Cook Supervisor

Full Job Description

About the Position: This position is located at WRNMMC, Building 9, Basement, Cafe 8901. Working environment includes kitchen as well as both front and back of house.

Possible shifts are 0430-1300 and 1100-1930. Incumbent will supervise a shift to feed military members and patients, along with their family members.

Incumbent must have ability to lead others in accomplishing goals and strengthening skills.

Who May Apply: US Citizens 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 ~ without more than normal supervision.

I have the ability to perform common tasks including cooking and preparing food by following recipes. I am skilled in making adjustments for serving sizes.

I can interpret menus, policies, regulations, and procedures. I am able to explain standards of food quality and quantity, and review food preparation in progress and on completion.

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. Ability to Interpret Instructions, Specifications, etc.

(Other Than Blueprint Reading) Ability to Lead or Supervise Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) Physical Effort: Cooks at this grade level perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending.

They frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers.

Working Conditions: The work is performed in kitchen areas which are well lighted but are often hot and noisy.

The 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.

They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Major Duties:

• Supervise kitchen by making sure meals are on time and food delivered to patients is safe to eat.
• Answer customer questions and deescalate issues that may arise.
• Collaborate with administration and patient room service to ensure entire operation runs smoothly.
• Arrange subordinate work hours and schedules for effective staffing.
• Assign tasks to proper employees to maximize efficiency.
• Plan theme meals and make adjustments as needed.