Cook Supervisor

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

01EXPERIENCE

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.

The duties of this position include but not limited to: Plan, produce, direct, coordinate and monitor all phases of food production. Adjust work schedules to meet training needs. React to variations in the workplace and maintain a balanced workload between subordinate work groups, adjusting workload as necessary. Ensure compliance with food safety and sanitation based on hazard analysis critical control point (HACCP) and organizational guidelines, regulations, and policies.

Plan cooking processes to produce complete meals on time and at the proper temperature, which may require coordination of cooking several items with different cooking times. Provide technical direction and training when scheduling work operations with complex work steps and processes. Investigate work related issues such as excessive costs or low productivity and determine causes. Implement corrective actions within authority to resolve identified work issues.

Coordinate/direct the operation of the food service/production areas using standards, procedures, diet manual, modified menus and production sheets to guide the work. Pan foods for bulk re-thermalization according to recipe guidelines and production guidelines. Ensure compliance with food safety and sanitation based on guidelines, procedures, and policies to ensure food safety in food preparation and storage in the facility food service establishment(s).

Follow menus, production sheets and recipes to prepare items in the quantity needed. Ensure the proper usage and care of all production equipment. Submit works orders as necessary to maintain equipment in working order. Ensure that food service employees are knowledgeable in the usage and care of equipment. Recommend replacement of equipment as necessary. Operate a variety of kitchen equipment such as ovens, steamers, grills, slicers, mixers, steam kettles, blenders, food processors, and scales.

Wash, peel, and cut fruits and vegetables by hand or machine. Utilize a variety of materials and methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Combine ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Monitor work to assure that subordinates use all sanitation and safety precautions.

Enforce safe work practices and compliance with food safety and sanitation guidelines. Oversee safety and sanitation program. Follow safety procedures regarding the operation of equipment. Work Schedule: 0530am-1400pm; 0600am-1430pm; 1130am-2000pm - rotating schedules weekends, and holidays, subject to change depending on the needs of the agency. Position Description Title/PD#: Food Service Production Supervisor/PD99821S Relocation/Recruitment Incentives: Not authorized