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Veterans Health Administration is Hiring a Food Service Worker Supervisor Near Jefferson Barracks, MO

Qualifications:

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.

Physical Requirements/Working Conditions: Employee may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds.

The work is performed in kitchen areas where the steam and heat from cooking and dish washing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Responsibilities:

This position serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section. Major duties and responsibilities include:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service.
• Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. The incumbent is responsible for efficient overall sanitation throughout Nutrition and Food Service.
• Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Will also be responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center.
• Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Checks employees on and off duty. Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees. Makes necessary adjustments in assignments to make sure work is completed.
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
• Embodies the concepts of Customer Service and emphasizes its importance with employees in the performance of one's duties.
• Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services. Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center.
• Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically.
• Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. Explains work requirements so that all food supply items required are available for meeting the meal service schedule.
• Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4.
• Uses work outlines to direct employees in making preparations for meal service. In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time. Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used.
• Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Also provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc.
• Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patient's trays. Maintains inventory of food service supplies and equipment.
• Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures.
• Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Also responsible for supervising the tray assembly operation and for all aspects of sanitation.
• Performs other related duties as assigned.

Work Schedule: 6:30 am - 3:00 pm; 11:30 am -8:00 pm; rotating days off, weeks and holidays
Position Description Title/PD#: Food Service Worker Supervisor/PD99816S
Relocation/Recruitment Incentives: Not authorized

Job Summary