Nutrition and Food in Service in VA Hudson Valley is seeking an Food Service Worker Supervisor for Food Production and Service activities in food production operation for Castle Point VA Medical Center. Incumbent has responsibility for planning, coordinating and directing all phases of food service/production operations. Incumbent works through subordinate Food Service Worker Supervisors WS-3 in managing, supervising and evaluating work accomplished in Food Service/Production areas.
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) 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.
Incumbent has the overall responsibility for Food Production and Service activities in food production operation, ordering, cooking and/or receiving cooked products from a VA Commissary. Functions as Food Service/Production Supervisor of the Food Service/Production section of Nutrition & Food Service VA Hudson Valley. Incumbent has responsibility for planning, coordinating and directing all phases of food service/production operations. Incumbent works through subordinate Food Service Worker Supervisors WS-3 in managing, supervising and evaluating work accomplished in Food Service/Production areas. The occupation and non-supervisory grade level that best reflects the nature of the overall operation supervised are wage grade 2-4 employees, WL-3 Leaders in the Food Service section and WG-4-6 Cooks. Incumbent is responsible for overall effective use of Food Service/Production personnel. This is accomplished through proper distribution of employees to cover all shifts and assignments at the VA Hudson Valley. Works with supervisors to assure balanced work schedule and equitable assignments. Incumbent is responsible either directly or through subordinate supervisors for employee counseling, disciplinary actions, performance evaluations and employee competencies. Assures adherence to Nutrition and Food Service policies and procedures. Conducts regular inspections/Environmental Rounds for sanitation and safety of all areas of the kitchen and or/Canteen. Incumbent is responsible for conducting or coordinating QI monitors in the Food Service/Production areas. Incumbent is responsible to ensure all food supplies are ordered, received, stored, prepared and served according to Policy/SOP/HACCP (Hazard Analysis Critical Control Point) regulation. Inventory is taken periodically and reviewed with Assistant Chief, Nutrition and Food Service. Incumbent formulates needs for non-food supply items including general supplies, equipment, permanent and disposable ware. Monitors use of and established controls for these items so that adequate supplies are maintained while staying within budgetary allowances. Anticipates non-expendable equipment needs. Performs physical inventory of Equipment Inventory List (Ell) equipment and keeps it up to date. Incumbent participates in determining training needs of non-professional employees; assists with planning and participates in formal training programs and on-the-job training for new employees and supervisors. Conducts and interviews applicants for new positions and/or promotions. Incumbent attends daily menu conference, thus instructing Food Service/Production personnel of any menu changes. Incumbent attends morning briefing and keeps management informed of staffing, equipment and other emergency situations. Incumbent serves on various department committees such as safety, training and EEO. Plans annual vacation schedule for all Food Service/Production Workers assuring the schedule is balanced. Incumbent is able to conduct Food Service/Production activities to successfully meet TJC, OIG, VA and regulatory over site inspections. Knowledge of Nursing Home Transformation and plans Community Living Center food related events. Supports the Medical Center Safety and OWCP Programs, ensuring both self and subordinates follow proper policy and procedure including following safety rules i:lnd regulations, completion of forms in a timely manner, utilizing light duty assignments where appropriate, etc., to promote reduction in lost time. Supports the Medical Center EEO Program. Responsible for initiating and nurturing equal opportunity among subordinates regardless of age, sex, color, race, national origin, or non-disqualifying physical handicap. Makes a concerted effort to ensure that employees have adequate training opportunities for advancement, either formally or through job engineering. Ensures that neither self nor subordinates discriminate in any varied form. Incumbent will perform other related duties. Specialized Experience: ServSafe Managers Certificate Associates or Bachelor degree in food service or hospitality management Previous supervisory experience with food service supervisors Work Schedule: 6:00 am-2:30 pm; 11:00am-7:30pm Position Description Title/PD#: Food Service Worker Supervisor/PD02304A Physical Requirements: The incumbent at this grade level perform work requiring light to moderate physical effort. They are subject to continuous standing and walking. They also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to up to 18 kilograms (40 pounds).