Cook Supervisor
Duties include, but are not limited to the following:
Direct Cooks in preparation of special foods required for regular, VA healthy, pureed foods and other modified diets from the regular menu items, utilizing the food processor, thickening agents and food molds when appropriate. Provide information to workers such as policies and procedures and updates. and posts bi-weekly work schedules. Performs the majority of assignments on own initiative, and is responsible for the day-to-day operation and week-to- week achievement of Nutrition and Food Service goals. Give new employee orientation within the policy timeline and conducts on the job training. Promotes participation of subordinates in management programs such as Quality Management/Performance Improvement, HACCP, and Safety Sub-committee. Approves and disapproves leave by subordinates and communicates with other Food Service Supervisors. Express himself well orally and in writing and the ability to calculate and interpret numerical values. Have extensive knowledge in methods of food preparation to equip incumbent with background necessary to supervise quantity cooking and modified diet preparation. Stay alert to any safety hazards in the area, identifies and reports inoperative or damaged equipment and unsafe conditions and will document work orders submitted. Plan rotating master schedule Work Schedule:
Monday through Friday, 5:
00am - 1:
30pm or 8 am to 4:
30. May include rotating schedule/ holidays and weekends Position Description Title/PD#:
PD080430 Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/23/2020.
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 SafetyLead or SupervisePlan and organize work 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:
Work involves light to moderate physical effort with occasional lifting of objects weighing up to 45 pounds. Sifting, walking, reaching, bending and standing for periods up to one hour is also included.
Estimated Salary: $20 to $28 per hour based on qualifications.
Direct Cooks in preparation of special foods required for regular, VA healthy, pureed foods and other modified diets from the regular menu items, utilizing the food processor, thickening agents and food molds when appropriate. Provide information to workers such as policies and procedures and updates. and posts bi-weekly work schedules. Performs the majority of assignments on own initiative, and is responsible for the day-to-day operation and week-to- week achievement of Nutrition and Food Service goals. Give new employee orientation within the policy timeline and conducts on the job training. Promotes participation of subordinates in management programs such as Quality Management/Performance Improvement, HACCP, and Safety Sub-committee. Approves and disapproves leave by subordinates and communicates with other Food Service Supervisors. Express himself well orally and in writing and the ability to calculate and interpret numerical values. Have extensive knowledge in methods of food preparation to equip incumbent with background necessary to supervise quantity cooking and modified diet preparation. Stay alert to any safety hazards in the area, identifies and reports inoperative or damaged equipment and unsafe conditions and will document work orders submitted. Plan rotating master schedule Work Schedule:
Monday through Friday, 5:
00am - 1:
30pm or 8 am to 4:
30. May include rotating schedule/ holidays and weekends Position Description Title/PD#:
PD080430 Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/23/2020.
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 SafetyLead or SupervisePlan and organize work 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:
Work involves light to moderate physical effort with occasional lifting of objects weighing up to 45 pounds. Sifting, walking, reaching, bending and standing for periods up to one hour is also included.
- Department:
7404 Cooking - Salary Range:
$23.72 to $27.67 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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