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 at the VA Medical Center in Oklahoma City.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/12/2025. 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 (WG-2 and higher only; screen-outs are not applicable to WG-1). 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: 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.
Major duties and responsibilities include (but are not limited to): Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval Takes corrective action for any problems that might arise on the floors pertaining to food service Receives and inspects deliveries and requisitions all supplies needed in all food service areas Prepares performance ratings/competencies for all employees under their direct supervision Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary Carries out the responsibilities of the position within general instructions, standard procedures and established policies Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met Serves as a member of the in-service training team by providing individual and/or group instruction for employees Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets Maintains inventory of food service supplies and equipment Conducts quality assurance monitors and sanitation reviews Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team Performs other related duties as assigned Work Schedule: Full time Position Description Title/PD#: Food Service Worker Supervisor/ PD99816S Relocation/Recruitment Incentives: Not authorized Critical Skills Incentive (CSI): Not approved Pay: Competitive salary and regular salary increases. When setting pay, a higher step rate of the appropriate grade may be determined after consideration of existing pay, higher or unique qualifications, or special needs of the VA (Above Minimum Rate of the Grade). Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year). Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience. Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child. Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66. Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA. Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement). Remote: This is not a remote position. Telework: Not available Virtual: This is not a virtual position Financial Disclosure Report: Not required Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration units. Performs work requiring light to moderate physical effort. 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. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.