The incumbent 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.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 05/19/2025. 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.
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. Requisitions all supplies needed for the different areas in Food Service. Major duties include but are not limited to: Responsible for efficient overall sanitation throughout all food production service areas. Conducts menu conferences and completes assignment schedules as required. Requisitions all supplies needed for the different areas in food service. Conducts final check of trays to ensure correct foods, temperature and portions as appropriate. Supervises the food service activities of production and service areas to ensure proper work methods are utilized. Completes the tray assembly area report. Monitors and ensures that the proper procedures are communicated and carried. Oversees work performance of employees, discusses work performance and issues, and provides guidance. Instructs subordinates on difficult work operations. Provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Carries out the responsibilities of the position within general instructions, standard procedures and established policies. Changes work plans, work assignments and work methods as necessary to reduce or control costs and accomplish the work. Maintains inventory of food service supplies and equipment. Receives and inspect food deliveries. Makes recommendations for the purchase of small equipment and supplies to ensure that the appropriate materials are available to do the job. Work Schedule: Full-time, Sunday-Monday: 9:30 a.m. - 6:00 p.m., Tuesday-Wednesday: 11:30 a.m. - 8:00 p.m., Thursday: 9:30 a.m.- 6:00 p.m. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Critical Skills Incentive (CSI): Not Approved Relocation/Recruitment Incentives: Not authorized