Cook Supervisor

Full Job Description

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Fort Wayne, Indiana.

The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production.

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: Ability to Lead or Supervise.

Tasks related to: Planning work schedules; Supervising cooks; Documenting and or evaluating employee work performance; Preparing food. JOB ELEMENTS.

The below job elements (skills, knowledge, abilities, and personal characteristics considered necessary for success on the job) are approved by the U.S.

Office of Personnel Management for individual occupations as well as for jobs having common requirements.

Dexterity and Safety, Interpret Instructions, Specifications (other than blueprint reading), Materials, Production Support Service, Technical Practices, Use and Maintain Tools and Equipment, and 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.

Major Duties:

Major duties and responsibilities include (but are not limited to): Work planning Coordinates and or directs 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.

Uses resources to operate within a planned financial budget. 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.

Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies.

Work directions Supervises Cooks directly in accomplishing the work of an organizational segment or group.

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.

Administration Develops, documents and evaluates standards of work performance in development of performance plans.

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. Food production Prepares and cooks a variety of items including regular and therapeutic diets.

Work Schedule: Position follows a rotating bi-weekly pay schedule. The employee will work 5 consecutive days during each pay period.

The set of workdays shifts forward by one day every bi-weekly pay period (e.g., Thursday-Monday, then Friday-Tuesday, then Saturday-Wednesday, and so on). Hours to be determined.

Position Description Title/PD#: Cook Supervisor/PD99820S