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. 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. 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 include but not limited to: 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. Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service. Responsible for efficient overall sanitation throughout Nutrition and Food Service. Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report. Responsible for monitoring and assuring that the proper procedures are carried out in the Diet Communication Center. Prepares performance ratings/competencies for all employees under his or her direct supervision. Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them. Explains work requirements so that all food supply items required are available for meeting the meal service schedule. 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. Provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc. Maintains inventory of food service supplies and equipment. Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team. Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures. All other duties as assigned. Work Schedule: Variable shifts between 05:00am and 6:30pm. Work schedule subject to change based on agency needs. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Relocation/Recruitment Incentives: Authorized Physical Requirements: In addition to the physical effort described at grade 1, some food service workers at this level 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. They also may be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 18 kilograms (40 pounds).