use and maintain tools and equipment Work practices Physical Requirements: Work is performed in kitchen areas where steam, heat, and dishwashing equipment may cause high temperatures and humidity. Requires light to moderate physical effort and may require heavy work such as scrubbing large cooking utensils and pushing heavy carts or trucks. Requires continuous standing and walking, with frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance. Benefits: Comprehensive federal benefits package. 37 to 50 days of paid time off per year, including annual leave, sick leave, and federal holidays. Up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Potential child care subsidy for eligible full-time employees after 60 days of employment. Federal retirement benefits, including a traditional pension and 401(k)-style savings plan with up to 5% VA contributions. Federal health, dental, vision, term life, and long-term care insurance options. Application Deadline: July 10, 2026 at 11:59 p.m. ET This position is open to all U.S. Citizens and eligible CTAP/ICTAP applicants under Direct-Hire Authority. This is an open continuous announcement, and vacancies may not currently exist at every advertised location. Applicants must submit a resume and all required documentation through USAJOBS by the closing date.5c143e31-5e48-4549-b2d185386

Food Service Worker The Veterans Health Administration is seeking Food Service Workers to support Nutrition and Food Services at VA facilities across the United States. This is an open continuous announcement for current and future vacancies. Food Service Workers assist with meal preparation, tray assembly, food portioning, patient meal delivery, dining room setup, sanitation, and heavy-duty cleaning in food service areas. Location: Multiple VA locations nationwide Salary: $15.97 - $28.94 per hour Salary Note: Salary listed is the base rate for a full-time schedule. Starting salary will be set based on locality. Pay Scale & Grade: WG-3 Promotion Potential: None Work Schedule: Multiple schedules; full-time and/or part-time schedules may be available based on duty location needs Appointment Type: Permanent Remote/Telework: Not available Travel Required: Not required Drug Test: Not required Key Responsibilities: Set up and break down assigned food service stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and dishware. Select and place correct food items on patient trays. Determine appropriate food items for common diets. Identify obvious discrepancies between prescribed diets and menu-designated food items. Set up dining room tables for service, place food and beverages on tables, and replenish items as needed. Deliver meal trays to patients' bedsides and report patient comments or complaints to a supervisor or dietitian. Assist cooks with food preparation, including weighing, measuring, and assembling ingredients according to standardized recipes. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts. Read and interpret regular or modified menus, diet cards, tray tickets, and patient selections. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Qualifications: Must be a U.S. Citizen. Non-citizens may only be appointed when qualified citizens cannot be recruited in accordance with VA policy. Must be suitable for federal employment, as determined by a background investigation. Selective Service registration is required for males born after December 31, 1959. Must complete all required application and onboarding steps. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Must serve a one-year probationary period. Experience Requirements: No specific length of training or experience is required. Applicants must show training or experience of sufficient scope and quality to demonstrate the ability to perform the duties of the position. Experience must be clearly described in the resume and support responses to the occupational questionnaire. Paid and unpaid experience, including qualifying volunteer work, may be credited. There is no educational substitution at this grade level. Job Elements: Ability to perform the work without more than normal supervision Dexterity and safety Ability to interpret instructions and specifications Knowledge of materials Technical practices Ability to use and maintain tools and equipment Work practices Physical Requirements: Work is performed in kitchen areas where steam, heat, and dishwashing equipment may cause high temperatures and humidity. Requires light to moderate physical effort and may require heavy work such as scrubbing large cooking utensils and pushing heavy carts or trucks. Requires continuous standing and walking, with frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance. Benefits: Comprehensive federal benefits package. 37 to 50 days of paid time off per year, including annual leave, sick leave, and federal holidays. Up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Potential child care subsidy for eligible full-time employees after 60 days of employment. Federal retirement benefits, including a traditional pension and 401(k)-style savings plan with up to 5% VA contributions. Federal health, dental, vision, term life, and long-term care insurance options. Application Deadline: July 10, 2026 at 11:59 p.m. ET This position is open to all U.S. Citizens and eligible CTAP/ICTAP applicants under Direct-Hire Authority. This is an open continuous announcement, and vacancies may not currently exist at every advertised location. Applicants must submit a resume and all required documentation through USAJOBS by the closing date.5c143e31-5e48-4549-b2d185386

