The primary purpose of the position is to ensure effective food service operations within the VAPIHCS' Community Living Center. The incumbent directs subordinates' work to conform to nutrition and food service goals, procedures, and policies. In the absence of the Supervisory Registered Dietitian, the incumbent is responsible for the operation of both the food production/service areas and administrative duties within these areas.

Duties

Major duties and responsibilities include (but are not limited to): Responsible for overseeing meal tray and dining room setup, as well as food service to inpatients, outpatients, and guests. Supervises a team of 4 employees at any given time as there are periods where production shifts overlap. Works under the direction of the Supervisory Registered Dietitian. The incumbent works independently in planning, coordinating, and performing tasks necessary to meet the requirements of the position. Uses technical bulletins, VA manuals and policies, Joint Commission on Accreditation of Healthcare Organizations (JCAHO) standards, OPM regulations, Occupational Health and Safety standards, diet manuals, Food and Drug Administration Food Codes, and VAPIHCS' CLC procedures for direction in the performance of duties. Can supervise on late, early, and relief shifts and is responsible for specific assignment, necessary adjustments to employee duty schedules, in addition to scheduling and supervising full-time food service workers ranging at the WG-2 level. Is accountable for the quality and quantity of work performed in the food service areas. Is specifically responsible for independently coordinating/directing daily operation of the food service areas using standards, procedures, diet manual, modified menus, and production sheets to guide work. Incumbent appraises the Supervisory Registered Dietitian and Associate Chief Nurse for GREC of issues or problems and initiates follow up action. Prepares performance requirements and work schedules in accordance with established policies and procedures. Ensures that food and supplies are properly stored and rotated, to prevent waste and promote security. Counsels employees as necessary, addresses informal complaints and grievances through discussion with employees and Union representatives. Develops, documents, and evaluates standards of work performance. Interviews applicants for positions in the food service areas and recommends appropriate selections for hiring, promotion, and re-assignments of employees. Ensures employees receive all mandatory training. Participates in employee developmental programs, such as on-the-job training of subordinate staff. Possess the ability to utilize software programs to print reports, menus, and labels. Incumbent collets and analyzes data for QI reports; makes suggestion for improvements. Performs other related duties as assigned Work Schedule: Tour varies depending on the needs of the facility Compressed/Flexible: Not Authorized Position Description Title/PD#:Food Service Worker Supervisor / 459-02904-O Relocation/Recruitment Incentives: Not authorized Financial Disclosure Report: Not required Physical Requirements: The work is typically sedentary in nature. However, there may be some walking; standing; bending; carrying of light items such as papers, books, small parts; etc. Working on off-tours, rotating shifts or regular overtime may be required. Work Environment: Involves everyday risks or discomforts which require normal safety precautions typical of such places as offices, meeting and training rooms. The work area is adequately lighted, heated, and ventilated.

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement,10/27/2023 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: Screen Out: Ability to the job of a Food Service Worker Supervisor without more than normal supervision. This includes performing activities such as: Managing the attendance, production, and efficiency of Food Service Workers and Work Leaders; Scheduling and supervising food service workers, planning and scheduling employee leave and making daily adjustments in the duty schedule during periods of leave; Coordinating/directing daily operation of the food service areas using standards, procedures, diet manual, modified menus and production sheets; Ensuring compliance with HACCP guidelines, procedures, and agency policies to ensure food safety in food service and storage; Managing nourishment delivery to patients and the sanitation program, including ware washing, equipment cleaning, and overall sanitation of the department; Ensuring the proper usage and care of all food service equipment and ensuring employees are knowledgeable in the equipment's usage and care. 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 Spark M Matsunaga Department of Veterans Affairs Medical Center 459 Patterson Road Honolulu, HI 96819 US
• Name: Kimberly Kramer Colosimo
• Phone: 775-829-5637
• Email: [email protected]