This position is located at the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), Richmond VA Medical Center, in the Nutrition and Food Service (N&FS) department. The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Operations Section Chief, the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas.
Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element, "Ability to Lead or Supervise." Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position: Ability To Lead Or Supervise (Screen-out) Work Practices (including keeping things neat, clean, and in order) Technical Practices (theoretical, precise, artistic) Ability to Interpret Instructions, Specifications, etc. (other than blueprints) Ability To Use and Maintain Tools and Equipment Knowledge of Materials Dexterity and Safety
In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas. Major duties and responsibilities include: Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus, and production sheets to guide the work. Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors. Coordinates work with supporting or related work functions controlled by other supervisors. Uses resources to operate within a planned financial budget. Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services. 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. Prepares performance requirements and work schedules in accordance with established policies and procedures. 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. Performs as the first-level supervisor over Cook Supervisors WS-7404-08 and Food Service Worker Supervisors WS-7408-03. Performs other related duties as assigned. Work Schedule: 8:00am - 4:30pm, Monday - Friday Position Description Title/PD#: Cook Supervisor/PD#99821-S Relocation/Recruitment Incentives: Not authorized