Food Service Worker The Veterans Health Administration is seeking Food Service Workers to support Nutrition and Food Services at VA facilities across the United States. This is an open continuous announcement for current and future vacancies. Food Service Workers assist with meal preparation, tray assembly, food portioning, patient meal delivery, dining room setup, sanitation, and heavy-duty cleaning in food service areas. Location: Multiple VA locations nationwide Salary: $15.97 - $28.94 per hour Salary Note: Salary listed is the base rate for a full-time schedule. Starting salary will be set based on locality. Pay Scale & Grade: WG-3 Promotion Potential: None Work Schedule: Multiple schedules; full-time and/or part-time schedules may be available based on duty location needs Appointment Type: Permanent Remote/Telework: Not available Travel Required: Not required Drug Test: Not required Key Responsibilities: Set up and break down assigned food service stations with correct supplies and food items. Portion food items into standard serving sizes using proper utensils and dishware. Select and place correct food items on patient trays. Determine appropriate food items for common diets. Identify obvious discrepancies between prescribed diets and menu-designated food items. Set up dining room tables for service, place food and beverages on tables, and replenish items as needed. Deliver meal trays to patients' bedsides and report patient comments or complaints to a supervisor or dietitian. Assist cooks with food preparation, including weighing, measuring, and assembling ingredients according to standardized recipes. Prepare fresh fruit, cold salads, dressings, sandwich fillings, cold sandwiches, and simple cold desserts. Read and interpret regular or modified menus, diet cards, tray tickets, and patient selections. Perform heavy-duty cleaning tasks throughout food service and related areas. Perform other duties as assigned. Basic Qualifications: Must be a U.S. Citizen. Non-citizens may only be appointed when qualified citizens cannot be recruited in accordance with VA policy. Must be suitable for federal employment, as determined by a background investigation. Selective Service registration is required for males born after December 31, 1959. Must complete all required application and onboarding steps. Must provide acceptable identification for employment eligibility verification. Must participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs health care personnel. Must serve a one-year probationary period. Experience Requirements: No specific length of training or experience is required. Applicants must show training or experience of sufficient scope and quality to demonstrate the ability to perform the duties of the position. Experience must be clearly described in the resume and support responses to the occupational questionnaire. Paid and unpaid experience, including qualifying volunteer work, may be credited. There is no educational substitution at this grade level. Job Elements: Ability to perform the work without more than normal supervision Dexterity and safety Ability to interpret instructions and specifications Knowledge of materials Technical practices Ability to use and maintain tools and equipment Work practices Physical Requirements: Work is performed in kitchen areas where steam, heat, and dishwashing equipment may cause high temperatures and humidity. Requires light to moderate physical effort and may require heavy work such as scrubbing large cooking utensils and pushing heavy carts or trucks. Requires continuous standing and walking, with frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted. Occasionally lifts or moves objects weighing more than 40 pounds with assistance. Benefits: Comprehensive federal benefits package. 37 to 50 days of paid time off per year, including annual leave, sick leave, and federal holidays. Up to 12 weeks of paid parental leave in connection with birth, adoption, or foster care placement of a child. Potential child care subsidy for eligible full-time employees after 60 days of employment. Federal retirement benefits, including a traditional pension and 401(k)-style savings plan with up to 5% VA contributions. Federal health, dental, vision, term life, and long-term care insurance options. Application Deadline: July 10, 2026 at 11:59 p.m. ET This position is open to all U.S. Citizens and eligible CTAP/ICTAP applicants under Direct-Hire Authority. This is an open continuous announcement, and vacancies may not currently exist at every advertised location. Applicants must submit a resume and all required documentation through USAJOBS by the closing date.5c143e31-5e48-4549-b2d185386

About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details

About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details