at Veterans Affairs, Veterans Health Administration in Memphis, Tennessee, United States

Job Description

Summary This position is located in the Nutrition & Food Service @ the Memphis VA Medical Center. As production supervisor the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. Responsibilities The position is responsible for independently coordinating / directing of the food service/ production areas using standards, procedures, diet manual, modified menus and production sheets guide to work. Plans on a weekly or monthly basis to establish deadlines, priorities and work sequences based on general work schedules, methods and polices set by higher level supervisors. Uses resources to operate within a planned financial budget, shares in managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies an all other resources required to accomplish quality Veteran centered meal services. Informs higher level supervisors of the need to re-vise work schedules and re-estimate labor and other resources. Participates in meetings and discussions regarding initial planning of current and future work schedules, budges requests, staffing needs, estimates and recommendations as to scheduling projected work. As the Food Service Worker Supervisor, the incumbent’s duties include, but are 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: Monday-Friday 8am – 4:30pm; the assigned work schedule is at the needs of the service. Position Description Title/PD#: Cook Supervisor / 99821-A Relocation/Recruitment Incentives: Not authorized *A one-year supervisory/managerial probationary period may be required.* Requirements Conditions of Employment Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/23/2021. 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. Physical Requirements/Working Conditions: Must be able to stand for long periods of time, walk long distances, bend, stoop, and reach. Lift not over 50 pounds without help nor over 50 times during a tour. Climb stairs up to 12 times on a tour, climb ladders. Push and pull large, bulky, heavy food carts. Work with electrical machinery. Work with grill, deep fryer. Education There is no substitution of education for this position. Additional Information Receiving Service Credit or Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. VA may offer newly-appointed Federal employee’s credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed. Special Employment Consideration: VA encourages persons with disabilities to apply, including those eligible for hiring under 5 CFR 213.3102(u), Schedule A, Appointment of persons with disabilities [i.e., intellectual disabilities, severe physical disabilities, or psychiatric disabilities], and/or Disabled veterans with a compensable service-connected disability of 30% or more. Contact the Agency Contact for information on how to apply under this appointment authority via the Selective Placement Coordinator. The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced Federal/VA competitive service employees with selection priority over other candidates for competitive servi

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Job Posting: JC192675792

Posted On: Sep 18, 2021

Updated On: Sep 26, 2021