This position 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 at the VA Medical Center in Oklahoma City. This position is open to current, permanent employees of the Oklahoma City VA Health Care System only. THIS POSITION IS A TEMPORARY PROMOTION, NOT TO EXCEED 120 DAYS.

Duties

IMPORTANT NOTICE: This is a temporary promotion, not to exceed 120 days. Employees will receive the pay and benefits associated with the promoted grade until the end of their term of service. This temporary promotion may be ended at any time prior to the 120 days. At the end of the temporary promotion, the employee will be returned to their previous position and associated pay/benefits. Duties Include (but are not limited to): 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. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. Responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Monitors/assures that proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed. Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc. Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties. Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center. Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically. Operates an effective working unit; Ensures subordinates complete their assigned tasks. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4. Uses work outlines to direct employees in making preparations for meal service. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time. Defines 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. 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. Serves 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. Also 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 conducting all quality assurance monitors and sanitation reviews in accordance with established procedures. 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. Work Schedule: Full Time, Temporary promotion for up to 120 days. Specific hours to be determined. Position Description: Food Service Worker Supervisor / 99816-S Incentives: Not authorized

Requirements

Qualifications

Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position: Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)Lead or SuperviseMaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork Practices IMPORTANT: A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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; religious; 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address VA Oklahoma City Health Care System 921 Northeast 13th Street Oklahoma City, OK 73104 US
• Name: VISN 19 HR Contact Center
• Phone: 719-227-4600
• Email: [email protected]