The Food Service Worker Supervisor directs and is responsible for the supervision of food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section.

Duties

The Food Service Worker (FSW) Supervisor directly supervises the Food Service Staff including: FSW Leader WL-4; FSW WG-4; FSW WG-3; and FSW WG-1/2. Duties include: Supervise all areas of food production and serves including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems. Receive and inspect deliveries. Requisition supplies needed for the different areas in Food Service. Responsible for efficient overall sanitation through the service. Conduct menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Monitor and assures that the proper procedures are carried out in the Diet Communication Center. Prepare performance ratings/competencies for employees under direct supervision and discusses work performance and problems. Operate working unit by assuring that subordinates complete the tasks to which they are assigned. Explain work requirements so that all food supply items required are available for meeting the meal service schedule. Use work outlines to direct employees in making preparations for meal service. Define the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used. Change work plans, work assignments and methods to reduce or control costs and to accomplish the work of the unit. Serve as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Provide instruction to correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Maintain inventory of food service supplies and equipment. Conduct quality assurance monitors and sanitation reviews in accordance with established procedures. Supervise the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Establish deadlines, priorities, and work sequences, and plan work assignments based on general work schedules, methods, and policies set by higher level supervisors. Schedule workers to provide an equal distribution of the available manpower so that all work assignments are covered. Investigate work related problems such as excessive costs or low productivity and determines courses. Recommend solutions to staffing problems, engineering requirements, and work operations directed by other supervisors. Plan and establish overall leave schedule; granting and approving leave in accordance with policies and regulations; conducts leave review of employees and certify timecards. Evaluate career-conditional and career employees on a semi-annual basis. Counsel employees, adjust informal complaints and grievances through discussion with employees and union representative and initiates disciplinary actions as needed. Complete attendance records, time and duty sheets and leave approval for assigned employees. Perform other related duties as assigned. Work Schedule: 10:30 AM to 7:00 PM; alternating days and weekends Position Description Title/PD#: Food Service Worker - Supervisor/PD99816S Physical Requirements: Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing up to 60 pounds with the assistance of lifting devices or other workers. Exposed to below normal temperature and freezing temperatures in walk-in refrigerators and freezers. Must have availability to use a standard keyboard and view a PC continuously for two hours. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortable high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. The work performed in the kitchen may expose the employee to various communicable diseases typically seen in hospital and hospitality areas.

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• 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: 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. The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries. The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE"). As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips. DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (5 CFR 337.201) for this occupation.

Education

This job does not have an education qualification requirement.

Contacts

• Address Tomah VA Medical Center 500 East Veterans Street Tomah, WI 54660 US
• Name: Madeline James
• Phone: 504-812-1498
• Email: [email protected]