This position serves as a supervisor in the food service section, at the VA Palo Alto Health Care System. Incumbent is assigned to directly supervise cook/motor vehicle operators, food service workers and Compensated Work Therapy (CWT)/ Transitional Work Experience (TVVE)/ Veterans Recruitment Appointments (VRA) Workers. Duty assignments require rotation of shifts and changes in tour of duty and duty location to meet inpatient/resident needs.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 06/09/2025. 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: Adjusts to rotating shifts and schedule changes on short notice. Periodically lifts/carries items weighing up to 40 pounds. Works majority of tour standing/moving on tile floors. Work requires adherence to safety rules to avoid hazards with operation and cleaning of steam, gas and electrical equipment. Uses proper procedures in lifting/moving heavy objects to avoid injuries. Is cautious to avoid falls on wet floors, burns/scalds from hot foods/equipment, cuts from knives and other equipment and injury from improper chemicals use. Works rapidly/efficiently to meet meal schedules. Subject to change in temperature when in freezers or refrigerators. Is clean/neat and sets standard for uniform compliance. Personal protective equipment is provided and must be worn as appropriate. May be exposed to contagious disease when inpatient units.
Major Duties Responsible for the smooth, efficient operation of food service. Responsibilities Include supervision of the activities of the tray assembly line, cold food/hot food production unit, nourishment unit, dish room, docking areas, tray and nourishment delivery and diet communication center. Accountable for quality, quantity and timeliness of work, efficient, effective use of available resources, and maintenance of standard operating procedures for performing critical steps In food service and delivery. Directs the daily activities of these resources for advanced food tray assembly, retherrnalization and subsequent tray delivery to the main hospital, the community living centers, residential rehabilitation treatment sites and cafeteria service to the domiciliary. Responsible for the enforcement of employee health policies, restricting or excluding employees that would compromise food safety or possibly cause a food borne illness or outbreak of other illnesses. Maintains other means to prevent food borne illnesses such as proper hand washing/hygiene by all employees, prevention of cross contamination, maintenance of proper temperatures and proper food handling. Has authority to manage food service resources in daily operations. This includes manpower utilization, manpower motivation, training/career development, and conservation of resources. Plans/coordinates/directs work In food service in cooperation with other supervisors, determining staff schedules/task sequence/priority/time for various operational needs to assure quality meal service. Operates advanced preparation system with centralized tray line and cafeteria services; meal delivery to hospital, community living centers, residential rehabilitation treatment sites and domiciliary. Participates in planning goals, work schedules, budget/staffing needs, Work Schedule: 6:00am-2:30pm or 11:00am-7:30pm dependent on department needs, Includes weekends and holidays Position Description Title/PD#: Cook Supervisor/PD06458A Relocation/Recruitment Incentives: Not authorized