This position is located in Nutrition and Food Service at the Chillicothe VA Medical Center. As a Cook Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.

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. Coordinates work with supporting or related work functions controlled by other 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. Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources. 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. Implements corrective actions within authority to resolve identified work issues. Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors. Observes subordinate employees' work and ability to follow instructions, provides suggestions and guidance as required. Prepares employee annual performance evaluations; recommends employees for Incentive/Special Contribution Awards. Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion and re-assignments of employees. Investigates grievances and complaints per bargaining unit agreements, resolving them where possible, and notifies supervisors of those of sufficient importance or seriousness. 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). Is 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. Participates in determining performance improvement and quality control activities. Provides information and advice to NFS Leadership on training needs/trends and participates in planning training for employees, students, interns, and volunteers. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies. Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures. Work Schedule: Monday- Friday 7:30am-4pm Position Description Title/PD#: Cook Supervisor/PD99820S Physical Requirements: The duties of the position involve continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifting or moving objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing more than 40 pounds with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects; operates equipment, handles knives and blades and utilizes hand-eye coordination. Working Conditions: The incumbent performs work in areas of extremes of temperature. Work is carried out in kitchen / dish room areas that are often hot and uncomfortable. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may be skin and respiratory irritants frequently. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior.

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• Designated and/or random drug testing may be required
• May serve a probationary period
• Selective Service Registration is required for males born after 12/31/1959
• A complete application package; Resume, Transcripts, etc.
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by 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: 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address Chillicothe VA Medical Center 17273 State Route 104 Chillicothe, OH 45601 US
• Name: Emily Chain Smith
• Phone: 740-253-9967
• Email: [email protected]