Cook Supervisory

Summary This position is located within the Nutrition and Food Service (NFS) department at the Richard L. Roudebush VA Medical Center in Indianapolis - IN. The primary purpose of this position is to plan - produce - direct - coordinate and monitor all phases of food production. 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. Qualifications 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: 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. Duties The major duties of the Cook Supervisor include - but are not limited to: Responsible for independently coordinating and directing the operation of the food service and production areas using standards - procedures - diet manual - modified menus and production sheets to guide the workPlans on a weekly or a monthly basis to establish deadlines - priorities - and work sequences based on general work schedules - methods - and policies set by higher levels supervisorsCoordinates work with supporting or related work functions controlled by other supervisorsUses resources to operate within a planned financial budgetshares 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 servicesInforms higher level supervisors of the need to revise work schedules and re-estimate labor and other resourcesParticipates in meetings and discussions regarding initial planning of current and future work schedules - budget requests - staffing needs - estimates - and recommendations as to scheduling projected workPrepares performance requirements and work schedules in accordance with established policies and proceduresProvides technical direction and training when scheduling work operations with complex work steps and processesInvestigates work-related issues such as excessive costs or low productivity and determines causesImplements corrective actions within authority to resolve identified work issuesRecommends solutions to staffing issues - engineering requirements - and work operations directed by other supervisorsWorks independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert itemsFollows menus - production sheets and recipes to prepare items in the quantity neededWork Schedule: Full-time05:00am - 01:30pmrotating weekends and holidays Position Description Title/PD#: Cook Supervisory/PD99821S Physical Requirements: The incumbent is subject to continuous standing - walking - frequent bending - reaching - pushing - and pullingLifts or moves objects weighing up to 40 lbsunassisted and occasionally lifts or moves objects weighing more than 40 lbswith assistance of a lifting device or other workersManipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy cleaning equipmentPossesses manual dexterity to operate equipment and to handle sharp knives and blades safelyUtilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate motorized carts / towing vehicles.