This position is located in the Nutrition and Food Service at the VA Boise Medical Center. As Production 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

Incumbent is specifically 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. 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. Position is a first-level supervisor over Cooks, WG-7404-04 and WG-7404-06 and WG-7404-08. 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. 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. Plans and establishes overall leave schedule. Determines that leave schedule does not conflict with mission requirements. 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. Slices meat items by hand confirming to specific size requirements or weight specifications. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps. Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Work Schedule: 11:00am to 7:30pm, Varied Days Position Description Title/PD#: Cook Supervisor/PD99821S Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/28/2024. 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 ability to supervise others in the performance of Cook duties. This includes communicating instructions and providing guidance to staff in the preparation and cooking of regular and therapeutic diets (diabetic, low sodium, low protein, gluten free, etc.), entrees and desserts; observing subordinate employees' work and ability to follow instructions, providing suggestions and guidance as necessary; make recommendations to leadership concerning employee training needs/trends; and establishing deadlines, priorities, and work sequences based on general work schedules, methods, and policies. 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. Physical Requirements: Is subject to 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. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: 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. 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. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.

Education

This job does not have an education qualification requirement.

Contacts

• Address Boise VA Medical Center 500 West Fort Street Boise, ID 83702 US
• Name: Patricia Murphy
• Phone: (505) 265-1711 X3703
• Email: [email protected]