About the Position: This position is located within the Department of Nutrition Services, Food Operations at the Walter Reed National Military Medical Center in Bethesda, MD.
Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. 30 Percent or More Disabled Veterans Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Executive Order (E.O.) 12721 Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Department of Defense (DoD) Transfer Office of Personnel Management (OPM) Interchange Agreement Eligible Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Reinstatement Veterans Employment Opportunity Act (VEOA) of 1998 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). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook Supervisor ~ Ability To Lead Or Supervise. I have the ability to perform common duties as a Cook Supervisor. I can supervise and/or lead others in the performance of Cook duties; inspect completed work for quality and/or work order requirements; counsel employees and settle complaints. I work under close supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. 30 Percent or More Disabled Veterans Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Executive Order (E.O.) 12721 Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Department of Defense (DoD) Transfer Office of Personnel Management (OPM) Interchange Agreement Eligible Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Reinstatement Veterans Employment Opportunity Act (VEOA) of 1998 Physical Effort: Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers. Working Conditions: Work is performed in kitchen areas which are well lighted but are often hot and noisy. Cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. Cooks are subject to possible cuts from knives and bums from steam, hot foods, stoves, and hot grease and water.
Assign and explain work requirements and operating instructions.
Set deadline and establish the sequence of work operations to follow.
Review and analyze work accomplishments, cost and utilization of subordinates to evaluate work progress, control costs and anticipate and avoid possible problems by recommending corrective action.
Recommend promotion or reassignment and making formal appraisals of their performance.
Perform a variety of Supervisory duties, such as, approving and disapproving leave requests, evaluating performance, counseling employees, participating in incentive awards program and recommending and initiating administrative disciplinary action.
Analyze work plans and monitor the status of their work in relation to the overall schedule requirements, including unanticipated or emergency requirements.