Jefferson Barracks incumbent serves as the primary shift supervisor, 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. The incumbent is responsible for efficient overall sanitation throughout and conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report.
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 eligibilities 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. FSW SUPERVISOR FACTOR LEVELS: Planning Plan use of subordinate workers equipment, facilities, materials on a week-to-week or month-to month basis; Establish deadlines, priorities, and work sequences, and plan work assignments; Coordinate work with supporting or related work functions controlled by other supervisors; Determine the number and types of workers needed to accomplish specific projects. WORK DIRECTION Investigate work related problems such as excessive costs or low productivity and determine causes Implement corrective actions and recommend solutions to staffing problems. ADMINISTRATION Plan and establish overall leave schedule; Determine training needs of subordinates and arrange for its accomplishment, set performance standards, and make formal appraisals of subordinate work performance; Evaluates employees every 90 days during the probationary period and makes recommendations for retention, promotion, and separation; Formally evaluates career conditional and career employees semi-annually; Counsels employees, adjust informal complaints and grievances through discussion with employees and union representatives and initiates disciplinary actions needed. FACTOR II: LEVEL OF WORK SUPERVISED The Food Service Worker Supervisor directly supervises the Food Service Staff including: Food Service Work Leader, WL-4 Food Service Workers, WG-4 Food Service Workers, WG-3 Food Service Workers, WG-2 FACTOR III: SCOPE OF WORK OPERATIONS SUPERVISEDA. Scope of assigned work function and organizational authority. Makes day-to-day operational decision, applying policies, procedure, and guidelines established by management. Recommends changes in procedures or guidelines to higher level supervisor for concurrence. B. Variety of function. All areas supervised support the production and service of patient meals. C. Workforce dispersion. The incumbent is responsible for Food Service Workers disbursed throughout the Medical Center and satellite areas. This can include multi-floor buildings; off-site Rehab Centers. The incumbent must spot check the activities in all areas where meals and nourishment supplies are distributed to assure quality and timeliness standards are met.
Supervisors 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. Prepares performance ratings/competencies for all employees under his or her direct supervision. 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. Works under the immediate supervision of the Cook Supervisor/Team Captain and is accountable for the quantity and quality of the work done. Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties. Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. 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. 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 insure 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. Maintains inventory of food service supplies and equipment. Responsible for supervising the delivery and retrieval of patient trays which include interacting with members of the multidisciplinary team. Work Schedule: Jefferson Barracks, rotating 630-3pm and 1130-8pm, rotating days, weekends, and holidays Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Physical Requirements: Work is performed in the kitchen areas. Steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and high humidity. Work area is well lighted and noise levels exist from food service activities. Danger of slipping on floors where food or beverages have been dropped. Regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering into walking refrigeration or freezing units.