The position is a Cook Supervisor in Nutrition and Food Service at the Manchester VA Medical Center. Nutrition and Food Services (NFS) develops and provides comprehensive evidenced based nutritional services for our Veterans and their families. This position is full time at 40 hours per week.

Duties

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive, compassionate, and coordinated care to Veterans. Duties include but are limited to: 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. Investigates work-related issues such as excessive costs or low productivity and determines causes. Implements corrective actions within authority to resolve identified work issues. Recommends solutions to staffing issues, engineering requirements, and work operations directed by other supervisors. Develops, documents and evaluates standards of work performance in development of performance plans. 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 Work Schedule: Shifts may vary: 6:00am-2:30pm, 7:00am-3:30pm, 8:00am-4:30pm, 11:00am-7:30pm. Holidays and weekends included. Compressed/Flexible: Not Authorized Position Description Title/PD#: Cook (Supervisor)/PD99821S Recruitment & Relocation Incentives: Not authorized Notification: This position is not a Bargaining Unit position. Required to serve one-year supervisory probationary period. Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held.

Requirements

• You must be a U.S. citizen to apply for this job
• Selective Service Registration is required for males born after 12/31/1959
• A complete application package; Resume, 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 Safety Interpret Instructions, Specifications (other than blueprint reading) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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. Preferred Experience: One Year experience as Supervisor in Nutrition and Food Service. Physical Requirements: Continuous standing, walking, frequent bending, reaching, pushing, and pulling.; Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers.; Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment; Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely and Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors; 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 frequently be skin and respiratory irritants.

Education

This job does not have an education qualification requirement.

Contacts

• Address Manchester VA Medical Center 718 Smyth Road Manchester, NH 03104 US
• Name: Karina Santos
• Phone: 401-752-6750
• Email: [email protected]