ALL US CITIZENS DIRECT HIRE AUTHORITY: The U.S. Office of Personnel Management (OPM) has granted the Veterans Health Administration (VHA) Direct Hiring Authority for Housekeeping Aid positions based on a critical hiring need identified within the Department of Veterans Affairs (VA). This authority does not require the application of Veterans' preference or rating and ranking. Applicants will be assessed in the order in which they are received and qualified selections made in that order.

Duties

The incumbent serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. Major duties and responsibilities include (but are not limited to): Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays. Maintains inventory of food service supplies and equipment. Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Also responsible for supervising the tray assembly operation and for all aspects of sanitation. Performing other duties as assigned. Work Schedule: Sunday through Saturday - 40 hours per week with a Rotating Schedule between 5:00am - 1:30pm or 10:30am - 7:00pm based on Agency needs and supervisor approval that may include weekends, holidays, days, and evenings. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/07/2024. 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 Safety, Interpret Instructions, Specifications (other than blueprint reading), Lead or Supervise, Materials, Technical Practices, Use and Maintain Tools and Equipment, and 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. Physical Requirements/Working Conditions: Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lit but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Education

There is no education requirement for this position.

Contacts

• Address Tuscaloosa VA Medical Center 3701 Loop Road East Tuscaloosa, AL 35404 US
• Name: Lynn Rixmann
• Phone: 910-574-6543
• Email: [email protected]