Cook Supervisor

To qualify for this position, applicants must meet all requirements within 30 days of 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 Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment Work 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: Responsible for independently coordinating/directing the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.

Uses resources to operate within a planned financial budget; shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies and all other resources required to accomplish quality Veteran centered meal services. Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.

Incumbent prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training when scheduling work operations with complex work steps and processes. Investigates work related issues such as excessive costs or low productivity and determines causes. Prepares performance requirements and work schedules in accordance with established policies and procedures.

Provides technical direction and training when scheduling work operations with complex work steps and processes. Oversees safety and sanitation program. Monitors work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices. Ensures compliance with food safety and sanitation based on HACCP guidelines, NFS procedures and policies, and VACO policies to ensure food safety in food preparation and storage in the facility food service establishment(s).

Responsible for the proper usage and care of all production equipment and ensures that NFS employees are knowledgeable in the equipment's usage and care. Provides information and advice to NFS Leadership on training needs/trends and participates in planning training for employees, students, interns, and volunteers. Evaluates training effectiveness and recommends methods for improving the program.

Supervisors are responsible for supervising workers directly in accomplishing the work of an organizational segment or group. The scope and complexity of planning work operations include determining the sequence, priority, and time for the performance of particular operations within the limits of broad work schedules and time limits and exercising greater administrative authority. The work is planned on a week-to-week or month-to-month basis.

Investigates work related problems such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve work problems. Plans and establishes overall leave schedule. Determines training needs of subordinates and arrange for its accomplishment, set performance standards, and make formal appraisals of subordinate work performance. Recommendations for promotion or reassignment of subordinates.

The occupation(s) directly involved in accomplishing the work assignments and projects which reflect the main purpose or mission of the work operations for which the supervisor is accountable is/are: WG-7404-04 and WG-7404-06. The grade of the highest-level nonsupervisory work accomplished by subordinates who, under normal job controls, perform the work of one or more of the occupations identified above is: WG-06. Other duties as assigned, as related to the needs of the program.

Work Schedule: Discussed in interview Position Description Title/PD#: Cook Supervisor/PD99820S