This position will be supporting food production within Nutrition and Food Services at the VA St. Louis Health Care System in St Louis, MO. As Cook Supervisor, the incumbent is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absences of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those 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 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. FACTOR I: NATURE OF SUPERVISORY RESPONSIBILITY Supervisors are responsible for supervising worker directly in accomplishing the work of an organizational segment or group. The work is planned on a week-to-week or month-to-month basis. Plans and establishes overall leave schedule. FACTOR II: LEVEL OF WORK SUPERVISED Performs as first-level supervisor Cook; accountable for WG-7404-04, WG-7404-06, and WG-7404-08.
Performs work planning responsibilities such as: Plans on a weekly or monthly basis to establish deadlines, priorities, and work sequences based on general schedules, methods, and policies set by higher level 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 all other resources required to accomplish quality Veteran centered meal services. Performs work direction responsibilities such as: Prepares performance requirements and work schedules in accordance with established policies and procedures. Provides technical direction and training. Investigates work-related issues such as excessive costs or low productivity and determines causes. Performs administration responsibilities such as: Develops documents and evaluates standards of work performance in development of performance plans. Interviews applicants for positions in Food Production/Service areas and recommends appropriate selections for hiring, promotion, and re-assignments of employees. Oversee safety and sanitation programs. Adjusts work schedules to meet training needs. Performs duties in front line production/service when necessary due to staffing limitations, etc. such as: Work independently to prepare and cook a variety of items including regular and therapeutic diets (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slices meat items by hand, confirming to specific size requirements or weight specifications. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters. Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners. Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps. Work Schedule: location Jefferson Barracks, 7a-1530, Monday-Friday, and some holidays Position Description Title/PD#: Cook Supervisor/PD99821S Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.