The Cook Supervisor position is located in the Nutrition and Food Services (NFS) at the Jesse Brown VA Medical Center, Chicago, IL.
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.
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. 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. 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. Oversees safety and sanitation program. Monitors work to assure that subordinates use all sanitation and safety precautions and enforce safe work practices. Performs other related duties as assigned. Work Schedule: Saturday, Sunday 11:00AM-7:30PM, Monday, Tuesday 5:00AM-1:30PM, Wednesday 9:00AM-5:30PM, off Thursday and Friday Position Description Title/PD#: Cook Supervisor/PD99820S Physical Requirements: 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 up to 60 pounds with the assistance of lifting devices or other workers. Exposed to below normal temperature and freezing temperatures in walk-in refrigerators and freezers. Must have availability to use a standard keyboard and view a PC continuously for two hours.